Method one
1, buy fresh cucumbers from the market, wash, cut into sections, pickling time to put a layer of cucumber with a little salt (do not worry about salty, salt is to kill the water inside the cucumber, salt will be mostly with the flow of water), pickling to the next morning, the water control, and then the cucumber to dry for a day.
2, prepare two bags of soy sauce, a bag of Shanxi vinegar, garlic, sugar, green chili peppers (cut, do not go to seed), ginger, white wine. (According to their own taste to prepare)
3, the old soy sauce, vinegar poured into the pot, heating, pouring the right amount of sugar, and then add the right amount of white wine, stirring well, heat and cool standby.
4, the sun over the cucumber and cut peppers, garlic cloves into the pot yard, pour soybean soy sauce, and then pour the cooled soy sauce, marinated for 4-5 days. It can be eaten, fresh and crispy, crunchy but not salty.
Practice 2
1. Wash the cucumber and dry the surface water, cut small thumb thick strip.
2. Sprinkle 2 tablespoons of salt on the cut cucumber, toss to coat, and marinate for 5-6 hours to kill the moisture in the cucumber itself.
3. Garlic peeled and sliced, ginger washed and dried the surface water sliced, ready for the morning glory, pickled peppers appropriate amount.
4. Put soy sauce, white vinegar, rock sugar in a corrosion-resistant container, add garlic slices, ginger slices, chili peppers and pickled peppers marinated until the rock sugar melts.
5. Control the water of the marinated cucumber, then put it into the sauce made in the previous step and marinate for about 5 hours. You can toss the cucumbers occasionally during the marinating process to evenly coat them with the sauce
6. Strain out the marinated cucumbers and seasonings to control the sauce.
7. Put the strained sauce in a pot and bring to a boil over high heat and reduce heat to simmer for about 5 minutes.
8. Once the sauce has cooled, add the cucumber strips back in and continue to marinate for about 5 hours.
9. Repeat steps 6 to 8 two to three times, and finally put the cucumbers along with the sauce into a glass tupperware box and store in the refrigerator in the freezer for as long as you like.
Practice three
1, we first go to the market to pick some fresh cucumbers, remember not to choose some look every prickly. Then go home and wash, cut into segments, pickling time to put a layer of cucumber with a little salt (do not worry about salty, salt is to kill the water inside the cucumber, salt will be mostly with the flow of water away), pickling to the next morning, the water control, the cucumber and then drying a day.
2, prepare two bags of soy sauce, a bag of Shanxi vinegar, garlic, sugar, green chili peppers (cut, do not go to the seeds), ginger, white wine. (According to their own taste preparation).
3, the old soy sauce, vinegar into the pot, heating, pouring the right amount of sugar, and then add the right amount of white wine, stirring well, heat and cool standby.
4, the sun over the cucumber and cut peppers, garlic cloves into the pot yard, pour soybean soy sauce, and then pour the cooled soy sauce, marinated for 4-5 days. Can