1, select fresh cucumber with thorns on it, wash it and put it in the jar. A layer of cucumber and a layer of salt have heavy stones on it.

2. Turn the cylinder every day 1 time, 1 week, 1-2 weeks later.

(The curing tank should be placed in a cool and ventilated place to avoid sun exposure and high temperature, and prevent cucumber from getting hot and turning black).

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 pressed water, put it into a cloth bag (2kg per bag), and marinate it with yellow sauce, chopping it 1 time every morning, noon and evening.

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, and put it into the noodle sauce to continue pickling.

65438+ 0 times every morning, noon and night. 5 days in spring and winter, 4 days in summer and autumn.

Cucumber 600g Accessories: oil, salt, soy sauce, garlic, ginger, sugar.

Practice steps

1. Wash the cucumber, dry it, cut it into thin strips, put it in a pot, sprinkle with salt, and grasp it with your hands to control the water content of the cucumber as soon as possible.

2. Marinate the cucumber thoroughly, control the water, throw it away and prepare to dry.

3. Set it up and put it in a sunny place. It is best to turn over halfway.

4. You can do this.

5. Ginger, garlic, oblique knife cut into large pieces, set aside.

6. Almost, put a layer of cucumber, a layer of ginger and garlic in the pot.

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.

8. When the oil is cold, 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 should also be dried before cutting.

2. Cucumber must be wilted in the sun, and only after pickling can it be strong.

Put the pickled cucumber in a jar and add water to desalt it. Rinse it three times in winter and twice in summer. Pay attention to fishing and put it down gently when changing water.

Drain the water after fishing, and use the second sauce for 2-3 days.

Then pickled according to the ratio of 100 kg of pickled cucumber to 75 kg of sweet noodle sauce.

The curing time is 20 days in winter and 10 day in summer, that is, the sweet pickled cucumber with sweet taste, strong sauce flavor, tender and crisp taste is obtained.

Ingredients: cucumber 1kg

Accessories: pepper 200g, garlic 2, ginger 50g, coriander 10, salt 1 spoon, sugar 200g,

3 tablespoons of salad oil, 300g of soy sauce, 2 tablespoons of Weidamei soy sauce, 4 tablespoons of white wine, red pepper 10, pepper 1.

Wash cucumber, cut into thick strips, add 1 tablespoon salt and 2 tablespoons sugar, and marinate for a long time.

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 basin.

4. Add chopped peppers, chopped ginger and garlic, coriander stalks and coriander roots.

5. Take a wok, heat it, add salad oil, saute ginger slices, add dried red pepper and pepper, and stir-fry over low heat until the fragrance is rich.

Step 6 add soy sauce. 7. Add Weidamei soy sauce. 8. add sugar.

9. After the fire boils 1 2 minutes, add the white wine and immediately turn off the fire.

10. When the soup is cooled to be warm, pour the soup and seasoning into a large pot of cucumber, mix well and marinate. You can eat it after a while, and it will taste better in 2 or 3 days.