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Smashed cucumber salad

Ingredients

Adjust Servings:

	500 g cucumber
	cilantro
	4 cloves of garlic
	dressing
	2 tablespoons of soy sauce
	2 tablespoons of olive oil
	1 tablespoon of rice vinegar
	2 teaspoons of sugar

Nutritional information

11 g

Protein

29 g

Fat

37 g

Carbs

433

Calories

Smashed cucumber salad

Name: Smashed cucumber salad
Total time: 5 min
Yield: 4
Cuisine: Chinese
Ingredients: cucumber: 500 g; cilantro; garlic: 4 cloves of; soy sauce: 2 tablespoons of; olive oil: 2 tablespoons of; rice vinegar: 1 tablespoon of; sugar: 2 teaspoons of

traditional Chinese appetizer

Features:

Cuisine:

Chinese

5 min
Serves 4
Easy

Ingredients

500 g cucumber
cilantro
4 cloves of garlic
dressing
2 tablespoons of soy sauce
2 tablespoons of olive oil
1 tablespoon of rice vinegar
2 teaspoons of sugar

Directions

Indulge in the crisp and refreshing flavors of Smashed Cucumbers, traditional Chinese appetizer, a beloved dish celebrated for its simplicity and vibrant taste.

For spiciness you can add 1/2 chili pepper.

Steps

Done

preparation

1. Wash the cucumbers, dry them and trim the ends.
2. Cut each cucumber in half lengthwise.
3. Using a wooden rolling pin, beat the cucumbers so that they crack; thanks to the cracks formed, the marinade will instantly penetrate inside the cucumbers.
4. Cut the cucumbers into pieces and place in a salad bowl, add sugar, vinegar, soy sauce, olive oil and mix well.
5. Let the cucumbers stand for 10 minutes so that they are better saturated with the marinade.
6. Chop the garlic and cilantro, add them to the salad bowl with the cucumbers and mix.

Enjoy this zesty and refreshing cucumber salad.

Chef Hanna

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2 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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Ingredients

Nutritional information

Smashed cucumber salad

traditional Chinese appetizer

Ingredients

dressing

Directions

Steps

preparation

Chef Hanna

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