Exercise 1:

Main ingredients? : 5 kg cucumber

Accessories:

Two and a half slices of ginger? Two halves of garlic and two and a half pounds of soy sauce. Half a catty of salt and three and a half sugars. 3 semi-white wine and 1 kg pepper.

Steps:

1, take cucumber, cut the big cucumber into four equal parts, and pickle the small immature cucumber directly.

Sprinkle salt, mix well, and drain the cucumber after it is completely dehydrated.

2. Put the soy sauce and sugar together in the pot. Boil the soy sauce, melt the sugar, turn off the fire and find a container to cool.

3. In the cold sauce soup, add cucumber, ginger, garlic, red pepper and white wine in turn and mix well. You can also put some garlic moss if you like. Mix well and serve. It's best to eat it in three days.

Exercise 2:

Materials:

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.

Steps:

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

2. Sprinkle 2 tablespoons of salt on the cut cucumber, mix well and marinate for 5-6 hours to kill 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 reminder:

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. The fifth step, the first pickled cucumber produces more water, and the sauce can be cooked for a little longer, then the cucumber produces less water and the time can be shorter.