Question 2: How to make pickled cucumbers at home? 1. Wash and drain 3-4 tender cucumbers, cut them into 4-5 mm thick slices, grab them evenly with a little salt, put them in the refrigerator, squeeze them out overnight and dry them in the sun for one day.
2. 2 cups of white vinegar, water 1 cup, 5-6 pieces of rock sugar, boil and cool.
3. Add cucumber, white vinegar and sugar juice into the lock-type fresh-keeping box, mix well and put it in the refrigerator.
After a week, it turns into sauce purple and can be eaten.
5. The rest, pickled cucumber and fruit juice are put into a small sealed bottle, and one or two drops of white wine are dropped and stored in the refrigerator.
Question 3: Four ways to pickle pickled cucumbers, and how to pickle pickled cucumber ingredients:
Cucumber 1 food
Carrots are a small food.
Proper amount of salt and sugar
Appropriate amount of white rice vinegar
Proper amount of water
Recipe practice:
1. Cut the cucumber into small pieces and marinate it with salt for 20 minutes.
2. Grab the cucumber a few times, squeeze out some salt and water, then soak it in cold water for 3 minutes, drain the water, and add a proper amount of fine sugar.
3. Add diced carrots and sugar, mix well, and then soak in appropriate amount of white rice vinegar.
4. After two hours, pour out the rice vinegar and finish the work.
How to watch this dish with a mobile phone?
Recipe tip:
Gradually add sugar. If the taste is too sour, add more until the sweet and sour taste is moderate. It is best to soak acidic food in porcelain or glassware, not metal and plastic.
Question 4: How to make pickles? How to eat home-made pickles? pickled cucumber
Main ingredient: 600g cucumber.
Accessories: 250g of white vinegar, 2 cloves of garlic, 2 pieces of fine sugar, 40g of salt, 3g of pepper (dried red tip), 0/2 spoons of pepper/kloc-0, 2 spoons of liquor 1 2 spoons of salt12, 4g.
The practice of pickled cucumber
1. Wash cucumber and cut off both ends. In the picture, the spoon is 2g, and 2 spoons of salt are sprinkled.
2. Cucumber needs to be pickled for about 2 hours.
3. All seasonings except liquor are poured into a small pot.
4. Put the small pot on the fire and let it cool.
5. Control the moisture of pickled cucumber.
6. Put the cucumber in a glass container, pour in the dry seasoning, finally add the white wine, cover it, leave it at room temperature for about a day, and then put it in the refrigerator for refrigeration; Can be placed for a long time.
7. It takes about three days
Cooking skills Every time you use it, it is recommended to use oil-free and water-free tools to avoid deterioration.
Question 5: How to make simple pickles? First, prepare marinade, pepper, pepper and bay leaves. Boil them in water. First, marinate the whole cucumber with salt for about half an hour. Then, control the dry water and can it, and pour the marinade cooked in front. All cucumbers must be soaked in it, sealed and refrigerated for 3 days, and it is best to refrigerate for more than 7 days if you want to taste good.
Question 6: How to prepare canned pickles to eat?
Mini cucumber 10 strip, 2 tablespoons vanilla vinegar (common vinegar is also acceptable), 3 tablespoons water 100CC sugar, 2 tablespoons cooking wine 1 tablespoon pepper granules (dry), 3 to 4 lemongrass (dry), appropriate amount of bay leaves (dry), 2 pieces of red pepper (dry) 1 to.
working methods
1
Prepare a glass jar, boil it in hot water for 3 minutes, and then air dry naturally.
2
Prepare marinade. The seeds in the middle of pepper should be removed.
three
This practice uses cucumber strips (commonly known as mini cucumbers). Wash it, cut off the head and tail, and poke a few small holes in the cucumber with a bamboo stick. The taste can easily penetrate into it. Use 2 tablespoons of cucumber, rub it up and down with your hands, let it stand for 30 minutes, then let out water, rinse it with water and dry it with a napkin. Cut each cucumber in half and set aside.
four
Prepare a small stainless steel pot and turn off the fire by boiling the gravy. Put the cucumber in a glass jar, pour the marinade, open the lid and cool. After cooling, cover and refrigerate for at least 3 days. The photo is on the fourth day.
five
Tata sauce made of pickled cucumbers.
six
Enjoy a delicious bread breakfast.
Question 7: Pickling method of pickled cucumber.
