Japanese Cucumber Roll

Ingredient:
3 stalks of japanese cucumber
30 gm of young ginger (strip)
50 gm of carrot (shred)
20 gm of red capsium (shred)

Seasoning:
200gm of sugar
100gm of chinese rice white vinegar
1/2 tsp salt

Method:
1. Prepare the seasoning in a pan then bring to boil, once it boiled, sugar is dissolve, set it aside to let it cool down. Wash & drain the cucumber then season with salt, rub on the cucmber skin, so as to make the skin more soft, then let it season for 30 mins, then wash & drain dry it, set a side.

2. After 30 mins, cut the cucumber abt 1 1/2 inches apart, then use a knife to slightly cut on the cucumber skin then start to cut following the curve of the cucumber, to cut the cucumber skin out, the thinner the better.

3. The cucumber skin will look more curve if the thinner the skin is cut out. Then once all the cucumber skin been cut out, put into the cold seasoning to soak for 1/2 hour or longer. Prepare to shred young ginger, carrot and red capsium into thin strip.

4. After 1/2 hour, you observe the cucumber skin have already curve up.Put in the shredded young ginger, carrot, red capsium inside the cucumber then you observe the cucumber will curve up itself. Put the ready prepared cucumber around on a plate.

5. Remember the cold seasoning, we can put the cucumber fresh inside to soak for 30 mins, then can put in the centre of the plate for display. Once every is done, we can observe that the fresh-round cucumber are surrounded by curved up cucumber on the plate.