Cook Time | 40 minutes |
Servings |
Ingredients
Dressing
- 2 cloves Garlic
- 2 tablespoons Vinegar
- 1 teaspoon Soy sauce
- 1 teaspoon Sesame oil
- Chile pepper
Ingredients
Dressing
|
Instructions
- After washing the unsuspecting cucumbers under running water for the last time, I wiped them thoroughly with a towel, put them on a board, carefully covered them with cling film and began to beat... How to do this is a personal matter for everyone, since I do not like a kitchen hammer and consider it a terribly traumatic tool, I chose a rolling pin...
- cut off the tails and buttocks, cut in half lengthwise and cut into small pieces. As a rule, pulp and seeds are removed in all recipes, I do not do this and do not gut, I leave the pulp with seeds. Imagine - you break through the earth, start growing, gain strength, get full of juice, enjoy every ray of the sun, and then... you get a stick on the head, all the guts are taken out of you and ..... goodbye pink dreams, hopes for a happy future, everything that is usually dreamed of at a romantic age... And it's all for the sake of green skin - a sad fate...
- There is half an hour, I started refueling (and the phrase "embalming compound" suggests itself)... In a bowl, I mixed two garlic cloves passed through a press with rice vinegar, one teaspoon of soy sauce, one teaspoon of sesame oil and added half a teaspoon of chili flakes. Mix well and set aside. Then heat a dry frying pan over medium heat and fry a tablespoon of sesame seeds to a light cream color.