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
- For the last time, after bathing the unsuspecting cucumbers under running water, carefully wiped them with a towel, laid them on the Board, gently covered them with cling film, and began to beat them... How to do this is a personal matter, 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, in all recipes, the pulp and seeds are removed, I do not do this and do not gut, I leave the pulp with the seeds. Imagine-you struggle through the ground, start to grow, gain strength, fill up with juice, enjoy every ray of sun, and then... you get a stick on the head, they take all the guts out of you and... goodbye rosy dreams, hopes for a happy future, all the things that are usually dreamed of at a romantic age... And this is all for the sake of the green skin - a sad fate...
- There is half an hour, I started refueling ( and the phrase "embalming compound" suggests itself)... In a bowl, I combined two garlic cloves passed through a press with rice vinegar, with 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.
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