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How to pickle small crisp cucumbers
Pickling method of crispy cucumber;

Prepare materials

Cucumber: 1 500g, salt: appropriate amount, crystal sugar: 3 pieces, cooking oil: appropriate amount, pepper: several pieces, ginger slices: 4 pieces, star anise: 4 pieces, garlic:1piece, red pepper: 8 pieces, millet pepper: 8 pieces, white vinegar: 3 tablespoons, and white vinegar.

1, wash the cucumber and cut it into one-inch long cucumber strips, and then add a proper amount of salt. The purpose of this is to kill the excess water in the cucumber.

2. After the cucumber strips have killed off the excess water, put them on the balcony to dry for a day or two, and it will look obvious that they have shrunk.

3. Prepare the main ingredients and cut the garlic into pieces.

4. Put ginger, star anise, red pepper and rock sugar in boiling water. After the rock sugar melts, turn to low heat.

5. After the soup is cooled, add garlic slices, millet pepper, soy sauce and white vinegar.

6. Pour the dried cucumber strips into the freshly prepared soup, soak for five minutes, and then drain the excess soup.

7. After the vegetable oil is hot, add the pepper granules and fry the fragrance.

8. After the pepper oil cools, pour it into the cucumber that has just been soaked, stir it evenly, and then pour the excess soup back into the cucumber again, as shown in the figure, and then put the salted one into a sealed can. You can eat it overnight.