Name: Pickled Cucumber Shreds
Total time: 2 d
Yield: 3
Cuisine: Chinese
Ingredients: 10 pieces Cucumber; 2 bags Soy sauce; Some pepper; 3 capsules Aniseed; Some ginger; 2 heads garlic; 5 chili; 1 tablespoon Oyster sauce; 1/2 spoon salt; 5 tablespoons Cooking oil

Pickled Cucumber Shreds

by Qiuyue0815

5.0 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

Autumn is nothing more than pickled vegetables. Pickled vegetables are usually eaten fresh. In this season, pickles are usually large and mixed. Pickled cabbage, pickled bamboo shoots, pickled sauerkraut... It seems that everything can be pickled, hahaha, our tradition , Our taste.
This kind of pickled cucumbers can be pickled all year round. If you want to eat fresh or crispy cucumbers, you should avoid drying them for a while. Like this season, there are so many cucumbers, and I stay at home during the National Day holiday, just to use my free time.

Pickled Cucumber Shreds

1. Prepare ingredients

2. Clean the cucumber

3. Cut into small pieces

4. Cut each section with cross knife

5. Salt water out

6. Put the cucumber on the fruit dryer

7. Set 63 degrees

8. It takes about 9 hours to dry

9. Boil the soy sauce to let cool

10. Pour into the cucumber shreds

11. Add sliced ginger and garlic cloves

12. Pour more oil in the wok, fry the fragrant pepper, aniseed, and chili on a low fire and let cool

13. Pour the peppercorn oil into the cucumber, almost as if you can seal the mouth of the container with the oil, then cover the lid and marinate.

Tips:
When drying cucumbers, you can set the drying temperature of cucumbers according to your needs. If you want to eat crispy, bake it for a while, and bake it for a while if you want it to be tough.