Method 1:
1. At 7: 00 p.m., 10 Jin cucumber, cut into the following shapes.
2. sprinkle a catty of salt after cutting (if the amount is small, reduce it according to this ratio. Don't worry about salty, put salt to dry the water in the cucumber, and most of the salt will go with the water. )
3. Mix the pickled cucumbers well, press them with heavy objects, and squeeze out the water as much as possible.
4. Prepare ginger and garlic according to personal taste. I like spicy food, and I have prepared spicy food. Put it aside and use it tomorrow morning.
5. Put three bags of soy sauce and half a catty of sugar into the pot. Boil the soy sauce, melt the sugar, turn off the fire and find a container to cool.
The next day, at seven o'clock in the morning, I killed the cucumber.
6. In the cold miso soup, add cucumber, ginger, garlic and pepper and mix well.
7. Add white wine (it must be put, it tastes good) and a little monosodium glutamate (you can not put it if you don't like it).
8. Bring the pan to the fire, put the oil, add a little pepper after the oil is hot, and pour it on the freshly soaked cucumber when the oil temperature is close to room temperature. You're done!
9: Put it in a water-free and oil-free container with a small bowl under it and marinate it for 4 to 5 days.
Pickled cucumber
Before processing, 5- 10 holes should be punched in the head and body of the melon to facilitate the outflow of water in the melon and prevent acid rot. Then add 10 kg of salt to every 100 kg of cucumber, 3 kg of salty soup with the salt concentration of 18%, put a layer of salt into the tank for curing, and turn the tank 1 ~ 2 times a day. Picking and sorting after pickling for 2 days, and re-pickling with salt under layered melons. Add salt to cucumber every 100 kg until the jar is sealed, filled with salty soup and stored. Generally, cover it for 15 days.
Pickled cucumber ii
Ingredients: two or three fresh cucumbers (be sure to make them with thorns at the top, so as to be refreshing)
Seasoning: a. a spoonful of salt
B: Five spoonfuls of white vinegar, one piece of rock sugar (the size of walnut), one spoonful of honey, half a spoonful of monosodium glutamate and four dried red peppers (broken into small pieces).
Production method:
1, wash the cucumber, cut it into small pieces about eight centimeters long and about the thickness of fingers, put it in a clean container and stir it evenly with salt for later use.
2. Put the ingredients in B together in a small bowl, stir well and put them in until the rock sugar is completely dissolved.
3. Cucumber will ooze a lot of water after being pickled for about 20 minutes. Pour out the water, and evenly mix the freshly prepared seasoning B into the cucumber.
4. Put it in the refrigerator for one day.
Features: sweet in acid, moderate in spicy taste, cool and delicious, appetizing and digestion promoting.
Key:
1, you must use rock sugar and white vinegar, not white sugar and rice vinegar/aged vinegar, or you won't be able to make that refreshing taste.
2. When pickling cucumber with salt, don't use too much salt, otherwise it will affect the final sweetness.
This cold dish is kept in the refrigerator, so it is especially suitable for eating in summer. According to my experience in Du Yi, it will be better to keep it for more than two days under the condition of ensuring hygiene. If it's only pickled for one day, it's already very good.
Different from other cold dishes, this cold dish does not need sesame oil to emphasize the refreshing feeling, and there is no drop of oil.
Tang Huaron cucumber
Ingredients: cucumber 10 kg pepper 1 kg salt 1 kg soy sauce, 5 kg monosodium glutamate, 2 sugars and 5 sugars.
Liquor 5 Liang Xian Jiang 5 Liang Garlic 5 Liang Edible Oil 5 Liang.
Practice: 1, first wash cucumber and pepper, drain water and cut into pieces, marinate with half a catty of salt, and control the water after 4 hours.
2. Cook the oil and soy sauce separately and let them cool. Add garlic, ginger and other ingredients into the dry soy sauce.
3. Press the cucumber in a clean jar and pour in the soy sauce.
note:
1, the cooking utensils used must be clean, free of oily substances and raw water, and the containers used should be blanched with boiling water and dried.
2. If it is cloudy, it will have an impact on the dry moisture, and it is easy to get sticky and deteriorate. After pickling, put it into the washing machine 10 minute to pickle.
Tip:
1, according to this method, radish, skimming, ginger, etc. It can also be pickled.
