Suanni huanggua, cucumbers with garlic, are another staple if you are getting dishes. They are simple to make and so good. I have always loved cucumbers, and I am a fierce garlic lover (one clove? oh, you meant four), but it never occurred to me to put them together. This salty, garlicky, slightly spicy dish is great for lunch/dinner, or as a light snack. China truly gives cucumbers their much-deserved respect. Chinese people not being huge fans of cold food (even “cold dishes” are usually room temperature), this simple dish is usually served right away, but I put them in the refrigerator for about an hour to let the cucumbers soak up the wonderfully simple flavor.
Not much else to say other than, MAKE THESE INSTANTLY! You will not regret it.
Beat the cucumbers; cut them up into diagonal chunks; add salt; and give them some time to drain…
Add the other ingredients and let them marinate until ready to eat. It’s that simple!
The Recipe! (2 servings per cucumber)
What you need*:
- 2 Cucumbers
- 1 teaspoon of Salt
- 2-3 tablespoons of light soy sauce
- 3-4 cloves of garlic, minced
- 1-2 tablespoons of lajiao (or chili sauce/oil)
*This is really subjective; if you like salty/garlicky/spicy flavors, add more of whichever you like; if you want a lighter flavor, add less.
What to do:
- Cut the cucumbers into 1-2 inch chunks, diagonally.
- Add salt, and let them sit to drain.
- Empty the excess water.
- Mix other ingredients with the cucumbers and let marinate in the refrigerator. Serve immediately if you want it more authentically Chinese.
- Serve when ready!
Garlic Cucumbers (蒜泥黄瓜)