Cold Cucumber Slices (Liang Ban Huang Gua Pian): One-Go Lesson
Cold cucumber slices: cucumber sliced thin or peeled into ribbons, salted to release water, and tossed with a dressing of garlic, soy, vinegar, sugar, and chili oil - the ten-minute cold plate learned in one go.
Equipment
- Knife or peeler
- Bowl
- Spoon
Ingredients
For the Plate
- 2 cucumbers
- 3-4 cloves garlic, minced
- 2 tbsp light soy sauce
- 1 tbsp vinegar
- 1 tsp sugar
- 1-2 tsp chili oil to taste
- 1 tsp salt for the first salting
Instructions
- Wash the cucumber, peel (perfunctorily). The skin can be a bit astringent; skip if you don't mind it.
- Shave into slices (careful with fingers!). No slicer? Slice by hand or make smashed cucumber instead (earlier recipe).
- Sliced.
- Sprinkle a little salt, toss, rest 30 minutes. If unsure of salt amount, use a small spoon and taste later; if you oversalt...
- Grate the ginger into juice (optional but recommended - new flavor); add a little sugar and white vinegar, mix.
- Squeeze the cucumber slices dry, toss with the dressing, taste, and adjust - more salt if bland, more vinegar if not sour enough. Done! Enjoy.
Notes
Tips: The salt is the crunch - let the water out, then drain. The dressing balance is the template. Serve cold, soon after dressing.
Food Safety: Refrigerate within 2 hours; consume within a few hours. Do not reheat.
Allergen Notice: Contains soy (soy sauce).
Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.