Hello everyone, the weather is hot in summer. I believe many people have little appetite. They lose their appetite for those greasy meats. At this time, we can eat more vegetables. Among the many seasonal vegetables in summer, cucumber is the shopping choice of many people. Basically, they will eat it every once in a while.

Cucumbers have a crisp texture. Make a plate of crispy and delicious cold cucumbers or pickled cucumbers, not to mention how satisfying they are. Cucumbers are delicious and easy to prepare, but many people directly use salt to kill the water during operation. This is a wrong approach. Today, follow me and learn how to make a sauce of cucumbers.

Preparation ingredients: cucumber, sugar, salt, baking soda, green pepper, red pepper, garlic, ginger, light soy sauce, balsamic vinegar

Preparation method and steps

1. First prepare a few cucumbers, put them in water, add a spoonful of salt and a spoonful of baking soda, and scrub them clean. Washing cucumbers with salt and baking soda can sterilize and remove pesticide residues on the surface of the cucumbers. After the cucumber is rinsed with water, use a kitchen towel to dry the water on its surface. This way, it will not deteriorate during the pickling process and the storage time can be extended.

2. Next, remove the head and tail of the cucumber, cut it into long sections, about 5 cm in length, then cut the long section in half from the middle, cut it into thin strips, and cut it Put it in a large basin. I believe many friends here will directly add salt to marinate. In fact, salt can easily cause the base taste to be too salty and the water will leak out, resulting in a less crisp taste.

The correct way is to add two tablespoons of white sugar and use white sugar to pickle the cucumbers, which can moderately remove the moisture from the cucumbers and keep them crisp. Just stir it up evenly and set it aside to marinate for half an hour.

3. During the pickling time of cucumbers, prepare some ingredients. Slice the green peppers diagonally, cut some millet peppers diagonally, cut them into pieces and set aside. Cut a small piece of ginger into thin slices, and cut a little more garlic into slices. Then heat up the pan, pour some cooking oil, and when the oil is not too hot, add two star anise, a few slices of fragrance, and a handful of Sichuan peppercorns.

Turn on low heat and stir-fry until the aroma comes out. Stir-fry for about 5 minutes. If you can smell the rich aroma and the spices inside become golden, you can take it out and add the green and red peppers. , ginger slices, garlic slices, continue to stir-fry over high heat until fragrant. After frying until fragrant, pour in 400 ml of light soy sauce and 300 ml of balsamic vinegar, turn up the heat and bring the sauce to a boil.

4. After it is fully cooked, turn off the heat, pour it out, and let it cool naturally. After the cucumbers are pickled, pour in cold boiled water and wash the cucumbers to remove some of the sugar liquid on them. Then prepare a piece of gauze, wrap the cucumber, squeeze out the water inside, and put it into a large bowl.

After the juice has cooled, pour it into the cucumbers, sort it out with chopsticks, cover it with plastic wrap, put it in the refrigerator to marinate overnight, and then you can eat it. According to this method, cucumbers taste sweet and sour, slightly spicy, and full of sauce flavor. They are particularly appetizing and relieving when eaten with rice and porridge. They are more delicious than those sold outside. Friends who have learned how to cook them should hurry up and give it a try.

The preparation of this pickled cucumber is very simple. My family makes it several times every summer. It is very appetizing and refreshing. When making it, remember to marinate it with sugar.