Chinese salad can be different: with chicken, cucumbers, noodles. How to make Chinese cucumber salad Chinese salad with cucumber and soy sauce

Over the years, Chinese cucumbers have become very popular. Their fruits are elongated, from forty to eighty centimeters, lumpy or smooth in shape, dark green in color. Chinese vegetables are distinguished by excellent quality indicators, a special aroma, tenderness and a sweetish taste of pulp that does not have empty areas, with small seeds. Even those specimens that have outgrown do not lose their taste for a long time.

Canned cucumbers

Ingredients (for rolling one three-liter container):

cucumber – 1.5-2 kg;
bay leaf – 1-2 leaves;
black peppercorns – up to 7 pcs.;
garlic – 2-7 cloves;
salt and sugar - 3 tablespoons each;
table vinegar – 3 tablespoons (essence – 1 teaspoon);
pickling broom - one;
hot pepper - to taste.

Canning procedure:

The cucumbers must be sorted in advance, kept in water for about five hours to soak, then rinsed well.
Greens for preservation are washed and placed in a washed, sterilized container at the same time as the garlic cloves.
Vegetables are placed tightly and cut into pieces of suitable length.
The container is filled to the very brim with boiling water, covered with a lid and left alone for a short time. A little later, the water is poured into the pan, granulated sugar and salt are added, and everything is boiled.
At the same time, the jar filled with cucumbers is again filled with boiling water. The re-boiled brine is again poured into the cucumbers.
Now vinegar is added, then you can roll it up.
The jar is placed upside down, covered tightly with warm clothes, and kept until it cools completely. Vegetables are preserved for the winter.

With mustard

This recipe is known for its taste and is prepared quickly.

Ingredients:

mustard – 5 large spoons;
salt – 3 tablespoons;
granulated sugar – 1.5 cups;
table vinegar – 250 ml;
water – 4 glasses;
bay leaf and allspice - to taste;
cucumbers

The required components are given for six five-hundred-gram jars.

Marinating sequence:

Wash the cucumbers thoroughly, cut into small pieces, and first remove the skin.
We put the prepared vegetables into the washed jars, add a pinch of mustard, add bay leaf and pepper.
To prepare the marinade, pour vinegar into the water, let it sit until it boils, add granulated sugar and salt, and continue to cook until they are completely dissolved. Turn off the flame to allow the marinade to cool.
Fill the container with vegetables with this brine, cover and sterilize for at least ten minutes.
After the jar, you need to quickly roll it up, put the lid down and cover it with a thick blanket.

Before transferring the workpieces to a storage area, you must wait until they have cooled completely.

Pickles

Components for one one and a half liter glass jar:

cucumbers – 3 pieces;
table vinegar - no more than 5 teaspoons;
cold boiled water – 2-2.5 glasses;
granulated sugar – 2 teaspoons;
black pepper – 10 peas;
garlic – from 3 to 5 cloves;
dill greens and, if available, a broom for pickling.

Let's preserve together:

We put greens and finely chopped garlic cloves into washed and sterilized jars.
We inspect and wash the vegetable mass, cut it crosswise to the optimal length and then lengthwise into strips. When laying vegetable strips, keep the container tilted for convenience so that the cucumbers do not fall apart.
Pour water into the pan, add sugar and salt, dissolve, pour vinegar. Fill the jar with cucumbers with the resulting brine. If suddenly it turns out to be not enough, add cooled boiled water to the jar cut.
We cover the jar with an ordinary lid made of nylon material and keep it in the cold for several days.

Full readiness for use occurs in two or three days.

Cooking with red currants

Ingredients:

currant leaf – 3 pcs.;
horseradish – 10 g;
garlic – 3 cloves;
water – 1 liter;
salt – 2 teaspoons;
dill greens – 1 branch;
cucumbers – 600 g;
berries – 1 cup.

Cooking sequence:

We sterilize glass containers and iron lids, and wash all components thoroughly.
Greens and garlic, cucumbers cut to a suitable length, and currants are placed in a pickling container.
Add salt to the water, let it boil until it boils, and pour it into a jar. Having covered, wait no longer than five minutes.
Now you will have to pour the brine into the pan, wait until it boils again and pour the cucumbers again.
Seal the lid and place the container upside down. Having determined that it is securely sealed, we give it time to cool and send it to a cool place for safekeeping.

