【Vegetarian Recipe】Vegetarian chicken and cucumber salad

It's been a short while, and this vegan chicken and cucumber salad has actually been made and eaten after making vegan chicken, and it hasn't been updated because I've been brushing some knowledge about a blogger in the process of caring for his child Tepi during this time, so it's only updated now, this vegan chicken and cucumber salad I added ginger and garlic, and used sesame oil, soy sauce and white vinegar, aiming to give us a hint of freshness in this humid and sultry weather. Well, it's actually a dry fish, haha!

Ingredients

Fruitcucumber(cucumber) 300 g

Salt 1/4 teaspoon

Veganchicken 140 g

Soysauce 15 ml

Whitevinegar 15 ml

Sesameoil(canbechanged) 10 ml

Maplesyrup 5 ml

Garlic(canbechanged) 2 cloves

Ginger(canbechangedornot) Appropriateamount

Chilipepper(addaccordingtotaste) Appropriateamount

Cooking Instructions

As a rule, prepare all the ingredients first
Start by cutting the cucumber into thin slices about 0.5 cm thick and then cut it in half, or you can also leave it uncut.
Sprinkle the cut cucumber with salt and stir evenly to make it pickle out the water, you can also add a little sugar to marinate together, the use of sugar is afraid that the salt will cause the melon to dehydrate and affect the taste, and it will not be salty, this is a small trick, you can use it flexibly.
Once stirred, let the cucumber sit at room temperature for about 20 minutes, or let it sit in the refrigerator to marinate to create astringent water. Then drain the cucumber, you can gently squeeze the cucumber slices to remove more water.
Next, put the vegetarian chicken, soy sauce, vinegar, sesame oil, maple syrup, minced garlic, ginger and chili pepper in a cucumber bowl and stir well.
After stirring well, you can discard the excess sauce in it to look good, and of course, it is okay not to pour it. See what you like.
So, let's eat!