Photograph of the finished Cold smashed cucumber

China · Dưa chuột đập trộn dầu ớt Tứ Xuyên

Cold smashed cucumber

20 min Hands-on time + 30 min waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Cucumber Cucumber 2.2 lb
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 12
  • Photograph of Sichuan peppercorns Sichuan peppercorns 0.3 oz
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar ⅓ cup
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of Sugar Sugar 0.8 oz
  • Photograph of Roasted sesame seeds Roasted sesame seeds 1.1 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Sesame oil Sesame oil 2 ⅛ tbsp

Method

  1. 1 Pound the cucumber with the back of a knife until it cracks lengthwise, then break it into pieces; the rough, broken surface will absorb much more sauce than the cut surface.
  2. 2 Toss with salt and let drain for 20 minutes, then gently squeeze out the excess water.
  3. 3 Roast dried chilies with Sichuan peppercorns, then coarsely grind them and pour 200-degree oil over them to make chili oil.
  4. 4 Mix chili oil with black vinegar, soy sauce, sugar, minced garlic, and sesame oil.
  5. 5 Mix the pickles with the sauce and refrigerate for 30 minutes; the refrigeration step is included in the Sichuan version but not in the quick-mix version.
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