How to cook fried cucumbers in Beta kitchen

Shrimp fried cucumber].

>1 cucumber liquid reed, peel and cut in half, dig the pulp and remove the seeds, and then cut into strips, remove the head of the shrimp, remove the shell, remove the shrimp line, leave the tail, open a knife on the back, and cut the green onion into small sections;

>2 Heat a wok with a little oil, add the shrimp first;

>3 After the shrimp changes color on both sides, remove and set aside;

>4Add an appropriate amount of oil to the pot, pour in the cucumber strips and stir-fry evenly;

>5Add the winter vegetables to the pot;

>6 Stir-fry the cucumber and winter vegetables evenly, add the shrimp, and pour in a little boiling water;

>7Cover the pot with a lid and simmer for about 2 minutes until the soup gradually dries and yellows and the melon tastes;

>8After simmering, add the green onions;

>9 Stir-fry evenly, with an appropriate amount of salt to taste.

Shrimp fried cucumber].

1.Peel the cucumber and cut it in half, dig the pulp and remove the seeds, and then cut it into strips, remove the head of the shrimp, remove the shell, remove the shrimp line, leave the tail, open a knife on the back, and cut the green onion into small pieces;

2.Heat a wok and add a little oil, first with the shrimp;

3.After the shrimp changes color on both sides, set aside;

4.Add an appropriate amount of oil to the pot, pour in the cucumber strips and stir-fry evenly;

>5Add the winter vegetables to the pot;

6. After stir-frying the cucumber and winter vegetables evenly, add the shrimp and pour in a little boiling water;

7. Cover the pot and simmer for about 2 minutes until the soup dries and the cucumbers taste acacia;

>8After simmering, add the green onions;

>9 Stir-fry evenly, with an appropriate amount of salt to taste.

Stir-fried cucumber rind.

Ingredients: 4 cucumbers, 2 bell peppers, 2 cloves of garlic, 4g of tempeh, 2 fresh perilla leaves, 5g of salt, 20ml of oil, 5ml of sesame oil

To prepare the sautéed cucumber rind.

1 Gently scrape the surface of the cucumber with the back of a knife, remove the small thorns, and then wash it; Peel off the cucumber skin (with a thin layer of melon flesh, and leave the melon flesh for other use) celery loss, cut into strips about 0 5 cm wide and 5 cm long. The bell pepper is also cut into equal sized strips for later use, the garlic is chopped, and the perilla leaves are finely chopped.

2 Grasp the cucumber skin with salt, put it in a sieve and marinate for about 1 hour, and discard the pickled water.

3 Heat oil in a pot and stir-fry minced garlic and tempeh until fragrant.

4 Stir-fry the cucumber peel and chili strips, pour in sesame oil and mix well.

The story behind the food.

The pickled cucumber skin is crispy with a hint of salt, and the addition of perilla leaves gives the dish a special aroma.

Tips: It is also delicious to make this dish with fresh cucumber rind.

The pickled cucumber skin can also be diced, and together with diced green bamboo shoots and diced peppers, make a "green three chops".

Those who avoid five spices can use minced ginger instead of garlic.