Ingredients: cucumber 10 kg
Ingredients: 2 peppers, 2 chili powder, 2 minced garlic monosodium glutamate, 2 vinegar, 7 sugar, and proper amount of salt.
Steps:
1. Blanch the cucumber in boiling water, take it out and cool it with cold water, then marinate it with salt for one day.
2. Stir the above seasonings together (garlic should be mashed).
3. Take out the pickled cucumbers, dip them in seasoning one by one, put them in containers layer by layer, add salt according to your own taste, preferably put a layer of cucumbers and sprinkle a layer of salt.
4. Pour the remaining seasoning on the cucumber and eat it every two days.
Pickling method of sweet and spicy cucumber (Ⅱ);
Ingredients: fresh cucumber 10 kg
Ingredients: 2kg of salt, 3kg of soy sauce, 2kg of sugar, proper amount of sugar, 200g of dried shredded pepper, 50g of shredded ginger, 20g of monosodium glutamate, and 0/00g of sesame/kloc.
Production method:
1, choose fresh and tender cucumber, wash it with a layer of melon and a layer of salt, and marinate it in the tank.
2. Pour the cylinder once every other day, add a small amount of 18 degree salt water, and then pour the cylinder once a day, 6 times in total. It can be cured thoroughly after 20 days.
3. Take out the pickled cucumber, soak it in clear water for 1 day, change the water twice, then press the water out to make the cucumber have a slightly salty taste, then soak it in the mixed liquid of soy sauce, sugar, shredded pepper, monosodium glutamate and other seasonings, stir it twice a day, and take it out two days later and mix it with cooked sesame seeds.
Pickling Methods of Cucumber and Pickle (3)
Ingredients: cucumber 10 kg, pepper 2 kg (personal taste, friends who like spicy food can add more pepper), garlic half a catty, ginger 3 liang, salt 7 liang, pepper 2 liang, peanut oil 3 liang, white wine 1 2 liang, sugar 2 liang, monosodium glutamate 30g and soy sauce 8 packages.
Pickling method:
Step 1: Wash and dry the cucumber (until the cucumber wilts), wash and dry the pepper and ginger, and peel the garlic for later use.
Step 2: Cut wilted cucumber and pepper into strips, put them in a pot and marinate them with salt 10 hour.
Step three, pour the soy sauce into the pot and heat it, then pick up the frying spoon and put it on the stove. Heat peanut oil in a frying spoon, then stir-fry pepper in the oil and turn off the heat.
Step 4: Put the frying spoon on the stove, light a small fire, put a little oil and then fry the sugar until the chicken is bloody. Turn off the heat (don't fry it, it will be bitter). Boil the fried sugar and pepper oil in soy sauce. When it boils, add white wine and monosodium glutamate. Turn off the fire at once and let it dry.
Step 5: Slice ginger and slice garlic. The water content of pickled cucumber is controlled.
Step 6, take a container, wash and dry it, put the pickled cucumber, pepper, ginger and garlic into the container layer by layer, then pour the cooked soy sauce soup into the container for pickling, and you can eat it the next day.
Pickling method of hot and sour cucumber (4);
Ingredients: 5 kg cucumber, 65438+ 0.5-2 kg green pepper.
Materials: 250g soybean oil, cooked soy sauce 1kg, 350g white sugar, 350g white wine, 250g refined salt, 300g garlic (sliced), 300g ginger (sliced) and 300g monosodium glutamate.
Production method:
1. Wash cucumber and green pepper, soak in cold water for 30 minutes (remove pesticides), cut into strips, add refined salt and marinate evenly 1-2 days. When they turn sour, squeeze out the water for later use.
2. Boil soybean oil and soy sauce, let them cool together, add white sugar and monosodium glutamate and mix well, then add white wine, garlic and ginger to make juice.
3. Put cucumber and green pepper into a container (preferably a jar), pour in the prepared juice, cover it, and leave it at room temperature for 2-3 days to eat.
Tip: This dish is sour and delicious, crisp and refreshing, and can be stored in the shade for 2-3 months.
How to make pickles and eat cucumber.
Ingredients: shrimp skin100g, tofu100g.
Accessories: 200 grams of eggs,
Seasoning: 50g green onion, 20g vegetable oil, 2g salt, 2g monosodium glutamate and pepper1g.
working methods
1. Take out the shrimp skin with clear water, squeeze out the water and put it into the egg liquid;
2. Blanch the tofu with boiling water, cut it into coarse grains and put it in the egg. Add chopped green onion, salt, monosodium glutamate and a little pepper and mix well.
3. Add 75g of vegetable oil to the sliding pan, heat it, pour in the egg liquid and fry until cooked.
How do cucumbers prepare pickles?
500g wasp, 250g tofu, 50g pickled pepper, 2 onions, 15g ginger, half garlic, 2 coriander, 15ml soy sauce, 15ml cooking wine, 2g sugar and a little salt.
working methods
1. Rinse the wasp after removing gills and internal organs;
2. Cut onion, ginger and garlic into sections, cut tofu into small pieces, cut pickled peppers into small pieces, and pick small pieces of coriander;
3. Pour a little oil into the hot pot, add onion, ginger, garlic slices and pickled peppers and saute until fragrant;
4. Add wasp fish, tofu, soy sauce, cooking wine, sugar and salt, add appropriate amount of water to boil, and simmer for 10 minute. Sprinkle chives and parsley before taking out.
