Sunday, July 29, 2018
This seems like good, simple ENGLISH cucumber recipe from America's Test Kitchen:
Smashed cucumbers, or pai huang gua, is a Sichuan dish that is typically served with rich, spicy food. We started with English cucumbers, which are nearly seedless and have thin, crisp skins. Placing them in a zipper-lock bag and smashing them into large, irregular pieces sped up a salting step that helped expel excess water. The craggy pieces also did a better job of holding on to the dressing. Using black vinegar, an aged rice-based vinegar, added a mellow complexity to the soy and sesame dressing.
Click here for the recipe: Smashed Cucumbers (Pai Huang Gua)
P-B
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