2. Turn the jar once a day for one week, and marinate it in 1-2 weeks
(the salting jar should be placed in a cool and ventilated place to avoid sunlight and high temperature, so as to prevent cucumber from getting hot and blackening).
3. Take out the pickled cucumber, soak it in clear water for more than 5 hours, and change the water twice in the middle.
Then take it out with a little pressure, put it into a cloth bag (2 kg per bag), and marinate it in yellow sauce, and chop it once a day in the morning, at noon and at night.
4. It will be discharged in five days in spring and winter, and in three days in summer and autumn. Drain the sauce after taking it out of the tank, and put it into the noodle sauce to continue pickling.
Chop it once a day in the morning, at noon and at night. 5 days in spring and winter, and 4 days in summer and autumn.
Cucumber 6g auxiliary materials oil, salt, soy sauce, garlic, ginger and sugar
Practice steps
1. Wash cucumber, dry it, cut it into thin strips, put it in a pot, sprinkle with salt, and grab it with your hands to control the water content of cucumber as soon as possible.
2. Marinate the cucumber thoroughly, control the water, throw it away and prepare for drying.
3. Set it up and put it in a sunny place. You'd better turn it over halfway.
4. you can do it in this way.
5. cut ginger, garlic and oblique knife into large pieces for later use.
6. Almost, one layer of cucumber and one layer of ginger slices, and the garlic slices are arranged in the basin.
7. Start cooking the oil. When the oil is hot, put some star materials, and the fragrance will burst out. Pour in soy sauce and a little sugar, and turn off the heat.
8. When the oil is cool, pour it into the cucumber pot. Oil and cucumber are flat.
9. seal it, and you can eat it in a day or two. the salty one is sweet, crisp and delicious.
Tips
1. Don't get raw water in the pickling process. Ginger and garlic are also dried before cutting.
2. Cucumber must be sunburned until it is pickled.
Put the pickled cucumber into the tank and add water to desalt it. Rinse it three times in winter and twice in summer. Pay attention to fishing and putting it down gently when changing the water.
Drain the water after picking it up. First use the second sauce to marinate it for 2-3 days.
Then use sweet noodle sauce for 1 kilograms of pickled cucumber.
the pickling time is 2 days in winter and 1 days in summer, that is, the sweet pickled cucumber with sweet taste, strong sauce flavor, tender and crisp taste.
ingredients: 1kg cucumber
accessories: 2g pepper, 2 garlic heads, 5g ginger, 1 coriander, 1 tablespoon salt, 2g sugar,
3 tablespoons salad oil, 3g soy sauce, 2 tablespoons Weidamei soy sauce, 4 tablespoons white wine, 1 red peppers and 1 tablespoon pepper.
Wash the cucumber, cut it into thick strips, add 1 tablespoon of salt and 2 tablespoons of sugar, and marinate for a long time,
Turn it several times in the middle until the cucumber is full of water
2. Squeeze the cucumber strips as much as possible. 3. put it in a big basin.
4. add sliced pepper, sliced ginger and garlic, coriander stalks and coriander roots.
5. take a wok, heat it, add salad oil, saute ginger slices, add dried red pepper and pepper, and stir-fry over low heat until the flavor is rich.
6. add soy sauce. 7. Add Weidamei soy sauce. 8. Add sugar.
9. After the fire boils for 1 or 2 minutes, add the white wine and immediately turn off the fire.
1. when the soup is cooled to be warm, pour the soup and seasoning into a large basin of cucumber, mix well and marinate. it will be edible after a while and more delicious after 2 or 3 days.