Every time I go to a Chinese restaurant or noodle diner, I always expect whether it has cold cucumber pickles as a side dish. It is special and filled of nostalgic old Taiwanese flavor. Although every experienced cooker will say that it’s easy to make, for normal people as me it’s hard to keep a steady quality and good taste.
Each restaurant has delicate differences. In my opinion, the best way to find a best recipe is to try yourself because everyone has dissimilar preference. As a result, I provide a most prevailed one and the advantages of it Is that it’s easy to make and adjust.
Steps:
1. Wash cucumbers carefully because they often have lots of insecticides remains. Cut them into cubes and use the back of a blade to pound them. This step helps the pickle get flavor efficiently and well.
2. Sprinkle some sugar giving them stirring, and then add salt repeating the same step. Add sugar before salt can prevent cucumbers from losing too many water, which attributes to the sense of crisp. Wait for 30 minutes, pour out the exhausted water. (You can also preserve it if you can accept the flavor.)
3. Add vinegar and sugar, the proportion is 1:1. Adjust the amount according to the number of your cucumbers. If you like heavier flavor, pound and add some garlic and chili is a good choice. Cover the container then put it into refrigerator for 1 to 2 hours. During the process, stir it casually and taste it, thus you can adjust the flavor immediately.
It’s a flexible dish. You can decide whether to eat or to adjust the flavor at any time and at your will. Besides, put it in the freeze zone of refrigerator is a novel and amazing choice in summer because there will be some ice chips around the cucumbers. Moreover, you can change cucumber into cabbage or onion, they also become delicious under this recipe.
It’s a flexible dish. You can decide whether to eat or to adjust the flavor at any time and at your will. Besides, put it in the freeze zone of refrigerator is a novel and amazing choice in summer because there will be some ice chips around the cucumbers. Moreover, you can change cucumber into cabbage or onion, they also become delicious under this recipe.
I often eat this with noodles or dumplings and do feel that the taste in each restaurants is different. I like crispy with light taste one but some are just opposite. Some put too much garlic and I didn't like that. In Japan, we also have cold cucumber pickles but as the taste isn't the same, I wandered what would be the ingredients which we don't have in ours. Now I feel lucky to be able to find the answer here!
回覆刪除Though lots of restaurants serves this simple side dish, there are always some tiny differences in their tastes. As a result, maybe make it and adjust the flavor by myself is a good choice.
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