Chinese Food
Pickled cucumber
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I always think the small pickles I bought outside are too salty, but my husband thinks they are too sweet. So, today, I refer to the Korean cooking sauce. I studied one. After a week, the taste is still in line with our two. It's just that the water pressure of pickled cucumber is not enough. Improve next time.
Cooking ingredients
Cooking Steps
Step1:Wash and cut cucumber. Sprinkle proper amount of salt and marinate it (you can use things to press more water) for more than 2 hour
Step2:Cut the onion into pieces and the scallion into sections. Peel the garlic well
Step3:Add 200g of clear water, 125g of raw soy sauce, 35g of white wine (can be replaced by cooking wine), 40g of sugar, shallot, onion, dried pepper and pepper. Boil over high heat and low heat for 15 minutes to cool
Step4:Pickled cucumber strips. Water for 23 times. Squeeze out wate
Step5:Put the boiled sauce into the pickled and washed Cucumber Strip
Step6:Sprinkle with millet pepper and hang Jiao Ding
Step7:Sealed for 37 days. Crisp porridge with vegetable
Cooking tips:1. Cooking wine can be used to cook pickle juice instead of cooking wine. If there is flavor drenching (the quantity of liquor and sugar here can be directly replaced by flavor drenching), 2. There are skills to squeeze out as much water as possible to make dishes delicious when salting cucumbers.
