【中英食谱】凉拌小黃瓜快速入味法 Chinese Cucumber Salad

炎热的马来西亚，最适合吃清凉爽口的凉拌小黄瓜吧！

一般凉拌小黄瓜我们会先加盐腌渍，但是阿基师说盐让小黄瓜出水，所以也流失水分，反而使小黄瓜失去多汁的爽脆口感。

应该先使用糖，利用它的渗透压让小黄瓜快速入味。

小黄瓜偷呷步快速入味法就是先用糖。

食材：

黄瓜300克、细砂糖40克、盐1.5小匙、白醋40毫升、辣椒1根、蒜泥或姜泥1匙、香油数滴

1．黄瓜洗净切除头尾、切小段后拍碎，或先拍后切也可以。

2．先加糖用手抓一抓后再加盐拌匀。

3．加入姜泥或蒜泥(磨成泥才能迅速入味)、辣椒和白醋再次拌匀。

4．盛盘后滴入几滴香油在小黄瓜上面。

糖和白醋都是小黄瓜的1/6，盐少许即可。

Hot weather of Malaysia, most suitable eating cool and refreshing Chinese cucumber salad!

Usually we will pickled cucumber with salt first, but 阿基师said salt will make cucumber less juicy and crispy.

We should use sugar first, using its 'osmotic pressure' to make tasty cucumber salad quickly.

So the key point is to use Sugar first.

Ingredients:

Cucumber 300 grams, sugar 40 grams, 1.5 tsp salt, white vinegar 40 ml, red chili, 1 teaspoon garlic or ginger mud, a few drops of sesame oil

1. Wash cucumbers cut the head and tail, cut into small pieces after the smash, or either way.

2. First sweetened the cucumber with sugar, then follow by adding little bit of salt.

3. Add ginger or garlic mud (ground into mud for quickly tasty), chili and vinegar and mix well again.

4. Few drops of sesame oil on top of the cucumber, now is ready to serve!

The proportion of Sugar and vinegar are 1/6 of cucumber, and a little bit of salt will do.