Cucumbers should not be served cold, teach you creative new ways to look drooling and do super easy.

Cucumber is rich in potassium salts and a certain amount of carotene, vitamin C, vitamin B1, vitamin B2, sugar, protein, and nutrients such as phosphorus and iron.

It can be eaten by people who are obese, people with liver disease, people with high uric acid, people who want to detoxify their skin and diabetics.

Cucumber can be eaten raw, cold, as a main ingredient or as a side dish, and can be used to prepare many delicious dishes.

Cucumber pie is made with low gluten flour and unsalted butter as the main ingredients.

How to make cucumber pie

1. Start making the crust first.

2. Sift the flour and set aside.

3. Cut the cream into small pieces and add to the sifted low flour.

4. Mix the cream with the flour using a fork until the cream and flour are rice-like, then add the egg yolks.

5. Mix the egg yolks with the flour and add a little of the salted ice water.

6. Form the dough, cover and chill in the fridge for 30 minutes before using.

7. Prepare the filling.

8. Dice the cucumber, and mushrooms.

9. Beat the cream cheese, add the whole egg and egg yolk.

10. Mix well and pour in the milk.

11. Add salt, black pepper and cardamom and mix well.

12. Add the solid trinity and mix well.

13. Buy a small daisy-shaped mould about 10cm in diameter.

14. Wait for the cucumber pie to take shape.

15. Divide the pie crust into 5 pieces and roll out to a 0.4cm thick crust.

16. Place the crusts into small pie cups.

17. Cut off the excess pie crust so that it is flush with the top of the cups.

18. Fill the cups about eight or nine times with the pie filling.

19. Sprinkle the top with cheese powder and bake in the oven at 190°C for about 30-35 minutes.

There are many other ways to make cucumbers.

1. Diced meat with sauce


300g tenderloin

1 cucumber

Fresh water

Sesame oil 10ml

Salt 3g

Sweet noodle sauce 30ml

Sugar 15ml

Starch 15g


1. Dice the cucumber and tenderloin separately, put them in a bowl, add salt, and cornstarch and marinate for 10 minutes.

2. Heat the oil in a wok to 70% heat, add the diced loin along the side of the wok, and stir-fry until browned and broken, then set aside.

3. Heat the remaining oil in the pan over high heat to 70%, add the diced cucumber, and stir-fry for 2 minutes.

4. Heat the remaining oil in the pan over medium heat, add the sweet noodle sauce, and stir-fry until red in color, add sugar, and water and stir-fry well.

Add the diced tenderloin and cucumber and stir-fry well.

Drizzle in the sesame oil and stir-fry again to coat each piece of meat with the sauce.

2. Cold Cucumber


Cucumber 400g

Oil to taste

Salt to taste

White vinegar moderate amount

Dried chillies

Pepper moderate amount

Sugar to taste


1. Wash the cucumber, and cut off the head and tail.

Place two chopsticks between the cucumber and the chopping board, cut the cucumber at one millimetre intervals and cut it off with the fifth knife.

2. Sprinkle the surface of the cucumber with salt and leave to marinate for half an hour, then squeeze out the water and set aside.

3. Heat a pan, add peppers and dried chillies.

Add water and white vinegar and bring to a boil.

Add sugar and cook and melt to make the sauce.

4. Cool the sauce and pour it over the cucumber.