Life is nothing more than "eating, drinking and drinking". Chewing life with relish makes people's lives interesting. Hello, everyone, I'm Xiaofeng, a northeast man who loves food. Cucumber, formerly known as cucumber, was brought back by Zhang Qian during his mission to the Western Regions in the Han Dynasty. Cucumber was renamed cucumber, which began in Houzhao. Every summer, fresh cucumbers are on the market, and pickled cucumbers seem to have penetrated into the bone marrow of northerners.
Excellent pickled cucumber is rich in sauce flavor, red and green in color, salty and delicious, not only tough and chewy, but also crisp. Whether it is porridge, steamed bread or snacks, it is a good choice. Especially in the hot summer, a plate of fresh and refreshing pickled cucumber is served on the table and immediately becomes a hot dish! Moreover, we northeastern people have a characteristic that pickles will not be broken all year round.
Many people will say that pickled cucumbers are simple, that is, putting salt on them. Actually, it's not. If a food wants to be delicious, it is far from being solved by smearing salt. Every process needs careful consideration. "Details decide success or failure" is a good embodiment here. Today I will share the pickling method of cucumber. Pickled cucumbers should bear in mind the "five points". Pickled cucumbers are resistant to mildew, fresh and refreshing. This is an 80-year-old grandmother's method of stealing soil, which really works!
Point one: cut the cucumber.
Prepare four beautiful cucumbers, first remove the head and tail, then cut them in half, and then cut them in half from the middle, but remember one thing: don't cut the tail for hanging. Cut off the flesh of sliced cucumber with a knife. If you want to keep the pickled cucumber for a long time, you must remove the flesh of the cucumber, because the flesh of the cucumber is the most unstable factor in the pickled cucumber, and it is also the easiest to deteriorate.
The second point: sauce
Is sour cucumber delicious? Sauce plays a key role. Add 300ml of clean water, 300ml of soy sauce, 1 00g of sugar, a few fragrant leaves,1Boil Zanthoxylum bungeanum and two star anises, turn off the heat, pour into a basin to cool, and add one tablespoon of shrimp oil. This sauce is a recipe that an 80-year-old grandmother has eaten for decades. The cucumbers in the sauce are salty and will not be moldy.
The third point: kill water.
Put the processed cucumber strips into the pot, sprinkle with a layer of salt, and finally add a spoonful of shrimp oil to make the taste of shrimp oil fully blend into the cucumber, and then marinate for 4 hours. During the curing process, it should be turned frequently to make it fully cured. After fixing the cucumber, it tastes crisp and fresh.
The fourth point: hanging in the sun.
Four hours later, we will be surprised to find that the cucumber has begun to fade, a lot of water has been killed, washed several times to prevent the pickled cucumber from being too salty, and then hung up to dry for 24 hours. The sun-dried cucumber is not only crisp, but also tough and delicious.
Point 5: Curing
If you want to preserve kimchi for a long time, you must ensure that all tools must be water-free and oil-free. Cut the sun-dried cucumber into small pieces and put it in the cold sauce, then add garlic slices, ginger slices and chopped pepper (you don't need to add spicy food), stir well and marinate for 3 hours. If you haven't finished eating, put it in a water-free and oil-free jar and keep it in the refrigerator, which is especially convenient for you to carry around.