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Pickled Cucumber Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.1582
Energy (kCal)203.904
Carbohydrates (g)24.1965
Total fats (g)7.465
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Slice the cucumbers in half lengthwise, then slice into 1/8" slices on the bias. Add 3 tsp sugar and 3 tsp salt, mix well, and let stand 30 minutes. | 2. Combine 1/4 cup sugar and vinegar in a small saucepan. Heat until sugar dissolves, then simmer until reduced to 1/4 cup, about 2 minutes. Set aside to cool. | 3. Squeeze the excess liquid out of the cucumbers and put into a bowl. Add the slightly cooled syrup, and remaining ingredients except Szechwan pepper and salt. Transfer to a serving dish and sprinkle with Szechwan pepper and salt. Serve the same day. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cucumber 2 washed - - - -
    white sugar 3 teaspoons 48.762 12.5975 0.0 0.0
    sea salt 3 teaspoons - - - -
    white vinegar 1/3 cup 14.28 0.0317 0.0 0.0
    white sugar 1/4 cup 48.762 12.5975 0.0 0.0
    malt vinegar 1/3 cup 16.73 0.7409 0.0 0.0
    fish sauce 2 tablespoons 12.6 1.3104 1.8216 0.0036
    mint 1/4 cup 10.032 1.9175 0.7501 0.1664
    scallion 1/2 cup julienned 16.0 3.67 0.915 0.095
    red chile 1 sliced - - - -
    sesame seed 1 tablespoon roasted 85.5 3.9285 2.6715 7.2
    szechwan pepper 1/2 teaspoon - - - -
    salt blend - - - -

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



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