in China

Cucumber salad, pounded

updated

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Ingredients for 2 servings:

  • 6 small cucumbers
  • n. B. Salt
  • 2 bulb(s) garlic, Chinese (solo garlic)
  • 1 tbsp, heaped Szechuan pepper, whole
  • 1 tbsp chili flakes (Gochugaru, hot)
  • 1 tbsp white sesame seeds
  • 1 tbsp sesame oil, dark
  • 1 tbsp rice vinegar, dark
  • 5 tbsp olive oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Chinese style

Trim the ends of the cucumbers and then flatten them. Cut the cucumbers into 2 cm thick pieces. Add a little salt, mix everything together, and let it simmer. Heat the oil. Mince the garlic and grind it with the pepper. Place the garlic mixture in a bowl, then add all the other ingredients (except the cucumbers) and pour the hot oil over them. Add the spice mixture to the cucumbers and mix everything well.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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