500g of cucumber, 50g of green pepper, 50g of ginger and 0/000g of soy sauce/kloc.

Sichuan pepper

Specific steps

Wash cucumber and control water purification.

Wash the green pepper, cut it with a knife for easy taste, cut the ginger into large pieces, and put the cut cucumber, green pepper and ginger slices into a small pot.

Pour the soy sauce into the pot, add the star anise and cinnamon, and bring to a boil.

When the cooked soy sauce is cold, pour it into a small basin filled with cucumbers and peppers.

Take another oil pan and add pepper to heat it.

Pour the burnt pepper oil into a basin filled with cucumbers, and marinate for 24 hours before eating.

skill

1, clean cucumber and green pepper to control raw water.

2. Cooking soy sauce can add a small amount of water, which can reduce salinity.

3. If the cucumber is large, you can cut it into pieces first, and then cut it into long sections to facilitate the taste.

Exercise 2 Editing

Making material

Ingredients: 500g cucumber.

Seasoning: salt 125g.

production process

1. Choose fresh, tender, spiny and thin cucumber, and choose to remove pedicels;

2. Wash with clear water and dry the water;

3. code a layer of cucumber in the jar and sprinkle a layer of refined salt until it is finished;

4. The cylinder was reversed the next day, and it was reversed 10 many times;

5. Finally, add enough salt water to seal the cylinder and put it in a cool place to prevent white film;

6. Marinate as above for about 1 month;

Dill pickle

Dill pickle

7. When eating, take out the knife and add sesame oil;

8. If a small amount of cucumber is pickled. Glass or ceramic cans can be used;

9. Add a proper amount of soy sauce and then soak the cucumber, which can be eaten at any time regardless of the curing time;

10. This pickling method is especially suitable for families with small population.

Exercise 3 Editing

Preparatory work/about to start work

Before processing, 5- 10 holes should be punched in the head and body of the melon to facilitate the outflow of water in the melon and prevent acid rot. Then add 10 kg of salt to every 100 kg of cucumber, 3 kg of salty soup with the salt concentration of 18%, put a layer of salt into the tank for curing, and turn the tank 1 ~ 2 times a day. Picking and sorting after pickling for 2 days, and re-pickling with salt under layered melons. Add salt to cucumber every 100 kg until the jar is sealed, filled with salty soup and stored. Generally, cover it for 15 days.

Ingredients: two or three fresh cucumbers (be sure to make them with thorns at the top, so as to be refreshing)

Seasoning: a. a spoonful of salt

Dill pickle

Dill pickle

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).

manufacturing method

1, wash the cucumber, cut it into small pieces about eight centimeters long and about the thickness of fingers, put it in a clean container and stir it evenly with salt for later 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.

committed step

1 Be sure to use rock sugar and white vinegar, not white sugar and rice vinegar/aged vinegar, or you won't be able to make that refreshing taste.

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 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.

Pickled cucumber editor with dipping sauce

Material: 4 cucumbers.

Ingredients: appropriate amount of sweet noodle sauce and salt.

working methods

1. Wash the cucumber, control the moisture, cut it into small pieces 3 cm long, sprinkle a layer of salt on the bottom of the crisper, and then spread a layer of cucumber.

2, the order of a layer of salt and a layer of cucumber, filled with fresh-keeping boxes.

3. Just keep it in the refrigerator for 48 hours.