I. Practice 1
1. Wash cucumber and control water purification.
Wash the green pepper, cut it with a knife for easy taste, cut the ginger into large pieces, and put the cut cucumber, green pepper and ginger slices into a small pot.
2. Pour soy sauce into the pot, add star anise and cinnamon, and bring to a boil.
3. When the cooked soy sauce is cold, pour it into a small pot filled with cucumbers and peppers.
4, another oil pan, add pepper to heat.
5. Pour the burnt pepper oil into the basin filled with cucumber and marinate for 24 hours.
Second, exercise two
1. Choose fresh, tender, spiny and thin cucumber, and choose to remove pedicels;
2. Wash with clear water and dry the water;
3. code a layer of cucumber in the jar and sprinkle a layer of refined salt until it is finished;
4. The cylinder was reversed the next day, and it was reversed 10 many times;
5. Finally, add enough salt water to seal the cylinder and put it in a cool place to prevent white film;
6. Marinate as above for about 1 month;
7. When eating, take out the knife and add sesame oil;
8. If a small amount of cucumber is pickled. Glass or ceramic cans can be used;
9. Add a proper amount of soy sauce and then soak the cucumber, which can be eaten at any time regardless of the curing time; This pickling method is especially suitable for families with small population.
Third, tips
1, clean cucumber and green pepper to control raw water.
2. Cooking soy sauce can add a small amount of water, which can reduce salinity.
3. If the cucumber is large, you can cut it into pieces first, and then cut it into long sections to facilitate the taste.