Qiang Huanggua Tiao, or, is a traditional Sichuan dish. Despite the fact that the recipe for the dish is completely uncomplicated, the result is quite good - fresh and spicy taste, crunchy texture. This is how you can describe this dish. Fried cucumbers Qiang Huangua Tiao will perfectly complement a Sichuan-style lunch.

INGREDIENTS:
cucumber - 2 pcs.,
garlic - 1 clove
sichuan huadjao pepper - 1 tsp,
dried chili- 4 things.,
peanut butter (or other vegetable) - 2 tablespoons,
white sugar - ½ tsp,
salt - ¼ tsp

Absolutely simple, but delicious snack.
Soak the dried chili in water for 20-30 minutes, then cut into 2 cm pieces, shake out the seeds.
Peel and cut the garlic into slices.
You need a long cucumber, preferably with a low seed content. Wash the cucumber, cut into pieces about 5-6 cm long, then cut the pieces lengthwise into four parts.

From each slice with a knife, carefully cut off a part of the pulp with seeds. Fold the slices in one layer on a plate and season with salt, let stand for 5-6 minutes, no more.

In a wok, heat the peanut butter over low heat and fry the huadziao pepper until slightly darkened, slightly.
Add chili and sugar to the wok, continue to fry, stirring constantly, until the sugar dissolves.
Add cucumbers to the wok, mix the contents of the wok and continue to fry for literally 15-20 seconds. The cucumbers should be completely covered with a layer of oil.

Remove the wok from the heat, let it cool, transfer the contents of the wok to a serving plate.
You can improve the taste of a dish by adding a little soy sauce and Weijing (monosodium glutamate) seasoning, stir and refrigerate under the lid overnight, then serve as a cold snack.

When familiar dishes get bored, many housewives begin to experiment. One of these positive examples is the non-standard cooking of cucumbers. When a banal salad is tired, it is worth trying four original recipes... They can turn your mind about the culinary arts. After the first try, cucumber dishes will want to cook more than once, because they cost a penny.

1. Fried cucumbers

Cut the cucumbers into slices. After that, carefully salting the entire surface of the vegetable, and then roll it in flour. You need to fry cucumbers in vegetable oil. When the two sides are completely fried (it takes very little time), put the cucumbers on a plate with a paper towel. This will drain all the excess oil. Incredibly, cucumbers smell just like fried zucchini. Therefore, dill sauce will be an excellent addition to the dish.

To make the sauce, you need to chop the herbs, add a little salt there, olive oil, garlic to taste and another secret ingredient - lemon juice and zest. A whole lemon goes into a large bunch of dill. All ingredients are crushed with a blender, after which you can store the sauce in the refrigerator for at least a month. With the sauce, fried cucumbers become simply amazing: juicy and delicious inside.

2. Kebab from cucumbers

Soak the skewers for cooking in water. Cut the cucumbers longitudinally, into two halves, each of which we then divide into six parts. It turns out pretty comfortable sticks. To get excess juice out of the cucumber, you can salt it a little, and then blot it with a napkin. Since meat is not taken for barbecue, the marinating process should be changed to breading. To do this, you can take purchased or homemade bread crumbs. To them you need to add a little grated hard cheese, as well as seasonings: a teaspoon each of dry chopped garlic and paprika. Now everything needs to be mixed and it is best to do it with your hands. Beat the protein in a separate plate until frothy.

We string pieces of cucumber on skewers, for beauty and taste, you can add small pieces of onion and pepper between them. Using a kitchen brush, coat the cucumbers with whipped protein, then sprinkle with the prepared breading. The oven heats up to 200 degrees. We put the kebabs on a baking sheet and send them to cook.

When one side is fried, turn the kebabs over and sprinkle with a small amount of oil using a spray bottle. After the final readiness, the dish is served on a beautiful plate lined with lettuce leaves. Crunchy and perfectly complement the meat dish!

