Pickled cucumber 1: cucumber 600g, red pepper 1 piece, 2 tablespoons of salt, 2 tablespoons of sugar and 2 tablespoons of white vinegar. Wash the cucumber, remove the head and tail, and cut into disks about half a centimeter thick; Wash the red pepper and cut it into small pieces. Put the cucumber in a bowl, add material A, mix well and marinate for 20 minutes, then squeeze out. Put the material B into a bowl, stir it evenly, seal it with plastic wrap, and let it stand for 2 hours. Sprinkle red pepper when eating, and serve.
Pickled cucumber 2: Prepare cucumber, tender, and the top flower with thorns is the best. Cut it open and sprinkle with salt. Cut it into large pieces, or it can be smaller. Put more salt, don't worry about salt, some salt will be lost with water. I used 1.5 kg cucumber and 100 g salt. Pickling 12 hours. Rub, wash and dry the pickled cucumber for later use. Prepare 200ml soy sauce and 100g sugar, and put them into the pot together. Boil the soy sauce, melt the sugar, and turn off the heat. Find a container and pour it into it to cool. Prepare garlic and ginger to be crushed, so it is easy to taste.
Add cucumber, ginger and garlic into the cold sauce soup and mix well. Then add a little white wine (it must be put, it tastes good) and monosodium glutamate (you can leave it if you don't like it). Bring the pan to the fire, put the oil in, add a little dried pepper when the oil is hot, and pour it on the freshly soaked cucumber when the oil temperature is close to room temperature. You're done! Pickled cucumbers can be eaten from the next day and will not go bad for a year. Tired of eating big fish and meat, I cook a bowl of porridge with two pieces of pickles on it, which is refreshing and comfortable.