1. Choose fresh cucumbers with thorns on the top, wash them and put them in the vat. A layer of cucumber, a layer of salt, and a heavy stone on top.

2. Turn the vat once a day for 1 week and marinate for 1-2 weeks.

(The pickling tank should be placed in a cool and ventilated place to avoid sunlight exposure and high temperatures to prevent the cucumbers from becoming black due to heat).

3. Take out the pickled cucumbers, soak them in water for more than 5 hours, and change the water twice.

Then take out a little water, put it into a cloth bag (2 kg per bag), marinate it in yellow sauce, and cut it once in the morning, noon and evening every day.

4. There are 5 days in spring, summer and winter, and 3 days in summer and autumn. After taking it out of the jar, drain the sauce and add it to the batter to continue marinating.

Bake once every morning, noon and evening. 5 days in spring and winter, 4 days in summer and autumn.

600g cucumber auxiliary oil, salt, soy sauce, garlic, ginger, sugar.

Practice steps

1. Wash the cucumber, dry it, cut it into thin strips, put it in a basin and sprinkle with salt. Grasp it with your hands to control the water content of the cucumber as soon as possible.

2. Pickle the cucumbers thoroughly, control the water to come out, pour out the water, and prepare to dry.

3. Arrange it and place it in a sunny place. You'd better turn it over in the middle.

4. You can do this in the sun.

5. Cut ginger and garlic into large pieces with a diagonal knife and set aside.

6. Almost the same, a layer of cucumber, a layer of ginger slices, and garlic slices are placed in a basin.

7. Start cooking oil. When the oil is hot, add some aniseed, sauté until fragrant, pour in soy sauce and a little sugar, turn off the heat when the oil boils.

8. After the oil cools, pour it into the cucumber basin. Just smooth it with oiled cucumber.

9. Seal it and it will be ready to eat in a day or two. Salty and a little sweet, crispy and delicious.

Tips

1. Do not touch raw water during the pickling process. Ginger and garlic should also be dried before cutting.

2. Cucumbers must be browned until salted.

Add water to pickle cucumbers to desalt them. Rinse them three times in winter and twice in summer. When changing the water, be careful to remove them gently.

Drain the water after taking it out, and marinate it with Erjiang sauce for 2-3 days.

Then dip it in the sauce according to the ratio of 100 kilograms of pickled cucumbers to 75 kilograms of sweet noodle sauce.

The dipping time is 20 days in winter and 10 days in summer, and it becomes a sweet pickled cucumber with a sweet taste, strong sauce aroma, freshness and deliciousness.

Ingredients: 1 kg of cucumber

Accessories: 200 grams of pepper, 2 heads of garlic, 50 grams of ginger, 10 coriander, 1 tablespoon of salt, 200 grams of sugar,

< p>3 tablespoons of colored oil, 300g of soy sauce, 2 tablespoons of Vida soy sauce, 4 tablespoons of white wine, 10 red peppers, and 1 tablespoon of Sichuan peppercorns.

Wash the cucumber, cut into thick strips, add 1 tablespoon of salt and 2 tablespoons of sugar, and marinate for half a day.

Turn a few times until the cucumbers are completely drained.

2. Squeeze the cucumber strips as dry as possible. 3.Put it in a large bowl.

4. Add chopped chilies, sliced ??ginger and garlic, coriander stems and coriander roots.

5. Heat the pan, add salad oil, saute ginger slices until fragrant, add dry red chili pepper and Sichuan peppercorns, stir-fry over low heat until fragrant.

6. Add soy sauce. 7. Add Vida soy sauce. 8. Add sugar.

9. After boiling over high heat for 1 or 2 minutes, add white wine and turn off the heat immediately.

10. When the soup is cool to warm, pour the soup and seasoning into a large bowl of cucumbers, mix well and marinate. You can eat it after a while, and it will become more delicious in 2 or 3 days.