"Pickles"

You will need:

cucumbers (seeds must be small) – up to 1 kg;
apple cider vinegar – 250 ml;
granulated sugar – 350 g;
coarse salt – 3 large spoons;
turmeric – half a teaspoon;
black pepper – 10 peas;
large onions – 2 pcs.

Preparation:

We inspect the cucumbers, wash them, remove the ends.
Now the vegetable is chopped into thin slices, and the onion is cut into rings.
Place cucumber slices and onion rings in a spacious bowl, add salt, mix, and add weight.
The next step is to wash the mass.
Pour vinegar into a wide saucepan, add sugar, turmeric, peppercorns, bring to a boil, stirring occasionally.
Now add the cucumber-onion mixture, stirring, keep it until it boils, put it in glass jars that are still warm after sterilization, fill it completely with marinade, and roll it up.

We prepare cucumbers of non-standard sizes

This method is used to prepare cucumbers whose size is not suitable for the usual pickling, which will later be used to prepare salads or pickles. The recipe is also suitable for Chinese cucumbers.

The amount of ingredients is given for one jar, the volume of which is equal to three liters:

cucumbers;
bay leaf - 1 leaf;
allspice – 10 peas;
onion – 1 head;
water – 2 liters;
vinegar and vegetable oil - 1 spoon each;
salt and sugar - 2 and 6 tablespoons, respectively.

Let's start cooking:

Cucumbers are immersed in water for a couple of hours; it is recommended to refresh the water periodically.
The ends of the vegetables are cut off; if the skin is rough, it can be removed in some places.
Vegetables are cut and placed in parts into a prepared jar at three-quarters of the height.
To marinate, bring water to a boil, add sugar and salt, and let cool slightly.
Jars with cucumbers are filled with brine, vinegar and oil are added.
The container is covered with a lid and sterilized for a quarter of an hour.
Now roll up the lid and cover the jar with a warm blanket until it cools completely.

Storage is organized in a cold place.

Cucumber salad for the winter (video)

As you can see, the preparation of Chinese cucumbers is indistinguishable from other varieties. The peculiarity is that long vegetables cannot be covered entirely, so you have to cut them into slices, strips or simply pieces. But the quality indicators of the vegetable are not violated. Simply put, for the winter season you can close so many cucumbers that you will have enough of them for the holiday table in the form of a savory snack, and as additives to other dishes.

Traditional Asian cuisine is very popular all over the world, thanks to its original, spicy and delicious dishes.

Today we would like to bring to your attention a very quick to prepare Chinese cucumber salad in two classic versions - with fried beef and vegetarian.

Like most treats from the national cuisine of the Celestial Empire, this appetizer is distinguished by a sharp, piquant taste and a very aromatic, complex dressing.

Chinese salad with cucumber and beef

This step-by-step recipe assumes the presence of cow meat in its composition. We advise you to choose steamed veal. This will make the salad more tender, and making it at home will be much faster.

Ingredients

Veal – 0.4 kg;
Olive oil – 50 ml;
Cucumbers (short) – 4-5 pcs.;
Extra salt – 1 tsp. (without slide);
Onion (large) – 1 pc.;
Large garlic – ½ piece;
Bulgarian red pepper – 1 fruit;
Crushed cilantro seeds – 1 tsp;
Granulated sugar – 5-7 g;
Hot red pepper (flakes) – 2 tsp;
Soy sauce – 60-80 ml;
Wine vinegar (white) – 30 g.

How to cook beef and cucumber salad in Chinese

First, prepare all the salad components:

Wash the vegetables, rinse the meat if necessary and dry it with a napkin.
After this, chop the veal fillet into long thin strips.
Chop the onion into thin half rings, chop the pepper into straws, pass the peeled cloves of garlic through a press.
We cut the cucumbers along the entire length into cubes.

2. Place the cucumber slices in a deep bowl, sprinkle with salt and leave for a quarter of an hour so that they release the juice.

3. Place the frying pan on a high flame and pour oil into it. As soon as it gets hot (almost to a boil), drop the meat pieces into the container and fry them (stirring often) until cooked and beautifully red.

