Thursday, January 19, 2012

China: Beijing-Style Cucumber Salat (Beijing Pai Huang Gua)


500 g cucumbers
2-3 tbsp sesame oil
3-4 garlic cloves, minced or smashed

Cut the cucumbers in half lengthwise. Flatten slightly with the dull edge of a cleaver or large knife. Slice the cucumbers and arrange on a plate. Whisk together salt, oil, and garlic. Drizzle over the cucumbers. Let stand 10-15 minutes before serving.

(adapted from "Die echte chinesische Küche" by Liu Zihua and Uli Franz)

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