🥒 Smashed Cucumbers: Your new favorite salad! (拍黃瓜)

Summary

本视频分享了一道简单快捷的10分钟食谱：爸爸的酸辣脆口拍黄瓜沙拉。视频中不仅介绍了如何挑选和处理黄瓜，还展示了如何通过拍碎黄瓜来增强调味料的渗透，提升口感。此外，还提供了如何制作美味酱汁的详细步骤，包括使用辣椒酱、酱油、醋和糖等调料。最后，通过腌制黄瓜和添加香菜、芝麻等配料，完成这道开胃的夏日凉菜。

Takeaways

• 🥒 **选择黄瓜**：不要选择过粗的黄瓜，因为它们可能太成熟。选择细长均匀的黄瓜，避免中间鼓起的，因为那意味着黄瓜较老。
• 🍽️ **黄瓜去皮技巧**：黄瓜去皮时采用交替条纹的方式，不要全部去皮，这样既能美观又能保持口感。
• 🔪 **黄瓜切割**：黄瓜先切半，去除部分核心以减少水分，然后用力砸碎，这样调料更容易渗透，增加风味和口感。
• 🥗 **黄瓜腌制**：用盐和糖腌制黄瓜，可以去除多余水分，让黄瓜更易吸收调料。
• 🌶️ **调味汁制作**：调味汁需要包含酸、甜、辣、咸四种味道，可以根据个人口味调整。
• 🧄 **大蒜处理**：大蒜需要砸成糊状，这样更易于调味和释放风味。
• 🥕 **红椒使用**：红椒用于增添色彩和甜味，只需少量即可。
• 🌿 **香菜和芝麻**：香菜和芝麻可以作为最后的点缀，增加香气和口感，但可以根据个人喜好选择是否添加。
• 🍋 **保持黄瓜脆性**：黄瓜在加入醋后会保持脆性，醋有助于保持黄瓜的脆度。
• 📅 **腌制时间**：黄瓜和红椒腌制30分钟最佳，但如果没有时间，可以缩短腌制时间。

Q & A

为什么视频中推荐使用细长的黄瓜而不是粗的？

视频中提到，粗的黄瓜通常过于成熟，而细长的黄瓜口感更佳，且皮较薄。

如何挑选质量较好的黄瓜？

应该选择均匀粗细的黄瓜，避免中间鼓起的，因为那表示黄瓜较老。

为什么视频中建议黄瓜去皮时采用交替条纹的方式？

这样不仅外观好看，而且使黄瓜皮不会太硬，更容易食用。

为什么视频中建议去掉黄瓜的芯？

去掉芯可以减少水分，避免调味时水分过多稀释味道。

视频中提到了'Smashed Cucumber Salad'，为什么要将黄瓜'smash'而不是直接切？

'Smash'可以更好地让调味渗透到黄瓜中，而直接切则不能达到这样的效果。

视频中提到了使用哪种类型的辣椒酱？

视频中提到了自制的辣椒酱，并且可以通过描述中的链接查看该辣椒酱的制作食谱。

为什么视频中建议黄瓜和红椒一起腌制30分钟？

使用盐和糖腌制可以抽出黄瓜和红椒的水分，使调味更好地渗透。

视频中提到的'hoi wai'是什么意思？

'Hoi wai'在粤语中指的是那些能够唤醒食欲的食物，通常是酸的和辣的。

如何保持黄瓜的脆性？

通过使用醋进行腌制，黄瓜可以保持脆性。

视频中提到的'paak wong gwa'是什么？

'Paak wong gwa'是'Smashed Cucumber Salad'的粤语名称。

如果不喜欢香菜，视频中提供了什么建议？

如果不喜欢香菜，可以选择省略不放。

Outlines

00:00

🥒 黄瓜沙拉制作技巧

本段介绍了制作黄瓜沙拉的两个理由：一是教你一个10分钟的新食谱——我爸爸的酸辣黄瓜沙拉；二是这个食谱包含了许多让你成为更好厨师的小技巧和技巧。首先，我们从如何选择和切割黄瓜开始。选择黄瓜时，应避免过粗的黄瓜，选择细长均匀的黄瓜，并且黄瓜皮应有凹凸感。切割时，先切去两端，然后剥去部分皮，但要留下条纹状的皮，这样不仅美观，而且口感更好。接着，将黄瓜纵向切开，去除部分核心，以减少水分，防止调味时水分过多影响味道。然后，用菜刀将黄瓜拍碎，这样可以让调味料更好地渗透。最后，将黄瓜切成条状，放入碗中。如果家里没有菜刀，可以使用其他重物如肉锤或擀面杖。