Delicious salad with fried cucumbers

Cut the cucumber into thin strips or grind it on a grater. For two or three cucumbers, you need about a teaspoon of sugar, a little salt and two-thirds of a tablespoon of apple cider vinegar. Mix thoroughly and leave for 20 minutes to drain excess juice from the slices. We drain the resulting liquid. In a preheated frying pan, fry a small onion, cut into half rings. A piece of butter will help provide it with a delicate taste.

Dry the cucumbers with paper towels, and when the onions turn a little golden, send them to him. When the cucumbers acquire a transparent, darker greenish tint, turn off the fire. We transfer the ingredients to a salad bowl, add chopped herbs, including fresh onions. Season with sour cream or diet yogurt. The cucumbers are crunchy, but the salad is very tender.

Pickled cucumbers in 7 minutes

Cut the cucumber into thin slices. For the marinade (for one cucumber) you will need: three tablespoons of apple cider vinegar, a pinch of salt, a teaspoon of sugar and half a spoonful of turmeric. The sauce should be made in a microwave-safe container. We mix all the ingredients thoroughly, and then we send the sliced ​​cucumber to the resulting mixture. For the microwave oven, select the most powerful operating mode.

We send pickled cucumbers there for 7 minutes. When half the time has passed, you can open the microwave and stir the vegetables to cook more evenly. After 7 minutes of cooking, the cucumbers should be allowed to cool. To make the dish even tastier, the cucumbers should be supplemented with pickled onions and poured a little with sunflower oil.

Until recently, fried cucumbers were considered an exotic dish related to oriental cuisine. But lately it has been successfully transferred to the domestic menu and has taken root as an original breakfast. As you know, cucumbers are a low-calorie product containing many vitamins. Therefore, simply frying them, you can pamper yourself and loved ones with a delicious and healthy dish at the same time.

• Fresh cucumbers - 3-4 pcs.
• Egg - 1 pc.
• Flour - 2-3 tbsp. spoons,
• Salt to taste
• Ground black pepper - a pinch
• Sunflower vegetable oil.

Wash the cucumbers and cut into slices.

Prepare the batter for frying. To do this, add flour, a little salt and pepper to the beaten egg. Stir the egg batter with a fork. It should turn out to be a little watery and uniform in consistency.

Dip each cucumber circle into the batter, and then fry until golden brown in a well-heated skillet.

Recipe 2: Chinese fried cucumbers

• cucumber - 2 pcs.
• garlic - 1 clove
• Sichuan Huaziao pepper - 1 tsp
• dried chili - 4 pcs.
• peanut butter (or other vegetable) - 2 tablespoons
• white sugar - ½ tsp
• salt - ¼ tsp

An absolutely simple but delicious appetizer. Soak the dried chili in water for 20-30 minutes, then cut into 2 cm pieces, shake out the seeds. Peel and cut the garlic into slices. You need a long cucumber, preferably with a low seed content. Wash the cucumber, cut into pieces about 5-6 cm long, then cut the pieces lengthwise into four parts.

From each slice with a knife, carefully cut off a part of the pulp with seeds. Fold the slices in one layer on a plate and season with salt, let stand for 5-6 minutes, no more.

In a wok, heat the peanut butter over low heat and fry the huadziao peppers until slightly darkened, a little bit. Add chili and sugar to the wok, continue frying, stirring constantly, until the sugar dissolves. Add cucumbers to the wok, mix the contents of the wok and continue to fry for literally 15-20 seconds. The cucumbers should be completely covered with a layer of oil.

Remove the wok from the heat, let it cool, transfer the contents of the wok to a serving plate. You can improve the taste of a dish by adding a little soy sauce and Weijing (monosodium glutamate) flavoring to it, stirring and refrigerating under the lid overnight, then serving as a cold snack.

Recipe 3: Fried cucumbers with meat

• two or three large cucumbers,
• 300 grams of minced meat or meat (lamb in the original, but I tried it with anyone, it's still delicious),
• onion head,
• spices: salt, pepper and curry.

Peel the cucumbers, cut into large strips, peel and cut the onion into half rings.

