Description:The style of cooking is classified: Sichuan Cuisine | Vegetable dish | Suit the taste of both old and young Taste: The acid is hot Make the difficulty: It is (elementary) to cut the mound Make time: 10 minutes The materials: 500 grams of cucumbers,... Hot cucumber in Sichuan

• The style of cooking is classified: Sichuan Cuisine | Vegetable dish | Suit the taste of both old and young
• Taste: The acid is hot
• Make the difficulty: It is (elementary) to cut the mound
• Make time: 10 minutes

• The materials: 500 grams of cucumbers, do the hot pepper, the oil is 20 grams respectively
• Condiment: 5 grams of Chinese prickly ash, white sugar, vinegar is 10 grams respectively, 15 grams of sesame oil, 7 grams of salt
• The hot cucumber method in Sichuan:
• 1,Cucumber clean, cut piece, go heart slightly, do hot pepper cut short piece;
  2,The salt, white sugar, vinegar are put in the bowl, add a small amount of clear soup, add into a juice;
  3,Frying pan refuel, put fire, put Chinese prickly ash, fry, happen perfume pull out, put, be hot pepper, it is reddish brown to bomb, leave the pan the fire, and then put the cucumber one, turn over and fry evenly, add the sesame oil, get up pan put record air cool, water mixed bad smell juice.
  
• Note: