Spicy Cucumber

servings: 3-4

 
Ingredients
LVSHI Chili Oil                         3 tbsp
Japanese Cucumber (chilled) 4 pieces
Ginger (minced) 1 slice
Garlic (minced) 2 cloves
Balsamic Vinegar 1½ tbsp
Soy Sauce 1 tbsp
Roasted Sesame Oil 1 tsp
White Sesame Seed 1 tsp
Cane Sugar 1 tsp
Salt to taste

for the dressings: 

In a small bowl, mix minced ginger and garlic with LVSHI Chili Oil, soy sauce, roasted sesame oil, balsamic vinegar, and cane sugar. Lastly, sprinkle some salt.

prep and serve:

Smack chilled Japanese cucumber and cut it into bite-sized cubes. Plate it then pour in dressings, top it with white sesame seed.

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辣油涼拌黃瓜

份量：3-4 人份

食材：
日本黃瓜      4 條
白芝麻          1 茶匙

醬汁：
旅食辣油      3 湯匙
姜泥              1 茶匙
蒜米              2 瓣
烏醋              1½ 湯匙
醬油              1 湯匙
麻油              1 茶匙
糖                  1 茶匙
鹽                  少許

做法：
➀ 把所有醬料攪拌均勻，備用。
➁ 把冷藏好的黃瓜拍打，再切成小塊狀。

➁ 把醬汁拌入黃瓜裡，攪拌均勻，再撒上白芝麻，就完成啦!