Then fry the meat (minced meat) in hot oil in a frying pan or in a multicooker bowl.

After 10 minutes add the onion, after another five minutes the cucumbers.

Salt and pepper without sparing pepper (the dish should turn out to be spicy), add curry. The main thing is that the onions and cucumbers are fried, and not stewed, since in the original the dish is cooked over an open fire and partially in oil burning directly in the pan. Fry cucumbers for no more than 7 minutes.

The dish can be served on the table dressed with mayonnaise, and there is not only hot, but also cold, for my taste the cold is even tastier. Bon Appetit!

Recipe 4: fried pickles

• Salted cucumbers
• Carrot
• Garlic
• Mayonnaise
• Frying oil

Grate the unpeeled cucumbers on a coarse grater, drain the liquid. Fry in vegetable oil, the remaining liquid should evaporate, and the cucumbers should be slightly fried. Peel raw carrots, grate on a medium grater. Fry, well, it is loudly said, to dry, or something)) Combine carrots with cucumbers. The cucumber-carrot ratio is adjusted according to the degree of salinity of the cucumbers. My cucumbers were very salty, so the carrots are slightly larger in volume. Crush a clove of garlic and chop finely.

Add quite a bit of mayonnaise.

Stir and spread on black bread.

Recipe 5: Korean Fried Cucumber Salad

• beef - 300 gr.
• carrots - 2 pcs.
• onions - 1-2 pcs.
• medium-sized cucumbers - 3 pcs.
• ground red pepper - 1 tsp.
• garlic - 5-6 teeth.
• vinegar - 1 tbsp. l.
• vegetable oil - 50 g.

First of all, you need to prepare all the ingredients for the Korean style fried cucumber salad.
Wash the beef, peel it off and cut into thin strips along the grain.
Heat vegetable oil in a frying pan and fry the beef in it until tender. Transfer the meat to a saucepan.
Carrots for korean salad from fried cucumbers, wash, peel and cut into long strips, fry until soft in a pan with vegetable oil... Transfer the finished carrots to the meat.
Peel the onions, chop finely and fry in the same oil as the carrots, transfer to the meat and carrots.
Cut the cucumbers into slices and fry until transparent in butter. Put the prepared cucumbers in a saucepan with the other ingredients of the Korean fried cucumber salad.
Peel the garlic, squeeze through a press, mix with ground red pepper. Roll up a small lump.
Put a lump of garlic and pepper in a saucepan with the ingredients of Korean salad with cucumbers and beef. Heat sunflower oil over the fire and pour it directly onto the garlic clod in order to fully reveal the aroma. Mix all the ingredients and send the pan with the salad to infuse in the refrigerator for 3 hours.
Korean style fried cucumber salad is ready!

Our compatriots love fried vegetables: eggplant, zucchini, potatoes, and many others. However, they are not used to frying cucumbers. For those who are not familiar with the traditions of oriental cuisine, it may seem that cucumbers are not tasty in this type. But Asians prefer to eat them that way. Having tried such an appetizer, most Europeans note its pleasant spicy taste, somewhat reminiscent of squash. Fried cucumbers for the winter can be made from both small and overgrown cucumbers. Recipes for such canned food deserve the attention of housewives, even those of them who have never tried to cook cucumbers in this way.

Cooking features

Cooking fried cucumbers for the winter is much easier than it might seem to an inexperienced cook. The fruits are washed, cut into strips or circles, salted, sometimes pickled. Then they are fried in boiling oil on both sides, placed in jars, poured with hot oil and marinade, closed and sent for storage. There are a few things to keep in mind to get the best results.

• The appetizer will look beautiful if you use vegetables of about the same size and cut them in the same way.
• For cooking, you can use not only young, but also overgrown cucumbers, but they should not be spoiled.
• To prevent cucumbers from sticking to the pan during frying, they are allowed to be breaded in flour.
• Jars for fried cucumbers harvested for the winter must be sterilized. The lids are also sterilized by boiling. It is allowed to close the workpiece with plastic lids only if it will be stored in the refrigerator. For storage indoors, even cool, cans must be rolled up with metal lids that ensure tightness.

