Composition / ingredients
Step-by-step cooking
Step 1:
How to fry cucumbers? Prepare all the products listed in the recipe. I recommend taking cucumbers fresh, with a thin and not bitter skin. Wash cucumbers and greens and dry them with paper towels.
Step 2:
Cut cucumbers into not very thick slices, as in the photo. I do not remove the peel from cucumbers. If it is too hard or bitter, you can cut it off. But make sure that the slices do not fall apart after that.
Step 3:
Put the slices in a colander and sprinkle with salt. Take a little salt, just a couple of pinches. Gently mix everything and leave it this way for 20-30 minutes. Salt will draw out excess moisture from the vegetable, which will interfere with frying.
Step 4:
At this time, peel a couple of garlic cloves, rinse and cut lengthwise into 4-6 pieces.
Step 5:
Cucumbers carefully (so as not to break the slices) squeeze out excess moisture and dry thoroughly with paper napkins.
Step 6:
Roll the cucumber slices in corn starch. Optionally, you can use potato starch or skip this step altogether. But as practice has shown, the dish turns out to be more interesting with starch.
Step 7:
Heat vegetable or olive oil in a frying pan (I used more than indicated in the recipe). Send the garlic to fry. As soon as the garlic acquires a slightly golden hue, fish it out of the pan with a fork or teaspoon and put it in a separate small container. The oil is saturated with garlic flavor, you can proceed to the next step.
Step 8:
Put cucumbers in the pan. Fry them on a high flame until golden brown.
Step 9:
Then turn each slice over and leave to fry until cooked.
Step 10:
Pour soy sauce into the pan. I have a very salty sauce, so I added an incomplete tablespoon. Sprinkle with sesame seeds and stir.
Step 11:
Next, if desired, add chili pepper, adjust its amount to your liking, depending on how much spicy dish you want to get in the end. Leave on the stove until the sauce evaporates to the desired degree. Chop the cooled garlic finely and add to the cucumbers.
Step 12:
Sprinkle the finished cucumbers with fresh herbs, chopped finely. Dill or green young onions are ideal.
Step 13:
Ready, you can serve!
Fried cucumbers are very tasty both hot and cold.
They will complement any meat and potato dishes.
Bon appetit!
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
When adding soy sauce to a dish, it is worth considering that it has a rather salty taste. Reduce the total amount of salt, otherwise you risk over-salting.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Fresh cucumbers - 15 kcal/100g
- Garlic - 143 kcal/100g
- Soy sauce - 51 kcal/100g
- Vegetable oil - 873 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- Salt - 0 kcal/100g
- Chili pepper - 40 kcal/100g
- Corn starch - 329 kcal/100g
