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泡黄瓜 (PAO HUANG GUA) LIGHTLY PICKLED CUCUMBERS |
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This is a small cold dish, or liang cai, usually ordered at the beginning of a meal to tease the taste buds before the main dishes are served. It is also socially acceptable to order and snack on an assortment of liang cai while you wait for straggling dinner companions to arrive.
Ingredients
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2 long
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cucumbers (I prefer Chinese or English cucumbers as they have a crunchier texture and less seeds)
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salt
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3 tsp
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vinegar
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2 tsp
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soy
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1/2 tsp
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sugar
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drizzle
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chili oil or sesame oil
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Preparation
This is usually prepared with the skin on, but you may peel the cucumbers if you prefer.
Cut cucumbers into approximately 2-3 inch segments, and then quarter these lengthwise so you can remove the seeds by cutting off in a wedge. Sprinkle a little salt on the cucumbers, toss and set aside for 10-20 minutes. This draws the water out of the cucumbers so this doesn't happen when you dress them and dilute the flavor.
When ready, drain the cucumbers and pat dry if necessary. Add vinegar, soy, and a touch of sugar for balance and to cut the acid in the vinegar. Taste and adjust to your liking. Drizzle a tiny bit of chili or sesame oil if desired, but no more than ½ tsp or it will overpower the cucumbers. Toss and serve immediately or let sit until you get the desired flavor strength. Be sure you drain the liquid once they have reached that stage so they don't pickle too much or soften in the vinegar.
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