Smaked Cucumber in Garlicky Sauce 蒜泥拍黃瓜

cucumber

This appetizer cold dish was simple and tasty. We had this dish in many Chinese restaurants before, and found most of them were too sweet to our taste. The sauce in this recipe has the perfect balance of savory, sweet, sour, and spicy.

Although not instructed in the recipe, I peeled and seeded the cucumber. I made the dish before without doing so before. I found the cucumber skin a bit too hard, and didn’t like the texture of the cucumber seeds. If you use Asian cucumber, I think it’s ok to leave the skin on. But western cucumber has a tougher skin.

In the recipe, it said to serve the cucumber right away. But I prefer to place the dish in the refrigerator for about one hour to marinate the cucumber a bit longer. Also I like to serve the dish cold.

(p.34)

You can also find the recipe online.

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