1. Choose fresh cucumber with thorns on the top, wash it and put it in a jar. A layer of cucumber, a layer of salt, and a heavy stone on it.

2. Turn the jar once a day 1 week, and marinate for 1-2 weeks.

(The pickling tank should be placed in a cool and ventilated place to avoid sun exposure and high temperature, so as to prevent cucumber from turning black when heated).

3. Take out the pickled cucumber, soak it in clear water for more than 5 hours, and change the water twice.

Then take out a little water, put it into a cloth bag (2 kg per bag), marinate it with yellow sauce, and cut it once a day in the morning, at noon and at night.

4. Five days in spring, summer and winter, three days in summer and autumn. After the sauce is taken out of the jar, it is drained and put into the batter to continue pickling.

Bake it once every morning, noon and evening. 5 days in spring and winter and 4 days in summer and autumn.

Cucumber 600 grams of auxiliary materials such as oil, salt, soy sauce, garlic, ginger and sugar.

Practice steps

1. Wash cucumber, dry it, cut it into thin strips, put it in a pot and sprinkle with salt. Grab it by hand and control the water content of cucumber as soon as possible.

2. Marinate the cucumber thoroughly, control the water to come out, pour off the water, and prepare to dry.

3. Set it up and put it in a sunny place. You'd better turn it over in the middle.

You can do this in the sun.

5. Ginger and garlic are cut into large pieces with an oblique knife for later use.

6. Almost, a layer of cucumber and a layer of ginger slices are put in a pot with garlic slices.

7. Start cooking oil. When the oil is hot, put some aniseed, stir-fry, pour in soy sauce and a little sugar, and turn off the heat when the oil is boiling.

8. After the oil cools, pour it into the cucumber basin. Just smooth it with cucumber oil.

9. seal it and you can eat it in a day or two. Salty and sweet, crisp and delicious.

skill

1. Do not touch raw water during curing. Ginger and garlic should also be dried before cutting.

Cucumber must be browned until it is salted out.

Cucumber is salted and desalted with water, washed three times in winter and twice in summer. Pay attention to picking it up and putting it down when changing water.

Drain water after taking out, marinate with two sauces for 2-3 days,

Then dip in the sauce according to the ratio of pickled cucumber 100 kg and sweet noodle sauce 75 kg.

The soaking time is 20 days in winter and 10 days in summer. It is a sweet pickled cucumber with sweet taste, strong sauce flavor, fresh and delicious flavor.

Material: 1kg cucumber

Accessories: 200g pepper, 2g garlic, 50g ginger, 10 coriander, 1 tablespoon salt, 200g sugar.

3 tablespoons colored oil, 300g soy sauce, 2 tablespoons Weidamei soy sauce, 4 tablespoons white wine, 10 red pepper and 1 pepper.

Wash cucumber, cut into thick strips, add 1 tablespoon salt and 2 tablespoons sugar, and marinate for half a day.

Turn it a few times in the middle until the cucumber is completely drained.

2. Squeeze the cucumber strips as dry as possible. 3. Put it in a big bowl.

4. Add chopped peppers, sliced ginger and garlic, coriander stems and coriander roots.

5. Heat the pan, add salad oil, saute ginger slices, add dried red pepper and pepper, and saute.

Step 6: Add soy sauce. 7. Add Weidamei soy sauce. 8. add sugar.

9. After the fire boils 1 2 minutes, add white wine and turn off the fire immediately.

10. When the soup is cool to warm, pour the soup and seasoning into a large bowl of cucumber, mix well and marinate. You can eat it after a while, and it will be more delicious in 2 or 3 days.