Pickled cucumbers are actually very simple, the secret recipe that has been kept for many years, can be eaten in 2 hours, sour, spicy, crispy and appetizing
Every summer, I like to have a plate of appetizers when I eat. There are many appetizers. Pickled cucumbers are a good choice. Many friends think of pickled cucumbers when they hear pickled cucumbers. We say pickled cucumbers and pickled cucumbers are different. , Pickled cucumbers are more like cold salads. Pickled cucumbers are generally selected to be cut or cut into pieces. The pickling time is relatively short, and it can be eaten for more than 2 hours or overnight. Pickled cucumbers are pickles and take a long time. Generally, it needs to be sealed and fermented for more than 7 days. Pickled cucumbers are generally cut in half or pickled whole cucumbers. The taste is different, and the taste of pickled cucumbers is slightly sour;
Today, I will share with you the practice of home-style pickled cucumbers. You can make a little more at one time. It can be stored in the refrigerator for a long time. It is very convenient to eat and take. Some of the pickled cucumbers made today are also called soy sauce pickled cucumbers. , the prepared cucumbers are crisp, sour, sweet, and spicy, and they are not only clean and fresh, but also more economical than buying pickled cucumbers. Friends who like it can try it!
[raw materials] cucumber, garlic, pepper, ginger, salt, sugar, soy sauce, liquor;
【The practice of pickled cucumber】
- Clean the skin of the prepared cucumbers. If the pickled cucumbers want to taste better and crisper, there is no need to peel off the skins of the cucumbers, so the skins need to be cleaned;
After cleaning, cut off the head and tail, cut in half, and then cut into 2-3 long strips. After cutting, cut off the flesh of the melon, so that the taste will be more crisp, and it feels a bit long, so you can cut it in half into 2 segments;
Put the sliced cucumber strips in a large pot and add salt. The amount of salt here is about the same as that used for normal cooking. Stir well, put it aside and marinate for an hour to get rid of the water in the cucumber strips;
After the cucumbers are pickled, put them in a cool boil to wash them, and wash off the salt, so that the salt can be better controlled when seasoning later;
After cleaning, put it on the steamer cloth and squeeze out the water;
After squeezing out the water, put it on the dumpling curtain or bamboo strips, spread it out, and dry the water on the surface of the cucumber. The dried cucumber is soft and will not break if you fold it. to scorch it in the sun, to deflate it;
When drying the cucumbers, prepare the sauce. Add soy sauce, sugar, salt, water to the pot and bring to a boil over high heat. After cooking, taste the saltiness. The taste can be adjusted according to your own taste. After boiling, pour it into a In a container, put it aside to cool, the pot and container must not have oil, which can prolong the shelf life;
After the sauce is cooked, prepare the ingredients, shred the ginger, slice the garlic, and cut the spicy millet into circles, set aside for later use;
Put the dried cucumbers in the prepared sauce, add the ingredients, add a little oyster sauce, mature vinegar, and a little high-concentration white wine, stir evenly, the white wine can prolong the shelf life, cover with plastic wrap, and set aside to marinate More than 2 hours, pickled cucumbers can be eaten;
If you can't eat it all at once, you can put it in a sealed fresh-keeping box or a fresh-keeping jar and keep it sealed for a long time;
Take some out when you want to eat it, and use a clean, water-free and oil-free tool every time you take it, so as to prolong the shelf life; the pickled cucumbers made in this way are particularly sour and appetizing.
Summary of the practice of pickled cucumbers:
1. When seasoning, chicken essence or monosodium glutamate can be omitted;
2. Ginger, garlic and chili are all ingredients, which can be increased or decreased according to personal preference;
3. When cleaning the cucumber skin, you can use rice water, which can better remove pesticide residues;