# 黄瓜别凉拌了，教你新吃法，做法简单味道足，吃一次就忘不了！

Source: https://www.youtube.com/watch?v=fFJByFWPAn0
Recap page: https://rapidrecap.app/video/fFJByFWPAn0
Generated: 2026-03-06T18:04:04.502+00:00

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## Quick Overview

The video provides a tutorial for making unique, nutritious noodles colored and flavored naturally with cucumber juice, served with a savory minced meat and vegetable sauce, resulting in a light, non-greasy summer meal.

**Key Points:**
- The noodle dough is colored green by incorporating 200ml of cucumber juice extracted from two cucumbers.
- The dough preparation involves mixing 300g of high-gluten flour with 3g of salt, then gradually adding the cucumber juice and kneading until a smooth, soft dough forms, resting for 10 minutes.
- The rested dough is rolled into a 1 cm thick sheet, cut into 3 cm wide strips, and then cut into square pieces, which are then lightly flattened and stretched slightly before boiling.
- The sauce base is made by stir-frying minced meat until it changes color, then adding minced scallion and ginger, followed by chili powder, yellow bean paste, light soy sauce, and oyster sauce.
- Diced shiitake mushrooms and carrots are added to the meat sauce and sautéed until the mushrooms release moisture, then cucumber and red/green peppers are added and stir-fried after adding some boiling water and cooking for two minutes.
- The green noodle pieces are boiled in salted water until they turn transparent, indicating they are cooked, and then served with the prepared savory sauce.
- The final dish is described as light, non-greasy, rich in cucumber fragrance, and perfect for summer eating.

![Screenshot at 00:03: A hand begins peeling a fresh, bumpy cucumber using a pink-handled peeler, with the instruction overlay specifying to wash and peel the cucumber first.](https://ss.rapidrecap.app/screens/fFJByFWPAn0/00-00-03.jpg)

**Context:** The video demonstrates a unique cooking tutorial presented by 'Xiaoluan Meishi' (小颖美食) focused on preparing homemade noodles using natural vegetable coloring—specifically cucumber—instead of traditional cold preparation methods. The process involves making a green-colored dough, preparing a rich, savory meat and vegetable sauce (including carrots, peppers, and mushrooms), cooking the noodles, and combining them with the sauce for a refreshing, healthy meal.

## Detailed Analysis

This tutorial details how to make green, naturally flavored noodles using cucumber juice and top them with a rich, savory sauce made with minced meat and diced vegetables. Preparation starts by washing and peeling cucumbers, saving the peels (00:07). The cucumber peels are blended with 200ml of water using the juice setting to create cucumber juice, which is then strained (01:31). Separately, 300g of high-gluten flour is mixed with 3g of salt to enhance elasticity (01:37). The 200ml of cucumber juice is slowly added to the flour while mixing until a shaggy mass forms (01:42). After kneading into a smooth, soft dough and resting for 10 minutes (01:57), the dough is rolled flat to about 1cm thick, cut into 3cm wide strips, and then cut into small rectangular pieces (02:28). These pieces are lightly pressed flat and stretched slightly before being boiled in salted water until translucent (04:17). Meanwhile, the sauce is prepared by stir-frying minced meat (02:56) with minced scallion and ginger until fragrant (03:01). Seasonings like yellow bean paste, pepper powder, light soy sauce, and oyster sauce are added and sautéed (03:15). Diced shiitake mushrooms and carrots are added and cooked down (03:25), followed by the diced cucumber and red/green peppers (03:29). After stirring, a bit of boiling water is added and cooked for two minutes (03:36), then thickened with a water-starch slurry until the sauce is thick (03:41). Finally, the cooked green noodles are placed in a bowl, topped with the savory sauce, garnished with cilantro, and served, resulting in a dish that is light, non-greasy, and full of cucumber fragrance.

### Vegetable Preparation

- Cucumbers are washed, peeled, and blended with water (200ml) to extract juice; peels are reserved for blending later
- Red and green peppers are diced along with carrots and shiitake mushrooms (00:38, 00:48, 01:03)

### Noodle Dough Creation

- 300g high-gluten flour mixed with 3g salt
- 200ml cucumber juice is slowly incorporated while mixing to form a shaggy mass (01:40)
- Dough is kneaded for several minutes until smooth, covered, and rested for 10 minutes (01:57)

### Noodle Shaping and Cooking

- Dough is rolled to 1cm thickness, cut into 3cm wide strips, then into small squares (02:25)
- Squares are lightly pressed flat and stretched (03:54)
- Noodles are boiled in salted water until transparent (04:17)

### Sauce Preparation

- Minced meat is stir-fried until cooked (02:58)
- Aromatics (scallion, ginger) are added, followed by yellow bean paste, pepper powder, soy sauce, and oyster sauce (03:15)
- Diced mushrooms and carrots are cooked down, followed by cucumber and peppers (03:29)
- Sauce is thickened with a starch slurry and simmered for two minutes (03:41)

### Final Assembly

- Cooked green noodles are plated, topped with the meat and vegetable sauce, garnished with cilantro (04:25), resulting in a light, non-greasy summer dish.

![Screenshot at 00:03: Two long, bumpy cucumbers are presented on a wooden cutting board before peeling begins.](https://ss.rapidrecap.app/screens/fFJByFWPAn0/00-00-03.jpg)
![Screenshot at 00:10: Cucumber peels, which were saved from the initial peeling, are gathered in a hand before being processed for juice.](https://ss.rapidrecap.app/screens/fFJByFWPAn0/00-00-10.jpg)
![Screenshot at 01:34: The strained, bright green cucumber juice is shown collected in a measuring cup, reaching the 200ml mark.](https://ss.rapidrecap.app/screens/fFJByFWPAn0/00-01-34.jpg)
![Screenshot at 04:38: The final dish features bright green, wide noodles coated generously with the rich, chunky meat and vegetable sauce, garnished with fresh cilantro.](https://ss.rapidrecap.app/screens/fFJByFWPAn0/00-04-38.jpg)