Details of ingredients

5g of cucumber

5g of green pepper

Appropriate amount of ginger

1g of soy sauce

Appropriate amount of star anise

Appropriate amount of cinnamon

Appropriate amount of pepper

Specific steps

Wash cucumber and control water purification.

Wash the green pepper, cut it with a knife to make it easy to taste, cut the ginger into large pieces, and put the cut cucumber, green pepper and ginger slices into a small pot.

pour soy sauce into the pot, add star anise and cinnamon, and bring to a boil.

When the boiled soy sauce is cool, pour it into a small pot filled with cucumbers and peppers.

take another oil pan and add pepper to heat it.

pour the burnt pepper oil into a basin filled with cucumbers and marinate for 24 hours.

Tips

1. Wash cucumbers and green peppers with clean raw water.

2. Boiling soy sauce can add a small amount of water, which can reduce the salinity.

3. If the cucumber is big, it can be cut into pieces and then cut into long sections, which is convenient for eating. [1]

Method 2

Production materials

Ingredients: 5 grams of cucumber

Seasoning: 125 grams of salt

Production process

1. Choose fresh, tender, spiny and thin cucumber, and remove the flower pedicle;

2. Wash with clear water and dry the water;

3. code a layer of cucumber in the jar and sprinkle a layer of refined salt until it is finished;

4. The next day, the cylinder was inverted for more than 1 times;

5. Finally, add enough salt water to seal the cylinder and put it in a cool place to prevent white film;

6. Marinate as above for about 1 month.

7. When eating, take it out, change the knife and add sesame oil;

Pickled cucumber

8. Pickled a small amount of cucumber. Glass or ceramic pots can be used;

9. Put a proper amount of soy sauce, and then soak the cucumber, which can be eaten at any time regardless of the curing time;

1. This salting method is especially suitable for families with small population.

Method 3

Preparation

Before processing, pierce 5-1 holes in the head and body of the melon, which is convenient for the water in the melon to flow out and prevent acid rot. Then add 1 kilograms of salt per 1 kilograms of cucumber and 3 kilograms of salty soup with 18% salt concentration, and marinate one layer of cucumber in the tank, turning the tank once or twice a day. Picking and sorting after pickling for 2 days, and then re-salting with salt under melon in layers. Add 1 kilograms of salt to every 1 kilograms of cucumber until the jar is sealed and filled with salty soup for storage, and generally cover it for 15 days.

main ingredients: two or three fresh cucumbers (they must be made with thorns in the top)

seasoning: a. one spoonful of salt

b. five spoonfuls of white vinegar, one piece of rock sugar (the size of walnut), one spoonful of honey, half a spoonful of monosodium glutamate, and four dried red peppers

pickled cucumbers

(broken into small pieces).

2. Put the ingredients in B together in a small bowl, stir them evenly, and leave them until the crystal sugar is completely dissolved.

3. A lot of water will seep out when the cucumber is salted for about 2 minutes. Pour out the water, and mix the B seasoning into the cucumber evenly.

4, put it in the refrigerator for one day.

key steps

1. Be sure to use rock sugar and white vinegar, not white sugar and rice vinegar/aged vinegar, otherwise it will not make that refreshing taste.

2 when pickling cucumbers with salt, don't use too much salt, otherwise it will affect the sweet taste at last.

3 This cold dish is preserved in the refrigerator, so it is especially suitable for eating in summer. According to my experience in Duyi, it will be better if it is preserved for more than two days under the condition of ensuring hygiene. If it's only marinated for one day, it's already very good.

4 different from other cold dishes, this cold dish does not need sesame oil to emphasize the refreshing feeling without a drop of oil.

Pickled cucumber with dipping sauce

Editor

Ingredients: 4 cucumbers

Ingredients: appropriate amount of sweet noodle sauce,

Pickled cucumber with dipping sauce

Appropriate amount of salt

Practice

1. Wash the cucumber, control the moisture, cut it into small pieces with a length of 3 cm, sprinkle a layer of salt on the bottom of the fresh-keeping box and spread a layer of cucumber

.

3. It can be preserved in the refrigerator for 48 hours.

4. The pickled cucumber must be soaked in clear water for eight hours, otherwise it will be a little salty. Mix with sweet noodle sauce and a little sesame oil, and the crisp and fresh pickled cucumber can be eaten.

Precautions

The pickled cucumber must be soaked in clear water for eight hours, otherwise it will be a little salty [3].