Ingredients: fresh cucumber 1750g (cucumber selection), salt 50g, water 1250g, garlic 20g. 0/5g of dried pepper/kloc-,25g of celery, 25g of fresh fennel, 25g of horseradish, 4 slices of fragrant leaves and 0.5g of pepper.
Method: Wash cucumber, remove celery leaves, wash fresh fennel, wash horseradish, slice, wash garlic and cross-cut.
Put a layer of cucumber in the porcelain jar, and then add a proper amount of pepper, fragrant leaves, garlic, horseradish, fennel, celery and dried pepper. Put two or three layers in order. After the ingredients are put into the tank, add 50 grams of water and salt according to 1250 grams, and pour into the tank. Put a wooden grate on it, press a stone on it (to prevent floating), cover the jar mouth and let it ferment at about 38 degrees Celsius. When you see bubbles on it, move it to the refrigerator at 1-5 degrees Celsius, and cool it thoroughly before eating.
Question 8: How to make western-style pickles?
Materials:
Cucumber 2500g, green pepper 50g, fennel 50g, celery 50g, salt 100g, 2 fragrant leaves 50g, garlic 50g, 2 dried peppers and a little pepper.
Exercise:
1, wash cucumber, celery and fennel, wash garlic and cross-cut.
2. Stack a layer of washed cucumber in an acid-resistant container, sprinkle with a layer of celery, fennel, garlic, fragrant leaves, pepper, dried pepper and green pepper, and stack a layer of cucumber on it.
3, put 2500 grams of water in the pot, add salt and stir well after boiling. After the salt melts, pour it into a container filled with cucumbers, put a lid on the container and hold it down with a heavy object. Cover the mouth of the vessel and ferment at about 38 degrees. When fermented until foaming, move to 5℃ for storage. Cool thoroughly and serve.
Question 9: How to make pickled cucumber as the main material?
Cucumber 3 kg white onion 1
5 degree rice vinegar 1 bag sugar 200g
Salt 1 tablespoon fennel 5g.
5 grams of crisp seeds and 7-8 pieces of fragrant leaves.
Steps of pickling pickled cucumber
1. Wash cucumber and cut into two pieces.
Cut the onion into strips
3. Put all the materials into the basin and mix well.
4. Steam in a steamer for 10 minute.
5. Cool in the refrigerator and eat overnight.
Question 10: What seasoning is used to make pickles?
1.5 tsp soy sauce, 1 tsp salt, 1 tsp honey, 1 tsp white vinegar, 1 tsp sesame oil and garlic.
Exercise 1
Practice Steps (8 sheets)
1. Slice cucumber and marinate with salt for two hours.
2. Then rinse with clear water,
3. Add white vinegar, sugar and garlic cloves to the pot and cook for ten minutes.
4. Soak in water for cooling, boil the container for disinfection and bottle it.
Exercise 2
Materials:
Cucumber, peanut
Exercise:
1, 1.5 tsp soy sauce, 1 tsp salt, 1 tsp honey, 1 tsp white vinegar (or 1 green lemon, yellow lemon is not sour enough) and mix well;
2. Put a spoonful of sesame oil in the hot pot, then add the dried Chili and stir-fry with low heat, and add garlic and mix well when taking out the pot;
3, uniformly mixing 1 and 2 to obtain a pickling material;
4. Finally, put the cucumber in the marinade and put it in the refrigerator for more than 2-3 hours.
5. Take the pickled cucumber out of the dish and sprinkle with fried peanuts. [ 1]
Exercise 3
First of all,
(1) Material selection: tall, slim and beautiful cucumber;
The following is the most critical cutting method, 45-degree cutting, don't cut to the bottom.
If it is the first time to cut, it is suggested to put a chopstick next to the cucumber, so that each knife will not cut to the end, so cut boldly.
After cutting one side, turn the cucumber over 180 degrees and cut the other side.
After that, put salt to drown the cucumber for about five minutes.
Pour out the cucumber juice and squeeze the water gently. Sugar, Shanghai white vinegar. It must be Shanghai white vinegar! I've tried other white vinegar, and it tastes bad when it's flooded. Just put the proportion of sweet and sour according to your personal preference.
Finally, stir-fry a little Chili oil and pour it on it! Put it in the refrigerator for one night and you can eat it the next day. Sweet and sour are particularly refreshing.