10 pounds of cucumbers, 500 grams of sugar, 200 grams of refined salt, 200 grams of soy sauce, 200 grams of oyster sauce, 100 grams of aged vinegar, green onion, ginger, dashi, a little dry chili, and finally some millet chili and garlic cloves. Next, we start marinating.

The next step is the correct procedure for pickling cucumbers.

1. To pickle cucumbers, don't just add salt to kill the water. Salt-killed cucumbers are salty and do not keep well. The correct practice is to wash 10 pounds of cucumbers, cut into strips, sprinkle 100 grams of refined salt, mixed with 200 grams of sugar, kill water for an hour. Only with white sugar, the flavor of the cucumber killed will be mellow and not salty. This is the practice in our restaurant, so always remember the salt.

2. The pickling of the cucumber is also important. Please remember the following proportions. Put 400 grams of sugar, 100 grams of refined salt, 200 grams of soy sauce and oyster sauce into a pot, and 100 grams of aged vinegar. Then here comes the point. First, brush and clean the pot, pour the marinade into the pot, boil it, and then cool it naturally, so that the impurities and bacteria in the seasoning can be removed. Cucumbers pickled with it can be cooled naturally.

3. When the marinade is ready, let's put a spoonful of peanut oil in another pot then put some, green onion, ginger, star anise and dried chili. Stir fry and remove, pour the hot oil into the marinade, so that the marinated cucumber flavor is more mellow.

4. Then squeeze the water out of the cucumber, put it into the marinade, put some green and red millet chili, shoot some garlic cloves, and then pour it into a container without oil and water. Remember to put a few drops of high degree of white wine before the cover, so that the pickled cucumber is a little longer, a year will not be bad. Then, the last day of pickling, you can eat.

Just in case you can not learn, I also summarized the production points, especially the second one, very critical. My friend will read along with me.

1. To pickle cucumbers, don't just use salt to kill the water. Cut cucumbers should be mixed with refined salt and sugar in the ratio of 1:1, so that the bottom flavor of the pickled cucumber is mellow but not salty, and it can be preserved for a longer period of time. It won't be bad for a year. This point friends must remember.

2. The marinade ratio is detailed and true, which is the practice of our hotel. Friends must remember well, the marinade must be burned cold after mixing, so as to remove impurities and bacteria, pickled cucumbers can be preserved longer. If you want the pickled cucumber to be more delicious, you must fry some hot oil of onion, ginger and star anise and pour it into the marinade. We must remember these points.