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Peperon cucumber | Kenmasu Cooking's recipe transcription

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Cooking

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Ingredients

Cucumber : 5
にんにく : 3片
Olive oil : 大さじ2
鷹の爪（輪切り） : ひとつまみ
salt : 適量
Lemon : 1/6個

Time required

20minutes

Procedure

1) Prepare 00:48
Wash the cucumbers with water and wipe off the water.
Cut off both ends of the cucumber and cut it in half vertically.
Scrape off the seeds with a spoon and cut diagonally to a width of 3 mm.
For garlic, remove the core and chop it.
2) Heat and adjust the taste 03:18
Put garlic, olive oil and hawk claws in a frying pan and heat over low heat to bring out the scent of garlic.
When the aroma of garlic comes out, add cucumber and fry while mixing on medium heat.
Add an appropriate amount of salt to adjust the taste.
3) 仕上げる 09:30
タッパー等に2を入れ、レモン汁を絞り、混ぜ合わせる。
粗熱をとり、冷蔵庫で冷やす。

Point

・ Cucumbers are more chewy by removing the watery seeds.
・ Remove the garlic core as it is easy to burn and causes bitterness.
・ You can add more olive oil if you like.
・ When cooking garlic in step 2, it is advisable to tilt the frying pan and heat it while collecting olive oil in one place to prevent it from burning.
・ Since the taste is determined by salt, add it little by little and adjust while tasting.
・ You can eat it warm without cooling it in the refrigerator.