How to pickle cucumber strips to make delicious tricks

Marinate directly. Cucumber (scientific name: Cucumis sativus L.).

Cucurbitaceae annual creeping or climbing herbaceous plants. The stems and branches are elongated, furrowed, and covered with white rough bristles. The tendrils are thin.

petioles slightly rough, with rough bristles; Leaves broadly ovate-heart-shaped, membranous, lobes triangular, toothed. Monoecious. Male flowers:

constant flowers are clustered in leaf axils; peduncles slender, slightly pubescent; The corolla is yellowish-white.

Corolla lobes oblong-lanceolate. Female flowers: solitary or sparsely clustered; peduncle stout, pubescent; The ovary is rough.

The fruit is oblong or cylindrical, yellow-green when ripe, and has a rough surface. Seeds are small, narrowly ovate, white, without edges, and nearly acute at both ends. Flowering and fruiting period in summer.

It is widely cultivated in various parts of China, and in many areas there are greenhouses or plastic greenhouses; It is now widely cultivated in temperate and tropical regions. Cucumber is one of the main summer vegetables in China. The stems and vines are medicinal, anti-inflammatory, expectorant, and antispasmodic.

The fruit is oblong or cylindrical, 10 30 (50) cm long, yellowish-green when ripe, rough in surface, with nodulous protrusions with sharp points, very sparse and nearly smooth. The seeds are small, narrowly ovate, white, without edges, nearly acute at both ends, about 5 10 mm long. Flowering and fruiting period in summer.

The best thing to do is to marinate it with salt and dry it and then re-measure it, which is very authentic and crispy.

1. Preparation: 550 grams of cucumber, 30 grams of rock sugar, 25 grams of red pepper, 10 grams of ginger, 35 grams of white garlic, 5 grams of cinnamon, 4 grams of bay leaves, 4 grams of Sichuan pepper, 2 star anise, 4 grams of dark soy sauce, 60 grams of salt, 25 grams of rapeseed oil.

2. Clean the cucumber and cut it into long strips; Add 50g of salt and mix well.

3. Rock sugar, white garlic, red pepper and ginger are set aside, and the spices are set aside.

4. Add water, dark soy sauce, rock sugar, bay leaves, star anise, cinnamon and Sichuan pepper to the pot and boil the water together, bring to a boil over high heat, turn to low heat and boil until the flavor comes out, and let it dry for later use.

5. Strain out the pickled cucumber juice, heat the oil in a wok, and fry the peppercorns and ginger slices.

6. Fry the ginger and peppercorns until fragrant, then add them to the cucumber plate with the hot oil.

7. Then add the sauce to dry, put it in a crisper box, and put it in the refrigerator to soak for more than 2 hours.

1. Ingredients: 1 cucumber, 2 cloves of garlic, 1 red pepper, 20 grams of light soy sauce, 15 grams of vinegar, 1 tablespoon of sugar, 3 grams of salt;

2. Pickle cucumber strips, prepare cucumbers, garlic and red peppers first, and pick fresh cucumbers.

3. Cut the cucumber into long strips and cut off the middle pulp with a knife, so that the pickled cucumber strips are crispier.

4. Then use a knife to cut the cucumber strips into one-inch strips and cut the red pepper into segments.

5. Put light soy sauce, vinegar, sugar and salt in a small pot and stir well with chopsticks.

6. Put the Zhensui red pepper and garlic into a small pot, put the small pot on the stove, boil and then let it cool.

7. Place the cut cucumber strips in a clean glass jar and don't overfill them.

8. Put the cooled soup into the bottle, or cover the cucumber strips.

9. Tighten the cap of the bottle, put the bottle in the refrigerator, and after two days, you can eat it as you go. Sweet, sour, salty and spicy, it tastes very crisp and particularly refreshing.

After pouring out the pickled cucumber water, pour the seasoned sauce into the cucumber, stir well, and marinate for about 4 hours before eating (stir a few times during the pickling process to absorb the flavor!). Cucumber is must be pickled, especially in the season of cucumber every year, buy some of the most tender cucumbers, pickle a small jar with lotus root, put a little oyster sauce to improve freshness, oyster sauce is a special freshness seasoning, but if you want it to play a umami taste, you must not cook at high temperature for a long time, and you can't put too much, cucumber to choose which less cucumber variety, and then it is the cucumber that grows to the middle stage, not tender and not always is the most suitable for pickling, too tender cucumber loses its tenacity after drying more water, too old cucumber taste is a little calculated, And it doesn't taste good to be hollow.

Step 1: Cut. There is no limit to the type of cucumber, it can be a small cucumber or a large cucumber, depending on which one you like.

Then, the cucumber should be washed and cut off the stalk, remove the gourd, and cut into finger-thick strips for later use. Heat the pot, put in an appropriate amount of oil, add ginger and garlic slices and stir-fry until fragrant, then add Sichuan pepper and dried chili pepper to fry the fragrance, pour in soy sauce and sugar, boil over high heat until boiling, turn off the heat and let it cool, add oil and stir evenly for later use.

Step 1: Cut. There is no limit to the type of cucumber, it can be a small cucumber or a large cucumber, depending on which one you like.

Then, the cucumber should be washed and cut off the stalk, remove the gourd, and cut into finger-thick strips for later use. Heat the pot, put in an appropriate amount of oil, add ginger and garlic slices and stir-fry until fragrant, then add Sichuan pepper and dried chili pepper to fry the fragrance, pour in soy sauce and sugar, boil over high heat until boiling, turn off the heat and let it cool, add oil and stir evenly for later use.

