Dill pickle
Production method:
1. Ingredients: cucumber, fresh ginger, crystal sugar, soy sauce, liquor, vegetable oil, pepper and salt;
2. After the cucumber is washed, dry the water on the surface, and wash and dry the pepper and garlic;
3 Cut the dried cucumber into sections, and then cut each section into strips. If there is still a little water, dry it with a paper towel;
4 cucumber cut into sections;
5 and then cut into strips;
6 put the cucumber strips into the pot;
7 add salt to marinate the water;
8 sparkling salt is added to most bags;
9 jars are used to pickle cucumbers;
10 has a small belly and a big mouth, which is suitable for sealing;
1 1 ingredients, soy sauce, rock sugar;
12 soy sauce should be cooked in a pot. When cooking, put the rock sugar in and melt it together.
13. Pickled cucumber, a lot of water comes out, a large pot of cucumber strips, only half a pot left;
14. Ginger is an ingredient in pickled cucumber. It is best to choose new ginger, which tastes fresher;
15. Cut ginger;
16. After a large pot of cucumber is pickled, only a small pot remains.
17. The pepper is not completely cut, and it is afraid of being cut. The cucumber is too spicy;
18. After the materials are prepared, first pour the cooled soy sauce and crystal sugar solution into the jar, and then add the cucumber, ginger and garlic slices;
19. Then, put oil in the wok, heat it, and add some pepper;
20. After the pepper is fragrant, turn off the fire and let it cool, pour it into the jar and add some white wine.
Shooting cucumbers will be done by more people.
You can watch the following video and get it done in two minutes:
Cucumber is crisp, refreshing and nutritious, beauty beauty. Cucumber can be eaten in many ways. The common thing is to shoot cucumbers. To make a delicious cucumber, the key is to choose the right seasoning to bring out the delicious taste. The following are the most common ways to eat "hot and sour cucumber", and the specific steps are as follows;
One: Prepare ingredients: 1 cucumber, 1 garlic, 20g Chili oil, 20g balsamic vinegar, 10g soy sauce, 5g sesame oil, a little salt (according to your taste) and 5g coriander powder.
Two: Wash the cucumber, cut it into two pieces, and then pat it gently with a knife (not too broken) and cut it into pieces of about 1 cm.
Third, put the cut cucumber into the pot, add appropriate amount of salt, sesame oil, balsamic vinegar, Chili oil, soy sauce and garlic paste, and stir for a while. Then take out the cucumber and put it on the plate (deeper plate). Finally, pour the remaining seasoning in the cucumber mixing basin on the cucumber, and then sprinkle with coriander powder to taste.
Thank you for reading!
Pat cucumber is a home-cooked cold dish, the main ingredient is cucumber, mixed with various seasonings. Cool and refreshing, suitable for summer consumption. The cucumber is cold. Eating in summer can clear away heat and eliminate toxins in the body. There is also a cosmetic effect. Eating it in summer can help digestion.
Why don't our own cucumbers taste good? The main difference is that the seasoning is delicious.
Step 1: Prepare two cucumbers, clean them and cut off the head and tail with a knife. Make it into a long strip. Then break the cucumber into small strips of equal size by hand and put them into the pot.
Step 2: Take two cloves of garlic, pat them evenly, hide them into small pieces, put them in a small bowl, add three teaspoons of rice vinegar, one teaspoon of extremely fresh soy sauce, half teaspoon of Laoganma hot sauce, half teaspoon of Chili oil, one teaspoon of edible salt and one teaspoon of chicken essence, and stir well.
Step 3: Pour the prepared sauce on the cucumber and stir well to serve. Such delicious and easy-to-cook cucumbers are mixed.
Step 4: Add pepper, coriander and other decorations, and a plate of delicious cucumber will be ready …
Generally speaking, the main reason for making cucumber films at home is that one important step is missing, that is, fully seasoning the cucumber.
No matter how you like to season cucumber, in the step of 1, you must marinate it with salt, and you can't add seasoning directly. The pickled cucumber made in this way is not only crisp, but also delicious. It's a pity that many people are wrong at the first step. Scrambled eggs with cucumber are the same. Marinate the cucumber slices with salt for a while, and then fry them after the water comes out. The taste must have been greatly improved. Mastering this little skill will make everyone's cooking better.
Why are the cucumbers in the restaurant really delicious, but the ones cooked at home are not so delicious? Why?
