After autumn, the weather gradually turns cooler. In addition to paying attention to adding clothes to keep warm, you should drink some hot porridge in the morning. My daughter’s standard breakfast consists of a fried egg, a bowl of millet porridge, a plate of pickles, and a small pumpkin bun. Every time I see her looking so satisfied after eating, my heart feels extra warm.
Speaking of pickles, I rarely buy ready-made pickles from outside. In addition to the additives in the food, the hygienic conditions are also very worrying. Eating too much is unhealthy. Children are growing up, so this cannot be ignored...
When I was a child, I grew up eating home-made pickles! The conditions at that time were quite harsh and there was no way to eat fresh vegetables. My mother always pickles some cucumbers, radishes, and peppers. The days of "eating chaffy vegetables" lasted until I graduated from middle school. So I have a love-hate relationship with pickles...
Generally speaking, when pickling cucumbers, you need to salt them for a while, and then add seasonings for pickling! But cucumbers pickled in this way are often very salty and difficult to store. I specifically asked my mother for advice, and she told me that when pickling cucumbers, it is totally wrong to just add salt or pickle them directly! You still need to add one more step, so that the pickled cucumbers will be more flavorful, crunchy, and will not go bad for a year! The following is the detailed method, let’s take a look...
Ingredients required: 400 grams of cucumber, one green and red pepper, one piece of ginger, one head of garlic, appropriate amount of soybean soy sauce, one tablespoon of sugar, one oyster sauce tablespoon, two tablespoons of white wine, two tablespoons of scallion oil (the recipe is at the end of the article).
Method, 1: Wash the cucumber and cut into long strips. Cut the green and red peppers into strips, slice the ginger, and slice the garlic.
2: Mix cucumber and pepper, sprinkle with a handful of salt and mix well. Marinate for 2 hours, then rinse with water and squeeze dry.
3: Pour soy soy sauce into the pot, bring it to a boil, cool it and pour it into the cucumber, then add ginger slices, garlic, and sugar and stir well.
4: Finally, pour in high-quality white wine, scallion oil, and fried scallion oil, mix well, seal and marinate for 4 hours.
The pickled cucumbers are ready!
Technical summary:
1: When changing the knife, cucumbers can be cut into strips or cubes. No matter how you cut it, it must be cut evenly so that it is easier to taste.
2: Soybean soy sauce should be boiled and cooled before use. This will make the aroma stronger and remove the smell of raw soy sauce. If you use light soy sauce or extremely fresh soy sauce, there is no need to boil it again.
3: After salting the cucumbers, wash them with water and drain them. After adding this extra step, the pickled cucumbers will be crispier and more flavorful. The most important thing is that it's not too salty.
4: In addition to soy sauce and sugar, there is another very important ingredient, which is white wine! Try to use a high one, and you don’t need to add too much, just about 5 grams. Too much will be counterproductive.
5: The marinating time should not be less than 4 hours. Marinate it thoroughly so that it will taste more delicious.
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The following is how to make fried scallion oil: wash the green onions, cut into large pieces, and slice the ginger. Add oil to the pot, put the green onions and ginger into the pot with cold oil, then add a star anise and a few peppercorns, and slowly fry them until brown over low heat. That's it.
When pickling cucumbers, just pour the chopped green onion and ginger slices in the scallion oil into the soy sauce. In this way, the onion aroma will be stronger and more flavorful.