Pai Huang Gua, Garlicky Smashed Cucumbers with Black Vinegar

What you need

• 500 g (1 lb) cucumbers, about 2 regular or 4 small
• 1 tsp salt
• 3 cloves garlic, finely chopped
• 1 1/2 tbsp Chinese black vinegar, Zhenjiang (Chinkiang) style
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1 tsp toasted sesame oil
• 2 tsp chili oil, with some of its sediment, or to taste

Method

Restated from the original video

1. 1

   Lay the cucumbers on a board and whack them along their length with the flat of a cleaver or a rolling pin until they split open.

2. 2

   Break or cut them into rough bite-size chunks, about 3 cm (1 1/4 in), and scrape out any very large seeds.

3. 3

   Toss the pieces with the salt in a sieve set over a bowl and leave them to drain for 15 min.

4. 4

   Meanwhile, stir the garlic, black vinegar, soy sauce and sugar together in a serving bowl until the sugar dissolves.

5. 5

   Shake the drained cucumbers dry and tip them into the bowl.

6. 6

   Add the sesame oil and chili oil and toss well. Serve right away, while the cucumbers are still crunchy.

Imported from mashed.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.