2. Lotus root slices, boiled peanuts and pedicels can be added during curing. , this will be more delicious.
Chicken cucumber cup
Wash fresh cucumber, cut off both ends, cut into 5cm long sections, then poke a circle from the waist of the cucumber section with a knife, divide it into two cucumber cups with serrated edges, and then dig out the pulp. Chop chicken breast and pig fat into minced meat respectively and put them together in a bowl. Add salt, monosodium glutamate, yellow wine and egg white, mix them together to make chicken stuffing, squeeze them into balls, and brew them into cucumber cups respectively. Cut the ham into powder, sprinkle it on cucumber cups, put it on a plate, steam it in a cage with boiling water, and then take it out. Then the wok is on fire, add fresh soup, refined salt and monosodium glutamate, thicken with starch, pour sesame oil on it and pour it on the cucumber cup on the plate. This dish looks like a small handleless wine cup and tastes delicious.
Pickled cold cucumber
Peel the tender cucumber slightly, cut it into two parts, pat it with a kitchen knife until it is slightly broken, and cut it into blocks for later use. Zanthoxylum bungeanum, capsicum, soy sauce, vinegar, sugar, monosodium glutamate, salt, ginger, garlic and onion. Put the cucumber on a plate, sprinkle with soy sauce, vinegar, sugar, monosodium glutamate and salt, and then pile up ginger, garlic and chopped green onion for later use. Heat cooking oil in a pot, add pepper and pepper in turn, and cook until it is fragrant; Pour the seasoning in the pot over the seasoning on the cucumber while it is hot. Pour in sesame oil. Reminder: store it for more than half an hour before eating, and eat it after the seasoning penetrates into the cucumber pieces.
Cucumber chop soup
A stout old cucumber, peeled, peeled and cut into pieces. Wash the pork chop, blanch it with boiling water, take it out, take another soup pot, add the pork chop, onion, ginger and water, add the yellow wine when the fire boils, then simmer it until it is 80% crisp, then pour in the cucumber slices, and continue to cook it with salt and monosodium glutamate for about 10 minute.
Ginger cucumber
After washing cucumber, wash it with cold boiled water, cut off both ends, remove pulp, slice it with a knife and add a little salt and mix well. Marinate for 20 minutes, then pick it up, rinse off the salty taste with cold boiled water, and squeeze it dry for later use. Then peel and wash ginger, cut into pieces, wash it in cold water, mash it, and squeeze out ginger juice. Add a little vegetable oil and monosodium glutamate to the juice, then pour the juice on the cucumber slices and stir well.
Crispy cucumber
Wash the cucumber, slice the cucumber skin carefully with a knife (melon meat can be used as soup), then change it into 2 cm square pieces, marinate it with salt and sugar for about 5 minutes, and squeeze out the water. Seasoning: white vinegar, sugar, monosodium glutamate, sesame oil and red oil, mix well, add melon skin, and then put it in the refrigerator for about 5 minutes. This dish is sour and sweet, crisp and slightly cold, and it is a good dish to accompany wine in summer.
Cucumber peeling
Soak the dry powder skin in clear water until it becomes soft, put it in a boiling pot and cook it slightly, then take it out and cool it in cold water. Garlic paste, rice vinegar, soy sauce, fresh soy sauce, monosodium glutamate, red oil, mustard oil and sesame oil are mixed to make a face-lifting material. Add oil to the pan, heat it, stir-fry shredded pork, add yellow wine, soy sauce, sugar and monosodium glutamate, stir-fry and put it in a bowl for later use. Wash cucumbers and carrots, peel and shred them, and put them on a plate evenly. Put the prepared vermicelli and shredded pork, and pour in the prepared peeling material.
Cucumber mixed with duck's paw
Wash the duck's feet first, cook them in a soup pot and remove them with cold water. Cut between each paw and claw, and pull out the bone (keep the paw intact). Wash the cucumber, cut it into two pieces, cut it into 0.7 cm thick pieces with a top knife and put it on a plate. Each duck's paw is cut into 3 pieces (still in the original shape) and placed on the cucumber. Mix the juice with the seasoning and pour it on it. This product is characterized by refreshing and delicious taste, beautiful shape, promoting fluid production and purging fire.
