I've been a big fish and a big meat lately. I've fried a lot. I feel that I'm getting tired of it. So today, I'll take out my super greasy elixir to make pickled cucumbers and give them to the kids who may also be tired of eating this pickled cucumbers. Then we'll eat big ones (with coir raincoat cucumber cutting method inside. The knife operator practices)
Step1:Wash the cucumber (choose the straighter one to cut). Put two chopsticks on both sides of the cucumber. Cut it obliquely first. Then turn the cucumber over and then cut it. Pull it up continuously. It's OK. If you can't operate it, you can cut the cucumber directl
Step2:Put the cut cucumber into a bowl. Add 3 tablespoons salt (spread a layer of cucumber and sprinkle some salt). Marinate until the water comes out
Step3:Ginger slices, garlic slices, spicy millet slice
Step4:Pour out the pickled water. Wash it with clear water. Then squeeze out as much water as possible
Step5:Add 10 tablespoons of raw soy sauce and 3 tablespoons of sugar to the pot. Bring to a boil and let cool
Step6:Cool in the air, add ginger, garlic, hot millet and white wine 2 tablespoons. Stir well and pour into Cucumbe
Step7:Add oil in the pot. Add 1 scoop of prickly ash. Fry over low heat and drain the oil
Step8:Add a spoonful of zanthoxylum oil to the cucumber. Cover with plastic wrap. Refrigerate. Serve the next day
Step9:Don
Cooking tips:1. Be patient when cutting cucumbers. Pad two chopsticks properly. Basically 0 error. 2. Put not much salt in 45g. Then pour out the pickled water. Most of the salt will be lost. Wash the pickled cucumbers again. It won't be very salty. 3. Squeeze the water in the cucumbers as much as possible. 4. Put the white wine. It tastes good. 5. Eat the pickled cucumbers in two days. The pickled cucumbers can also be boiled, dried and salted for cooking There are skills in eating.