Cold cucumber, you must not put salt first, how to make cucumber more crispy and not soft?

The temperature in most areas is still very high. Without air conditioning, you can't persist at all, and your appetite will be poor. At this time, cucumber has played a particularly good role. It is rich in vitamin C, which has a good effect of clearing away heat and fire, and can also improve the immune ability of the body. At this time, the cucumber is just a good time to take it. After this period of time, most cucumbers can only be planted in greenhouses, and their nutritional composition and taste are still a little different from those of naturally growing cucumbers. Therefore, friends who like to eat cucumbers must take this opportunity to eat some often. In daily life, most of the cooking of cucumber is made into cold cucumber. Although it is easy to make cold cucumber, everyone makes it taste different, some are delicious and some are not. Therefore, I will bring you a hotel practice of cold cucumber, which I stole from a chef. Let's learn it together. Special food: cold cucumber

(1) First, you need to prepare three fresh cucumbers, then clean them up, scrape the raw edges of the skin neatly, and then change the knife to cut off the head and tail. Then continue to crack the cucumber with a knife, and cut it into small pieces with an oblique knife, so that the cut eggplant will taste more delicious. After the whole cut, put it into a bowl, and put half a bowl of white sugar into the bowl. The cucumber pickled with white sugar will not be steamed soft no matter how long it is put in. This step is the key factor. (2) Shake the bowl or mix the white sugar and cucumber evenly by hand, so that each cucumber can be evenly covered with a layer of white sugar, then cover it with a fresh-keeping bag and put it in the refrigerator for three hours. By this time, let's prepare some shallots and some fragrant shallots in advance, and friends who don't like them can not add them.

Next, prepare a little garlic, mince garlic, cut it into rings with a few millet peppers, and put it into a small plate. Then pour some boiled vegetable oil into the bowl to arouse the fragrance, add a little edible salt, soy sauce, rice vinegar, a little spicy and fresh dew, a few drops of sesame oil, and finally add two spoonfuls of chili pepper oil and mix well to make seasoning juice. (3) At this time, the cucumber is almost pickled, and there is a lot of water in it. We should pour it out and drain it, then pour it back into the bowl, then pour in the seasoning juice and shallots, mix it well with chopsticks, and put it into a dish to take. It tastes spicy and delicious, and it has a special function of strengthening the spleen, appetizing and serving food. For friends with poor appetite, this dish is very suitable. Most people complain that the cold cucumber they make is always steamed soft after being left cold. In fact, it's just that you didn't pickle it early. If you choose white sugar for pickling, the cucumber will become crisp and delicious, and it is not soft at all.