How many kinds are there~ You can try them all~ I hope it will be helpful to you

Ingredients: 1. 5000g chili pepper (ten kilos)

2. Fried 150g of oil (three ounces) (boil and cool down)

3. 500g of salt (one city catty)

4. 2500g soy sauce (five city catties) (boil and cool down)

5. 200g white sugar (four ounces)

6. 200g garlic (four ounces) (sliced)

7. 200g ginger (four ounces) (sliced) )

8. 25g MSG (half a tael)

9. 375g liquor (seven and a half taels)

Note: Processing method:

1. Wash the peppers, dry them, remove them and cut them in half.

2. Then add 150g of cooking oil into the chili peppers, mix well and leave it for three or four hours.

3. Pour in other seasonings and mix evenly.

4. After that, put it into the container and seal it.

5. It can be eaten after five days.

Remember: Use dry, oil-free chopsticks when taking them out.

How to pickle cucumbers

Ingredients: 1. Five pounds of cucumbers

2. Half a pound of salt

3. Two and a half pounds of soy sauce

4. Two ounces of shredded ginger

5. Four ounces of white wine

6. Four ounces of brown sugar

7. Five ounces of fresh chili pepper (Or half a liang of chili noodles)

8. One liang of MSG

9. Two liang of cooked oil

10. One liang of vinegar

Wash the cucumber, dry it, cut it into long cubes, marinate it with salt for two hours, add soy sauce, vinegar and sugar to the poured salt water, boil it and let it cool. Mix the shredded ginger, chili (noodles), white wine, monosodium glutamate, and cooked oil and stir evenly. Put the cucumbers into a container, put a layer of cucumbers and sprinkle with a layer of seasonings, and finally pour the cooled soy sauce into the container. It can be eaten after 8 hours.

Unique pickled cucumbers - sour, sweet, spicy and refreshing!

Ingredients: Two to three fresh cucumbers (must be made with flowers and thorns on top to make them delicious)

Seasoning: A. One spoonful of salt

B .Five spoons of white vinegar, a piece of rock sugar (walnut size), a spoon of honey, half a spoon of MSG, four dried red peppers (break into small sections)

Preparation method: 1. Wash the cucumber and cut it into approximately Place the eight-centimeter-long finger-thin pieces in a clean container and stir evenly with salt and set aside.

2. Put the ingredients in B into a small bowl, stir evenly, and leave until the rock sugar is completely dissolved.

3. When the cucumbers are marinated in salt for about 20 minutes, a lot of water will leak out. Pour out the water, and add the B seasoning you just prepared into the cucumbers and stir evenly.

4. Keep it in the refrigerator for one day.

Features: Sour and sweet, moderate spiciness, refreshing and delicious, appetizing and digestible.

A few points to note: 1. Be sure to use rock sugar and white vinegar, do not use white sugar and rice vinegar/aged vinegar, otherwise you will not be able to create that refreshing taste.

2. When pickling cucumbers with salt, do not use too much salt, otherwise it will affect the final sweet taste.

3. This cold dish is marinated in the refrigerator, so it is especially suitable for summer consumption. According to my experience in Duyiyi, if the marinating time exceeds two days while ensuring hygiene, the effect will be poor. better. If it only marinates for one day, it's already pretty good.

4. Unlike other cold dishes, this cold dish does not require sesame oil to emphasize the refreshing feeling without a drop of fat.

How to make pickled cucumbers

Ingredients: 5 pounds of cucumber, 100 grams of small green pepper, 50 grams of salt, 3 pounds of soy sauce, 100 grams of ginger, 100 grams of garlic cloves, 50 grams of sugar, 100 grams of white wine, 50 grams of MSG, 100 grams of cooking oil

Method: Wash and dry the cucumbers, cut into strips, mix well with salt and marinate for twelve hours. Squeeze out the water. Cut the green peppers into diamond-shaped pieces. Slice the ginger, crush the garlic cloves and mix well. Boil the soy sauce and cooking oil separately. After cooling, pour in the soy sauce first and then the oil.

Leave it for three days before eating.

Note: The container must be washed and dried. There should be no water or peculiar smell. You can also put it into several glass bottles and open another after finishing one bottle, so that it is not easy to break.

Selection of raw materials: Choose autumn cucumbers with neat heads and bright green color, which can be divided into three categories: the first type has thorns on the top and can be used to make shrimp oil cucumbers and noodle sauce cucumbers; the second type has a straight shape and can be used to make soy sauce cucumbers or salted cucumbers; The third category is thick, old and deformed, and can be cut into strips for garnishing or used to make pickled cucumber strips.

Sweet and spicy cucumbers

Ingredients: 10 kilograms of fresh cucumber

Ingredients: 2 kilograms of salt, 3 kilograms of soy sauce, 2 kilograms of white sugar, appropriate amount of dry sugar 200g chili shreds, 50g ginger shreds, 20g MSG, 100g sesame seeds.

Preparation method: Choose fresh and tender cucumbers, wash them, add a layer of salt to them, and pickle them in a vat. Pour the tank once the next day, and for a small amount of 18-degree salt water, pour the tank once a day, 6 times in a row. It can be marinated thoroughly after 20 days. Take out the pickled cucumbers and soak them in water for 1 day. Change the water twice in the middle, and then squeeze out the water so that the cucumbers only have a light salty taste. Then soak them in a mixture of soy sauce, sugar, chili shreds, MSG and other seasonings. , stir twice a day, take out after two days, and stir in cooked sesame seeds.