Salads focus more on health. If you want to make a salad, try to choose healthy ingredients. This Chinese cucumber and egg salad recipe uses chicken eggs and cucumbers as the main ingredients. Regarding Chinese salads (cold dishes), we usually use garlic to make the sauce. And it is usually salty. So the sauce used in this recipe can of course also be used in some other cold dish recipes. If you are interested in salads, then please try to cook with me.
Add enough water to cover the eggs in a saucepan. Add the eggs the cold water and set the saucepan over medium heat for 12 minutes.
3 eggs
While the eggs are cooking, chop the garlic and chili pepper.
100 g cucumber, 6 cloves garlic, 3 hot chili peppers
Cut the cucumber into strips and put them into a small bowl, press them tightly, and turn them upside down on a plate.
Prepare the sauce: Add 15 ml (1 tbsp) oil to the wok, add minced garlic and chopped chili. Stir-fry until fragrant, then season with 5 ml (1 tsp) oyster sauce, 8 ml (1½ tsps) light soy sauce, 1 ml (⅕ tsp) salt and 10 ml (2 tsps) of water. Add the white sesame seeds and stir well.
6 cloves garlic, 3 hot chili peppers, 5 ml oyster sauce, 8 ml light soy sauce , 1 ml salt, 10 ml water, 15 ml oil, 1-2 g sesame seeds
Take the cooked eggs out of the hot water and soak them in cold water for 3 minutes. Then peel them. Cut the eggs into equal quarters, lengthwise.
Place the eggs on a plate. Pour the sauce over them and serve.