Pat cucumber is a special vegetable that everyone likes to eat. Because of its rich nutrition, it is particularly refreshing after pickling and is deeply loved by friends. Shooting cucumbers is also a must for dinner. I don't entirely agree with the view that cucumbers in restaurants are more delicious than those cooked at home. As a veteran foodie, I have a clear understanding of the taste of cucumber. Every time I go out, I will let the restaurant handle it according to my own requirements.
Shooting cucumbers is delicious;
Affected by the dietary preferences of the north and the south, the processing methods of cucumber slices are quite different. Today, the simplest method is recommended: ① raw material preparation: two fresh local cucumbers, 80~ 100g of Shanxi mature vinegar, 50g of fresh millet pepper and a spoonful of chopped pepper; (2) Processing: after cleaning the fresh cucumber, remove 2-4 cm from both ends of the cucumber, break it into 3-4 inches by hand, and pound it into blocks of different sizes with a knife; Wash fresh millet pepper and cut into 0.8 cm long pepper rings; Prepare a pot of suitable size, pour the chopped cucumber, millet pepper and chopped pepper into the pot, add Shanxi mature vinegar, stir well and marinate for 5 minutes. 3 shoot cucumber comments: sour and crisp,
Spicy appetizer.
label
The cucumber recommended by Ange is fresh, sour, spicy and crisp, and no auxiliary raw materials such as coriander, sesame oil, chives and garlic are added, which fully restores the essence of simple food. In daily cooking, the choice of auxiliary raw materials has advantages and disadvantages. The crispness of cucumber is highly integrated with the aroma of mature vinegar, and the red of millet pepper is skillfully combined with the green of cucumber, which is full of color and flavor. Sour and salty chopped peppers and spicy and refreshing millet peppers can make friends want to stop.
Precautions:
① Through long-term exploration and summary, the cucumber picked locally that day was the top grade. If cucumbers are stored for too long or refrigerated in the refrigerator for too long, it is difficult to ensure the crispness of cucumbers. If the cucumber is not crisp, this dish is equivalent to failure.
② Super-grade Shanxi mature vinegar is sold locally in Shanxi, but the mature vinegar of several dollars in supermarkets and snack bars can only be colored, and there is no strong fragrance of mature vinegar at all. You get what you pay for. A few years ago, my friend bought mature vinegar from Shanxi, which cost tens of dollars per catty. If conditions permit, you can ask someone to send the cucumbers from Shanxi. Although the production is simple, the details should not be sloppy. Shanxi mature vinegar tastes better.
(3) Why do you need a small amount of chopped pepper when you have millet pepper? There is a simple reason. At the same time, adding spices to millet pepper is a realistic demand of Hunan people. The function of chopped pepper is to make use of its natural sour and refreshing taste. At the same time, chopped pepper itself has salty taste, which can be neutralized and seasoned with cucumber.
(4) When shooting cucumbers, you can't cut them directly with a kitchen knife. Cutting cucumber with a kitchen knife will have an iron taste and affect the taste. Generally, it is better to shoot with a knife. Many restaurants ignore this detail in order to reduce the production time when processing cucumbers.
The practice of filming cucumber is not complicated, but the key lies in the seasoning behind it.
1 First of all, shoot the cucumber. Shooting and cutting taste completely different. If you don't believe me, you can try it at home.
2, seasoning, garlic paste is essential, first stir-fry the aroma of garlic paste with hot oil, and then add pepper noodles, soy sauce, aged vinegar, sugar, salt and other seasonings according to your own preferences.
3. Finally, add fried peanuts, so that cucumbers and peanuts are crispy and delicious.
4. Sprinkle a pinch of parsley or shallots after serving, which is delicious.
The dishes cooked in the restaurant are delicious, but the amount of various seasonings used by the chef is unimaginable, such as oil, sesame oil, Chili oil, chicken essence, monosodium glutamate beef powder and so on. Do you feel thirsty and want to drink water after eating? The amount of food at home has increased. Compared with restaurants, there are less seasonings, and family members should pay attention to the intake of healthy oil and salt monosodium glutamate, which is not as delicious as restaurants.
I am a cook.
Let me answer this question. There is definitely not as much seasoning at home as at the hotel. This is a matter that should be handled well. Choose tender cucumber, remove a little skin, and then pat. Let me write down a recipe and see how we do it.
