Chinese Food
Pickled cucumber
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Every summer, I pickle some small dishes to appetizer. Breakfast with porridge is also very delicious. And this pickled cucumber is necessary all year round. Especially in summer, it is inseparable from it. Invincible appetizer. Delicious. It's better than what I bought outside. I pickled it the night before. I can eat it the next day.
Cooking ingredients
Cooking Steps
Step1:Prepare material
Step2:Wash the cucumber. Cut off the head and tail. Then cut it in half. Then cut it into eight long strips. Then cut off the seeds in the middle. This way, it's faster. Then cut it into small sections. It's about the same length as your fingers. Put salt in it and marinate it for 10 minutes
Step3:Slice garlic, cut bell pepper into rings, cut ginger into shreds, remove leaves from coriander, keep stems clean and cut into inch sections for standb
Step4:Put cooking oil into the pot and heat it u
Step5:Add garlic slices. Rice pepper, prickly ash, shredded ginger, coriander ste
Step6:Blow out the fragrance and turn off the fir
Step7:Pour the fried spices and oil into a larger containe
Step8:Join in the fresh sauc
Step9:Join the vetera
Step10:Add vinega
Step11:Add oyster sauc
Step12:Add suga
Step13:Stir evenl
Step14:Take out the cucumber and add it to the marinad
Step15:Stir well. Cover. Marinate for more than 4 hours. Turn it over several times in the middle
Step16:Finished product drawin
Step17:Figure
Cooking tips:There are skills in making delicious dishes.