How to drown cucumber pickles? Wash cucumber, put it in a jar, thaw it with hot water, let it cool, pour it into the jar and seal it for three days.
How to submerge pickles in cucumber? Tell you a way, all the ingredients are moderate and super delicious. Really delicious:
Cucumber 10 kg, pepper 2 kg, cut with 1 kg refined salt for 24 hours, and control the water.
3 Jin of soy sauce and 4 Liang of vinegar, boil and cool.
Ginger 4 Liang, garlic 4 Liang, slice.
2 liang of sesame oil, 2 liang of monosodium glutamate, sugar 1 kg, and 4 liang of white wine.
Soy sauce and vinegar must be cooked in a clean and oil-free pot. After boiling, mix in monosodium glutamate and white sugar and fully melt. After cooling, add Chinese liquor and pour it into the prepared container. Then put in the flooded vegetables, and finally drop sesame oil on them to isolate the air.
Finally, cover it and it's finished. 1 you can eat it in a week.
How to make secret cucumber pickles and how to make main ingredients?
Cucumber 10 kg garlic 300g
300g of ginger and millet pepper100g
Coriander 100g brewed soy sauce 600ml.
White vinegar 600 ml salt100g
50 grams of sugar
Steps of secret pickle making
Illustration of secret cucumber kimchi 1 1. Wash cucumber or cucumber, control water and cut into strips. I used a tender melon, so I cut the iron frame; After adding salt and stirring, let it stand for 1 ~ 2 hours to drain the water in cucumber, and at the same time, it can remove the green taste in cucumber.
Instructions for secret cucumber kimchi 22. Wash coriander, as long as the stalks and fibrous roots are cut into sections, try to control the water; Sliced ginger; Garlic slices or lazy people like me are chopped with a knife; Cut the millet and pepper into sections.
Instructions for secret cucumber kimchi 33. Put the brewed soy sauce, white vinegar and sugar into a pickle pot with ginger, garlic and coriander stalks and mix well. Drain the cucumber strips under water control, and put them into a pickle pot and stir well. /kloc-you can eat it in 0/2 hours.
How to submerge cucumber 1? Prepare cucumbers and wash them for later use.
2. Cut the cucumber into hob shape, and be careful not to cut it to the bottom.
3. Marinate the cut cucumber with proper amount of salt for half an hour.
4. Shred ginger and minced garlic for later use
5. Put the oil in the pot, add the dried pepper, pepper, shredded ginger and shredded garlic and stir-fry until fragrant.
Add soy sauce
7. Add mature vinegar
8. Drain the pickles and put them on a plate.
How to make the ingredients and seasonings of crispy cucumber;
Cucumber 2 soy sauce 3 tablespoons oil pepper 2 tablespoons garlic 1 petal, pressed into garlic and onion 1, cut into chopped green onion, sugar 2 teaspoons sesame oil 1/4 teaspoons salt.
Teach you how to make crispy cucumbers and how to make them delicious.
First, clean the cucumber, cut it into small pieces, put it on the shelf of the dryer, and bake it at 135F/57 degrees for three or four hours. When the surface of cucumber wilts a little, take it out, add all seasonings, mix well, seal and put ice.
Second, the box is cured for three or four hours. The longer the time, the better the taste and the better the color. Take it out in the middle and stir it two or three times to make the taste even. Especially crisp, very fragrant and delicious.
What's the difference between cucumber and ordinary cucumber in pickles? First of all, cucumbers in pickles are all dead seedlings and some inferior goods bought from wholesale markets. Secondly, the cucumbers in pickles are specially treated. In order to prolong the shelf life of food, it is said that they contain a carcinogen, so it is not easy to eat more!
How to drown cucumbers when cooking at home —— Preparing ingredients—
Xiaoqinggua right amount
Appropriate amount of bean paste
Appropriate amount of Chili sauce
Appropriate amount of fine salt
Appropriate amount of sugar
Two drops of sesame oil
-Steps-
1. Choose tender cucumber, the thinner the melon, the better. Young cucumber has no melon sac, just cut it into pieces. Wash the cucumber and cut it into thick slices, about one centimeter thick. If there is a sac in the middle of cucumber, it is best to remove the sac, otherwise it will affect the taste.
2. Pickling cucumbers in sunny days is the best. Exposed to the hot sun for an afternoon, the surface of basic cucumber will be dehydrated. Pay attention to spicy, as long as the surface is dry, not dry. The important thing is that the surface water has dried up and there is still water in the pulp. Don't dry the cucumber. It's a waste of effort. Forgot to take pictures, alas. Forget the last salty one.
3. Bean paste, I chose Puning bean paste. Ah, this place is exposed.
4. Wash the sun-dried cucumber with water, marinate it with fine salt, mix the cooled sauce with cucumber and marinate it, add a spoonful of white sugar, drop a few drops of sesame oil, stir it evenly, marinate it for a day or two, and eat it when the cucumber tastes delicious.
5. When used with rice porridge in summer, the taste is crisp.
6. You can adjust the salty and sweet according to your personal taste.
7. You can put it in a jar, seal it and put it in the refrigerator. Oh, forget it. I want to eat the rest first. Salty and crisp.
8. Chili sauce. This step followed the second step, and I deleted it.
-Hint-
Pickled cucumbers can be frozen in the refrigerator to prevent spoilage, and the cool taste is also very good.