How can pickles not change color? My answer is: Cucumber is a kind of fruit and vegetable that many friends like to eat. Crispy and juicy, delicious and sweet. It is rich in nutrients such as protein, vitamin C, vitamin B2, carotene and various trace elements, and has the functions of clearing away heat and relieving summer heat, caring skin, reducing blood fat and lowering blood pressure. In hot weather, cucumber is not only crisp and refreshing, but also delicious when pickled with it, and it is still green and delicious after a few days.

Compared with cold cucumber, pickled cucumber has more steps and is not as convenient and quick as cold cucumber. However, after a period of pickling, cucumber is very tasty, and its taste and taste are more delicious and crisp than cold cucumber, which is incomparable to cold cucumber. Let's share with friends how to make a pickled cucumber and how to keep the cucumber green.

Course of making kimchi

Features: green color, crisp taste and salty taste.

Need ingredients

Ingredients: 3 fresh cucumbers.

Ingredients: ginger 1, garlic 4 cloves, salt, sugar 1, sesame oil 1, millet spicy 2, pepper 1.

Seasoning: 2 tablespoons rice vinegar, 4 tablespoons light soy sauce.

~ ~ ~ Start making ~ ~ ~

Step 1: Wash the cucumber, remove the head and tail, then cut it into small strips and put it in a pot.

Step 2: Sprinkle a proper amount of salt into the basin, stir well by hand and marinate for 4 hours.

Step 3: First, deal with the ingredients in the pickle process. Peel and slice ginger. Peel and slice garlic. Milla Jr. goes to the dice circle for backup.

Step 4, take out the pickled cucumber, wrap it with gauze to squeeze out the excess water, and then put it in another clean basin.

Step five, pour the soy sauce into the pot, add the white sugar to boil, turn off the fire and pour it into the small pot, and let it cool naturally. After washing the pot, add appropriate amount of sesame oil, heat, add pepper, fry until cooked, turn off the fire and let it cool.

Step 6, put ginger slices, garlic slices, millet spicy and rice vinegar into cucumber strips, then pour the cold soy sauce and sesame oil into a basin and mix well.

Step 7, after fully stirring, put it in a clean container, put it in a refrigerator, and seal the lid. You can eat it in two to three days.

Making skills of "sour cucumber" 1, choose fresh cucumber without peeling, the skin is more brittle.

2. The longer the salt is put in the cucumber, the better, so that the water in the cucumber can be released more fully and the finished product tastes crisp.

3. Adding sugar to cucumber can keep cucumber green. Should dark seasonings such as soy sauce be added in the production process?

4. Cooling after regenerative boiling can kill the bacteria in soy sauce and prolong the preservation time of cucumber.