Cooking Steps

1. 

   Step1:Stock up - I used my own dried blood orange and lemon slices to add fruit flavor. The method is to slice the fresh fruit and dry it for about 3 hours at 70 ℃ in the oven (the dried fruit can better release the fruit fragrance, reduce the fruit astringency, and is good for preservation); after the red pepper is washed, it is diced, and I can't eat spicy, so most of the pepper seeds are removed, mainly for the purpose of embellishing the vegetable color.

2. 

   Step2:Wash the cucumber with pure water (or cold and white), slice it, put salt (about 2G), marinate for 15 minutes (remove the astringent water, add the bottom taste, and improve the crispness).

3. 

   Step3:When you pickle the cucumbers, prepare the pickles. Take a larger container (for a while, mix in the cucumber). Put in the processed diced red pepper, blood orange and dried lemon slices. Add fish sauce, marinade and white wine vinegar (for freshness and flavor). Sugar (for freshness and balance of acidity). Chicken essence (for freshness).

4. 

   Step4:Use the above manual juicer to squeeze and extract some fresh lemon juice (to add acidity and fresh flavor of dishes, and to integrate the slightly fishy flavor of fish sauce).

5. 

   Step5:Add the fresh lemon juice to the pickle.

6. 

   Step6:Put the pickled cucumber in step 2. Gently squeeze out the astringent water and put it into the pickle. Stir well.

7. 

   Step7:Put it into the overnight pickle pot. Gently press the lid to exhaust the air. Cover the edge with juice.

8. 

   Step8:According to the recipe, it can be soaked in half a pot. The pickle pot is 600ml. My cucumber is smaller this time (about 200g). You can choose about 250g.

9. 

   Step9:Put it in the refrigerator. Marinate it for one night. It can be covered with the optional refrigerator fresh-keeping cover. It is not easy to smell.

10. 

    Step10:It's a very light summer dish. It's sour and appetizing.