1. Seasoning map (soy sauce, vinegar, buy bottled ones, don’t buy soy sauce or light soy sauce)
2. Accessories map (cut ginger and garlic into slices for later use)
3. Cut the cucumber into thick strips
4. Wash the hot peppers and cut them into strips to control the moisture and set aside
5. Marinate the cucumbers with salt for 24 hours, put a sieve in the basin, and put the pickled cucumbers in the static water.
6. Put seasonings (soy sauce, vinegar, monosodium glutamate, sugar) in the pot without salt, boil it over the fire, and pour it into the pot to cool naturally.
7. Put all the ingredients in the sauce basin and stir well.
8. Put a little oil on the cooking spoon and heat it up.
9. Pour it in a pot of pickled cucumbers to increase the aroma and to seal the sauce.
10. Finally, seal the mouth of the pot with plastic wrap. After 24 hours, the delicious pickled cucumbers are ready to be eaten.
11. The pickled cucumbers in sauce are suitable for breakfast and dinner with porridge.
Tips:Use clean fixtures to prevent bacteria from entering each time you take the pickled cucumber. It is best to keep it fresh in the refrigerator. The preservation time should not be too long. The best week.