05:01

🌶️ 调味与腌制黄瓜

本段讲述了如何通过盐和糖的腌制来提取黄瓜中的水分，从而让调味料更好地渗透。首先，将盐和糖与黄瓜混合，然后加入红椒和绿洋葱，增加颜色和口感。腌制时间大约30分钟，但如果没有时间，也可以跳过或缩短腌制时间。在腌制的同时，可以准备大蒜，将其压碎并制成蒜泥，以便更好地融入酱汁。接着，制作酱汁，包括自制辣椒酱、生抽、蚝油、醋和糖，根据个人口味调整酸辣度。最后，将腌制好的黄瓜和红椒沥干水分，与酱汁、绿洋葱混合，盖上盖子摇晃均匀，让黄瓜充分吸收酱汁。最后，加入香菜、芝麻和芝麻油，增加风味。

10:02

🎉 完成黄瓜沙拉

在最后一段中，制作者完成了黄瓜沙拉的制作，并邀请观众订阅频道、点赞视频。制作者强调了黄瓜沙拉不仅是一道开胃菜，更是一种能够唤醒食欲的食物，用广东话来说就是“开胃”。最后，制作者用“Hong Doy, Mui Mui!”（粤语中表示“吃黄瓜”的短语）来结束视频，并邀请大家享用这道美味的黄瓜沙拉。

Keywords

💡拍黄瓜

拍黄瓜是视频中介绍的一种处理黄瓜的方法，通过使用菜刀或类似的重物将黄瓜拍碎，使其更易吸收调料，增加风味和口感。在视频中，拍黄瓜是制作拍黄瓜沙拉的关键步骤之一，通过这种方式处理的黄瓜能更好地吸收调料，使沙拉的味道更加丰富。

💡黄瓜

黄瓜是视频食谱中的主要食材之一，用于制作拍黄瓜沙拉。黄瓜的选择对最终的菜品口感和味道有重要影响。视频中提到，应该选择细长且表皮有疙瘩的黄瓜，避免选择过厚或过于成熟的黄瓜，因为这样的黄瓜口感更佳，更适合制作沙拉。

💡去籽

去籽是处理黄瓜的另一个重要步骤，目的是减少黄瓜中的水分，防止过多的水分稀释调料，影响沙拉的味道。视频中提到，如果黄瓜的籽很大，说明黄瓜已经非常成熟，去籽可以防止沙拉过于水汪汪，保持口感的爽脆。

💡腌制

腌制是视频中制作拍黄瓜沙拉的一个重要环节，通过使用盐和糖来腌制黄瓜，可以有效地提取黄瓜中的水分，使黄瓜更加爽脆，并且让调料更好地渗透到黄瓜中。腌制过程中，黄瓜会变得更加入味，是提升沙拉风味的关键步骤。

💡调料

调料在视频中扮演着至关重要的角色，它们赋予了拍黄瓜沙拉独特的风味。视频中提到了多种调料，包括盐、糖、辣椒酱、生抽、老抽和醋等，这些调料混合在一起，形成了一种酸甜辣咸的复合口味，是拍黄瓜沙拉味道的核心。

💡红甜椒

红甜椒在视频中用作装饰和增添风味的食材。虽然用量不多，但红甜椒的加入为拍黄瓜沙拉增添了一抹鲜艳的色彩和甜味，提升了菜品的视觉和味觉体验。视频中提到，只需使用大约四分之一的红甜椒，切成薄片后与其他食材混合。

