2. Turn the jar once a day for 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, and prevent cucumber from blackening 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 in yellow sauce, and cut it once every morning, noon and evening.
4. Five days in spring, summer and winter, and three days in summer and autumn. Drain the sauce after taking it out of the can and put it in the batter to continue pickling.
Bake it once every morning, noon and evening. 5 days in spring and winter, 4 days in summer and autumn.
Cucumber 600g auxiliary 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 out 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, cut into large pieces with an oblique knife for later use.
6. Almost, a layer of cucumber and a layer of ginger slices, and garlic slices are placed in a basin.
7. Start cooking oil. When the oil is hot, put some aniseed, saute until fragrant, pour in soy sauce and a little sugar, and turn off the heat when the oil boils.
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.
Marinate cucumber with water to desalt it, rinse it three times in winter and twice in summer, and pay attention to fishing and putting it down when changing water.
Drain the water after taking out, first marinate with two sauces for 2-3 days,
Then dip in the sauce according to the ratio of 100 kg of pickled cucumber to 75 kg of sweet noodle sauce.
The dipping time is 20 days in winter and 10 days in summer, which is a kind of sweet pickled cucumber with sweet taste, rich sauce flavor, fresh and delicious.
Material: 1 kg cucumber
Accessories: 200 grams of pepper, 2 heads of garlic, 50 grams of ginger, coriander 10 root, salt 1 spoon, 200 grams of sugar.
3 tablespoons colored oil, 300g soy sauce, 2 tablespoons Weidamei soy sauce, 4 tablespoons white wine, red pepper 10, and pepper 1 tablespoon.
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. Take the pot and heat it, add salad oil, saute ginger slices, add dried red pepper and pepper, and stir-fry until fragrant.
Step 6 add soy sauce. 7. Add Weidamei soy sauce. 8. Add sugar.
9. After the fire boils 1 or 2 minutes, add the white wine and immediately turn off the fire.
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.