How to make cucumber or eight treasure vegetables in pickle sauce?

Ingredients: cucumber, fresh chili pepper (dried red pepper I put in it), ginger, garlic, soy sauce, sugar, monosodium glutamate, white wine.

Method: Cut the cucumber into 5 cm segments, then cut it into strips longitudinally, cut 500 grams of sharp pepper into sections, (you can put more if you like spicy food), 200 grams of ginger shredded, 200 grams of garlic sliced for later use. Method:

Cut the cucumber into 5 cm segments, then cut it into strips longitudinally, cut 500 grams of sharp pepper into sections, (you can put more if you like spicy food), 200 grams of ginger shredded, 200 grams of garlic sliced for later use.

Pickles: Put the cut cucumbers, peppers, ginger and garlic in a basin with 500 grams of salt and mix well, marinate for 10 hours, squeeze out the soup after the cucumbers come out of the soup, and try to squeeze the vegetables dry when squeezing. Pickles:

Put the cut cucumber, pepper, ginger and garlic in a basin, add 500 grams of salt, mix well, marinate for 10 hours, squeeze out the soup after the cucumber comes out of the soup, and try to squeeze the vegetables dry when squeezing.

Boil the sauce: take 2000 grams of soy sauce, 350 grams of sugar, 350 grams of liquor, 100 grams of monosodium glutamate, pour it into a pot and boil for a few minutes to cool. Boiling sauce:

Take 2000 grams of soy sauce, 350 grams of sugar, 350 grams of liquor, 100 grams of monosodium glutamate, pour them into a pot and boil for a few minutes to cool.

Put the boiled sauce in the cucumber and mix well, and marinate for about a week. Put the boiled sauce in the cucumber and mix well, and marinate for about a week.

Korean kimchi [Ingredients] Chinese cabbage, 5000 grams; apples, 250 g; pears, 250 grams; white radish, 500 g; beef consommé, 1500 g; green onions, 250 g; garlic, 250 g; refined salt, 150 g; chili flakes, 150 grams; monosodium glutamate, 50 grams; 【Method】 (1) After removing the roots and Laobang of the cabbage, wash it, drain the water, cut it into four cloves with a knife, put it in a basin, and sprinkle it with salt for 4-5 hours; Remove the roots, whiskers and skin of the radish, cut it into thin slices and marinate it with salt; Peel and slice the apples; Finely chop the green onions; Mash the garlic into a puree. (2) Drain the pickled cabbage and radish from the pickled water, put them in the jar, and then pour all the seasonings such as apples, pears, and beef soup on the cabbage together. The time can be determined according to the season, generally 1-2 days in summer; In winter, it is generally eaten in 3-4 days.

Features】 Bright color, sour, spicy, crisp and tender, refreshing and delicious, with strong local characteristics. 50.The most authentic Korean kimchi recipe 1.

First wash the cabbage, white radish, and red radish (a small amount of red radish is fine, because the taste is not as delicious as the other two, it is good for color matching, and you can also put in clear chili peppers if you like to eat chili peppers), and cut them into strips or blocks (according to personal preference). 2。Submerge the above washed vegetables with salt for 5-8 hours, and the main effect is to let the cabbage out of the water.

Pour out all the water you have come out. --At this time, it is better to compensate for the taste, if it is too salty, you can rinse the dish with water several times, if it is too light, you can add salt. 3。

Wash a small amount of ginger, garlic - sliced, an apple - cut into small cubes. Put it all into the dish, and then add a small amount of peppercorns, chili paste, white vinegar, and sugar. White vinegar and sugar must be put more, every time I make it, I will pour half a bottle of white vinegar and a lot of white sugar, so that the taste can be good.

4。After all the mixing, put it in the box and store it in the refrigerator, and it can be eaten after a day or two. Friends who like sweet and sour food will definitely like it.

I can't tell you how much seasoning there is, but I tried to make it once or twice. The first time I was in tune, the first time I was very successful. The process of making kimchi in Korea 1

Cut the cabbage, wash it, pour salt water, and then evenly coat the cabbage with salt, soak it in the salt water overnight, take it out and drain 2Sauce: Add chili powder to the soup (water is also acceptable) and stir well, then add the green onions.

Garlic. Cut well, chop the seafood and fish to be added into a puree, add a small amount of wine and oil. Mix all the seasonings and add salt at the end (as much as you like).

3.Starting with the cabbage core, spread the sauce evenly over each cabbage, wrap it in the outermost leaf and put it in a container.

Preparation of Eight Treasure Dishes:

1.Wash the fat and lean meat, and cut the fat and lean into small cubes; Wash and dice lotus root, dried tofu, rose pickles, and garlic moss respectively; Peanuts are fried and chopped; Put the sesame seeds in a pot and fry over low heat until fragrant; Wash and chop the ginger, green onions, and garlic sprouts separately and set aside.