💡香菜

香菜是视频中提到的可选配料，用于为拍黄瓜沙拉增添清新的香气。虽然有些人可能不喜欢香菜的味道，但它在许多亚洲菜肴中都是常见的提味食材。视频中提到，如果不喜欢吃香菜，可以选择省略。

💡大蒜

大蒜是视频中用于制作调料酱的重要食材之一。大蒜经过拍碎和剁碎后，形成了一种蒜泥，可以很好地与其他调料混合，为沙拉增添了浓郁的蒜香。视频中提到，大蒜可以增加沙拉的风味，使其更加美味。

💡生抽

生抽是视频中用于制作调料的一种常见酱油，它的颜色较浅，味道鲜美，常用于增加菜肴的咸味和提升风味。在拍黄瓜沙拉的调料中，生抽的使用是为了平衡其他调料的味道，使其更加和谐。

💡醋

醋在视频中是制作调料不可或缺的成分，它为沙拉带来了酸味，是酸甜辣咸口味中的重要组成部分。视频中提到了使用白醋或米醋，强调了避免使用廉价的浓缩醋，以保证沙拉的风味和质量。

💡香油

香油是视频中用于最后调味的油脂之一，它为拍黄瓜沙拉增添了独特的香气和滑润的口感。香油的使用量虽然不多，但能显著提升沙拉的整体风味，使其更加诱人。

Highlights

介绍一道新菜：爸爸的酸辣脆口拍黄瓜。

这道菜包含许多烹饪技巧，让你成为更好的厨师。

如何挑选好黄瓜：不要选太粗的，选择细长均匀的黄瓜。

黄瓜去皮技巧：交替剥皮，不要全部剥掉。

黄瓜的选择：推荐使用英式黄瓜，皮薄且口感更好。

黄瓜去籽：去除核心部分，减少水分，避免调味被稀释。

拍黄瓜技巧：用菜刀拍松黄瓜，让调味更好渗透。

黄瓜切片：拍松后斜切成条，增加接触面积。

使用重物代替菜刀：如果没有菜刀，可以用肉锤或擀面杖。

黄瓜带皮吃：带皮的黄瓜口感更佳。

准备红椒：红椒增加色彩，切成薄片。

准备调料：包括切碎的青葱和香菜。

黄瓜腌制：用盐和糖腌制黄瓜，抽出水分。

制作酱汁：包括辣椒酱、酱油、蚝油和醋。

调整酱汁：根据个人口味调整酸甜辣咸。

黄瓜和红椒挤水：腌制后挤出多余水分。

混合调料：将黄瓜、红椒与酱汁混合。

最后点缀：加入香菜、芝麻和香油。

保持黄瓜脆口：用醋腌制后黄瓜会保持脆口。

完成：将拍黄瓜沙拉装盘上桌。

Transcripts

Two reasons you’ll thank yourself for watching this video.

One:

you’ll add a new 10-minute recipe to your repertoire:

my dad’s zesty, crunchy

Smashed Cucumber Salad

Two:

this recipe is packed with a ton of subtle tips

and techniques that’ll make you a better chef.

We’ll start with how to develop the perfect bite of cucumber.

First, we're going to cut the cucumbers.

Of course, we need to wash them first.

Now, we'll cut them.

Two cucumbers.

First, we’ll trim off the ends.

Then we’ll peel them just a bit.

At home,

I peel it in an alternating pattern.

I think it's tastier that way.

Peel it in alternating stripes, not the whole thing.

Just a bit.

For one thing, it'll look nice,

and for another, the skin won't be as tough to eat.

Okay?

Shirley from the Canto Cooking Club asked,

"How do you hand-pick the best quality cucumber?"

For long cucumbers, this is quite good.

Don't get overly thick cucumbers.

The thicker ones are too mature.

Buy slender cucumbers.

With our ordinary short cucumbers,

again, don't get thick ones.

Look for uniform thickness,

not ones with bulging middles.

If the middle bulges out and the ends are slender, it's old.

When Daddy says long cucumber, he means English cucumbers.

He prefers English cucumbers.

