Recipe
Use Up Cucumbers! Pro Chinese Pickles "La Huang Gua" | Weekend Appetizer | Black Vinegar Recipe | Chinese Cooking Basics
Ingredients
- 3cucumbers
- Ginger(julienned), to taste
- Sichuanpeppercorns (whole), about 10 pieces
- 2-3dried red chili peppers
- 2tsp salt
- 50gsugar
- 50mlblack vinegar (or rice vinegar)
- 2tbsp sesame oil
About "La Huang Gua (Spicy and Sweet Chinese Cucumber Pickles)"
"La Huang Gua" is a spicy and sweet Chinese-style cucumber pickle marinated in black vinegar, sugar, sesame oil, Sichuan peppercorns, and chili peppers. Removing the seeds and salting the cucumbers creates an incredibly crispy texture. The key to its rich flavor is the special oil made by gently heating Sichuan peppercorns and chili peppers in sesame oil to release their aroma. Using a ziplock bag to distribute the marinade evenly with minimal liquid is a professional technique. It keeps in the refrigerator for up to 5 days, making it the perfect make-ahead appetizer.
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Tips for Making "La Huang Gua (Spicy and Sweet Chinese Cucumber Pickles)"
-
Prep
- After cutting the cucumbers into quarters lengthwise, hold your knife flat to shave off the seeds. Removing the seeds is essential for a crispy texture, as they remain soft even after salting.
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Prep
- Sprinkle a generous amount of salt, rub it in well by hand, and let sit for 1 hour to draw out excess moisture. Dry thoroughly after rinsing.
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Marinade
- Mixing equal parts of sugar (50g) and black vinegar (50ml) is the golden ratio. You can substitute with rice vinegar or regular black vinegar.
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Heat control
- Heat Sichuan peppercorns and dried chilies in sesame oil over low heat, turning off the heat when the chilies darken slightly. Infuse the aroma slowly at 170–180°C (340–355°F).
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Marinating
- Using a ziplock bag and squeezing out the air ensures the cucumbers absorb the flavor evenly, even with a small amount of marinade.
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Marinating
- Marinate for at least 2 hours. Letting them sit for a day draws out more moisture and deepens the flavor. Keeps in the fridge for up to 5 days.
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Plating
- After plating, garnish with the julienned ginger and chilies from the marinade, then spoon the sauce over the top for a beautiful, glossy finish.
Ingredients for "La Huang Gua (Spicy and Sweet Chinese Cucumber Pickles)"
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How to Make "La Huang Gua (Spicy and Sweet Chinese Cucumber Pickles)"
- 1
Cut off both ends of the 3 cucumbers. Cut them in half lengthwise, then in half lengthwise again to make 4 long sticks per cucumber.
- 2
Arrange the cucumber sticks with the seed side facing up. Hold your knife flat and gently shave off the seeds.
- 3
Arrange the cucumbers in a tray, sprinkle with 2 tsp of salt, and rub it in thoroughly by hand. Place another tray on top as a weight and let sit for about 1 hour to draw out the moisture.
- 4
While the cucumbers are resting, prepare the marinade. In a bowl, mix 50g of sugar and 50ml of black vinegar well, then add the julienned ginger.
- 5
In a small frying pan or pot, combine 2 tbsp of sesame oil, Sichuan peppercorns, and dried chili peppers. Heat slowly over low heat (aiming for 170-180°C / 340-355°F). Turn off the heat once the chilies darken slightly and become fragrant.
- 6
Pour the hot, aromatic sesame oil into the bowl with the sugar and black vinegar, and mix well. Let it cool to room temperature.
- 7
Rinse the salted cucumbers with water and pat them completely dry. Cut them into bite-sized pieces (about 1/4 of their original length).
- 8
Place the cucumbers in a ziplock bag and pour in the cooled marinade. Massage the bag gently to distribute the marinade, squeeze out all the air to seal, and refrigerate for about 2 hours.
- 9
Arrange the cucumbers on a plate, garnish with the julienned ginger and chili peppers from the marinade, and spoon the remaining sauce over the top to finish.
Detailed Commentary on "La Huang Gua (Spicy and Sweet Chinese Cucumber Pickles)"
* Content organized by topics from the video.
Beat the Heat with Black Vinegar La Huang Gua
We introduce 'La Huang Gua,' a Chinese cucumber pickle made with black vinegar, perfect for hot days when your appetite drops. This recipe was inspired by viewer requests to share more black vinegar dishes after our previous video. While Chef Wakiya loves using rich Chinkiang vinegar, you can easily make this with regular black vinegar or white vinegar at home. The name 'La' means spicy, and 'Huang Gua' means cucumber, making this a refreshing dish perfect for summer.
Perfect Texture: Cutting & Seeding Cucumbers
First, prepare 3 cucumbers and cut off both ends. Cut them in half lengthwise, and then in half again to create 4 long sticks per cucumber. Here is a crucial professional tip: arrange the cucumber sticks with the seed side facing up, and hold your knife flat to shave off the seeds. Since the seeds remain soft even after salting, removing them dramatically improves the final crispy texture. This extra step makes a world of difference, so be sure to try it.
Salting and Resting to Draw Out Moisture
Place the seeded cucumber sticks in a tray and sprinkle with about 2 tsp of salt. Rub the salt in thoroughly by hand so it coats all the pieces. Once massaged, let them sit for about an hour. Cucumbers have a very high water content, so salting and resting them draws out the excess moisture. After an hour, the cucumbers will soften as the water is released. Rinse them with water and pat dry. This creates the perfect crunchy base for your pickles.
Golden Ratio Marinade & Sizzling Aromatic Oil
To make the marinade, combine 50g of sugar and 50ml of black vinegar in a bowl and mix well. Next, prepare the aromatic oil, which is the soul of this dish. In a small pan, combine 1 to 2 dried chilies, a pinch of Sichuan peppercorns, and 2 tbsp of sesame oil. Heat slowly to about 170–180°C (340–355°F). Once the red chilies darken slightly and release their aroma, turn off the heat. Add a bit of julienned ginger, then pour this sizzling hot oil into the sugar and vinegar mixture. The sweet, sour, and savory aromas will instantly burst into the air.
Pro Tip: Marinating in a Ziplock Bag
Cut the rinsed and dried cucumbers into bite-sized pieces (about 1/4 of their length) and place them in a resealable plastic bag. Using a bag allows a small amount of marinade to coat the cucumbers completely, ensuring you don't waste any of the precious black vinegar. Squeeze out the air, seal, and refrigerate for about 2 hours. Letting them sit for a full day draws out even more moisture and deepens the flavor. In the video, we compare cucumbers marinated for 2 hours versus 1 day to show the difference.
Plating and Tasting the Ultra-Crispy Pickles
Arrange the marinated cucumbers beautifully on a plate, and top them with the julienned ginger and chilies from the marinade. Finally, spoon the flavorful black vinegar sauce over the top to give the cucumbers a beautiful glaze. These pickles will stay delicious for up to 5 days in the refrigerator. When you take a bite, you'll hear an incredibly satisfying crunch. The balance of pleasant acidity, sweetness, and the aroma of sesame oil and Sichuan peppercorns is so addictive you won't be able to stop eating. Chef Wakiya also suggests stir-frying these pickles with pork for an amazing main dish.
About Wakiya YujiのYUJI CHANNEL
Wakiya YujiのYUJI CHANNEL
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