Cucumber Strips with Chili Sauce
Wash the cucumber, cut it into strips 4cm long 1cm wide, put it in a pot, sprinkle with salt and marinate for 30 minutes. Drain the cucumber, add the hot sauce, sugar and monosodium glutamate, mix well, add the lid, marinate for 1 day, plate and sprinkle with sesame oil.
cucumber preserved egg soup
Stir-fry onion and ginger, add water, boil the pot, add preserved eggs, add salt, adjust the taste, add cucumber slices, and then turn off the heat. After a long time, cucumbers will rot. If the soup is too thin, add cucumber after thickening. Just add some msg.
Ten methods of cold cucumber:
1 .5 cm), a little pepper, garlic 1 petal.
Seasoning: salad oil, salt, white vinegar, sugar, monosodium glutamate, sesame oil [] K.
Pour a small amount of oil into the pot, and when it is 70% hot, add Chili powder and garlic; You can immediately add the right amount of salt, sugar and white vinegar; )
Stir-fry a few times until the seasoning melts, and then add a small amount of monosodium glutamate (liquid monosodium glutamate is better)'
Because it's cold, it's best to wait for the seasoning in the pot to cool, then pour it on the cut cucumber and drop the sesame oil.
Stir well.
2. Wash the cucumber, cut it into two pieces, cut it into strips 10 cm long and the thickness of chopsticks, add a little salt, marinate it slightly, add monosodium glutamate and sesame oil, pat a few cloves of garlic and mix well, and code it in a plate to form. )
Third, vinegar cucumber is 500 grams of tender cucumber, vinegar, sugar, refined salt and sesame oil. P:h%6
prepare
(1) Peel the tender cucumber, cut off both ends, remove the core and wash it, cut it into strips with a width of 1cm and a length of 4cm, soak it in boiling water, take it out, and mix it with refined salt for 20 minutes. ② Squeeze the pickled cucumber dry, put it into a bowl, and mix well with vinegar, sugar and sesame oil, then serve.
Features sweet and sour, crisp and delicious. I
efficacy
Cucumber is a good vegetable with high water content, low fat and low sugar. Each hundred grams of cucumber contains 96.2 grams of water, 0.8 grams of protein, 0.2 grams of fat, 2 grams of carbohydrates, 0.06 mg of carotene, 0.2 mg of iron and C4 vitamins. In addition, cucumber contains propanedioic acid, which can inhibit the conversion of sugar into fat. Vinegar can lose weight, not only promote the decomposition of body fat, but also accelerate the metabolism of sugar. This dish has a good weight loss effect.
200g cucumber mixed with sesame sauce, 5g vinegar and salt, 20g sesame sauce and monosodium glutamate 1 g..
[Method] 1. Put sesame paste into a bowl, sprinkle with salt and monosodium glutamate, and mix well with cold water for later use.
2. Wash the cucumber and cut it into filaments, blanch it with boiling water, remove it and put it on a plate.
3. Pour the prepared sesame sauce on shredded cucumber, add vinegar and mix well. Yes *; r
Five, garlic mixed with cucumber.
1, mash washed cucumbers (3-5) with a knife, break them into about 1.5CM by hand, add 1/3 teaspoons of salt and mix well for 15 minutes;
2. Chop 3-5 pieces of garlic into garlic paste for later use;
3. Filter the juice oozing from cucumber, then add garlic paste, sesame oil, soy sauce, balsamic vinegar, a little sugar and monosodium glutamate and mix well (if you like spicy food, you can add appropriate amount of Chili oil).
Features: fresh and delicious, simple and easy to do.
Six, mixed cucumber raw materials: tender cucumber a catty and a half sesame sauce five money refined salt San Qian vinegar five money ginger three slices of shredded onion one garlic three petals mashed white sugar one money sesame oil five points.
Method:
First, wash the cucumber, control the moisture, cut it into slices, then cut it into filaments with a straight knife, mix well with refined salt and sugar, and put it on a plate. Then mix the aged vinegar, shredded ginger, shredded onion, mashed garlic and sesame oil, and pour them on shredded cucumber when eating. If the cucumber is washed, mash it with the back of a knife, then cut it into small pieces, stir it as mentioned above, and pat the cucumber with a stirring knife.
Features: fresh, crisp and delicious, light and delicious.
Seven, seaweed mixed cucumber raw materials: seaweed San Qian fresh cucumber five two soy sauce two money old vinegar two money garlic three cloves mashed Jiang Mo one money sesame oil five points.