English cucumbers are softer.

They have thinner peels.

Generally, they taste better.

These short ones are okay too, if you peel them.

The short cucumbers are crunchier.

You want cucumbers with bumpy peels, not smooth.

Ones with bumpy exteriors.

I was thinking it was the opposite,

that you'd want a bigger, smoother one.

Now, how to cut it?

Split it down the middle like this.

We’ll first cut the cucumber in half lengthwise.

You can remove some of the core.

Then it won't be so watery.

Then we’ll cut out most of the core.

There's not much core to remove on this piece.

This is a pretty good cucumber.

Not overly mature.

How can you tell?

If there are big seeds in the core, it's very mature.

"Why do you need to remove the cucumber seeds?"

Cucumbers contain a lot of water.

If you remove the core, it won't be so watery.

Too much water from the cucumber will dilute the seasoning

and change the flavor.

Now, we'll smash it.

We smash the cucumber with the cleaver for this dish.

You can put a lot of strength into it.

Grip the cleaver by the handle.

Now it’s time to smash with our cleaver.

Just like that.

Then, we cut strips.

After smashing, we’ll slice at a slight angle

into roughly 1/2-inch thick pieces.

Put them in a bowl.

If you don’t have a cleaver like this,

you can use anything heavy,

like a meat tenderizer or rolling pin.

"What's the difference between smashing and just chopping?"

Cucumbers are very dense,

so seasonings can't penetrate well.

Smashing loosens up the cucumbers.

Cutting or chopping doesn't do that,

so seasonings wouldn't penetrate chopped cucumber.

It wouldn't have as good a flavor or texture.

Smash this piece as well.

If smashing the cucumber causes it to split like this,

my dad likes to just cut it in half again

and cut in pieces at even more of an angle.

How are you cutting it?

I'm cutting it at an angle.

Okay?

Then the pieces are longer.

If I cut straight strips, they'd be very short.

The angle gives me longer pieces.

My dad likes to have longer slices,

which is why he cuts at an angle.

You can control and adapt your knife.

You don't always have to cut straight.

You adjust based on the shape of your ingredient.

For more tips about how to use a cleaver,

check out our comprehensive masterclass

on Chinese knife techniques

in the Canto Cooking Club.

To get access, learn more at club.madewithlau.com

"Is this normally eaten with the cucumber skin on,

or can you eat it without the skin?"

It's not as good if you completely peel the cucumber.

It'd be too soft.

You can peel it in alternating stripes.

Once we’re done cutting the cucumbers,

we’ll move on to the bell pepper.

We only need a bit of red bell pepper.

We just want it for a pretty pop of color.

Of course, it's tasty, too!

It's sweet.

We’ll use about a fourth of a red bell pepper.

Slice it thinly.

Then we’ll also slice it into 1/2-inch thick pieces.

How many oz is that?

Just 2 oz, not too much.

Chop some green onions.

Now we’ll dice up two pieces of green onion.

This is cilantro.

If you don't like cilantro, you can omit it.

We’ll chop up a small bunch of cilantro into inch-long pieces.

We have all of these ingredients listed on our blog at madewithlau.com

along with step-by-step instructions and video clips

to guide you as you make the recipe at home.

Let's marinate the cucumbers.

Start with 1 tsp of salt.

1 tsp of sugar.

Then, mix it well.

Using salt & sugar will pull out the moisture from the cucumbers.

Like salt, sugar also draws out moisture

from ingredients through osmosis.

We're trying to draw out the moisture from the cucumbers.

Then when we season it,

the flavors will penetrate the cucumbers better.

We can just mix everything together.

After a quick toss,

we’ll also add in the red bell peppers and mix it in.

Okay!

Set it there.

The salt and sugar step doesn't take long, just 30 minutes.

Some people season and eat it right away.

The longer you salt it, the more water comes out.

If you draw out more water, it'll have less cucumber taste.

As my dad mentions,

we’ll set the cucumbers and bell peppers aside for 30 minutes

to let the salt and sugar draw out the moisture.

If you don’t have the time, you can skip this step

or not wait the full 30 minutes.