4. Now the browned meat can be transferred to a salad bowl and mixed with garlic, onion and pepper strips. We also squeeze out excess juice from the cucumbers and add them to all the other ingredients.

5. Finally, season the salad with coriander, pepper flakes, granulated sugar, wine vinegar and soy sauce. Mix everything and taste it. If you think that there is not enough salt, then salt the salad to taste with fine salt.

6. Cover the finished salad with film and put it in the refrigerator for 2 hours.

Chinese Beef Salad: Replacement Products

If you don't particularly like vinegar, you can replace it with the same amount of freshly squeezed lemon or lime juice. This will change the taste of the salad, but obviously not for the worse.
Red pepper flakes can be replaced with ½ tsp. powder analogue. Or grind a dried red hot pepper pod with your own hands, if you have it at home. Otherwise, you can try adding finely chopped fresh chili pepper to taste; determine the quantity based on your taste.

In the classic recipe, a very original addition is cilantro. The spice certainly has a specific smell and taste, but its combination with meat makes the salad very tasty.

Chinese spicy cucumber salad

Ingredients

— 3 pcs. + -
— 1 pc. + -
- 3 cloves + -
Sesame seeds (raw)- 2 tbsp. + -
— 20 g + -
Ground hot pepper (red)- 1/2 tsp. + -
- 2 tbsp. + -
- 1.5 tsp. + -
— 20 ml + -

How to make Chinese cucumber salad

This light, fresh and at the same time spicy, spicy vegetable salad with garlic will undoubtedly become the highlight of the culinary program of any holiday. The Chinese know how to make delicious treats for all occasions from simple products.

Rinse the cucumbers, trim the ends, cut into long thick strips and, sprinkled with salt, leave for half an hour. After the specified time, drain the released cucumber juice, and lightly squeeze the cubes themselves.
We clean the purple onion, chop it into rings and add it to the cucumbers.
Pour sugar, red pepper into the vegetable mixture, add sauce, vinegar, add chopped garlic, then mix everything and leave to soak.
Now fry the sesame seeds in vegetable oil over medium heat until light brown for two minutes. Next, transfer the seeds along with the oil to the salad.

Thanks to this frying, the oil acquires a light sesame aroma.

5. Wrap the finished dish in thick film (or close it with a lid) and put it in the refrigerator for 40-60 minutes to soak and cool.

Chinese cucumber salad has long won the hearts of our compatriots, so if you haven’t tried this delicious treat yet, be sure to prepare it at home and treat yourself and your loved ones to this worthy overseas dish.

For many of us, Chinese salad is something unusual and extraordinary. Many housewives are of the opinion that you can try real Chinese food only in specialized stores, but this is not true!

There are several rules, following which it is quite possible to prepare a Chinese dish, or at least a very similar in taste to a Chinese dish. Firstly, in national Chinese cuisine, mayonnaise and sour cream are not used to prepare salads. Salads are usually seasoned with a mixture of various sauces. Secondly, salt is a very rare ingredient. In most cases, it is replaced with soy sauce. Thirdly, almost always vegetables and fruits used for preparing salads are either grated on a Korean carrot grater or cut into thin long strips.

Professional chefs who work in Chinese restaurants, above all else, recommend adhering to one very important rule. Only young cucumbers should be chosen for Chinese salads. In Chinese cuisine, it is not customary to peel and core a cucumber. This is why if the cucumber is old and overripe, it can completely ruin the taste of the salad.

How to cook Chinese salad - 15 varieties

Many people believe that Chinese dishes are something unearthly that our people will not always like. Chinese meat salad is the dish that shatters this stereotype.

Ingredients:

Beef - 150 gr.
Bell pepper - 1 pc.
Cucumber - 5 pcs.
Garlic - 6 cloves
Sugar - 1 tsp.
Onions - 1 pc.
Greens - 1 bunch
Red pepper, coriander, salt, soy sauce - to taste

Preparation:

Wash the cucumbers, cut them into large strips, place them in a deep bowl, salt them generously and mix thoroughly. Now let’s leave the cucumbers to infuse, but for now let’s move on to other products. Wash the meat, remove all veins, cut into strips and fry in a frying pan in olive oil.

