Pickled Cucumber
1.
Wash the cucumber and cut it into sections, control the moisture, and rub it with a little salt together with the dried chili, then press the heavy object and salt it for about a day
2.
The next day, take the cucumber out and rinse with cold boiled water and squeeze dry.
3.
Make the sauce: put soy sauce and sugar in the pot (the sugar is a little bit less, because it tastes fresh and sweet, you can also adjust the amount of sugar according to your own taste) MSG... Bring it to a boil on a high fire, and then leave it to dry cool
4.
When the sauce is cooled to warm for the first time, pour the air-dried cucumber into the sauce, add dried peppers, garlic, and a little white wine for flooding. If the weather is sultry, you can put it in the refrigerator for flooding. Stir once at midnight and night.
5.
The next day, take the cucumber out of the sauce to control the moisture of the sauce, heat the sauce and bring it to a boil and let it cool. After letting it cool, put the cucumber in it again for the second pickling, remember to put it in the refrigerator early Stir once in the evening
6.
On the third day, repeat the steps of the second day and put it in the freezer of the refrigerator and still marinate for one day
7.
Well, the pickled cucumbers can be eaten after repeating for three days. You can put the pickled cucumbers in a clean water- and oil-free bottle and keep them tightly sealed. The cucumbers pickled in this way can be stored in the refrigerator. It won’t go bad for a long time. The summer scorching sauce cucumber is paired with a bowl of porridge, which is refreshing, delicious, comfortable and appetizing!
Tips:
Tips
1. This formula is mainly proportional. You can adjust the amount of other materials proportionally according to the amount of cucumber you use.
2. Be sure to press heavy objects when using salt cucumbers
3. The salted cucumber should be rinsed with cold boiled water and the water must be squeezed out
4. Do not add a little water to the sauce made from soy sauce
5. For the second time and the third time, the sauce must be allowed to cool before putting the cucumber
6. The same method can be used to pickled radish and fresh ginger