Method:
Choose dark green fresh cucumber with thorns, wash it, cut it into copper coins with a straight knife, or chop it into five long sections, and mix it with refined salt to taste first; Soak dried seaweed in warm water and put it in cucumber. Finally, add soy sauce, aged vinegar, mashed garlic, Jiang Mo and sesame oil, mix well and serve.
Features: dark green, crispy, with seafood.
Eight or three kinds of cucumbers
Ingredients: cucumber, two Jin, five peppers, four refined salts, five coins, white sugar, San Qian vinegar, five coins, onion, one coin, ginger, two coins, soy sauce, two coins, pepper oil, five coins. Production method:
Wash the cucumber, remove the pulp, and cut it into three-minute wide and eight-minute long sections with a straight knife; Pepper is also shredded with a straight knife; Blanch cucumber in boiling water, remove and dry, sprinkle with salt and mix well. Heat the pepper oil in the pot and add onion, ginger, pepper, soy sauce, vinegar, sugar, etc. Stir well on the cucumber.
Features: Delicious in color and convenient to make.
Nine, oil stimulates cucumber
Ingredients: a catty of tender cucumber, half a catty of cooking oil (one or two calories consumed), ten peppers, two peppers, half a onion, two ginger, two yuan of white sugar, two yuan of San Qian vinegar and five yuan of refined salt.
Method:
Wash the cucumber, cut off both ends and put it on the table. Cut the pulp in half. Cut it diagonally every minute. The depth of the knife is half that of the cucumber. Don't cut it thoroughly, then cut it into inches. Wash the pepper and cut it into fine filaments with a straight knife. Then put the wok on the fire, pour the oil until it is 80% cooked, fry the cucumber green, take it out, and put it on a plate with one hundred faces up. Leave a little oil in the pot, fry the peppers until they are burnt, and then take them out. Then add onion, ginger, shredded pepper and various seasonings to make juice and pour it on cucumber. Features:
Green, fresh and crisp, with unique flavor.
Ten, fried cucumber slices
Ingredients: tender cucumber 1 kg; Eight dollars for cooking oil; Ten prickly ash; Onions save two dollars; Two red peppers; Soy sauce San Qian; Vinegar two money; White sugar is one yuan; Ten capsules of monosodium glutamate; Water starch San Qian; The method of making refined salt with two coins;
Wash cucumber, cut off a little at both ends, cut into two pieces at one time, dig out seed slurry, cut into ribs with a straight knife, marinate with salt for a few minutes, and decant to remove astringent water; Cut the red pepper into small pieces for later use; Mix soy sauce, vinegar, sugar, monosodium glutamate and water starch into thick juice for later use; Then put the wok on a strong fire, add cooking oil, stir-fry pepper, pepper and onion while it is hot, stir-fry cucumber, add thick juice and cook for a few times.
A series of pickles pickled with cucumber have unique flavor. Now the production method is introduced as follows.
First, the pickling method of pickled cucumber takes the pickled cucumber out of the tank, controls the moisture, and cuts it into pieces, strips, blocks, etc. And then soak in clear water to remove part of the salt water, reduce the salt, and taste salty and delicious. Then take the pickled cucumber out of clear water, control the moisture, dry it in the shade in a cool and ventilated place for one day, put it into a sewn white coarse cloth bag, put it into a sweet noodle sauce jar, first put it into a second noodle sauce jar for pickling, move it up and down several times a day, and then put it into a good noodle sauce jar, and it will be cured in about half a month. Pickled pickles are deep red in color and fresh in taste.
Second, the pickling method of pickled cucumber
Cut the pickled cucumber into cubes with a thickness of 0.2 ~ 0.3 cm, soak it in water 1 hour, change the water twice, take out the water and put it in a cloth bag to soak it in the batter. Pour it 2 ~ 3 times a day, after 6 ~ 7 days, open the bag and pour out the cucumber slices, control the salty juice, and mix in the shredded pepper and sugar. Three days later, the cucumber slices had a bright color, and the finished product was light red, sweet and spicy.
Third, the pickling method of diced spicy cucumber
Cut the pickled cucumber into cubes with a length of 1 cm, soak it in clear water for 2 hours, change the water for 2 ~ 3 times, control the moisture, mix in ginger and soy sauce, and put it in a pickling machine. After two days, turn it upside down. After four days, mix in red pepper and fried sesame seeds. The finished product is light red and green, delicious, tender and crisp, and spicy.