You should not salt the meat while frying, otherwise the dish will not have the proper taste.

Wash the bell pepper, remove seeds and stalks and cut into thin strips. Peel the onion, wash it and cut it into thin half rings. Wash the greens, dry them and finely chop them. Grind the coriander in a mortar. Peel the garlic and pass it through a garlic press.

Drain the juice from the cucumbers and add pepper, onion, sugar, ground red pepper, coriander, garlic, herbs and meat to a bowl. You should also pour the juice that was formed as a result of frying the meat and soy sauce into the bowl. Now mix everything thoroughly and serve.

“Shandong” is one of those Chinese dishes that will definitely appeal to many. This salad is very similar in its recipe to salads of Slavic cuisine.

Ingredients:

Fresh cucumber - 300 gr.
Boiled beef - 200 gr.
Marinated mushrooms - 150 gr.
Garlic - 2 cloves
Soy sauce - to taste

Preparation:

Wash the cucumbers and cut them into cubes. After cooking, wash the beef and cut it into cubes. We wash the mushrooms and, if they are large, cut them into two or three parts. We peel the garlic, wash it and pass it through a garlic press.

In a deep container, combine cucumbers, beef, mushrooms and garlic. Add soy sauce there and mix everything thoroughly.

It cannot be said that the ingredients for a Chinese homemade salad are sold in any store or supermarket, however, a resourceful housewife will always find something to replace the missing products in order to achieve the desired taste in the final result.

Ingredients:

Starchy noodles - 75 gr.
White cabbage - 75 gr.
Tree mushrooms - 1 pack
Beef pulp - 200 gr.
Cucumber - 1 pc.
Soy sauce - 5 tbsp. l.
Salt, pepper - to taste

Preparation:

Divide the noodles into parts, pour boiling water over them and leave to steep for 3 minutes, after which we drain them in a colander. Pour boiling water over the mushrooms. When they swell, pull them out of the water and cut them into strips. Wash the beef, cut into strips and fry in a frying pan until fully cooked. When the meat is ready, add mushrooms, salt and fry everything together for a few more minutes, stirring regularly. Wash the cabbage, chop it finely, mash it slightly, add steamed noodles to it and mix everything together. Wash the cucumbers, cut them into medium-sized strips, add them to the container with cabbage and noodles and mix again. At the very end, add the meat with mushrooms and soy sauce to the rest of the ingredients. Mix everything, salt and pepper to taste. Bon appetit!

“Yang Ban Huang Gua” is quite a spicy dish, especially if you do not remove the seeds from the chili pepper. It is perfect as an addition to any meat dish.

Ingredients:

Cucumber - 1 pc.
Carrots - 1 pc.
Chili pepper - 1 pc.
Garlic - 3 cloves
Salt - 1.5 tsp.
Rice vinegar - 3.5 tbsp. l.
Sugar - 1.5 tsp.

Preparation:

Peel the carrots, wash them and cut them into long thin strips.

To make the cooking process easier, you can simply grate the carrots using a Korean carrot grater.

Wash the cucumber and cut into wide strips. Wash the pepper and cut into thin strips. Peel the garlic, wash it and finely chop it.

When all the products are prepared, they should be combined in one container, salt, pepper, season with vinegar and mix thoroughly. It is best to place the finished salad in the refrigerator for several hours to let the vegetables release their juice, and then serve.

Harbin salad is one of the most popular dishes in Chinese restaurants in the Primorsky Territory. Now, armed with this recipe, everyone can prepare this restaurant dish themselves.

Ingredients:

White cabbage - 450 gr.
Funchoza - 100 gr.
Carrots - 200 gr.
Cucumber – 250 gr.
Bell pepper - 100 gr.
Egg - 1 pc.
Garlic - 3 cloves
Ground coriander, ground ginger, Korean funchose dressing, sesame seeds - to taste
Sugar - 1 tsp.

Preparation:

Soak the funchoza in boiling water and leave to infuse. Wash the cabbage, dry it and finely chop it. Peel the carrots, wash them and grate them on a coarse grater into a bowl with cabbage. Now the carrots and cabbage should be mashed so that they begin to release juice. Wash the cucumbers and also grate them on a coarse grater. Wash the pepper, remove seeds and stalks and cut into strips.

