Fried cucumbers in Asian and European style

Slicing cucumbers:

• according to the European version - in circles
• according to the Asian version - slices

Then the preparation for frying cucumbers in 2 versions is the same: cucumbers need to be salted and let them lie down so that the salt draws out excess moisture. Then rinse them under running water and dry well.

The slices still need to be rolled in starch.

Next, fry: heat the vegetable oil (preferably sesame), ginger, garlic are thrown into the heated oil, everything is constantly mixed well.

For Asian cuisine, it is common to cook such a dish in a wok. A wok is a round deep frying pan with a convex bottom of a rather small diameter.

After 20 seconds of heating the oil with spices, you need to add cucumbers, continue to stir, then sprinkle everything with sesame seeds, after another 45 seconds, pour in soy sauce, continuing to stir vigorously. Next, throw in the chili pepper and remove from heat.

We cut the shallots and put them together with cucumbers in a bowl, pour dry red wine for half an hour.

Instead of wine, wine vinegar can be used, and for true lovers of sour dishes, red wine vinegar can be recommended.

Then the cucumbers need to shake off the wine and onions. Dab a little with a paper towel.

Onions can also get rid of excess liquid by placing them in a colander.

Before frying, cucumbers must be rolled in flour.

Melt butter and vegetable oil in a frying pan and fry cucumbers with onions.

Cucumbers prepared according to the Asian and European versions will look quite interesting together, as they will be completely different in taste.