Drunk Pickled Cucumbers

by Royal legend

4.8 (1)
Favorite
4

Difficulty

Easy

Time

48h

Serving

2

In summer, when appetite is reduced, stir-fry, NO; stew, NO; steamed dish, NO; pickle, Yes. Everyone has a love, with heart, affection, force, moved and sentimental. I hide my hottest mood there. You don't understand me, I don't blame you. Maybe, I don’t like your taste, maybe, I don’t like your look. But you do drop an appetizer in summer, who are you? Cucumber! "

Drunk Pickled Cucumbers

1. Wash the cucumbers, cut them into shapes you like, and set aside.

2. After cutting, sprinkle with salt, mix the cucumber and salt, and squeeze the cucumber water out

3. Cucumbers can be marinated overnight, prepare ginger and garlic for later use

4. Cut the ginger and garlic and wait for the arrival of the gherkins. Don’t worry.

5. Filter out the cucumber water that has been soaked overnight and add white wine, so that the pickled cucumbers will taste better.

6. Put the soy sauce and white sugar into the pot and boil and let it cool, then pour it into the cucumber, garlic, ginger and chili.

7. It can also be imported instantly. It tastes better after three days.

8. Appetizing and invigorating the spleen, a meal in summer.

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