1 kg cucumber, 5g sugar, 2g salt, 2g soy sauce, 2g oyster sauce, 1g mature vinegar, onion, ginger, aniseed, a little dried pepper, and finally add some millet spicy and garlic cloves. Next, we began to pickle.

the next step is the correct step to pickle cucumbers.

1. pickle cucumber, don't just add salt to kill water. Cucumber killed by salt is salty and difficult to preserve. The correct way is to wash 1 kg of cucumber, cut it into strips, sprinkle 1 g of refined salt, mix well with 2 g of sugar, and kill water for one hour. Only when sugar is added, the cucumber will taste mellow and not salty. This is the practice in our restaurant, so we must remember the salt.

2. Pickling of pickled cucumber is also very important. Please remember the following proportions. Put 4 grams of sugar, 1 grams of refined salt, 2 grams of soy sauce and oyster sauce into a basin, and then add 1 grams of mature vinegar. Then the point comes. First, wash the pot clean, pour the marinade into the pot, boil it and cool it naturally, so that impurities and bacteria in the seasoning can be removed. Cucumber pickled with it can be cooled naturally.

3. The gravy is ready. Let's put a spoonful of peanut oil in another pot and then add some, onion, ginger, star anise and dried pepper. Stir-fry until fragrant, then take it out and pour the hot oil into the marinade, so that the pickled cucumber tastes more mellow.

4. Then squeeze out the water from the cucumber, put it in the marinade, add some green and red millet, pat some garlic cloves, and then pour it into an oil-free and waterless container. Remember to put a few drops of high-alcohol liquor before covering, so that the pickled cucumber will last a little longer and will not go bad for a year. Then, on the last day of pickling, you can eat it.

in case you can't learn, I also summarized the key points of production, especially the second one, which is very important. My friend will read after me.

1. Pickle cucumbers, don't just use salt to kill water. The cut cucumber should be mixed with refined salt and sugar in a ratio of 1:1, so that the pickled cucumber has a mellow but not salty bottom taste and can be preserved for a longer time. It won't be bad for a year Friends must remember this.

2. The proportion of marinade is detailed and true, which is the practice of our hotel. Friends must remember that the marinade must be cooled after it is mixed, so as to remove impurities and bacteria and preserve pickled cucumbers for a longer time. If you want sour cucumber to taste better, you must fry some hot oil of onion, ginger and octagonal and pour it in the marinade. We must keep these points in mind.