2. Turn the cylinder every day 1 time, 1 week, 1-2 weeks later.
(The curing tank should be placed in a cool and ventilated place to avoid sun exposure and high temperature, and prevent cucumber from getting hot and turning black).
3. Take out the pickled cucumber, soak it in clear water for more than 5 hours, and change the water twice.
Then take out a little pressed water, put it into a cloth bag (2kg per bag), and marinate it with yellow sauce, chopping it 1 time every morning, noon and evening.
4, spring, summer and winter 5 days out of the can, summer and autumn 3 days out of the can. Drain the sauce after taking it out of the can, and put it into the noodle sauce to continue pickling.
65438+ 0 times every morning, noon and night. 5 days in spring and winter, 4 days in summer and autumn.
Cucumber 600g Accessories: oil, salt, soy sauce, garlic, ginger, sugar.
Practice steps
1. Wash the cucumber, dry it, cut it into thin strips, put it in a pot, sprinkle with salt, and grasp it with your hands to control the water content of the cucumber as soon as possible.
2. Marinate the cucumber thoroughly, control the water, throw it away and prepare to dry.
3. Set it up and put it in a sunny place. It is best to turn over halfway.
4. You can do this.
5. Ginger, garlic, oblique knife cut into large pieces, set aside.
6. Almost, put a layer of cucumber, a layer of ginger and garlic in the pot.
7. Start cooking oil. When the oil is hot, put some aniseed, saute until fragrant, pour in soy sauce and a little sugar, and turn off the heat.
8. When the oil is cold, pour it into the cucumber basin. Oil and cucumber are even.
9. seal it and you can eat it in a day or two. The salty one is sweet, crisp and delicious.