Pickled Cucumber
1.
Clean the cucumbers and cut them into strips. Mix them with salt and marinate them for more than 5 hours.
2.
The pickled cucumbers were drained and dried. I left it for 7 to 8 hours. This time was adjusted according to the temperature and humidity in the house.
3.
Wash the hot peppers and cut them into small pieces and drain the water (the Hang peppers I used and a little red hot peppers).
4.
Peel the garlic and ginger into small pieces.
5.
The liquor, sugar and chicken essence are well weighed.
6.
Weigh the light soy sauce and dark soy sauce and mix them together.
7.
Add appropriate amount of Chinese pepper to light soy sauce and dark soy sauce and boil in a small pot, then let cool.
8.
Pour the dried cucumber, hot pepper, garlic, and ginger into a larger container, add white wine, chicken essence, sugar, and white pepper.
9.
Pour in the cooked light soy sauce and dark soy sauce, and stir well.
10.
Put it in a glass bottle or an airtight jar and put it in the refrigerator for 2 days before eating.
11.
Finished picture
12.
Finished picture
Tips:
1. I saw this recipe on the Internet. The recipe is relatively salty. I have reduced the amount of salt and it is quite salty, so the amount of salt and light soy sauce is controlled according to my own taste.
2. Pick it out with anhydrous and oil-free chopsticks every time you eat it to prevent the rest from breaking.
