Pickled cucumber recipe-Chinese Food-best chinese food recipes-cooking food

Pickled cucumber

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The autumn wind blows. The day is cool. The appetite in summer is completely revived. I feel the appetite is very good. Ordinary people eat stewed meat, white cut meat, braised meat, dumplings with meat, stewed chicken, stewed duck, braised fish, etc. Want to eat anything you see. Can pour good. Eat too much greasy nausea. How to do. It's too hard. Although sticking autumn fat can store heat, you can't eat haisai. Otherwise, it will hurt your stomach and your body. Less meat and more fish. Grains are good for you. Occasionally, I have porridge and vegetables. I feel refreshed all year round. I like to pickle them irregularly. When I have no appetite, I have a bowl of congee. It's very refreshing. Cucumbers. Carrots are my favorite pickles. The pickles made by this method are crispy and delicious. Some people say that my pickled cucumbers are not crispy at all. It may be that you are lazy. One step is omitted. It's easy to make pickled cucumbers crunchy. It just takes a little more time

Cooking ingredients

pepper:moderate amount

tender ginger:1 block

garlic:half

liquor:2 tbsp

Cooking Steps

Step1:Remove the cucumber and pinch the flowers. Wash and control the drying. Pour in a proper amount of salt. Grasp with your hands. Marinate for about 1 hour. Kill the water in it.

Step2:After marinating, pour out the water. Take out the cucumber and lay it on the grate. Put it in the shade for a day. This step must not be omitted. This is the key to making cucumbers crunchy. I added some carrot sticks. The same way.

Step3:Prepare the ingredients. Ginger is the best choice. Don't slice. Cut into pieces and marinate. It's very delicious. It's also very delicious when the ginger is pickled and sliced.

Step4:Marinate the marinade. Pour 100g vinegar, 100g sugar, 500g soy sauce, 2 large ingredients, 1 small prickly ash. Proper amount of pepper. Boil over low heat until the sugar melts. Turn off the heat and cool.

Step5:Take a clean sealed pot. Put in the cucumber and carrot. Spread the garlic. Ginger. Pour in the marinade to cool. Pour in 2 tbsp white wine. Close the lid. Shake it to make it even. Put it in the refrigerator or in the shade. I can eat it the next day. Marinate until the third day. The taste is just right.