Crisp and Sweet-and-Sour Bellflower and Cucumber Salad
How to Make a Refreshing Bellflower and Cucumber Salad That Stimulates Your Appetite
I made a bellflower and cucumber salad using domestic bellflowers purchased from the supermarket! When eating greasy food, having this salad makes it even more delicious with its tangy and refreshing taste!
Ingredients- 300g peeled bellflower root
- 1 cucumber
- 2 Tbsp salt (1 Tbsp for salting bellflower, 0.7 Tbsp for seasoning)
- 8 Tbsp vinegar (3 Tbsp for pickling cucumber, 5 Tbsp for seasoning)
- 1.5 Tbsp red pepper flakes
- 0.5 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp oligosaccharide
- 0.5 Tbsp plum extract
- 0.5 cup water (for pickling cucumber)
Cooking Instructions
Step 1
First, rinse the peeled bellflower root thoroughly under running water. To remove bitterness and improve texture, soak the bellflower root in water with 1 Tbsp of salt for about 15 minutes. This process significantly reduces the bitterness, making the bellflower much softer.
Step 2
Wash the cucumber and slice it into thin half-moon shapes, about 0.3cm thick. Slicing them thinly helps the seasoning penetrate well and makes them easier to eat.
Step 3
In a bowl, mix 0.5 cup of water with 3 Tbsp of vinegar. Add the sliced cucumber to this vinegar-water mixture and let it soak for about 10 minutes. This step helps the cucumber maintain its crispness and removes any unpleasant odor.
Step 4
Gently squeeze out the water from the bellflower root that was soaking in saltwater. Rinse it again thoroughly under running water to remove excess salt. If it still tastes bitter, you can soak it in fresh water for a short while after rinsing before squeezing.
Step 5
Cut the water-removed bellflower root into bite-sized pieces, about 5-7 cm long. If they are too long, they can be difficult to eat, so trim them to a manageable size.
Step 6
Now, transfer the prepared bellflower root and the cucumber to a large mixing bowl. Drain the cucumber from the vinegar water and lightly squeeze out any excess liquid.
Step 7
Add all the seasoning ingredients to the bowl. This includes 0.7 Tbsp salt, 5 Tbsp vinegar, 1.5 Tbsp red pepper flakes, 0.5 Tbsp minced garlic, 1 Tbsp soy sauce, 1 Tbsp oligosaccharide, and 0.5 Tbsp plum extract. Gently mix everything together with your hands until well combined. Use your ‘hand taste’ to ensure the flavors blend beautifully!
Step 8
Simply mix all the ingredients thoroughly with the seasoning, and your crisp and delicious bellflower and cucumber salad will be ready!
Step 9
The combination of the crunchy cucumber and the chewy bellflower root is truly exceptional. Its sweet and sour flavor pairs wonderfully with greasy foods, making it a perfect side dish. This is a healthy and easy-to-make side dish, so be sure to try the bellflower and cucumber salad! 🙂
