製作步驟/Preparation

1. 小黃瓜以45°斜切蛇腹刀，翻面後再直切，底部保留不切斷。
2. 將蒜末、EZ1宮保醬、芝麻油、白醋、糖與白芝麻放入保鮮盒中，攪拌均勻。
3. 放入小黃瓜，蓋上盒蓋後輕輕搖勻，讓醬汁均勻包覆小黃瓜。
4. 放入冰箱冷藏至少10分鐘，讓小黃瓜充分入味。
5. 取出後即可享用，完成清爽微辣、酸香涮嘴的宮保黃瓜沙拉。
   

1. Cut the cucumbers at a 45° angle with accordion cuts, flip over and make straight cuts, keeping the base intact without cutting all the way through.
   
2. ​Add the minced garlic, EZ1 Kung Pao sauce, sesame oil, white vinegar, sugar, and white sesame seeds to a food storage container and mix well.
   
3. ​Place the cucumbers into the container, seal with the lid, and shake gently so the sauce evenly coats the cucumbers.
   
4. ​Refrigerate for at least 10 minutes to allow the cucumbers to thoroughly absorb the flavors.
   
5. ​Remove and serve immediately. The refreshing, mildly spicy, tangy, and appetizing Kung Pao cucumber salad is complete!