Pai Huang Gua. The smashing process, a classic Chinese technique, cracks the skin, helps release the seeds and splits the flesh into appealing craggy pieces.
Ingrediens
1 cucumber
2 Scallions (green onions)
3 Garlic cloves - smashed!
1 tbs Peanut oil
1 tsp chilliflakes
2 tbs Light Soy sauce
1 tbs Black vinegar
1 tbs Sesame oil
1/2 tbs Laoganma crispy chili oil
1 tbs Sugar
Instructions
Smash the cucumbers with a heavy object until they crack open. Cut them halfways and then diagonally into 2cm broad slices.
Put the cucumbers in a jar and drizzle over salt and sugar so that all cucumbers get some cover. Set aside and let the water drip off for 15min. In the meantime, prepare the dressing.
Smash the garlic cloves with then thick side of a knife and chop up. Put in a bowl with chilli flakes and sugar. Chop into pieces. Heat the peanut oil and pour over the garlic mix. Then add the rest of the sauces.
Press out water from the cucumbers. Rinse off excess salt. Pour over the dressing , add chopped green onions and and let soak until serving.