Cooking Steps

1. 

   Step1:It's refreshing, crisp, slightly sour, slightly sweet and slightly spicy. It can stimulate the taste buds well whether it's with rice or with porridge. Especially in this hot summer, you don't need to stand by the fire and sweat and stir fry. A small bowl of pickled cucumber can eat up two bowls of ric

2. 

   Step2:Clean 5 jin cucumbe

3. 

   Step3:Cut into strips. Remove the fles

4. 

   Step4:Add 30g salt, mix well, marinate for 6

5. 

   Step5:June fresh super soy sauce, Xinhe's original rice vinegar. Bingtang. No advertising. I always use these two kinds of soy sauce and rice vinegar. It's just a habi

6. 

   Step6:Garlic peeled, millet peppers seeded. I don't eat spicy food, so I want to look good. If you like spicy food, you can put more chili

7. 

   Step7:Slice the garlic. You can beat it to pieces. It will taste stronger and spicy. Slice the chili

8. 

   Step8:The pickled cucumber is drained. I squeeze the juice myself. Add the chopped garlic and red pepper

9. 

   Step9:Add 250g soy sauce, 250ml rice vinegar and 100g ice sugar. Mix and marinate for 1 hour

10. 

    Step10:Marinate the cucumber. Squeeze the juice. Pour the juice into the pot and boil it. Turn off the heat when 1 / 2 of the juice is left. Cool it. Then pour the cucumber into the pot and marinate for 12 hours. Then cook the juice agai

11. 

    Step11:The third time boil the juice. Until it is thick. Let it cool and pour it into the cucumber. The delicious cucumber will be pickled

12. 

    Step12:The pickled cucumbers are stored in sealed containers. Take them as you eat. Because I gave it to my friends, I packed it in a disposable fresh bo

13. 

    Step13:The pickled cucumbers are basically transparent. They are really crispy. It's amazing to eat it in your mouth. Who eats it knows.

14. 

    Step14:Take a look at the product ma