2. Put two chopsticks on the chopping block and cut the cucumber in the middle of the chopsticks, so that the cut cucumber will be crisp and fragrant. After cutting the whole root, cut it every three or four roots. This becomes small pieces and tastes delicious. (the picture is saved and cut like this. )
3. Put the cut cucumber into a fresh-keeping box, add the cut garlic, pepper, a spoonful of sugar and a little salt for a while, then mix the soy sauce and plum wine according to the ratio of 1: 1, and put them all into the fresh-keeping box. You can eat it after pickling for one night, and you can keep it if you can't finish it. The longer it takes, the better it tastes.
This was marinated all night. Garlic rice needs to be marinated for a few more days before it tastes good. Pepper can be used for cooking. After eating cucumber, the marinade can still be used. Just use clean chopsticks when eating. You can't touch oil or water, or it will break easily.
Cucumber 1600g seasoning salt 2 tablespoons rock sugar 160g ginger 1 garlic 2 soy sauce 240ml sweet pepper 5 pickled pepper 5 white vinegar 240ml.
1. Wash cucumber, dry the surface moisture, and cut into strips the thickness of your little finger.
2. Sprinkle 2 tablespoons of salt on the cut cucumber, stir well and marinate for 5-6 hours to kill the water in the cucumber itself.
3. Peel and slice garlic. Wash and dry ginger, slice to remove surface moisture. Prepare a proper amount of pepper and pickled pepper.
4. Put the soy sauce, white vinegar and rock sugar into a corrosion-resistant container, add garlic slices, ginger slices, peppers and pickled peppers and marinate until the rock sugar melts.
5. Control the moisture of the pickled cucumber, and then marinate it in the juice prepared in the previous step for about 5 hours. When pickling, you can stir it occasionally to make the cucumber evenly dipped in sauce.
6. Filter the pickled cucumber and seasoning to control the sauce.
7. Put the filtered sauce into the pot and boil it. Turn the heat down and cook for about 5 minutes.
8. After the sauce cools, add cucumber strips again and marinate for about 5 hours.
9. Repeat steps 6 to 8 two or three times. Finally, put the cucumber and sauce together in a glass crisper, put it in the refrigerator and carry it with you.
1, it is best to use corrosion-resistant glass and ceramic utensils for long-term pickling food;
2. The purpose of cooking sauce is to evaporate the water in cucumber during pickling. Step five, the first pickled cucumber produces more water, so the sauce can be cooked for a little longer, and the cucumbers behind it produce less water, so the time can be slightly shorter.