Break the egg into a small bowl, add 2 tbsp. l. water, beat and fry a pancake from it. Remove the finished pancake from the pan, cool and cut into small strips. We pull the funchose out of the water, cool it and, if necessary, cut it into several parts. Peel the garlic and finely chop it.

Place funchose, pepper, cucumbers, egg strips and garlic in a bowl with cabbage and carrots. Add coriander, sugar, sesame seeds, Korean funchose dressing and ginger. Mix everything thoroughly.

If the salad seems a little salty, you should not add salt to it. It is recommended to season it with additional soy sauce.

Salad of Udon noodles and chicken is a very tasty and satisfying dish that can easily become the main dish on any table.

Ingredients:

Udon noodles - 200 gr.
Vegetable oil - 2 tbsp. l.
Chicken fillet - 300 gr.
Onions - 1 pc.
Garlic - 3 cloves
Ginger root - 2 cm.
Mushrooms - 100 gr.
Carrots - 50 gr.
Soy sauce - 2 tbsp. l.
Oyster sauce - 2 tbsp. l.
Teriyaki sauce - 2 tbsp. l.
Sesame - 2 tbsp. l.
Green onion - 50 gr.

Preparation:

Boil the Udon noodles until fully cooked, rinse and let them cool. Wash the chicken fillet and cut into medium-sized cubes. Peel the onion, wash it and cut it into thin half rings. Chop the peeled garlic and ginger. Peel the carrots and cut into thin ribbons. We clean the mushrooms, wash them and cut them into strips.

Pour vegetable oil into a frying pan, heat it well, and then fry the chicken pieces in the frying pan. When the meat is almost ready, add onions, garlic, ginger, mushrooms and carrots to the pan. Now fry everything together for a few minutes and put it in a salad bowl.

In a small bowl, mix soy sauce, oyster sauce, sesame seeds and teriyaki sauce. Pour the resulting mixture into a salad bowl and mix everything thoroughly. Add noodles to the same salad bowl and mix again. Bon appetit!

Ingredients:

Beef tongue - 300 gr.
Cucumbers - 250 gr.
Bell pepper - 1 pc.
Red onion - 1 pc.
Soy sauce - 2 tbsp. l.
Sesame oil, sesame seeds, chili pepper - to taste
Balsamic vinegar - 1 tbsp. l.
Garlic - 2 cloves
Cilantro - ½ bunch
Coriander - ½ bunch

Preparation:

Wash the tongue, boil it, cool it, clean it and cut it into strips.

To make it easier to clean, immediately after boiling the tongue should be immersed in cold water for a few minutes.

We peel the garlic, wash it and pass it through a garlic press. Wash the cucumbers and cut into large strips. Peel the onion, wash it and cut it into thin half rings. Wash the pepper, remove seeds and stalks and cut into thin strips. Wash the greens, dry them and finely chop them

In one container, combine tongue, cucumbers, peppers, onions, garlic, herbs, soy sauce, vinegar, sesame oil and chopped chili peppers. Mix everything thoroughly. Before serving, sprinkle the salad with sesame seeds.

Chinese apple salad is an incredibly healthy dish that can be eaten by everyone. The main reason for this state of affairs lies in the fact that the salad consists exclusively of fresh vegetables and fruits.

Ingredients:

Carrots - 1 pc.
Cucumber - 1 pc.
Apple - 1 pc.
Soy sauce - 1 tsp.
Vegetable oil - 1 tbsp. l.
Honey - 1 tbsp. l.
Sesame seeds - 1 tbsp. l.

Preparation:

We clean and wash the carrots. Wash the cucumber and apple. Now the apple, cucumber and carrots should be grated on a coarse grater into one container. In a small bowl, combine honey, soy sauce and vegetable oil. Mix everything thoroughly. The sauce is ready! Pour the sauce over the prepared products, mix and sprinkle with sesame seeds.

This Chinese dish got its name after the city in which it was first prepared. It was a small town in one of the Chinese provinces called “Chang-zhou”.

