Cold Tossed Cucumber Stem

Method5 steps

1. 1

   Peel and Marinate

   削皮腌制

   Peel the cucumber stem and cut into small strips. Cut the radish into strips, place both in a large bowl, add salt and toss to combine. Let sit for 10 minutes.

   莴笋削皮，切小条。萝卜切条，一起放入大碗，加入盐搅拌，放置 10 分钟

   ⏱12 min

   • 💡 Peel as much of the cucumber stem skin as possible, otherwise it will really affect the texture.莴笋皮要尽量多削点，不然真的影响口感
   • 💡 The size of the strips depends on personal preference.切条的大小根据个人口感决定
   
2. 2

   Rinse to Remove Salt

   清洗去盐

   Rinse the marinated cucumber stem 1-2 times with water.

   放置后的莴笋用水清洗 1-2 遍

   ⏱1 min

   • 💡 Rinse off excess salt to prevent the final dish from being too salty.清洗掉多余的盐分，防止成品过咸
   
3. 3

   Blanch

   焯水处理

   Bring a pot of water to a boil, add the cucumber stem, blanch for 1 minute, remove and drain. Place in a large bowl.

   起锅烧水，放入莴笋，水煮 1 分钟捞出，沥干水分，放入大碗

   ⏱5 min

   • 💡 Do not blanch for too long, or it will lose its crisp texture.焯水时间不宜过长，否则会失去脆爽口感
   
4. 4

   Fry Aromatics in Hot Oil

   热油煸香

   Heat oil in a wok, add ginger slices, garlic cloves, and bird's eye chili, stir-fry for 30-45 seconds, then pour over the cucumber stem.

   起锅烧油，放入姜片、蒜粒、小米椒煸炒 30-45 S，倒入莴笋中

   ⏱2 min

   • 💡 Watch the heat, do not burn the garlic.注意火候，不要把蒜粒炒焦
   
5. 5

   Toss and Serve

   搅拌成菜

   Toss thoroughly, then plate and serve.

   搅拌充分，端盘

   ⏱30 sec

   • 💡 Toss evenly so the flavors fully penetrate.搅拌均匀使味道充分渗透