Talk about homemade crispy cucumber.

How to make cold cucumber? Sweet and sour, crisp and refreshing, the whole family loves it. Cold crispy cucumber is a crisp, sweet and sour appetizing food for strengthening the spleen, and it is also the easiest to prepare carefully in home cooking. Cucumber has more water, tastes good, and is particularly crisp. Eat one by one and it will be finished soon. This cold dish completely retains the sweetness and crispness of cucumber. Every time I do it well, I finish it quickly after serving. The smell just cooked is just right.

A senior nutritionist once said that eating cucumber directly will reduce the absorption of vitamin C, but there are two ways to decipher it easily. One is to drink it with ice, and the other is to take it with vinegar, which is just in line with these two decipherments. Eating it in your mouth is happier.

There are beautiful cucumbers in the farmer's market, and everyone loves them. How to take care of them? Cold crispy cucumber has always been my favorite dish. It can be prepared in more than an hour, which is simple and delicious. Cucumber is known as "slimming artifact". Cold cucumber with skin is the best way to lower blood pressure, and hot and sour seasoning is very catchy.

Cold cucumber is a must-have dish in summer. In recent days, the weather has been extremely hot. I happened to see fat cucumber in the sales market, so I bought it home to make a cold salad. Cold cucumber can be said to be a hot pot side dish suitable for all ages. When cooking, you can save a lot of time if you can operate correctly according to the process. Food for three people for about 20 minutes: 600g cucumber, 5-6g salt, 0/5g sugar/kloc, and 2 slices pickled lemon.

The first step is to clean the cucumber, dry it and cut it into round pieces. Add 5-6 grams of salt and grab it evenly from top to bottom. Put in two washed stones or any hanging objects and press out the water for more than 2 hours.

Now is the second step, pick up the stone, throw away the water and wash it with cold water. Squeeze out the water by hand or fine sand cloth, add the pickled green lemon and sugar and mix. skill

It is achieved by adjusting the taste and finding the taste that suits you. It's more delicious in a fresh-keeping box and in the refrigerator. The pickled cucumber made in this proportion is really delicious, sweet and sour, and I personally love it. Eating such cold dishes in summer is super fever-reducing! If you feel sweet or too sour, you can adjust the proportion yourself. I like the secret recipe of this ratio very much and share it with you!