Pickled cucumber (pickled cucumber)

cucumber:1000g salt:15g soy sauce:400ml balsamic vinegar:200ml water:200ml oil:80ml garlic:1 header spicy millet:5 ginger:1 small block pepper:1 spoon https://cp1.douguo.com/upload/caiku/8/b/3/yuan_8bd1bd4d7fbfceacabd51f03f7509d73.jpeg

Pickled cucumber (pickled cucumber)

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Pickled cucumber (pickled cucumber)

Every April and may, some fresh cucumbers come down from my hometown. It's only 80 cents a Jin. Is it touching. This kind of cucumber is especially suitable for pickles. Every time I have a bad appetite, as long as there is a cucumber, there is nothing I can't eat. Today. Share this method. You can also try it. You can't buy small cucumbers. You can use large cucumbers. Just cut small and remove the flesh.

Cooking Steps

  1. Step1:1. Prepare the ingredients. I choose super fresh cucumber. It's OK without using big cucumber.

  2. Step2:2. Cut off the cucumber and wash it with a brush.

  3. Step3:3. Split the small cucumber into two halves. For the large cucumber, it is recommended to remove the pulp and cut several more slices.

  4. Step4:4. Pour the salt into the basin. Stir it a little. Marinate for 34 hours, and then pour out the water.

  5. Step5:5. Put the cucumbers in the plate to dry. Select 60 degrees. 2 hours. No fruit dryer. Directly put them on the balcony to dry.

  6. Step6:6. Soy sauce and vinegar. Add water to the pot and boil. Let it cool.

  7. Step7:7. Prepare garlic and pepper. Peel and wash. Cut into small pieces. Shred ginger and put into a basin full of cucumbers.

  8. Step8:8. Put oil in the pot. Boil pepper oil. Pour pepper oil onto garlic and pepper. Pour over. Stir in cucumber.

  9. Step9:9. Pour the cucumber into the sealed pot. Pour in the soy sauce marinade.

  10. Step10:10. Pickled cucumber. You can eat it in one night. It's used for seasoning with porridge. It's very delicious.

Cooking tips:A. The purpose of drying is to extend the shelf life of cucumbers. The longer the cucumbers are dried, the longer the storage time is. The shorter the drying time is, the shorter the storage time is. But the taste is crisp and tender. The first time I dried it, I chose 65 ℃ for 3 hours. The water content after drying is less. Although it's delicious, I prefer cucumber with some crispness. b. The soy sauce I bought is pickled soy sauce. It's very salty. So there's no extra salt. If the taste is heavier, you can add some extra salt. There are skills in making delicious dishes.

Category of recipe

Chinese cuisine

How to cook Chinese food

How to cook Pickled cucumber (pickled cucumber)

Chinese food recipes

Pickled cucumber (pickled cucumber) recipes

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