The storage conditions for fried zucchini depend on the recipe used. They usually do well even at room temperature. The shelf life of snacks can be up to 12 months.

Fried cucumbers with garlic for the winter

Composition (per 1 l):

• cucumbers - 1-1.2 kg;
• table vinegar (9 percent) - 50 ml;
• vegetable oil - 100-120 ml;
• garlic - 3-4 cloves;
• salt, fresh dill, parsley - to taste.

Cooking method:

• Wash the cucumbers, cut into circles about 1 cm thick. If you are using overgrown cucumbers, prefer another form of cutting: divide the fruits lengthwise into 4 parts with a knife, cut off areas with large seeds, cut the remaining pulp into cubes. Pre-cucumbers with a rough peel can be peeled.
• Salt the cucumbers, stir, leave for 5-10 minutes.
• Preheat a frying pan, pour oil on it, put cucumber pieces in one layer.
• Fry over medium heat until golden brown on both sides.
• Put fried cucumbers in pre-sterilized jars, tamp them with a spoon.
• Finely chop the herbs and garlic with a knife, put in the oil left after frying the cucumbers, fry for a couple of minutes, put on the cucumbers, cover them with hot oil.
• Cover the jars with the prepared lids.
• Lay a towel at the bottom of the pan, put jars of cucumbers on it. Pour water into a saucepan so that its level reaches the hangers of the cans, and vinegar into the cans.
• Place the saucepan over low heat. Sterilize the jars 10–20 minutes after the water boils. The sterilization time depends on the size of the cans: a half-liter will take 10 minutes, a liter will take 20 minutes.
• Take the cans out of the pan, roll them up, put them upside down. Cover with a blanket to create the effect of a steam bath - when cooling in such conditions, the snack is subjected to additional preservation.

Recipe for the occasion::

After cooling down, the snack jars can be stowed away in a closet or other place where you usually store supplies for the winter. If you plan on storing fried cucumbers in the refrigerator, you can skip sterilizing canned snacks.

Fried cucumbers with onions for the winter

Composition (for 1.5 l):

• cucumbers - 1.2 kg;
• onions - 0.4 kg;
• garlic - 3 cloves;
• salt - 40 g;
• sugar - 20 g;
• table vinegar (9 percent) - 40 ml;
• water - 1 l;
• vegetable oil - 120 ml.

Cooking method:

• Cut the cucumbers into halves or quarters, not too thin (about 1 cm thick). Salt with one tablespoon of salt.
• Peel the onion, cut into half rings or quarters of rings.
• Cut the garlic cloves in half.
• At the bottom of a cauldron or other container in which you plan to cook a snack, pour in oil, heat it up.
• Throw garlic in oil and fry for 3-4 minutes. Remove the garlic.
• Drain the juice released from the cucumbers. Mix cucumbers with onions, transfer to a cauldron.
• Fry them over high heat, stirring occasionally, until the vegetable pieces are browned but firm.
• Transfer the fried vegetables to the prepared jars, cover with the remaining oil.
• Boil water, dissolve the remaining salt and sugar in it, boil for 2-3 minutes.
• Pour in vinegar, stir, remove from heat.
• Pour the hot marinade over the vegetables.
• Roll up the cans, turn over, wrap and leave to cool in a steam bath.

If you plan to store your snack for more than 6 months, sterilize it for 10-20 minutes before rolling. Canned food made with this recipe can be stored in any cool room.

Fried cucumbers with tomatoes for the winter

Composition (for 1.5 l):

• cucumbers - 1 kg;
• tomatoes - 0.3 kg;
• onions - 0.2 kg;
• garlic - 6-9 cloves;
• chili pepper (optional) - to taste;
• apple cider vinegar (6 percent) - 60 ml;
• vegetable oil - 100 ml;
• salt to taste.