Ingredients:

Dried wood mushrooms - 150 gr.
Onions - 4 pcs.
Vinegar - 1 tbsp. l.
Carrots - 3 pcs.
Garlic - 4 cloves
Allspice peas - 5 pcs.
Coriander grains - 3 pcs.
Vegetable oil - 100 gr.
Soy sauce - 4 tbsp. l.
Salt, pepper - to taste

Preparation:

Place the mushrooms in a pan, fill them with cold water, add salt to the pan and put it on the fire. When the mushrooms come to a boil, reduce the heat and simmer, covered, over low heat for about 1 hour. After this time, remove the mushrooms from the heat, place in a colander, cool and cut into small strips.

We clean the onion, wash it, cut it into thin half rings, add vinegar, stir and let it stand for a few minutes. We clean the carrots, wash them, grate them on a Korean carrot grater, sprinkle with salt and mash well so that they release juice. Place the carrots and onions in a container with mushrooms and mix. Peel the garlic and pass it through a garlic press. Grind allspice and coriander in a mortar. Now add the garlic and spices to the salad. Pour vegetable oil into a frying pan and set it to heat. When it reaches a high temperature, it must be carefully poured into the salad. Pour in soy sauce and add pepper. Mix everything thoroughly. After 2 hours, the salad can be served.

Rice is one of the most common products in China. It is quite natural that it is often used to prepare all kinds of dishes and salads, in this case, are no exception.

Ingredients:

Round grain rice - 300 gr.
Smoked ham - 100 gr.
Sweet pepper - ½ pc.
Frozen green peas—100 gr.
Eggs - 3 pcs.
Vegetable oil - 5 tbsp. l.
Chinese spices - 1 tsp.
Salt - to taste

Preparation:

Boil the rice, rinse, cool, rinse again and place in a frying pan with vegetable oil. Separate the meat from the smoked ham from the bone and cut the meat into medium-sized pieces. Then it should be added to the pan with the rice. Mix the rice and meat and fry in a heated frying pan for about 5 minutes. Wash the pepper, remove the seeds and stems and cut into small cubes, which immediately after cutting we place in the frying pan. Fry the rice, meat and pepper together for 5 minutes.

In another frying pan fry the eggs. They should be fried for several minutes, stirring constantly. You should end up with some sort of little egg pieces. Then add the egg pieces to the pan with rice, meat and pepper and mix everything thoroughly.

Place the peas in a colander, pour cold water over them, let the water drain and place them in a frying pan with other products. Along with the peas, add salt and Chinese spices to the pan. Mix everything and fry for 5 - 7 minutes. The salad is ready. It should be served as a separate dish while still warm.

This salad is very similar to the vegetable salad we all know from tomatoes and cucumbers. What makes Chinese salad different is the seasonings used.

Ingredients:

Cucumber - 1 pc.
Tomato - 3 pcs.
Cilantro - 1 bunch
Garlic - 2 cloves.
Hot pepper - 1 pc.
Rice vinegar - 1 tbsp. l.
Salt, sugar, sesame oil - to taste

Preparation:

Wash the cucumber and cut into thin slices. About 3 mm thick. Wash the tomatoes, remove the stem attachment point and cut into small cubes. Wash the cilantro, dry it and cut it into medium-sized pieces. Peel the garlic, wash it and cut it into small cubes. Wash the pepper, remove seeds and stalks and cut into strips. Combine the prepared vegetables and herbs in one container and add vinegar, salt, sugar, and sesame oil. Mix everything thoroughly.

There are many classifications of lettuce. This dish falls into two categories at once. It can be classified as both hot and cold salads.

Ingredients:

Eggplants - 2 pcs.
Bell pepper - 2 pcs.
Starch - 2 tbsp. l.
Vegetable oil - for frying
Garlic - 2 cloves
Salt - to taste
Water - 1 glass
Fresh ginger - 15 gr.
Soy sauce - 35 gr.
Rice vinegar - to taste
Honey - 20 gr.

Preparation:

Wash the eggplants and cut them into medium-sized cubes.

After this time, drain the excess liquid from the eggplants, squeeze them out, dry them, add 1 tablespoon of starch and mix. Then fry the eggplants in a frying pan in vegetable oil.

