To obtain better cooking quality of dried cucumber slices, processing and cooking technology were optimized. By optimizing the process of centrifugal dehydration, freeze-thaw dehydration, hot air drying dehydration, and microwave drying dehydration and combining different cooking methods, color and texture were used as the evaluation criteria for cooking quality, in addition, the mechanism of the influence of different combined cooking methods on dried cucumber slice quality were investigated based on the content, functional groups, and microstructure of cellulose and pectin. The optimal conditions were as follows: loading capacity of 1 kg•m-2, hot air temperature of 70 ℃, slice thickness of 4 mm, hot air drying combined with cold mixing treatment, the best quality of dried cucumber, the comprehensive score was 0.900; hot air drying combined with stir-frying treatment generated the best quality of dried cucumber slices, with the comprehensive score of 0.450. The chewability of dried cucumber slices were positively correlated with cellulose and raw pectin content, but negatively correlated with color difference and soluble pectin content. The color difference of dried cucumber slices were negatively correlated with the contents of cellulose, raw pectin, and soluble pectin. The cellulose content of hot-air dried cucumber slices was the highest owing to its high methylene content (HD-P and HD-F cellulose content (1.44±0.004 and 1.46±0.012 mg•g-1, respectively). Cold mixing and stir-frying had no obvious effect on cellulose structure of dried cucumber slices, but stir-frying significantly destroyed pectin molecular structure. To conclude, hot air drying and dehydration combined with cold mixing or stir-frying is the best way to obtain the optimal cooking quality of dried cucumber slices, and pectin and cellulose content is the main reason for affecting the texture quality of dried cucumber slices. It provides a theoretical basis for the production and processing of dried cucumber slices and lays a foundation for the study on the mechanism of texture influence of dried cucumber slices.