Chinese Food
Pickled cucumber
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I picked up pickled cucumber works from the kitchen and added soy sauce to the original recipe. I added some old soy sauce myself. Because I have a strong taste of sour and sweet. I don't think I need to add that much soy sauce. Some of them are covered with flavor, but the pickled cucumber is very crispy. And it tastes delicious in one night. If you are interested, you can try it.
Cooking ingredients
Cooking Steps
Step1:White vinegar, soy sauce and sugar are mixed according to the taste. The cucumber is cut into three equal parts and boiled. Put the cucumber into the pot. I used two big cucumbers. A bottle of newly opened white vinegar is almost used up (because I like to eat acid. You can put it at your discretion). The condiment standard is roughly that all the cucumber sections are put in and leveled with the condimen
Step2:Put the cucumber in the seasoning and bring it out after boiling. Separate the sections and lay them flat (the original recipe says not to overlap and avoid crispness). Wait for the seasoning to cool for half an hour or so. Then boil the cucumber twice in the same way (i.e. boil, put the melon, take it out and put it flat, wait for cooling, repeat the step once, i.e. three times in total
Step3:After the third time, when the cucumber is cold, it can be cut into its own shape and put into a glass bottle for curing. When the seasoning is completely cooled, it can be put into a glass bottle and put into a refrigerator for about one night. After eating, it can also marinate other ingredients. Next time, I will try to marinate radish
Cooking tips:There are skills in making delicious dishes.