In the meantime, we’ll prepare the garlic for the tasty sauce.

Now, let's smash the garlic.

3-4 cloves.

More garlic is tastier.

Squeeze the top and bottom.

The peel just pops off, see?

Very easy to peel!

We’ll first peel the garlic cloves.

To make the garlic paste-y,

some people smash down like this.

but that way won't make very small pieces.

Smash it like this.

We’ll turn the garlic into a paste

by smashing a little bit at a time

while holding one side of the clove.

Your index finger presses down on the side here.

Grip the handle firmly.

That's how you can put strength into it.

Watch.

We’ll do the same with the rest of the garlic.

Now you have a garlic paste.

Then we’ll do a quick chop of the paste before moving on.

Our garlic paste is ready.

What's next? The sauce!

Let's make the sauce.

This is chili sauce.

Homemade chili sauce.

Add 1/2 tsp of chili sauce.

Look at that amazing oil!

1 tbsp of light soy sauce.

1 tbsp of oyster sauce.

2 tbsp of vinegar.

Teresa from Patreon asked,

"What vinegar is best for this?"

White or rice vinegar.

Zhejiang vinegar is also good.

Don't use cheap vinegars, they're made of concentrates.

The very best vinegar is made from fermented rice.

2 tbsp of sugar.

Mix it well.

Jim from Patreon asked,

"What kind of seasonings and sauces can you use?"

The sauce for Smashed Cucumber Salad must be

sour, sweet, and spicy.

If you love spicy or sour flavors,

you can make the sauce more intense.

If you don't like it so spicy, make the sauce milder.

You can also add sesame seeds or peanuts,

some people like to add peanuts.

It doesn't really matter.

The sauce has to be sour, sweet, spicy, and salty.

Let's have a taste.

Make sure to try your sauce to see if it needs any adjustment.

A little more light soy sauce.

Another tsp of light soy sauce.

Add the garlic paste to the sauce.

Mix the garlic paste in.

Smashed Cucumber Salad, or paak wong gwa,

isn’t just an “appetizer” categorically

its purpose is to get you in the mood to eat.

In Cantonese, we describe foods that wake up your appetite

as hoi wai,

which literally means to open the stomach.

Flavors that we usually call hoi wai

are tangy & spicy,

which we achieve here with vinegar and chili sauce.

While you can use any type of chili sauce,

we’re using our homemade version

and you can use the link in our description

to check out that recipe.

Time's up with the vegetables.

After 30 minutes of letting the salt and sugar do their thing,

we’ll drain the cucumbers and bell peppers.

Look at all the water that came out.

Squeeze out more water from the vegetables.

We’ll press down on the cucumbers and bell peppers

to squeeze out any excess water.

More water came out.

We’ll discard the liquid

and put the cucumbers and bell peppers back in the large bowl

to get ready to combine everything.

Now, add all the sauce.

First, we’ll pour in the sauce we just made.

Add the chopped green onions.

Then we’ll add in the green onions and now we can mix.

Give it a good toss.

We’ll shake it well using a plate to cover it

but any sort of lid will work.

No need to mix, just shake it like this.

You can really shake it.

Help the cucumbers absorb that sauce.

After just 30 seconds of tossing,

we can add our finishing touches.

Now, add the cilantro.

If you don't like cilantro, just skip it.

Add some sesame seeds.

Sesame oil.

1/2 tbsp of sesame oil.

1/2 tbsp of cooking oil as well.

Mix it well.

After adding everything,

we can do a quick mix and give it a taste test.

A nice, crisp texture.

"How do you keep the cucumber crunchy?"

It'll stay crunchy once you add vinegar.

Whether you pickle carrots or anything with vinegar,

once you've marinated with vinegar, it'll be crunchy.

Finally, we’ll transfer everything onto a plate,

making sure to add all of that delicious sauce.

Hello, friends!

Smashed Cucumber Salad is complete!

I hope you all enjoy it.

Hong Doy, Mui Mui!

Time to eat cucumbers!

Cheers!

Thanks for watching!

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