Cucumber soaked in oil.
Braised cucumber and pickles in oil are simple, delicious and appetizing. As long as you master the essentials, you can easily make a good dish! Then let's go together!
1. Wash fresh cucumber;
2. Cut into sections and then divide into four parts;
3. Cut ginger and garlic into sections;
4. Put the chopped pepper, ginger, garlic and cucumber into a stainless steel basin, sprinkle with salt and knead well;
5. Squeeze out the water with a heavy object and marinate for 12 hours;
6, medium and small fire, pour in soy sauce and sugar, keep stirring in the middle, wait until the pot is closed;
7. Cool the oil in the hot pot. Stir-fry the pepper when the oil is hot;
8. Pour out the pickled water of cucumber;
9. Pour cold soy sauce and white wine, pour pepper oil when it is not hot, and stir well.
Nutritional Value of Cucumber Pickles
First of all, people who love to eat braised cucumber kimchi can see that cucumber kimchi still has certain nutritional value, and you still deserve it!
Cucumber contains carbohydrates, protein, cellulose and rich vitamin C. C has the functions of protecting teeth health, preventing arteriosclerosis, scavenging free radicals, preventing cancer, protecting cells, detoxifying, protecting liver, improving immunity and emergency response.
Pickled vegetables are used as raw materials, which are rich in vitamins, minerals and dietary fiber, so they have remarkable intestinal cleaning ability. Once kimchi is made and lactic acid bacteria are added, the effect of clearing intestines will be more obvious. Moreover, the longer pickled kimchi is, the more lactic acid bacteria there are.
In addition, lactic acid bacteria in kimchi can also produce γ -aminobutyric acid, which can lower blood pressure and cholesterol. The longer pickling time, the more fermentation, the more lactic acid bacteria added and the more γ -aminobutyric acid produced. 1000 grams of vegetables pickled for 2-3 days, the number of lactic acid bacteria is 1000- 10000, which will increase to hundreds of millions after five days of pickling.
Therefore, braised cucumber and pickles combine the nutritional value of both, which is more exciting!
How to eat braised cucumber and pickles correctly
Although stewed cucumbers and pickles are delicious, many people are scared away by nitrite carcinogens. In fact, as long as scientific methods are mastered in the curing process, nitrite carcinogens can be prevented from exceeding the standard in the curing process.
The curing time is less than 2 days or more than 20 days. Scientifically speaking, the content of nitrite is not high within 2 days after curing, but it reaches the peak in 3-8 days, starts to decline after 9 days and basically disappears after 20 days. Therefore, pickled pickles generally don't last more than 2 days, and the long ones have to be pickled for a month before they can be eaten.
That is, before eating pickled cucumber pickles, boil them in water for 2 minutes or expose them to the sun for 30 minutes, or rinse them with hot water, which can remove the residual nitrite in pickles to some extent.
There is also the need to eat detox food regularly. Garlic, tea, vitamin C, etc. It has detoxification effect, which can not only eliminate bacterial infection, but also prevent nitrite from being converted into nitrosamines and reduce the risk of cancer.
Matters needing attention in braised cucumber and mustard tuber
If you want to cook cucumbers and pickles in oil, you should pay attention to the following points. If you want to eat older cucumbers, you can lengthen the drying time.
In addition, it should be noted that pepper water is boiled, not boiled; This is more conducive to the taste of cucumber. You can eat it immediately, or you can marinate it for a while before eating.
If you marinate for a period of time before eating, try to keep it for a long time, because nitrite is most active on the second and third days, and it will decrease a lot on the fourth day, so it is best to cook it three days later, otherwise it will produce toxic substance nitrite. Excessive intake of this substance, in addition to poisoning, will also cause cancer, harmful to health.
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