Look, take two sticks, put them along the cucumber.
And with a knife at an angle, quick, quick, chick-chick-chick. Sticks are needed so that the cucumber is not cut through, but only cut, but a little deeper than the middle.
And then turn the cucumber with the cut side down and in the same way, at the same angle, quickly-quickly chik-chik-chik.
It is so simple and so funny that it can even be entrusted to children.
Two or three kilograms of cucumbers have been popped, put them in a saucepan, sprinkle with coarse salt, cover the pan with a lid, hold the pan by the handles, hold the lid too, and shake the pan up and down very vigorously. Let it stand.
Heat the sesame seeds in a frying pan, as seeds are fried - until they smell pleasant, change color and crackle.
Grind the sesame seeds in a mortar.
Tell the truth?
Buy yourself a bottle of sesame oil - a teaspoon of sesame oil replaces a skillet, two tablespoons of sesame and a mortar.
4-5 cloves of garlic, half or a whole (depending on the severity) chili peppers, chop with a knife. Add pounded sesame seeds and a spoonful of paprika for the sake of its beautiful color, taste, and not so much pungency.
Heat vegetable oil in a skillet, remove heat and add all the seasonings to the skillet.
Squeeze the cucumbers so that the juice runs off them in trickles. Do you understand, yes, that a good part of the salt with this juice will run away? Well, so consider this when you begin to salt!
Transfer the squeezed cucumbers to a container and season with oil.
Boil a couple liters of water in a saucepan, pour a glass of soy sauce into it, salt, add sugar and rice vinegar. I am not saying proportions - it should be tasty for you, not for me. And it should turn out delicious - moderately salty, sweet and sour, as if satisfying!
I foresee questions about rice vinegar. Well, take any other, only without a pronounced fruity taste - we just need acid from vinegar.
Pour the pickle over the cucumbers.
Press down on the cucumbers with whatever you have to. If you are in a hurry, press down with a jar of ice and water, and it will cool down faster.
Ask: where should we hurry?
And me: how where? Eat cucumbers! They are already ready! You can already eat them! And it’s very, just very tasty!
No, of course, you can put them in the refrigerator, let them stand and become even tastier.
And if it turns out that there are a lot of debris and scraps among the cucumbers, then do not be discouraged. Squeeze them out of the sauce and send them to any salad as a raisin.
But at least cut the pork into slices, fry with onions, cool and add the fragments from these cucumbers. World snack!
And the cucumbers will run out, so you take a few more fresh ones, pochikate, salt, shake, squeeze into the same sauce - in the refrigerator they will reach for half a day or a day. With hot brine, everything turns out quickly!
And if pregnant women ask you what it is called, then you tell them: sweet and sour cucumbers based on Chinese motives.
Do you want everything to be completely Chinese?
And do not take cucumbers with pimples, but take the cheapest, greenhouse, kilogram meter. And add glutamate to the marinade. Everything will be fine!
Stalik Khankishiev's RU-vid channel is dedicated to extended versions of recipes that you could see in the Kazan-Mangal section on NTV, RenTV channels, as well as videos shot specifically for RU-vid - you will not see these videos on the air!
I talk about the preparation of barbecue, pilaf, lagman, shurpa, manti, samsa, lula kebab, kyufta and many other delicious oriental dishes cooked both on live fire - in the country or on a picnic, outside the city, and in an apartment.
The main emphasis in my recipes is on traditional cuisine, but I also respect modern cuisine and periodically publish a video about it.
The main topic of my videos is Uzbek cuisine and Azerbaijani cuisine. But I also really love Korean food, Indian food and Chinese food. European cuisine is certainly not alien to me either. In general, I consider the world of cooking as a whole, I try to consider culinary technologies from a scientific point of view and justify every step I take with physics, chemistry, biology and other sciences.
Join if you want to eat deliciously and get positive emotions along with strong and reliable knowledge of the kitchen!
You can buy my books with an autograph: stalic.ru
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14 сен 2021
