Exercise 2
Choose tender cucumber, refined salt, bean paste, cooking wine, etc.
Exercise 3
Ingredients: 500g cucumber.
Seasoning: salt15g, minced garlic10g, Chili sauce 30g, soy sauce 30ml, sugar 20g, sesame oil10ml, and cold boiled water150ml.
Exercise 4
raw material
500g of cucumber, salt 1 tablespoon, 2 teaspoons of minced garlic, 2 tablespoons of Chili sauce, 2 tablespoons of soy sauce, 20g of sugar, sesame oil 1 teaspoon, and cold boiled water150ml.
Production method editing
Exercise 1
1. Prepare 10 kg cucumber and 0.5 kg pepper. Soak them in 1 kg salt and squeeze out the water.
2.7 garlic, sliced.
4, ginger (preferably tender ginger) peeled and sliced 0.5 kg.
5. Prepare 65438+ 0 kg of sugar, 0.4-0.5 kg of white wine, 3 kg of soy sauce, 0.3 kg of salad oil and 0.4 kg of monosodium glutamate. The ingredients can be sealed and eaten in a few days.
Exercise 2
1. Wash cucumber, drain water, cut it into two sections (or not), mix it with strong salt, and press it with a clean big stone. After pickling for 3-4 days, take out the cucumber and drain the salt water;
2. Wash and dry the pickling tank, pour in the drained cucumber, add the sweet noodle sauce and mix well, cover with the head sauce and cook for 10 day.
Exercise 3
Picture of kimchi practice
Kimchi pictures (1 1)
1, cut the cucumber into 0. 5 cm fragments;
2. Add 15g salt and mix well;
3. Put it in an eye-catching net;
4. press heavy objects on it for a day;
5. Mix minced garlic10g, Chili sauce 30g, soy sauce 30ml, sugar 20g, sesame oil10ml, and cold boiled water150ml to make sauce;
6. Put the cucumber in and mix well to eat.
The right crowd
Ordinary people can eat, and people with high blood pressure should not eat more.
It is one of the first choice foods for diabetics.
Exercise 4
1. After cleaning the cucumber, cut off the head and tail, sprinkle salt evenly on the surface, and then knead it by hand to soften it;
dill pickles
dill pickles
2. Softening: put the cucumber into a fine mesh drain basket, then press a heavy object on the cucumber and let it stand 1 until it comes out;
3. Mix minced garlic, Chili sauce, light soy sauce, white sugar, sesame oil and cold boiled water, and stir evenly to make pickled sauce;
4. Take out the cucumber in step 2, cut it into 1 cm sections, pour the marinade on it, and mix well to serve.
skill
1, be sure to separate them in the drain basket, otherwise the cucumber will be too salty when soaked in salt water.
2, be sure to press heavy objects, so that cucumbers are crisp. I'm looking for another big container with water as its weight.
3. After eating, it can be sealed and stored in the refrigerator.
It tastes great to eat with porridge.
Beijing pickle
1, choose fresh cucumber with thorns at the top, wash it and put it in the tank. A layer of cucumber and a layer of salt, with a heavy stone at the top.
2. Turn the jar every day 1 time for 1 week and marinate after 1-2 weeks (the salting jar should be placed in a cool and ventilated place to avoid sun exposure and high temperature, so as to avoid cucumber from getting hot and turning black).
3. Take out the pickled cucumber, soak it in clear water for more than 5 hours, change the water twice in the middle, then take out a little water, put it in a cloth bag (2 kg per bag), and pickle it with yellow sauce. Chop it every morning, noon and evening 1 time.
4, spring, summer and winter 5 days out of the can, summer and autumn 3 days out of the can. Drain the sauce after taking it out of the can, put it into the noodle sauce and continue to marinate. Chop it every morning, noon and evening 1 time. Five days in spring and winter, four days in summer and four days in autumn.
Exercise 5
condiments
600 grams of cucumber
condiments
Appropriate amount of oil, salt, soy sauce, garlic, ginger and sugar.
Practice steps
1. Wash the cucumber, dry it, cut it into thin strips, put it in a pot, sprinkle with salt, and grab it by hand to control the water content of the cucumber as soon as possible.
2. Marinate the cucumber thoroughly, control the moisture, throw it away and prepare to dry.
3. Set it up and put it in a sunny place. It is best to turn it over halfway.
4. You can do this.
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, as well as garlic, are put in the basin.
7. Start cooking oil. When the oil is hot, add some aniseed, saute until fragrant, pour in soy sauce and a little sugar, and turn off the heat.
8. After the oil is cool, pour it into the cucumber basin. Oil and cucumber are even.
9. seal it and you can eat it in a day or two. The salty one is sweet, crisp and delicious.
skill
1. Do not touch raw water during curing. Ginger and garlic are also cut after drying.
2. Cucumber must wilt in the sun, and it will be strong after pickling.