Seasoning: a. a spoonful of salt
B: Five spoonfuls of white vinegar, one piece of rock sugar (the size of walnut), one spoonful of honey, half a spoonful of monosodium glutamate and four dried red peppers (broken into small pieces).
Production method: 1, wash cucumber, cut into small pieces about 8 cm long and about the thickness of fingers, put them in a clean container and stir them evenly with salt for use.
2. Put the ingredients in B together in a small bowl, stir well and put them in until the rock sugar is completely dissolved.
3. Cucumber will ooze a lot of water after being pickled for about 20 minutes. Pour out the water, and evenly mix the freshly prepared seasoning B into the cucumber.
4. Put it in the refrigerator for one day.
Features: sweet in acid, moderate in spicy taste, cool and delicious, appetizing and digestion promoting.
Points to note: 1, you must use rock sugar and white vinegar, not white sugar and rice vinegar/aged vinegar, otherwise you will not be able to make that refreshing taste.
2. When pickling cucumber with salt, don't use too much salt, otherwise it will affect the final sweetness.
This cold dish is kept in the refrigerator, so it is especially suitable for eating in summer. According to my experience in Du Yi, it will be better to keep it for more than two days under the condition of ensuring hygiene. If it's only pickled for one day, it's already very good.
Different from other cold dishes, this cold dish does not need sesame oil to emphasize the refreshing feeling, and there is no drop of oil.