Fourth, the pickling method of pickled cucumber
1. raw material ratio. 5 kg of fresh cucumber, 0.75 kg of salt, 0.5 kg of sugar and 50 g of pepper noodles.
2. salting method. Wash the fresh and tender cucumber, cut off both ends, then put a layer of cucumber and a layer of salt into the marinade, sprinkle a little pepper noodles and press stones. The next day, take out the cucumber and cut it along the cucumber. For older melons, take out the melon seeds, then put them on the table for a day, and then roll up the cut holes. Mix sugar and salt evenly, and put the cucumber with one layer of sugar and one layer of salt into the salting machine for 10 day. The finished product is salty, sweet and crisp.
Five, pickled cucumber pickling method
1. raw material ratio. 150 ~ 200g: 5 kg of cucumber, 2 kg of salt, 4.5 kg of fresh distiller's grains and clear water 10 kg.
2. salting method. ① Boil salted cucumber. First, wash the cucumber, cut off the pedicle and put it into the jar layer by layer. 1 kg salt is boiled in 10 kg water and sprinkled on cucumber. When the salt water is cold, pour it out and cook it. Sprinkle it on the cucumber. Do this 3 ~ 4 times repeatedly. (2) Dew on cucumber. Take out the cucumber pickled with boiling salt water, wash it with cold water, put it on the outdoor board and let the dew beat overnight. ③ Pickled cucumber with vinasse salt. Take 4.5 kg of fresh distiller's grains and mix them with 1 kg salt. First spread a layer of cucumber on the bottom of the marinade, then sprinkle a layer of distiller's grains salt, then a layer of cucumber, a layer of distiller's grains salt, and finally cover it with distiller's grains salt, which is thicker. After pickling for half a month, the finished salted cucumber was obtained, which was palatable and had a bouquet.
Another kind:
Ingredients: two or three fresh cucumbers (be sure to make them with thorns at the top, so as to be refreshing)
Seasoning: a. a spoonful of salt
B: Five spoonfuls of white vinegar, one piece of rock sugar (the size of walnut), one spoonful of honey, half a spoonful of monosodium glutamate and four dried red peppers (broken into small pieces).
Production method:
1, wash the cucumber, cut it into small pieces about eight centimeters long and about the thickness of fingers, put it in a clean container and stir it evenly with salt for later use.
2. Put the ingredients in B together in a small bowl, stir well and put them in until the rock sugar is completely dissolved.
3. Cucumber will ooze a lot of water after being pickled for about 20 minutes. Pour out the water, and evenly mix the freshly prepared seasoning B into the cucumber.
4. Put it in the refrigerator for one day.
Features: sweet in acid, moderate in spicy taste, cool and delicious, appetizing and digestion promoting.
Key:
1, you must use rock sugar and white vinegar, not white sugar and rice vinegar/aged vinegar, or you won't be able to make that refreshing taste.
2. When pickling cucumber with salt, don't use too much salt, otherwise it will affect the final sweetness.
This cold dish is kept in the refrigerator, so it is especially suitable for eating in summer. According to my experience in Du Yi, it will be better to keep it for more than two days under the condition of ensuring hygiene. If it's only pickled for one day, it's already very good.
Different from other cold dishes, this cold dish does not need sesame oil to emphasize the refreshing feeling, and there is no drop of oil.
Pepper and cucumber strips:
Ingredients: cucumber
Accessories: red pepper
Seasoning: salt, chicken essence, onion, ginger, sugar, white vinegar, broth, starch, sesame oil and edible oil.
Exercise:
1. Wash cucumber, remove seeds, cut into 5cm strips, and marinate with appropriate amount of salt for 3 minutes;
2. The red pepper is seeded, pedicled, washed and shredded, and the onion and ginger are washed and shredded;
3. ignite in a pan and oil. When the oil temperature is 40% hot, add shredded onion, shredded ginger and shredded red pepper. Add cucumber strips and stir-fry until fragrant. Add white sugar, a little stock, white vinegar and water starch to thicken, and pour sesame oil out of the pan.
Features: green color, crisp and refreshing, moderate sour and spicy.
Tip: Choose cucumbers with moderate length and thickness, thin skin and thick flesh, small flesh, crisp texture and fragrant taste. Cucumber is a seasonal vegetable in summer and autumn. Stir-fry it quickly, or it will not be crisp or tender.