Cucumber1500g

250 grams of refined salt

condiments

soybean

350 ml

refined sugar

70 grams

Chinese hard liquor

10g

energy

10g

garlic

10g

pepper

15g

Sichuan pepper

10g

Star Anise

8 grams

peanut oil

30 grams

Practice of cucumber and pickle

1.

Cucumber is about 3 kg, cut into pieces as shown in the figure. After cutting, sprinkle a layer of salt on the cucumber and marinate it overnight. Don't put too much salt.

2.

Pour out all the water in the salted cucumber, and pour out the water in the cucumber.

3.

Press the cucumber with a heavy object, and press it for as many hours as possible to squeeze out all the water in the cucumber (I use a mold to make tofu, there is a leak under it, and the water can seep out, and there is a small basin at the bottom to catch the water).

4.

350ml of soy sauce, 70g of sugar and about 0/0g of white wine are put into the pot. Bring the soy sauce to the boil and the sugar melts. Turn off the fire, find a container and pour it in the air to cool (add more sugar if you like sweet).

5.

According to your own taste, prepare ginger and garlic. If you like spicy food, you can also put pepper.

6.

Put the disinfected cucumber into the cold sauce, add cucumber, ginger, garlic and pepper in turn, and mix well.

7.

Put star anise in cold oil, slowly squeeze out the oil with low fire, and take out star anise.

8.

Pour it on the cucumber while it is hot, or put it in cold oil. It doesn't matter. This picture is just made. It tastes better after pickling for a few hours. Tip: Don't put monosodium glutamate or chicken essence.