Pickled cucumber is famous for its crisp, refreshing, sweet and delicious taste, and is known as the "treasure of pickles". What methods should we pay attention to in production? The following is the pickling method of Liubiju pickled cucumber compiled by me, hoping to help everyone.

Pickling method of Liubiju pickled cucumber * * * * * Ingredients: cucumber 1500g

Green pepper 300g

Accessories: appropriate amount of oil

Proper amount of salt

Soy sauce 2000g

Sugar 100g

Illicium verum

Appropriate amount of cinnamon

Ginger amount

Garlic right amount

Steps:

1. Wash and dry cucumber and green pepper.

2. Cut the cucumber open and cut it into sections for later use.

3. Put the cucumbers into a clean and waterless pot and sprinkle with salt.

4. Code the sliced cucumber, sprinkle with refined salt, marinate for 24 hours, and then pour out the water.

5. Dry the green pepper, slice it and put it in a small pot with cucumber.

6. Pour soy sauce into the pot and measure the vegetables that have not been pickled.

7. Pour in the right amount of sugar.

8. Add star anise and cinnamon to boil and let it cool.

9. Slice ginger and garlic and put them into a small basin filled with cucumber and mix well.

10. Start another oil pan and heat the oil.

1 1. Pour the oil into the cool soy sauce soup.

12. Pour the dried juice into the pot marked with cucumber * * * and marinate for a week before serving * * *.

Pickling method of Liubiju pickles * * * II * * Ingredients: cucumber 1000g

Accessories: salt 100g sugar 80g dried yellow sauce 40g water 60g.

Steps:

1. Wash cucumber and drain.

2. Put the salt in the cucumber.

3. Rub it evenly by hand, marinate it for 5 days, and turn it twice a day.

4. Grate the water pickled by cucumber.

5. Add sugar to the pickled cucumber.

6. Boil the dried yellow sauce with water.

7. Sift the miso soup and put it in the cucumber.

8. Stir well and marinate for 5 days, turning twice a day. Put the cucumber in a fresh-keeping box, seal it and marinate it in the refrigerator 15 days, turning it once every 5 days.

Pickling method of Liubiju pickles * * * III * * Ingredients: cucumber 600g.

Accessories: oil, salt, soy sauce, garlic, ginger and sugar.

Steps:

1. Wash the cucumber and dry it. Don't leave water on the melon. The chopping board and knife are also dry. Pickled cucumber is wet with raw water. Cut it into thin strips, put it in a pot and sprinkle with salt. Grasp it with your hands to control the water as soon as possible.

2. Marinate the cucumber thoroughly, control the water, throw it away and prepare for drying.

3. Set it up, put it in a sunny place, and you'd better turn it over halfway.

4. Look, it's sunburned and ready to do.

5. Ginger, garlic, oblique knife cut into large pieces, spare.

6. Almost, a layer of cucumber and a layer of ginger slices, and garlic slices are placed in the basin.

7. Start cooking the oil. After the oil is hot, put some big ingredients * * * which like spicy food, and you can also put dried pepper * * * to make it smell, pour in soy sauce and a little sugar, and turn off the fire when the oil is hot.

8. When the oil is cool, pour it into the cucumber basin. Oil should be even with cucumber. During the pickling process, the cucumber needs soup, so it doesn't need to be submerged.

9. seal it and you can eat it in a day or two. I made it the first day and ate it the next morning. The salty one is sweet, crisp and delicious.

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