material
Cucumber, dried pepper, soy sauce, fresh-keeping box, green pepper, ginger, garlic, 2 ounces of oil, 500 grams of soy sauce and proper amount of monosodium glutamate.
working methods
1, cucumber is washed and diced to remove pulp, which is the key. If you don't take it out, it will be soft and crisp, then cut into small strips, marinate it overnight (or several hours) with less salt, and drain it for later use.
2. Put about 2 taels of oil in the wok, stir-fry the dried peppers until fragrant, then pour 500 grams of soy sauce into the whole bottle, turn off the fire after boiling the soy sauce water, and then add a proper amount of monosodium glutamate to cool.
3. In the fresh-keeping box, put pickled cucumber strips, green pepper strips and ginger strips, then add garlic slices, and pour the cooled soy sauce water into the refrigerator for storage and carry it with you.
Practice 2,
material
2 cucumbers, peeled and thin at both ends, 80ml of rice vinegar, 4 teaspoons of sugar, salt 1 teaspoon, fresh Jiang Mo 1 1/2 teaspoons.
working methods
1. Cut the cucumber in half with a knife and dig out the big seeds. Then cut into thin slices horizontally.
2. In a small bowl, mix vinegar, sugar, salt and ginger. Put the cucumber into a bowl and stir it several times to mix the cucumber slices with the seasoning evenly. Cucumber can be eaten in the refrigerator at least 1 hour.
Exercise 3,
material
Ingredients: 500g cucumber, 2 cloves garlic.
Seasoning: 1 teaspoon salt, 1 teaspoon soy sauce, 2 teaspoons vinegar, 5 teaspoons sugar, half a teaspoon spicy lobster sauce and 2 teaspoons sesame oil.
working methods
1. Wash cucumber, cut it into thick slices, add salt, grab it evenly, cover it with plastic wrap and marinate it overnight. (The thickness of cucumber slices should be uniform. If it's too strong, it's not easy to taste. If it's too thin, it's tasteless. The curing time must be long. Only when water is fully marinated, the taste of cucumber will be crispy. )
2. There is obvious water after pickling.
3. Fully squeeze out the water. (The water must be fully squeezed out, so the taste will be more crisp. I pinched it once and squeezed it again. )
4. Add all seasonings and garlic slices and stir well. Continue to marinate for half a day or a day. The longer the pickling time, the better. )
Practice 4,
material
Cucumber, 2 cups of soy sauce, 1 cup of sugar, 1/4 cups of white wine, 3 slices of ginger, 2 cloves of garlic and onion.
working methods
Prepare cucumbers:
1, two packs of cucumbers, about 1700g, washed;
2, cut into finger length, cut four and a half;
3. Sprinkle about 1/4cup salt on cucumber strips to kill water. After half an hour, pour out the water and wash it twice with clear water.
4. put it in a container that can leak water below, press heavy objects on it and stay overnight. There were obviously fewer cucumbers the next day.
Prepare juice:
1, 2 cups of light soy sauce, 1 cup of white sugar, 1/2 cups of white wine and 3 slices of ginger, put them in a pot, heat them with low fire, and turn off the fire after boiling;
2. 2 cloves of garlic, cut into small slices and add juice;
3, onion slices are free; Add the juice.
Finished product:
1. Add cucumber to the juice, stir-fry pepper oil (about 30-40 grains) with 1/8 cups of corn, and pour it on the mixed cucumber. You can eat it soon. It is delicious. It has the taste of pepper, but can't feel the taste of white wine at all, and it tastes good. But not as brittle as the commercially available ones. It might be better to soak for a while.
2. After cooling, bottle these cucumbers to get two bottles (large bottles with a capacity of 380g).