Ingredients: cucumber, spicy oil, garlic, soy sauce, coriander, millet, pepper, vinegar, sugar and sesame oil.
1: Wash the cucumber, remove some skins, then split it with a knife, so as not to break it, which is unsightly, then cut it into sections or blocks and put it on a plate.
2: garlic seeds are cut into garlic paste, millet pepper is cut into coriander powder and cut into sections.
3: Take a bowl, add some soy sauce, a little mature vinegar and a little sugar, and add garlic and millet pepper, a little spicy oil and sesame oil according to personal taste, and mix well.
3: Put the chopped parsley on the cucumber and pour the juice on it.
Shooting cucumbers together is very simple. I hope you like it.
There must be cucumbers in the market. Everyone buys the same cucumber. They are all washed and photographed at home, and the seasoning is very simple. Most of the dumped cucumbers are washed in the morning and eaten at noon, and then there is more seasoning. Personally, I think it's delicious to shoot cucumbers like this.
1 Cucumber washing and water control.
Flatten the cucumber first, and then slice it.
Stir-fry some hot oil, pepper oil, spicy oil, Chili oil and thirteen spices. Add Chili oil and let it cool for later use.
4 Put the cucumber into the pot, add minced garlic, salt, sesame sauce, soy sauce, monosodium glutamate, chicken essence, oil consumption, cold oil, pepper oil, spicy oil, Chili oil and sesame oil in turn, and mix well to serve.
You can try this method, I hope it will help you.
The cucumber in the restaurant is delicious and the method is not complicated.
The main reasons for its delicious taste are: first, we should choose the cucumber well, and second, we should adjust the sauce well.
There are three common ways to eat cucumbers in restaurants: 1, hot and sour cucumbers. 2. Pickled cucumbers. 3, garlic cucumber.
The choice of ingredients is particularly important, first of all, it depends on freshness and tenderness. These are the main factors that directly affect the taste.
The same is true of cucumbers. Don't choose yellow when choosing cucumber. This is an old cucumber. The tenderness of cucumber depends on spikes and pedicels on its surface. The surface of tender cucumber is densely covered with spikes, slender wicker and small pedicel, indicating that the flowers have just withered.
After the cucumber seeds are opened, the cucumber is delicate and refreshing.
Cucumber must be photographed to be delicious. Some masters are good-looking for setting dishes and modeling.
"Pat cucumber" can break its texture and make it easier to taste.
Specific practices are as follows:
First, garlic cucumber:
1, wash cucumber, pat it flat with a knife, slaughter it into sections, add salt and code it properly.
2. Filter out excess water, add garlic, monosodium glutamate, sesame oil, Jamlom millet pepper rings and shallots, and mix well.
Second, pickled cucumber:
1, cucumber can be broken or cut into strips and packaged regularly.
2. Mix the dipping sauce with a small dish. Soy sauce is generally used for dipping sauce. Some use sweet noodle sauce or peanut butter directly.
Third, hot and sour cucumber:
1, mash cucumber and put it in salt.
2. Mix the juice in a bowl.
3. Mix the juice with garlic water, vinegar, monosodium glutamate, soy sauce, a little sugar, red oil, millet pepper rings and shallots, and pour it on.
Note that cucumber should be eaten immediately, so as to ensure its crispness. After a long time, cucumber will be dehydrated by salt, and it will not be so delicious.
If you ask me, the cucumbers in restaurants are more delicious than those cooked at home for three reasons.
First, the hotel is professional, with complete ingredients and exquisite knife work. Some people can't put this seasoning at home. That kind of seasoning has preservatives, and only those they think are safe are used. As we all know, a plate of cucumber is not very skillful, and it mainly depends on seasoning to improve the taste and freshness. The seasoning is not complete, and it is definitely not as delicious as cucumbers in other restaurants.
Secondly, it is the atmosphere of eating. When eating in a restaurant, most people gather around a table. It must be a combination of meat and vegetables. A dish of cucumber sandwiched between chicken, duck and fish is light and delicious. Clear oil to relieve boredom, of course, I feel that the restaurant is afraid that cucumbers are delicious.
Third, spend money, saying this must be refuted. It's true. When people go to restaurants to eat, they feel fragrant when they spend money, including a dish of cucumbers. If you don't believe me, you can ask people who spend money in restaurants. [Cover your face] [Yi tooth] [Yi tooth] [Yi tooth]