Din Tai Fung Cucumber Recipe
Din Tai Fung is a famous appetizer which is served at Dintai Fung restaurant. It contains sliced cucumber marinated in a flavorfulmixture which include garlic, soy sauce, vinegar and sesame oil.
Ingredients
- 1 pound Persian Cucum
- 1 teaspoon salt
- 2 teaspoon white sugar granulated
- 2 tablespoon rice vinegar
- 1 tablespoon lightsoy-sauce
- 1 teaspoon sesameoil
- 1 teaspoon garlic minced
- 1/2 teaspoon redpepper flakes
- 1 teaspoon chili oil
- 1 tablespoon green onion sliced
- Fresh Cilantro and bell pepper forgarnish
Instructions
- First of all, dry and wash the cucumbers. Slice them into circles with a thickness of around ½ inch.
- Place the cucumber pieces in a large bowl and sprinkle the salt on it. For an even coat, toss. Allow it to sit for 15-20 minutes.
- Now, rinse the slated cucumber under cold water to remove the excess salt. Drian it and use paper towels to pat dry.
- In a small bowl, mix soy sauce, rice vinegar, sugar, garlic, red pepper flakes, sesame oil and chili oil until well combined.
- Transfer the dried cucumber to a sized bowl and cover them with dressing. To ensure evencoating toss well. For deeper flavor, cover the bowl and marinate the dish in the refrigerator for around 2 hours or overnight.
- Before serving it, you can garnish the saladwith sliced green onion. For an extra flavor, you can also include chopped cilantro and chili peppers.