Pickling method of cucumber pickle
Ingredients: cucumber, salt, soy sauce, sugar, liquor, ginger, garlic, pepper, pepper, aniseed and peanut oil.
Exercise:
1, cut the cucumber into about 3 Jin, sprinkle salt on the cucumber layer after cutting, and marinate overnight, without putting too much salt.
2. Pour all the water out of the salted cucumber, press the cucumber with a heavy object, and try to press all the water out of the cucumber for several hours.
3. Put about 350ml of soy sauce, 70g of white sugar and10g of white wine into the pot. Boil the soy sauce, melt the sugar, turn off the fire, find a container and pour it in to cool.
4. According to your own taste, prepare ginger and garlic. If you like spicy food, you can also put pepper. Put the water-killed cucumber into the cold juice, add cucumber, ginger, garlic and pepper in turn and mix well.
5, cold oil into the pepper aniseed, slowly squeeze out the oil with a small fire, remove the pepper aniseed, pour it on the cucumber while it is hot, or put it in cold oil, marinate for a few hours to eat, and the taste is better.
Self-made Practice of Cucumber Pickles
Ingredients: cucumber, soy sauce
Exercise:
1 Wash the cucumber, dry the water, cut it from the middle with a knife, cut it separately from the middle, and then cut it into four parts.
2. Then put it into the pot, sprinkle with salt and marinate for at least 6-8 hours.
3. The pot that is full at first will basically shrink by half the next day. Control its moisture for later use, peel garlic and cut ginger into pieces for later use.
4. Pour the soy sauce into the pot, then add a spoonful of sugar. When the soy sauce is boiled, turn off the heat and let it cool for later use.
5. Prepare a clean jar, put pickles in the jar and fill the jar with cucumbers.
6. Add ginger slices and garlic. If you like spicy food, you can also add red pepper.
7. Finally, pour the cold soy sauce into the bottle, add a spoonful of white wine, cover it, and you can eat it in about three days.