Ingredients for pickled cucumber: cucumber 1500g, salt 10g, oil 15g, soy sauce 750g, fresh pepper 300g, sugar 15g, ginger 1g, garlic 2 heads and star anise 2 heads. Cinnamon and pepper are both suitable.
Practice: It is cheap to buy this kind of cucumber buckle in the market for pickling pickled cucumbers. Wash the cucumber and dry the surface water.
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Wash fresh peppers and put them in a ventilated place to dry. When it's dry, cut the pepper to taste.
Slice garlic cloves and ginger slices. Pickling cucumber with garlic and ginger can improve the taste and make it fresh.
Take a clean and waterless basin and put it into dried cucumber, pepper, garlic and ginger slices. Sprinkle with salt and shake the basin several times by hand to mix the ingredients and salt evenly.
In the process of pickling, shake the ingredients in the basin several times every once in a while until the cucumber collapses, about 4 hours.
Wrap the pickled cucumber with clean gauze.
Squeeze out the residual water in the cucumber, so that a part of the salt pickled in the cucumber can be squeezed out, and the squeezed cucumber can be more easily absorbed into the flavor of the seasoning in the subsequent process.
Pour the oil into the pot, add pepper, star anise, cinnamon and fragrant leaves and stir-fry until fragrant.
Pour 750g of soy sauce,100g of water and15g of sugar into the pot, stir well and bring to a boil.
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Boil and cool, then pour into a bowl filled with cucumber and other ingredients, and mix well with clean chopsticks.
After pickling for more than ten hours, ingredients such as cucumbers will taste good. The pickled pickles are crisp and salty, and it is refreshing to drink rice porridge or eat noodles. The used sauce can be used to pickle pickles as long as it is not dipped in raw water. Generally, the sauce tastes weak after being used twice.