Every year, some small pickles will be pickled, such as fresh garlic, fresh ginger, duck eggs, peppers, cucumbers, etc., some need to be pickled for a long time before they can be eaten, some are pickled for a few hours to eat, pickled cucumbers belong to the not too long to eat. For dehydration treatment, put the cut cucumber in a pot, slightly larger, then add table salt, stir it, let it stand for 30 minutes, and then pour out the water that is dragged out;

Wash the prepared fresh cucumbers, dry them with absorbent paper or a towel, cut off the heads and tails, and cut the cucumbers in half. Take a spoon and dig out the melon sac in the middle, cut the cucumber into finger-sized strips, add some salt and marinate for about 10 minutes, and then remove the water. Ingredients:

2 cucumbers, 300 grams of ginger sprouts, 2 green chilies, appropriate amount of peanut oil, 6 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 6 tablespoons of vinegar, 2 tablespoons of oyster sauce, appropriate amount of sugar, 2 millet peppers, 5 cloves of garlic, appropriate amount of Sichuan pepper and salt.

We can first cut the cucumber into strips, sprinkle it with salt, and marinate it to make a dressing. Then make a seasoning with salt, millet spicy, sugar, and light soy sauce and sprinkle it on top of the cucumber to make a refreshing and delicious pickled cucumber.

We wash the cucumbers, cut them into sections, cut them vertically into four, add salt, mix evenly, wrap them in gauze, and press them with stones overnight to remove the water.

Then put the pressed cucumber into a bowl, add minced garlic, thick and thin chili noodles, sugar, and chicken essence to eat directly.

The way to pickle cucumber strips at home is to wash the cucumbers, cut them into segments, and then cut them vertically into four, add salt, stir well, and then drain the cucumber strips with gauze, and then put the pressed cucumber strips into a bowl, add minced garlic, sugar, chicken essence, etc. and stir evenly.

Wash the cucumbers, control the moisture, cut them into pieces, put them in a bowl, stir with salt and marinate for half a day. Put the cucumber in a waterless and oil-free bottle, add ginger slices, garlic cloves, soy sauce, sugar, chicken essence, pepper, pepper, star anise, cover the lid and shake for a while, then put it in a cool place for 12 hours.

1. Ingredients: 200g cucumber, 15g vinegar, 15g oyster sauce, 15g garlic slices, 15g Sichuan pepper, 15g ginger slices, 15g coriander, 15g light soy sauce.

2. Add an appropriate amount of oil to the pot, add peppercorns, ginger slices and coriander after the oil is hot, and fry the fragrance inside over low heat.

3. After the spices are fried, take them out, add an appropriate amount of light soy sauce to the container, add an appropriate amount of vinegar, the ratio is 2 to 1, and add an appropriate amount of sugar.

4. Add an appropriate amount of dark soy sauce and an appropriate amount of oyster sauce, then add a little cold boiled water, then add the pre-cut garlic slices and millet pepper.

5. Add the oil boiled in advance, pour the cucumber into the juice and soak and stir well, and put it in the refrigerator for 3-4 hours.

The preparation for pickling cucumber strips is:Ingredients: 2 cucumbers, 1 sharp pepper, half a carrot, appropriate amount of garlic, appropriate amount of ginger, half a bottle of soy sauce, 1 teaspoon of sugar, appropriate amount of oil, appropriate amount of Sichuan pepper.

Excipients: appropriate amount of garlic, appropriate amount of ginger, half a bottle of soy sauce, 1 teaspoon of sugar, appropriate amount of oil, appropriate amount of Sichuan pepper.

1. Wash the cucumber and cut it into small strips. Cut the pepper into small pieces. Sliced turnips.

2. Sprinkle with salt and marinate water. Slice garlic and ginger.

3. Pour soy sauce into the pot, bring the sugar to a boil until the sugar melts, and turn off the heat. Let cool.

4. After the soy sauce cools, add cucumber hurang, carrot, pepper, garlic and ginger and mix well.

5. Add corn oil to the pot and turn on the heat with peppercorns.

6. Pour the oil into the cucumber after cooling.

7. Cover and marinate for a few days.

8. Finished products. <>

The practice of drowning yellow pickled cucumber strips is as follows:

Ingredients: cucumber, pot, salt, water, dried red pepper, garlic, Sichuan pepper, sugar, peanut oil, ginger slices, soy sauce, chopsticks, safe box and refrigerator, etc.

1. Wash the cucumber and cut it into long strips.

2. Put the cut yellow spring jujube melon strips in a pot, sprinkle in salt, and blanch the cucumber.

3. Pour out the blanched cucumber water again to leave the cucumber.

4. Peel and cut the ginger into slices, cut the dried red pepper into sections, peel and cut the garlic into slices, and prepare the peppercorns and sugar.

5. Add a little peanut oil to the wok, and when the oil is mature, add peppercorns, ginger slices, and dried red pepper to stir out the fragrance and make pepper oil.

6. Pour the boiled pepper oil into the pot of Huangchun chain melon, add the soy sauce and sugar, and stir well with chopsticks.

7. Then put the mixed cucumber strips into a crisper box, close the lid, and put them in the refrigerator compartment, so that the cucumber strips are marinated and can be enjoyed the next day.