Ingredients: 1, chili 5000g (ten city pounds)
2, frying oil 150g (three taels) (boiled and cold)
3, salt 500g (one city catty)
4, soy sauce 2,500g (five city pounds) (boiled and cold)
5, white sugar 200g (four taels)
6, garlic 200g (four taels) (sliced)
7, ginger 200g (four taels) (sliced)
8, monosodium glutamate 25g (half a taels)
9, white wine 375g (seven and a half taels)
Note: process practice:
1, the chili peppers will be cleaned, dried, removed from the handle, cut into two halves.
2, and then 150g cooking oil into the chili pepper mix evenly set for three or four hours.
3, and then the other seasonings into the mix evenly.
4, after that, into the container sealed.
5, five days before serving.
Remember: when you take it out, use oil-free dry chopsticks.
How to pickle cucumbers
Ingredients: 1, five pounds of cucumbers
2, half a catty of salt
3, two and a half pounds of soy sauce
4, two jars of ginger
5, four jars of white wine
6, four jars of brown sugar
7, five jars of fresh chili peppers (or chili pepper half a jar)
8, one or two jars of monosodium glutamate (MSG).
9, two taels of cooked oil
10, vinegar one taels
Method of preparation:
Wash and dry the cucumber, cut into long squares, pickled in salt for two hours, then pour out the salty water with soy sauce, vinegar, sugar boiled and cooled. Mix ginger, chili (noodles), white wine, monosodium glutamate, cooked oil and stir well. Put the cucumber into the container, put a layer of cucumber and sprinkle a layer of seasoning, and finally the cooled soy sauce, etc. Pour into the container, and you can eat it after 8 hours.
Only secret pickled cucumber - sour, sweet, spicy and refreshing!
Main ingredient: fresh cucumber two to three (must be the top flower with thorns to do it out of the mouth)
Seasoning: A. salt a spoon
B. white vinegar five spoons, a piece of sugar (walnut size), a spoon of honey, a small spoon of monosodium glutamate (MSG), four dry red pepper (broken into small segments)
Production method: 1, will be cleaned cucumber, cut into about eight centimeters long finger thick small section, put in clean Thick and thin small sections, put in a clean container with salt and mix well, to be used.
2, put the ingredients in B together in a small bowl, stir well and leave until the icing sugar is completely dissolved.
3, cucumber with salt for about twenty minutes will seep out a lot of water, pour off this water, and just seasoned B seasoning into the cucumber and mix well.
4, placed in the refrigerator for a day, can be.
Features: sweet and sour, moderately spicy, refreshing and tasty, appetizing and digestion.
A few points to note: 1, be sure to use rock sugar and white vinegar, do not use white sugar and rice vinegar / vinegar, or not make that refreshing flavor.
2, when pickling cucumbers with salt, the amount of salt should not be too much, otherwise it will affect the final sweet taste.
3, this gazpacho placed in the refrigerator pickling, so especially suitable for summer consumption, according to my experience in a place in the city, in the case of hygiene to ensure that the pickling time if more than two days will be more effective. If you only pickle for a day, it's good enough.
4Unlike other gazpacho, this gazpacho doesn't need sesame oil to emphasize the freshness without a drop of grease.
How to make pickled cucumbers
Materials: 5 pounds of cucumbers, 100 grams of small peppers, 50 grams of salt, 3 pounds of soy sauce, 100 grams of ginger, 100 grams of garlic, 50 grams of sugar, 100 grams of white wine, 50 grams of monosodium glutamate (MSG), 100 grams of cooking oil
Methods: Wash cucumbers and dry them, cut them into strips, and marinate them for 12 hours in a salt mixture. Squeeze out the water. Pepper cut diamond-shaped pieces, ginger slices, garlic cloves crushed mix. Boil the soy sauce and cooking oil separately, then pour in the soy sauce first and the oil last after it cools down.
Leave it for three days and you can eat it.
Note: The container must be washed and blown dry. There should be no water. There should be no odor. Can also be put into several glass bottles, eat a bottle and then open another bottle, so not easy to bad.
Raw material selection Select head neat, bright green color autumn cucumber, can be divided into three categories: a top flower with thorns, can do shrimp oil cucumber and noodle sauce cucumber; the second type of shape straight straight and smooth, can be done in soy sauce cucumber or salted cucumber; the third type of coarse, old, deformed, can be cut melon strips with vegetables or dedicated to the sauce cucumber strips with.