The secret recipe for pickles not to be bad is to put in white wine, not to touch water, not to touch oil, etc..

1, put white wine

In the process of pickling, you need to put white wine. The addition of white wine can not only sterilize and disinfect and prevent mold, but also increase the flavor and make it more delicious. However, the amount of white wine should be moderate, not too much, otherwise it will affect the taste. Generally speaking, adding 50-100 milliliters of white wine per kilogram is sufficient.

2, do not touch the water

In the process of pickling, avoid moisture. Because moisture will lead to rotten leaves, affecting its flavor and preservation time. So when pickling, try to choose a dry environment and avoid touching water.

3, don't touch the oil

While oil can make the pickles more smooth and tender, too much oil will make the pickles greasy and affect their taste. Moreover, oil will also affect the preservation time of the pickles, making them more prone to deterioration. So avoid the addition of oil when pickling.

Pickled cucumber pickles recommended:

Material preparation: cucumber, garlic, ginger, coriander, millet chili pepper, pepper, soy sauce, old soy sauce, oyster sauce, vinegar, sugar, oil, pot and so on.

1, cucumber wash and remove the head and tail, cut in half, dig out the cucumber seeds.

2, cut into small thin strips, put two spoons of salt marinade for 10 minutes.

3. Put 4 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 4 tablespoons of vinegar and 2 tablespoons of sugar in the pot and mix well.

4, cut garlic cloves, shredded ginger, millet chili cut into pieces, cilantro only leave the root.

5, hot oil in the pot, pour in the ingredients, stir fry the flavor off the heat, pour into the just seasoned sauce, stir well.

6, use chopsticks to cucumber strips into the marinade, mix well, marinate for more than 4 hours, turning a few times in the middle.