Step 1: The fresher the cucumber, the better. Now I can't eat what my mother grows, so I have to go to the vegetable market to buy it. After sending my children to school in the morning, I went to the vegetable market and bought 6 Jin. This kind of cucumber has a thin and smooth skin and is the best variety. We must remove the core of cucumber. When pickled, the pickled cucumber meat will taste better, crisp and fragrant, and it will taste more crisp after pickled.

Step 2: First, cut the cleaned cucumber into strips, and then remove the core. It is very important to remove the core when making pickled cucumbers. Only when the core is removed, the water vapor will be small, the taste will be crisp and appetizing, and the real taste of pickled cucumber can be eaten.

Step 3: Cut all the cucumbers into strips, put the cucumber strips into a larger pot after removing the core, add 120g salt to 6 kg of cucumbers, put on disposable gloves and stir for 5 minutes, then set aside and marinate the cucumbers for 30 minutes.

Step 4: At this time, prepare our side dishes, millet spicy 100g, ginger garlic 100g. Peeling garlic one by one is really a waste of time. Just the meat grinder at home can come in handy, and it also has the function of peeling garlic, which saves me a lot of time and removes all the garlic skins after stirring for a few times. After washing all the side dishes, put them aside to dry.

Step 5: All the pickled cucumbers faded for half an hour, and a lot of water leaked out. At this time, pour out the salt water first.

Step 6: The next step is dried cucumber, so try to choose sunny days to make pickles. Find an open and ventilated place with direct sunlight, and put all cucumber strips on the chopping board to dry for about 5 hours. The degree of cucumber dryness is that it can't be squeezed out by hand, which means it will be dry.

Step 7: Start pickling cucumbers. After 6 kg of cucumber is dried, it is about 2.5 kg. Add 350 g soy sauce directly. Soy sauce is very beautiful. Don't use soy sauce and soy sauce instead. Add fine sugar 100g, minced garlic 200g, ginger 100g, pepper 100g, add 50g of monosodium glutamate and 50ml of white wine, pour them all into a big basin, and put on disposable gloves to catch them evenly.

Step 8: Finally, burn 100g hot oil, pour it into the basin, and continue to stir evenly. In this way, our pickled cucumber is ready, and the last step of pouring oil is unnecessary. Cucumber pickled without pouring hot oil can be preserved for a longer period of time and will not deteriorate for half a year. When eating, take it out and pour some sesame oil. It is also delicious, crispy and refreshing. Rice porridge is very appetizing and suitable for small dishes to eat all year round.