Cucumber salad Peking style

Ingredients for 2 servings:

• 160 g cucumber(s)
• 4 medium-sized garlic cloves
• 3 tbsp sesame oil, dark
• 1 tsp, leveled chicken broth powder
• ½ tsp, levelled sugar, fine
• 2 tbsp rice vinegar, clear, golden yellow, mild
• 1 tbsp rice wine, dark, spicy-mild
• 2 Pepper, red, long, mild

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Total time approx. 30 minutes

The dressing gives this salad its special flavor.

Cut off both ends of the washed cucumber, halve lengthwise, and remove the seeds. Cut the cucumber halves crosswise into approximately 3 mm thick slices and place them on two serving plates (see image). Either dice or squeeze the peeled garlic cloves and mix with the remaining dressing ingredients. Cut the washed chili peppers lengthwise into strips, remove the seeds, and let them bloom in cold water. About 10 minutes before serving, drizzle the dressing over the salad. Garnish with the chili blossoms, serve, and enjoy.