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Sichuan Cucumber Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.6218
Energy (kCal)154.263
Carbohydrates (g)17.6119
Total fats (g)9.1275
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the cucumber in half lengthwise, then cut each half crosswise into 1/4-inch slices. Combine the cucumber slices and salt. Stir to coat and let stand for 30 minutes. Rinse and pat dry with paper towels. | 2. Heat the cooking oil in a sauce pan over medium heat. Add the garlic and Sichuan peppercorns; cook until fragrant. Remove to a bowl and let cool. Add the remaining dressing ingredients and mix until well blended. Pour over cucumber slices and mix well. Serve at room temperature or refrigerate and serve cold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cucumber 1 - - - -
    salt 1 teaspoon - - - -
    cooking oil 3 tablespoons - - - -
    garlic 3 tablespoons minced 37.995 8.4303 1.6218 0.1275
    szechwan pepper 1 1/2 1/2 ground toasted - - - -
    rice vinegar 2 tablespoons - - - -
    sesame oil 2 teaspoons 79.56 0.0 0.0 9.0
    sugar 2 teaspoons 36.708 9.1816 0.0 0.0
    asian chili garlic sauce 1 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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