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The practice of pickled cucumber+how to make pickled cucumber and how to eat it well
Pickled cucumber practice

Ingredients: cucumber 1600g, 2 garlic, ginger 1, 5 pepper, 5 pickled peppers, 2 tablespoons salt.

Sauce: 240ml light soy sauce, 240ml white vinegar, 160g rock sugar.

Exercise:

1. Wash cucumber, dry the surface moisture, and cut into strips the thickness of your little finger.

2. Sprinkle 2 tablespoons of salt on the cut cucumber, stir well and marinate for 5-6 hours to kill the water in the cucumber itself.

3. Peel and slice garlic, wash and dry ginger, slice the surface moisture, and prepare appropriate amount of pepper and pickled pepper.

4. Put the soy sauce, white vinegar and rock sugar into a corrosion-resistant container, add garlic slices, ginger slices, peppers and pickled peppers and marinate until the rock sugar melts.

5. Control the moisture of the pickled cucumber, and then marinate it in the juice prepared in the previous step for about 5 hours. Stir occasionally on the way to pickling, so that the cucumber and sauce can be evenly contacted.

6. Filter the pickled cucumber and seasoning to control the sauce.

7. Put the filtered sauce into the pot and boil it. Turn the heat down and cook for about 5 minutes.

8. After the sauce cools, add cucumber strips again and continue to marinate for about 5 hours.

9. Repeat steps 6 to 8 two or three times. Finally, put the cucumber and sauce together in a glass crisper, put it in the refrigerator and carry it with you.

Intimate tip: A complete cookbook of the gourmet world.

1. It is best to use corrosion-resistant glass and ceramic utensils for long-term pickling food.

2. The purpose of cooking sauce is to evaporate the water in cucumber during pickling. Step five, the first pickled cucumber produces more water, so the sauce can be cooked for a little longer, and the cucumbers behind it produce less water and the time can be slightly shorter.