凉拌黄瓜，是中国人餐桌上最经典的“开胃小菜”。黄瓜拍碎后更容易入味，配上蒜末、香醋和香油，口感清脆爽口，蒜香浓郁。不管是配米饭还是配火锅，都超级解腻。
Smashed Cucumber Salad is the most classic appetizer on the Chinese dinner table. Smashing the cucumber helps it absorb the flavors better. Combined with garlic, vinegar, and sesame oil, it’s crisp, refreshing, and packed with garlicky aroma. It’s the perfect side dish for rice or hot pot.
🌴食材 | Ingredients：
黄瓜，2根（拍碎切段）。/ Cucumbers, 2 (smashed and cut into segments).
🌴配料 | Aromatics：
大蒜，4~5瓣（切末）。/ Garlic, 4-5 cloves (minced).
小米辣，2个（切圈，可选）。/ Small spicy chilies, 2 (sliced, optional).
香菜，1根（切碎，可选）。/ Cilantro, 1 stalk (chopped, optional).
熟白芝麻，1小撮（出锅撒）。/ Toasted white sesame seeds, a small pinch (for garnish).
🌴调味 | Seasonings：
生抽，2勺（约20ml）。/ Light soy sauce, 2 tbsp (about 20ml).
香醋，2勺（约20ml）。/ Chinkiang vinegar, 2 tbsp (about 20ml).
香油，1勺（约10ml）。/ Sesame oil, 1 tbsp (about 10ml).
白糖，1小勺（约5g，提鲜）。/ Sugar, 1 tsp (about 5g, to enhance flavor).
盐，适量。/ Salt, to taste.
🌴做法 | Instructions：
1，拍黄瓜 | Smash the Cucumbers
黄瓜洗净，用刀背拍碎，再切成小段。⚠️ 千万别用刀切，拍碎的黄瓜边缘不规则，更容易吸附酱汁。我试过直接切，结果黄瓜不怎么入味。
Wash the cucumbers, smash them with the flat side of a knife, and cut them into segments. ⚠️ Never cut them with a knife; the irregular edges from smashing absorb the sauce much better. I’ve tried cutting them, and they didn’t absorb the flavor well.
2，调酱汁 | Make the Dressing
取一个小碗，放入2勺生抽、2勺香醋、1勺香油、1小勺白糖和少许盐，搅拌均匀。⚠️ 醋和糖的比例大约是1:1，酸甜平衡。
In a small bowl, mix light soy sauce, vinegar, sesame oil, sugar, and a pinch of salt. ⚠️ The ratio of vinegar to sugar is about 1:1 for the perfect balance.
3，拌匀出锅 | Mix and Serve
把拍好的黄瓜放入大碗中，加入蒜末、小米辣和香菜。淋上调好的酱汁，拌匀。最后撒上熟白芝麻，装盘。⚠️ 拌好后静置5分钟再吃，黄瓜更入味。
Place the smashed cucumbers in a large bowl. Add the minced garlic, chilies, and cilantro. Pour in the dressing and mix well. Sprinkle with sesame seeds and serve. ⚠️ Let it sit for 5 minutes before serving for better flavor.
宝宝们，凉拌黄瓜的精髓在于“拍碎入味，酸辣爽口”。黄瓜一定要拍碎，边缘不规则才容易吸附酱汁。蒜末是灵魂，千万别省。拌好后静置5分钟再吃，味道更好。
Tips: The key to Smashed Cucumber Salad is “smashed for flavor, refreshing and tangy.” Always smash the cucumbers; the irregular edges absorb the sauce better. Don’t skip the garlic. Let it sit for 5 minutes before serving for the best taste.
这道【凉拌黄瓜 | Smashed Cucumber Salad】是中国人餐桌上最经典的开胃小菜。如果你喜欢这种清爽解腻的口感，还可以试试我之前写的【什锦凉拌杏鲍菇 | Mixed Cold Tossed King Oyster Mushroom】。想看更多凉菜和小菜，可以逛逛我的【凉菜/小菜 | Cold Dishes】分类。
If you enjoy this refreshing and tangy flavor, you should also try my Mixed Cold Tossed King Oyster Mushroom. For more cold dishes and appetizers, check out my Cold Dishes category.
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