3 Jin of soy sauce and 4 Liang of vinegar, boil and cool.
Fresh ginger 4 Liang, garlic 4 Liang, slice.
2 taels of sesame oil, 2 taels of monosodium glutamate, sugar 1 kg, and 4 taels of white wine.
Among them, soy sauce and vinegar must be burned in a clean and oil-free pot. After boiling, monosodium glutamate and white sugar are mixed in and fully melted. After cooling, add white wine and pour it into the prepared container. Then put in the flooded vegetables, and finally drop the sesame oil on the top to isolate the air.
Finally, the lid is closed and it is finished. Pass by 1 You can eat it in a week, ........................................................ Pickle the pickled cucumber 1, cut the cucumber into small pieces, put some salt to touch it, and pour out the salted water.
2. Soak the cucumber in cold boiled water. Pour out the water and drain the cucumber.
3. Add marinade: one spoonful of Guangzhou Zhimeizhai brand rice vinegar (other brands are acceptable, but rice vinegar is required), ten spoonfuls of sugar, two dried peppers (the ratio of vinegar to sugar is 1: 10), and add a little salt after marinating for ten minutes.
4, you can eat, don't wait two days! Of course, it tastes better in the refrigerator. Pickled cucumbers will change their taste if they are not eaten all day! Marinate for two hours and taste good! Pickled cucumber
Air-dry the surface moisture of cucumber in ventilated place.
Put a little water in the pot and some sugar to boil until the sugar melts.
Add a little star anise, soy sauce and white wine, and add a little salt to adjust the taste to be salty and light.
Add water and watch. If the color is light, add some soy sauce. I think it will cover the cucumber you want to pickle.
Then boil the sauce and put a little peanut oil in it. Don't use too much. Then boil it and let it cool in the cucumber.
If you like spicy food, you can put some pepper in it, which will taste better. You can eat it in about 2 days after pickling/kloc-0.