Chinese Coir Raincoat Cucumber

Cut one of the cucumbers into coir raincoat shape (on the periphery of the dish as shown in the photo). To make this shape, cut the cucumber as if slicing it into very thin pieces, but do not cut through at the end of each slice. Pickle the other two cucumbers with salt for 20 minutes, then chop them into 1” pieces, and then cut into roll shape (in the middle of the dish). To make tis shape, cut from the peel and rotate the knife as if peeling the cucumber, but do not cut through. The purpose of pickling the cucumbers is to make it less easily broken when the knife rotates. Heat 1 tablespoon oil in a pan, fry the cucumbers until it turns a little transparent and looks like jade. Take out the cucumber and dish up as shown in the photo. Shred the ginger and chilies. Heat 1/2 tablespoon oil in the pan and sauté the ginger and chilies, until their aroma rises. Add the sugar, vinegar and salt, blend the flavourings and then immediately turn off the heat. Pour the blended sauce on top of the dished up cucumber.