Production process:

Step 1, firstly, prepare two cucumbers, carefully clean them, then control the moisture on the surface, cut the cucumbers into sections with moderate length and uniform thickness, put the processed cucumbers into a large bowl, add a little salt, and grab and mix them evenly by hand;

Step 2, let it stand and marinate for 1 hour. When the time is almost the same, you can find that there is a lot of water in the container, then pour out the water. First, add 1 spoon of soy sauce and 1 spoon of soy sauce to the processed cucumber, stir it evenly with chopsticks, and marinate it again for 1 hour.

Step 3, the pickled cucumber has turned into a sauce-flavor color, then prepare a pot, pour the juice pickled in the cucumber into the pot, add the remaining spoonful of soy sauce and soy sauce, add some salt and sugar to taste, and pour in a little cooking oil;

Step 4, after all the sauces are poured into the pot, put them on the fire, start heating, stir the juice evenly with chopsticks, cook for a while and see that the salt and sugar can melt, then boil the sauce with strong fire, then turn off the fire and naturally cool it;

Step 5, put the previously processed cucumber into a large bowl, pour in the cool sauce, stir well, cover the container with a plastic wrap, and marinate it in the refrigerator for one night, then you can start to enjoy it.

Summary of Xiaobian:

Cucumber is crisp and refreshing. After some cooking, it is made into pickled cucumber, which is rich in sauce flavor, crisp and sweet, and tastes delicious.

Pickled cucumber is a common side dish with porridge on my breakfast table. In the morning, my family's appetite is not very good, and I have no appetite for drinking rice congee. However, if it can be eaten with pickles or pickles, it can well stimulate people's appetite, and I always buy ready-made food outside before.

Later, after learning how to make pickles with the chef's father, my family didn't go out to buy pickles, so I was more at ease when I cooked them myself. The pickled cucumbers tasted delicious, and they were particularly enjoyable to eat, not only for porridge but also for bibimbap.

Cooking tips:

1. Cucumber contains a lot of water. If you don't force out the water in advance, the pickled cucumber won't be crisp, so after cutting the cucumber, add salt in advance and marinate it for a while. Because there are not many cucumbers used, you can force out the water in almost one hour.

2. Don't marinate the cucumber directly with seasonings. First, marinate it with half of soy sauce and soy sauce for a while. This process is to make the cucumber more tasty, and it can also fully force out the water. Add other seasonings to the marinated juice and boil it.

3. The cucumber mixed with sauce and marinated in the refrigerator for one night can make the cucumber taste more fully and taste better the next day.