Ingredients: fresh cucumber 10 kg, salt 3 kg, shrimp oil 7.5 kg, and shrimp oil is better than shrimp marinated before Xiaoman.

(2) Process flow:

Selecting melons, pickling, dumping, pickling and desalting. Fill the shrimp oil and empty the jar to get the finished product.

Practice of Shrimp cucumber oil in Shandong Province

1) starting from June, cucumber with a length of 10 cm was used, with prickly top flower, fresh and tender color, no big mouth, and even strips, with 3 kg of salt and 7.5 kg of shrimp oil per 10 kg (dry oil in shrimp salt water is not full).

2) Put salt in layers during curing, use 50% salt for the first time 1 time, use 50% salt for the second day, pour it once every three days 1 time, adjust the salt to 22 Baume degrees, and put it in a jar after precipitation is clarified, so it is not allowed to be exposed to the sun. Salt water should drown the melons.

3) In September, the marinated green body is soaked in clean water for desalination, and then the marinated green body is taken out and drained. Pour the shrimp oil into the jar for 3 days, then pour 1 time, and serve after 3 days.

Inject shrimp oil directly, without desalting, and the taste is fresher.

Summer cucumber oil

Features: green color, crisp and delicious, with the taste of fresh shrimp;

Ingredients: pickled cucumber 10 kg, shrimp oil 2.5 kg.

Method of shrimp and cucumber oil

Wash the pickles in the jar, take them out and control them, put them directly in the jar, fill them with shrimp oil and seal the jar. During the cylinder sealing period, it is not allowed to roll over or scrape the cylinder. 10 days later.