2.Do not put oil in the pan, first add the diced fatty meat and stir-fry the oil until slightly browned.

3.Then add the diced lean pork and continue to stir-fry until it changes color and set aside.

4.Heat an appropriate amount of oil in a pot and stir-fry chopped chives and ginger.

5.Add the fried diced pork, diced lotus cabbage, diced tofu, diced rose pickles, diced garlic and soybeans and stir-fry evenly, then add soy sauce and salt and stir-fry until cooked through.

6.Put an appropriate amount of oil in the pot and heat it to 50%, 7Add chili powder and stir-fry until red oil.

8.Add various vegetables, diced meat, chopped peanuts, sesame seeds, and chopped garlic sprouts in turn and stir-fry evenly.

Preparation of cucumbers in pickle sauce:

1. Wash and drain the cucumbers;

2. Sprinkle enough salt to marinate for a day and a night;

3. Air-dry the moisture on the surface of the cucumber in a ventilated place;

4. Pour about 400 grams of soy sauce into the pot, add star anise, red pepper, sugar, cooking wine and bring to a boil;

5. Add an appropriate amount of peanut oil, bring to a boil again, stop the fire, and let cool;

6. Pour over the air-dried pickled cucumbers, seal them with plastic wrap and place them in a cool place.

Ingredients: cucumber, salt, sugar, balsamic vinegar, oyster sauce.

The preparation of the authentic sauce eight treasure pickles is as follows:

Ingredients: Ginger, cucumber, green pepper, red pepper, ginger, peanuts, lentils, green radish.

Excipients: pure brewed soy sauce, coarse salt, sugar, appropriate amount of liquor.

Specific steps: 1. Cut off the bad parts (black tips and discolored parts) after washing the devil ginger into small slices, wash and slice cucumbers, cut small slices of green peppers, cut small red peppers into circles, shred ginger, peel peanuts after soaking, wash and cut lentils into sections, and wash and slice green radish.

2. Put the chopped devil ginger, cucumber, green pepper, lentils, and green radish in a large basin, sprinkle with an appropriate amount of coarse salt to kill, and it will take about 5 hours to place.

3. Five hours later, a large pot of vegetables has killed a lot of water, at this time prepare a drawer cloth, put the large pot of Chinese vegetables on the drawer cloth in batches, and then try to take out all the water.

4. Put the dried vegetables in a large pot, and put the chopped red peppers, shredded ginger, and peeled peanuts into them.

5. Pour in enough pure brewed soy sauce, do not cover all the dishes, and there will be some water after about 10 minutes.

After a few minutes, add an appropriate amount of sugar and drizzle a little white wine. Then stir all the ingredients well.

7. Then you can start bottling, prepare a clean glass bottle, pour a little liquor into it and pour it out, then put the eight-treasure pickles in it with a spoon, and pour the excess soy sauce into it.

8. Cover the mouth of the bottle with a piece of plastic wrap and close the lid tightly.

Ingredients: 5000 grams of cucumber, 1500 grams of soybean soy sauce, 500 grams of vinegar, 300 grams of sugar, 20 grams of MSG, 100 grams of chili flakes, 20 grams of pepper, 200 grams of garlic, 200 grams of ginger.

Method]: 1Wash and drain the cucumber, cut the cucumber in half from the top of the cucumber, then find a cool and ventilated place, and dry the hand-cut cucumber for 24 hours to reduce the moisture in the cucumber.

2.Pour the soybean soy sauce into the pot and boil, (preferably an aluminum pot or stainless steel pot), after boiling, it will naturally cool with a shudder, cut the garlic into thin slices, and cut the ginger into thin slices for later usePut the dried cucumbers in the jar, sprinkle some garlic and ginger slices, chili flakes, pepper, sugar on the other layer, and place them evenly, we pour the cooled soybean soy sauce into the jar, then add vinegar and MSG, seal the mouth of the jar tightly, and marinate ten holes with two hours before eating.

4.The pickled cucumber in this method has a slightly sweet and sour taste, but it is still mainly salty, and the flesh of the cucumber is relatively tight, so it tastes very good.

Notes:1Cooked soy sauce is required. After the soy sauce is cooked, there is no white film during the pickling process, and the taste of cooked soy sauce is relatively light, and the pickled cucumber pickles taste better.

2.Because we make cucumber pickles, they are mainly soy sauce, and soy sauce itself contains a lot of salt, so there is no need to put salt. In the same way, if you sand the cucumber with salt in advance, then the salt will remain in the cucumber, and if we add soybean soy sauce, then the pickled cucumber pickle will be too salty.

Prepare the ingredients in advance, 2 kg of cucumber, 2 kg of white radish, 2 kg of carrot, 2 kg of lettuce, 2 kg of lotus root, 2 kg of manna (small landmine), 2 kg of artichoke (ginger is not spicy), 2 kg of chili pepper (Thai pepper).