Cooking method:

• Cut the cucumbers into circles or semicircles about 5 mm thick.
• Cut the onion into halves.
• Cut the tomatoes into small slices.
• In the bottom of a non-stick pot, heat oil, place the cucumbers in it and fry them over medium heat for 20 minutes.
• Add the onion, add the tomatoes after 5 minutes. At this stage, you can add pepper, salt, cut into small pieces. Reduce heat and simmer vegetables for 10 minutes, covered.
• Pour in the vinegar, stir, remove the pan from heat.
• Spread the snack in the jars, roll them up. Leave to cool upside down under the covers.

Made with this recipe spicy appetizer well worth it at room temperature.

Fried cucumbers are a popular snack in Asian countries. Many of our compatriots like this dish. By closing the fried cucumbers for the winter, you can surprise your guests with an unusual meal during the cold season.

India is. In general, in the East, this vegetable was known even before our era. It appeared in our country only in the ninth century and immediately gained great popularity. Now this juicy fruit has become a familiar product. With the onset of the season, housewives try to include it in the daily diet of their family more often. Cucumber is mainly used for cooking fresh salads or as an addition to cold vegetable soups... At first glance, this nondescript green product may seem completely useless. Everyone knows that a cucumber is 95 percent water. But not everyone knows that the remaining 5 percent, in addition to the richest complex of vitamins, contain in their composition almost the entire table of D.I. Mendeleev. The cucumber is, in principle, considered a dietary product. It is good to use it on fasting days to control excess weight. But sometimes you want something unusual.

In oriental cuisine, fried cucumbers have long been used for preparing snacks and salads. At first glance, this looks at least unusual. But cooking is the science of experimenters who want to try everything. Tomatoes and eggplants are fried! So why are cucumbers worse? There is a fairly basic component of which it is

To prepare it, you will need a small set of products: fresh cucumbers, salt, wheat flour (for breading), vegetable oil (for frying).

For dressing you will need: sour cream and garlic.

The cooking process is extremely simple:

1. Cucumbers must be cut into slices (it is better to cut small vegetables lengthwise).
2. Pour chopped vegetables into a bowl, lightly salt and leave for 10 minutes to soak the product a little.
3. Roll the cucumber pieces in flour, and then fry in vegetable oil until golden brown.
4. To prepare the dressing, grind the garlic with a press and mix with sour cream.
5. Put the fried cucumbers on a plate, top with the prepared dressing.

It turns out very tasty. Fried cucumbers prepared in this way can be served immediately or allowed to cool.

Both fresh and salted vegetables can be used to create unusual appetizers. Sometimes the hostess opens a jar of pickles, but they can't eat them right away. Such a product cannot stand for a long time, and often you have to throw away spoiled vegetables. But there is a great way to use leftover food! They make an excellent sandwich mix.

To do this, you need to take: a couple of eggs, 6 cucumbers (you can take pickled ones), a glass of milk, wheat and corn flour

Preparing quickly and easily:

1. Cut the cucumbers into rings.
2. Beat eggs.
3. Pour oil into a frying pan and put on fire.
4. Arrange all products on separate plates.
5. As soon as the butter boils, take a piece of cucumber and dip it in turn in each plate in the following sequence: milk - wheat flour - eggs - corn flour... Fry for 2 minutes on each side.

Put the finished pieces on a clean napkin to remove excess fat. Fried cooked in this way have an unforgettable taste, and the dish turns out to be quite high in calories.

Cucumbers have a delicate aroma and can complement any dish. Even a photo of a cucumber is already appetizing! The vegetable can be simply cut into thin slices and placed on a plate next to the pieces. Fresh greens of a juicy vegetable with droplets of moisture on the surface will favorably emphasize the pink color of the meat product. One gets the impression that the scent can be felt even from a distance. There are specialists who can make a simple real decoration festive table... To do this, you just need to cut the cucumber into thin longitudinal strips, roll them up and place them in a fancy way on a plate. From above, the structure can be decorated with herbs to your taste. You can just look at such salads and have fun!

Human fantasy is capable of many things. You just have to not be afraid, put aside the usual cliches and experiment more.