I want to eat something refreshing and appetizing in hot summer, and pickles are often the best appetizing choice at this time. Xiao Bian likes to eat pickled cucumbers for appetizing in summer, so whenever the weather starts to heat up, he will go to the vegetable market and buy several kilograms of cucumbers to go home and cook pickled cucumbers. Usually, the pickled cucumber can be eaten after soaking for a while. At this time, it tastes a bit like cold cucumber. If it is put into the next day, it will be more delicious. If it is well preserved, it can last for half a month at most! Whether as a side dish or as a side dish with porridge in the morning, it is a perfect choice. Today, Xiaobian is here to teach you how to make this cucumber with spicy sauce. Friends who like to eat can learn it. It is simple and delicious!

Cucumber with spicy sauce

Ingredients:

Cucumber 1 root, persimmon pepper 1 individual, refined salt 1 spoon, 5 tablespoons of white sugar, 2 tablespoons of ginger 1 block, 2 tablespoons of vegetable oil, 4 dried peppers, pepper granules 1 spoon, soy sauce 1 bowl, and white wine.

Cooking steps:

1. Wash cucumber and cut into strips.

2. Add salt and 1 spoonful of sugar, grab and marinate for half a day.

3. Squeeze out the water and put it in the basin.

4. Wash and slice the green pepper

5. Put in a pot with cucumber strips.

6. Cut the ginger into strips. You can cut the ginger into powder if you can eat it. I chose it for convenience.

7. Heat the hot oil in the pot and stir-fry the ginger strips.

8. Add pepper granules and dried peppers and stir-fry until fragrant.

9. Pour in 1 bowl of soy sauce, and the bowl that you usually eat at home will do.

10. Add 4 spoonfuls of sugar, and turn off the fire after boiling 1 min.

1 1. Pour the cold sauce into cucumber strips, soak them for a while and eat them, but marinate them for 2 days and put them in a glass jar for half a month.

Cooking tips:

Tips for purchasing cucumbers:

1 There are many varieties of cucumbers in the vegetable market, but they are basically three types: First, there are no thorns. It is a cucumber variety imported from abroad, which is light green in color, crisp to eat and rich in water. The second is to have fewer thorns. The fruit surface is smooth with few thorns (many thorns are black), with thin skin and thick flesh and much water. Delicious and sweet. The third is the dense thorn species, with many dense thorns (mostly white thorns), green, thick skin, crisp mouth and strong fragrance. The three kinds of cucumbers mentioned above have different tastes when eaten raw.

2. Simply put, the variety without thorns is light, the variety with fewer thorns is fresh, and the variety with dense thorns is fragrant.

3, no matter what variety, it is undoubtedly necessary to choose tender, preferably with flowers (the corolla remains in the navel).

4. At the same time, any variety must be hard. Because the water content of cucumber is 96.2%, just after harvesting, the melon strips are always hard and will become soft after losing water. Therefore, soft cucumbers must lose their freshness.

5. But hard cucumbers are not always fresh. Because soaking the softened cucumber in water will rehydrate and harden. However, the navel of the hardened cucumber after rehydration is still soft, and the surface of the cucumber is dull, and most of the residual corollas no longer exist. It is easy for consumers to identify when they buy.