Ingredients: cucumber (cucumber), salt, sauce (fresh soy sauce, sugar, a little high-alcohol liquor).
Exercise:
1. Picked cucumber, washed and drained.
2. Marinate it with a little salt for one day, put it into the water, and dry it for another day, and it will become a cucumber.
3. Then check whether the epidermis is intact. If it is damaged, please discard it. Rinse it with cold water and then add it to the sauce.
4. After the container is disinfected, put it into the pumpkin, plug it tightly, pour in the marinated sauce, cover it, and marinate it in cold storage for more than two or three days.
The practice of pickling sauce: appropriate amount of fresh soy sauce, appropriate amount of sugar, boiling with water, adding a little high-alcohol liquor, stewing and cooling to room temperature. If you like fresh food, you can add a little monosodium glutamate, but in moderation.
Tip:
1. Pickled melons must be pickled all over the tail, and the crispy taste depends on the skin.
2. If you have the conditions to grow your own cucumbers, you can accept that cucumbers grow to the length of your fingers. At this time, the pumpkin is attached to the flowers, full of thorns, and it hurts. After harvesting in a day or two, although the cucumber has thorns, it is not too firm, but the pickled pickles are obviously not crisp enough.
3, the seasoning is light, without spiced aniseed. Pickled pickles like this will have a strong vegetable flavor.
4, pickled pickles, dark green color, thin and slightly wrinkled, crisp and delicious. It is best to eat it within two months. It's hot, remember to refrigerate.
5. The used sauce can be reused. After being used for two or three times, it can be boiled thoroughly, disinfected, and then poured with a proper amount of high-alcohol liquor, which can be used continuously.
Crispy and refreshing pumpkin in sauce (vegetable blank-desalting-pickling)
Pickled cucumber has a unique flavor, is famous for its crisp, sweet and delicious taste, and is known as the "treasure of pickles". When it was first listed and before it was listed, there were many suckling cucumbers, that is, cucumbers that didn't grow up. This kind of cucumber is dark in color and seedless, which is most suitable for pickling pickles. The cost can be reduced, and the pickled cucumber is crisp, tender and green.
After the raw materials are selected, they are salted into pickles. First, preparation materials: cucumber 10 kg, 4 kg of salt, 4 g of alkaline flour (sodium bicarbonate).
The method of curing the green body adopts secondary curing. The salt used for the first pickling is about 1.8kg. After cucumber is mixed with alkaline noodles, it is rubbed with salt and then discharged into the container layer by layer. Each layer should be compacted and compacted. Finally, the surface is covered with a layer of salt for the first curing. During the initial curing, pour the jar 1 time every day, that is, mix the cucumber at the bottom and surface once to make the salt penetrate evenly. Replace the cylinder after 2 ~ 3 days. The second curing is called re-curing. Change an empty jar, take out the pickles in the first jar and put them in, add the remaining salt, mix well, cover the surface with salt, and then pickle. Also, turn over the jar once a day and marinate for about 10 ~ 15 days. Add a layer of salt to the surface of the pickled cucumber blank and store it for later use.
The next step is to soak and desalt. The salt content of pickled fresh cucumber blank is too high, so it should be desalted before pickling. Is to soak pickles in clear water. The water consumption is equivalent to that of pickled cucumber blank. It needs to be soaked for about 3 ~ 6 hours until the melon blank is slightly salty. Finally, before pickling, the brackish water of cucumber blank is removed. The method is to put cucumber blanks into cloth bags, stack them every 5 bags, and switch them up and down every 1.5 hours. Use the weight of the bag to remove the light salt water from the cucumber until no salt water flows out. You can also squeeze salt water when the amount is small. After the salt water is drained, the sauce can be pickled.
In order to obtain high-quality pickles, pickled cucumbers have to be processed twice. The dosage ratio of sauce to vegetable blank is 5: 5 ~ 3: 7. First, make the initial sauce. In order to reduce the cost, you can use the sauce operation used in the previous heavy sauce. The relationship between cucumber and sauce is 1: 1. When pickled with soy sauce, cucumber can be wrapped in soy sauce layer by layer, pickled with soy sauce for 2 ~ 3 days, and stirred up and down twice every morning and evening. After the first sauce is finished, the second sauce is ready. Heavy sauce should be made with new sauce. In heavy sauce, cucumber 10 kg, sweet noodle sauce 5.5 ~ 7.5 kg and soy sauce 2 kg. Before re-sauce, wash off the original sauce on the melon strips with clear water, and then marinate with new sauce. Stir 3 ~ 4 times a day, and the re-sauce time is about 20 days in winter and 10 in summer. Kimchi after compound sauce should perform well, smell and taste are exactly the same as sauce, texture is tender and crisp, and color is light red and bright.