Wash the bell pepper, remove the seeds and stems, cut into strips and fry in a frying pan in vegetable oil until golden brown. Then the pepper goes into the frying pan with the prepared eggplants. Mix everything, season with dressing and fry everything together for about 5 minutes. To prepare the dressing, combine soy sauce, rice vinegar, honey, water, starch and chopped ginger in a small bowl. Mix everything thoroughly.

At the very end of cooking, add chopped garlic to the pan. The salad is ready!

According to the original recipe, black caviar should be used in this salad, however, this product is not available to everyone. For this reason, Chinese seafood salad can be prepared with protein caviar, or pike caviar.

Ingredients:

Funchoza - 1 pack
Boiled mussels - 150 gr.
Dressing for funchose - 1 package.
Protein caviar, Teriyaki sauce - to taste

Preparation:

Pour boiling water over the funchoza and leave to steep for a few minutes. After the time has passed, throw the funchose into a colander, rinse and let all excess liquid drain. Next, it should be cut so that it is not too long and placed in a deep salad bowl. In the same salad bowl add mussels, funchose dressing, protein caviar and Teriyaki sauce. Mix everything thoroughly and serve.

“Broken cucumbers” are one of the most popular dishes in Chinese cuisine. Its main ingredients are cucumbers. Everything else is a variety of sauces, herbs and seasonings.

Ingredients:

Cucumber - 500 gr.
Garlic - 2 cloves
Parsley - 2 sprigs
Soy sauce - 20 gr.
Rice vinegar - 30 gr.
Sesame oil - 15 gr.
Chili pepper, salt - to taste

Preparation:

Wash the cucumbers, cut them lengthwise into two parts, and remove the core from the resulting halves using a spoon. Now cut the cucumber halves into strips, place them in a deep salad bowl, pour over soy sauce, vinegar, salt, mix and leave to marinate for 15 minutes.

While the cucumbers are pickling, peel, wash and chop the garlic. Wash and finely chop the chili pepper. Squeeze the pickled cucumbers from the marinade and place in another deep plate. Add pepper or garlic and chopped parsley to the same plate. Fill everything with sesame oil and, if desired, add soy sauce. Mix the salad and serve.

“Xiang Xiang Tsai” is indeed a very specific dish, especially for a Slavic person. Be that as it may, it’s definitely worth trying to make such a salad! Suddenly it will take the place of a signature dish!

Ingredients:

Potatoes - 5 pcs.
Vegetable oil - 2 cups
Cilantro - 1 bunch
Peanuts - 100 gr.
Hot pepper - 50 gr.
Sugar, vinegar - to taste

Preparation:

Peel the potatoes, wash them, grate them on a Korean carrot grater, rinse thoroughly with water and dry. Then pour vegetable oil into a deep frying pan and heat it well. When the oil is hot enough, add the potatoes and fry them for about 1 minute. Wash the cilantro, dry it and chop it coarsely. Fry the peanuts in a frying pan until tender, then grind them in a blender. Wash the hot peppers, dry them and fry them in a frying pan in the same oil in which the potatoes and peanuts were fried.

In a deep salad bowl, combine potatoes, hot peppers, oil in which the food was fried, chopped peanuts, cilantro, vinegar and sugar. Mix everything thoroughly. The salad is ready.

I bring to your attention a recipe for traditional Chinese cucumber salad. This is one of the most popular salads in China. The name of the dish can be translated as “Broken cucumber”. And in the cooking process we will really beat the innocent vegetable.

But first things first.

For the salad we will need ordinary products that can be bought at any of our supermarkets.

For 2 servings you need:

2 long Chinese (with pimples) cucumbers
3 cloves garlic
1 tbsp. spoon of rice vinegar
1 tbsp. spoon of soy sauce
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon sesame oil

Chinese cucumbers can be replaced with regular smooth long ones.
Rice vinegar others - apple, wine, table. Just take a smaller amount. Rice vinegar is mild, its concentration is usually 3%, while other vinegars are 6-9%.
Sugar It is more convenient to replace with powdered sugar, it dissolves faster. But you need a little less of it, otherwise it will be too sweet.
Sesame oil in extreme cases, you can replace it with another vegetable, but then the salad will lose part of its “Chinese” taste.

The photographs show the preparation of one serving of salad, so the quantities of all ingredients have been reduced by half.

