Cucumber with Hot Sauce

Name: Cucumber with Hot Sauce
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Cucumber; Some green pepper; Some Refined salt; Some Vegetable oil; Some Soy sauce; Some Sugar; Some star anise; Some Cinnamon; Some ginger; Some garlic

by Dance of wolf

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

I like to pickle some small dishes: simple, affordable, used for meals, just wine, even for dinner. Pickling side dishes is a simple matter. The ingredients and seasonings can also be matched at will, and the taste and texture are also very free.

Today I used sugar and soy sauce to pickle cucumbers, and added green hot peppers, so that the pickled cucumbers tasted "sour and hot". Because the cucumbers were salted in advance to marinate some of the water, the pickled cucumbers have a crispy texture.
Cucumbers with hot sauce should actually be called "cucumbers with hot and sour sauce". Because the pickled cucumbers made this time are different from the previous ones: sugar is added to the ingredients. In this way, there will be a fermentation process during the pickling process, so that the pickled cucumber will have a sour and crunchy taste. "

Cucumber with Hot Sauce

1. Wash cucumbers and green peppers and let them dry.

2. Cut the cucumber and cut into sections for later use.

3. Pour the cucumbers into a clean water-free basin, and sprinkle them with refined salt.

4. Put in the cut cucumber slices, sprinkle it with refined salt, pickle for 24 hours and pour out the water.

5. Dry the green peppers, slice them, and put them in a small basin containing cucumbers.

6. Pour soy sauce into the pot and measure the vegetables that have not been pickled.

7. Pour in the right amount of sugar.

8. Add star anise and cinnamon to a boil over high heat and let cool.

9. Cut ginger and garlic into thin slices and put them in a small pot with cucumbers and mix well.

10. Set up another oil pan and heat the oil.

11. Pour the oil into the cool soy sauce soup.

12. Pour the dried juice into a basin with cucumbers (you can eat after pickling for a week).

Tips:
1. The amount of soy sauce is subject to the unprepared vegetables.

2. The ratio of sugar to vegetables is 1:20. The amount of refined salt can be controlled by yourself. It is better to pickle the moisture in the cucumber.

3. The soy sauce should be boiled a little bit, and the vegetables and vegetables must be dried.

4. Green peppers are recommended to use Chaotian peppers, so that the peppers are sour and spicy.