Excipients: 1 bowl of peanuts, 1 bowl of garlic, half a kilogram of ginger, 5 kilograms of soy sauce, 2 kilograms of sugar, 1 kilogram of salt, 1 cup of liquor, spices (a little bay leaf, Sichuan pepper, and a little spice) can be adjusted appropriately according to personal taste.

Put the soy sauce, sugar, spices and salted water from the marinated ingredients into the pot, boil until fragrant, turn off the heat and let cool. Wash and drain separately.

Cut the cucumber into small pieces, and cut the artichoke, carrot, white radish, lettuce and lotus root into dice. Marinate separately for 4 hours. Wash and drain the ginger and garlic, slice the ginger and put it in the soaked pickle.

Take a pickle jar and wash it, and then scald the inner wall with hot water. Put in the material. Put the dish once and sprinkle a layer of ginger, garlic cloves, and peanuts. Pour over the boiled soy sauce sauce.

Press a washed, dried stone. Sprinkle white wine on the Yanbian and marinate for 20 days. When the stone sinks somewhat, you can cover it with a lid to prevent debris from falling in.

Eight treasure pickles.

Raw materials 1000 grams of cucumber, 800 grams of lotus root and beans, 400 grams of red beans, 300 grams of peanuts, 200 grams of chestnut kernels, 100 grams of walnut kernels, 100 grams of almonds, (the above raw materials should be pickled first) 2000 grams of yellow sauce, 100 grams of sugar, 1000 grams of soy sauce.

Method The above raw materials are processed into the shape of equal size and mixed together, soaked in water to bring out part of the salty taste, taken out to dry, put into a cloth bag into the tank, put yellow sauce in the tank, and stir the sugar-colored soy sauce once a day for 5-7 days.

The key is that the main ingredient should not be too much salt when marinated first, the time should be longer, 5-8 days, the seasoning in the tank should be submerged, if the main ingredient is insufficient, you can add cold boiled water.

Soy sauce cucumber pickles.

Pickled spicy flavor.

hours. Lower calories.

It is a small pickle that is appetizing in summer. The porridge is very good. CucumberI use our unique dry cucumber, which is very crisp and has less water than ordinary cucumbers.

Ingredients: 1000g cucumber

500g of soy sauce

2 tablespoons sugar. Step 1: Cucumber cut into strips.

Step 2: Cut the pepper into hob pieces.

Step 3: Slice ginger and garlic and set aside.

Step 4: Add a little salt to the chili pepper and cucumber respectively, mix well, and bring out the waterStep 5Put a little oil in the pot, put a small spoon of Sichuan pepper, two or three cloves of large ingredients and fry the fragranceStep 6, then add two or three slices of ginger, five or six slices of garlic, and a little sugar and stir-fry a few timesStep 7: Pour in soy sauce and bring to a boil. When the soy sauce is slightly cool, add an appropriate amount of monosodium glutamate and an appropriate amount of liquor. I used about 2 catties of cucumbers this time, and I used about 1 tael of white wine.

Step 8: Finally, put the pickled cucumber and chili pepper into the sauce and stir well, and then put it in a container and put it in the refrigerator to refrigerate when it is completely cool. Take it with clean chopsticks and eat it as soon as possible.

Detailed steps.

1. After the cucumber is washed, dry the moisture on the surface, and the pepper and garlic should also be washed and dried.

2. Cut the dried cucumber into sections, and then cut each section into strips. If there is still a little residual moisture, wipe dry with a paper towel.

3. Cut into strips and put the cucumber strips in a pot. Add salt, marinate the water 4, pickle cucumbers with a large belly and a small mouth, suitable for sealing.

5. Ingredients, soy sauce and rock sugar, soy sauce should be put into a pot to boil, when boiling, put in the rock sugar and melt together.

6. Ginger is an ingredient in pickled cucumbers, it is best to use new ginger, the taste is fresher, and the ginger is cut into pieces 7.

8. After the ingredients are prepared, pour the cooled soy sauce and rock sugar liquid into the jar, and then add cucumber, ginger and garlic slices.

9. Then, put oil in a wok, heat it, and add some peppercorns. After the peppercorns are fragrant, turn off the heat and let cool.

10. Pour into the jar. Add some more liquor.

In this way, the ingredients for pickled cucumbers are all set!

Sealed fermentation. Succeed with flying colors! It can be eaten after a week

Soy sauce ingredients for pickled cucumbers and pickles, then first soy sauce and vinegar are 1:1 toppings, so it's OK.

Normally, you can add some chili pepper directly to the cucumber, add some soy sauce, and soak it for a day or two, so that it can be made.

When I pickle cucumber pickles, I wash the cucumbers, drain them and put them in an airtight jar, pour soy sauce, then put salt, put chili peppers, and put garlic on them.