Preparation:

First, let's do the most important thing, what gave the dish its name - break the cucumber. To do this, place the vegetable on a cutting board, place a large knife across the top of it from one end, and hit the knife with the palm of your hand. Let's repeat this procedure, moving the knife all over the cucumber. If the fruit is not very juicy, you may need to turn it 90 degrees and beat the cucumber in the same way again. It should look something like this:

Of course, it’s better to use a chef’s cleaver, as the Chinese do, but a large chef’s knife will do just fine.
Next, cut the broken cucumber diagonally into pieces about one and a half centimeters in size.

Place the chopped cucumber in a cup and add finely chopped garlic to it.

Salt and mix. It is better to stir with Chinese chopsticks. This is not a tribute to tradition, it’s just more convenient to use chopsticks.

We are preparing the dressing. Pour sugar into a small bowl, add vinegar, soy sauce, sesame oil, and stir thoroughly until the sugar is completely dissolved.

Happy New Year, dear blog readers! As you know, on the night of February 18-19 according to the lunar (Chinese) calendar, the New Year of the Blue Wooden Goat officially began! Hurray-hurray-hurray! 🙂

Therefore, the traditional Chinese cucumber salad, the recipe for which I offer today, will come in handy. And not only you, but also the symbol of the New Year will like it! Light and very unusual, despite the simple ingredients, this cucumber salad will definitely add a new fresh touch to familiar tastes.

I wanted to publish the recipe earlier so that you could prepare a Chinese salad for the Lunar New Year, but I didn’t have time - it turned out to be a very eventful week! On Saturday they celebrated, on Monday it began, on Tuesday three suns rose over Chelyabinsk at once, and on the night from Wednesday to Thursday the Eastern New Year began!.. :)

Unfortunately, I found out about the three suns after the fact... It’s even a pity that I’m already missing the second amazing event in our delightful city! The meteorite arrived while we were there, and the halo effect, thanks to which Chelyabinsk residents could observe a triple sunrise, I simply overslept... Damn...

But even though I’m publishing the Chinese salad recipe late, you can prepare it any day—the New Year celebration according to the Eastern calendar will last another two weeks! Or, if you don't want to use greenhouse cucumbers, you can memorize the recipe and wait for the season.

Pai Hong Gwa is said to be one of the most popular salads in China. Its name can be translated as “Broken cucumber” and during the cooking process we will actually have to break and flatten the green vegetable! Can you imagine?! 🙂

This cooking technology gives it some kind of incredible consistency... I don’t know how to describe it - you have to try it! But it turns out 100% tasty and unusual! I recommend!

Ingredients(for 1 serving) :

Cucumber – 1 pc. (20-25 cm)

Garlic – 1-2 cloves

Sesame - a pinch

for the sauce:

Soy sauce – 1 tbsp.

Lemon juice – 1 tbsp.

Honey - 1 tsp.

Sesame oil – 1 tsp.

Cooking method:

1. It is better to pre-soak cucumbers, especially if they are not too juicy, in clean cold water for 2 hours, cutting off the ends at both ends. The same as we do when preparing lightly salted cucumbers:

This will not only make the cucumbers crispier and juicier, but also revive the greenhouse fruits and free them from a certain amount of harmful substances.

2. The next stage is the most important one 🙂 You still need to break the cucumber! To do this, you can use a large chef's knife with a wide blade. Place the cucumber on a cutting board, place a knife on top and hit the flat side of the blade, moving along the entire length of the cucumber, flattening it.

Or, cover the cucumber with another board and press hard to flatten it:

You want to achieve something like this:

3. Cut the broken cucumber diagonally into slices 1 - 1.5 cm wide:

4. Finely chop the garlic and add to the bowl with the cucumber slices:

5. Make the sauce. To do this, in a separate cup, thoroughly mix the oil, soy sauce, lemon juice and honey:

Design:

Pour the sauce over the cucumber and garlic, stir, place in a deep bowl, sprinkle with sesame seeds and serve immediately!

And - as they say in China — Sihk faahn ("Sik faAn") — Bon appetit!🙂

P.S. In honor of such an unusual time of increased concentration of holidays, and in order to support and prolong the wonderful events that are happening around, I decided to announce a new culinary competition! This time, in the VKontakte group. I invite everyone who loves riddles to participate!