What attracts me most about this dish is the crisp taste, so I pickled the cucumber overnight and then mixed it cold. As expected, it has the crisp taste in my imagination. Seasoning is my family’s favorite sweet and sour flavor. I also added half a spoonful of spicy Douchi sauce. The spicy degree can’t be accepted by spicy people, but the level of taste is richer.


500g cucumber
2 cloves garlic
1 teaspoon salt
1 tbsp soy sauce
2 tbsp vinegar
5 teaspoons sugar
0.5 tbsp spicy Douchi sauce
2 tbsp sesame oil


Step 1
Prepare the materials the night before

Step 2
Wash and cut the cucumber into thick slices, add salt, grasp well, cover with plastic wrap and marinate overnight. (the thickness of cucumber slices should be uniform. If it is too thick, it is not easy to taste. If it is too thin, it will lose the taste. The curing time must be long. If the water is fully pickled, the taste of cucumber will be crisp.)

Step 3
There is obvious water after pickling.

Step 4
Squeeze the water out thoroughly. (the water must be fully squeezed dry so that the taste will be more crisp. I squeeze it again and again.)

Step 5
Add all seasonings and sliced garlic, mix well, and continue to marinate for half a day or a day. (the longer it is salted, the better it tastes.)