The pickling method of cucumber in sauce, the pickling method of cucumber in home style sauce

Ingredients: Cucumber to taste.

Excipients: Sichuan pepper appropriate amount Ginger appropriate amount Garlic clove appropriate amount Star anise appropriate amount Bay leaf Appropriate amount Seasoning: rock sugar appropriate amount Soy sauce appropriate amount Dark soy sauce appropriate amount Salt appropriate amount.

How to marinate cucumbers in sauce:

1. Wash the cucumber with rice washing water for the first time.

2. Rinse the surface with clean water and drain it on a large sieve for later use.

3. Put the cucumber in a clean container without water and oil, add salt and marinate for 24 hours.

4. It is best to press a heavy object on it, so that the water comes out faster.

5. Boil a pot of boiling water in a pot, pour in the pickled cucumbers and blanch them quickly for 5 seconds and remove them.

6. Put it in a sieve again and drain it and dry it for 1 day, and the color of the cucumber will change from green to white.

7. Put star anise, Sichuan pepper, bay leaves, ginger slices, and rock sugar in a clean pot.

8. Pour in an appropriate amount of dark soy sauce.

9. Pour in an appropriate amount of Jinlan soy sauce.

10. The ratio of dark soy sauce to Jinlan soy sauce is: 1:2.

11. Slowly bring to a boil over medium-low heat until the rock sugar dissolves.

12. After the sauce is cooled, put it in a waterless and oil-free sealed container.

13. The color of cucumbers will turn white after one day.

14. Blanch the white cucumber in a pot of boiling water again for 2 seconds and drain.

15. Soak the cucumber in the sauce and add some garlic cloves, seal and refrigerate for 3 days.

Pickled cucumber in sauce features:

Salty and crisp.

The cucumber in pickled sauce is crisp and refreshing, and the sauce is rich. Today, I will share the pickling method with you in detail.

1: First of all, prepare 3 catties of thumb-thick tender cucumbers, choose this kind of tender cucumbers with low moisture, more crisp taste, and no need to change the knife.

2: Clean the cucumbers, then control the moisture, add 20g of salt to the pot, stir and marinate for half an hour to remove the excess water in the cucumbers.

3: Rinse the pickled cucumber several times with water to remove the excess salt, and then squeeze the excess water out of the cucumber.

4: Evenly stack the cucumbers on a drying rack, put them outdoors in the sun, and air dry them for half a day, and the surface of the dried cucumbers is retracted and tough.

5: Put the dried cucumber in a waterless and oil-free bottle, and add 20g of ginger and garlic slices.

6: Put 50 grams of cooking oil in the pot, put in 2 ingredients and 5 grams of Sichuan pepper, fry the fragrance first, pour 500 grams of soybean soy sauce and 100 grams of balsamic vinegar, and finally put in 20 grams of rock sugar to improve freshness, boil and simmer for 5 minutes, then put until cool.

7: Pour the cool juice into the cucumber, press the cucumber, the juice must be no more than the cucumber, seal and marinate for two days before eating.

In this way, our crisp sauce pickled cucumbers are done, so that the pickled cucumbers are crisp and refreshing, and when you eat, you can have two sticks, especially for rice, and friends who like it will try it.

Sauce cucumber] Ingredients: 4 large cucumbers, 2 catties. Two heads of garlic, 1 tael of ginger, 1 tael of millet spicy, 1 and a half bags of soy sauce, 20 grams of liquor, 50 grams of rock sugar. 10 grams of sesame seeds, 10 grams of Sichuan pepper, 30 grams of salad oil.

Method: 1. The cucumbers in this season are greenhouses, and there will be a bitter taste when eaten directly after simple cleaning, and the surface needs to be repeatedly scrubbed with salt to remove pesticide residues, and then cleaned with water to rest assured.

2. Cut the washed cucumber into small pieces and scoop off the middle pulp with a spoon, which is the first key point for the cucumber to be crisp! Then add salt and marinate for 2 hours, sand out the water, and then rinse with water to avoid being too salty. Cucumbers that have been sanded and watered become very flexible, but they cannot be pickled directly.

3. Spread out the sandy cucumber and dry it for about three hours, dry off the moisture on the surface, the cucumber at the moment looks semi-dehydrated, the edge is slightly curled, and the cucumber strips at this time will be very crisp when pickled.

4. Directly put the prepared garlic, ginger, chili, rock sugar, soy sauce, and liquor into the dried cucumber strips, the soy sauce should be submerged in the cucumber, and then sprinkled with white sesame seeds on the surface.

5. Heat a hot oil in a pot, add Sichuan peppercorns, fry the peppercorns until they are black and paste, fry them to produce the fragrance, pour them on the sesame seeds while they are hot, further stimulate the fragrance, and then stir evenly.

After marinating for about two hours, the rock sugar will slowly melt, and the melted rock sugar can enrich the aroma of the sauce, and you can eat it directly, but the taste is not the best.

Wait until the third day of cucumber pickling, the taste will be better, the cucumber strips at this time, the roots are crisp and refreshing, slightly spicy with sweetness, millet pepper and new garlic are also marinated in place, and then with white porridge, when busy, this is a simple meal.

Production point 1: 1. Cucumber strips are scooped, 2. Add salt and sand water, 3. Drying, all of which are indispensable, so that the cucumbers can be preserved for a longer time, and it is also the key to the crispness of cucumber strips.

Production point 2: Sichuan pepper fried to black paste has no numb taste, only fragrance, and it is especially good with sauce cucumber.

Every time I go to the restaurant to eat, the restaurant often starts with a plate of hors d'oeuvres, which are delicious and very refreshing to eat.

I thought that when I drank porridge at home, I also had some appetizing side dishes, and the pickles I bought outside were really not at ease to eat, so I pickled a little cucumber at home, which tasted very crisp and delicious.

If you feel that you have no appetite and poor appetite, hurry up and try something.

Ingredients: 1500 grams of cucumber, 1500 grams of sauce, 600 grams of vinegar, 600 grams of rock sugar, 5 tablespoons of white wine, chili, ginger, salt, garlic, Sichuan pepper, eight peppers.

Method: 1. Wash the cucumbers, control the moisture, and choose the kind of prickly and tender ones when choosing the cucumbers.

2. Control the dry cucumber, put it in a basin and sprinkle it with salt, marinate the cucumber for 30 minutes, pickle the cucumber out of the water, squeeze it out by hand, and put it in the basin for later use.

3. At this time, pour rapeseed oil into the hot pan, add Sichuan pepper, and stir the star anise to bring out the fragrance.

4. Pour soy sauce, vinegar and rock sugar into the pot, turn off the heat after the water boils, and let the sauce cool.

5. Find a clean and oil-free sealed jar and place the cucumbers. Wash and slice the ginger, peel and cut the garlic into slices, and cut the chili pepper into an airtight jar.

6. After the juice of the pickled cucumber is cooled, pour in the liquor and stir evenly, then pour the juice on the cucumber, seal the box, and put it for 3-4 days after sealing.

The best partner for breakfast for the whole family, pickled cucumbers in sauce.

Many families like to drink a little gruel and small pickles in the morning. Pickled cucumbers in sauce, but they are huge favorites, and they can't eat enough from childhood to adulthood. Let's share the ancestral sauce recipe with everyone!

Ingredients: 4 cucumbers (about one catty).

Ginger and garlic to taste.

How to make the all-purpose marinade:

1 300g of soy sauce, 100g of aged vinegar, 50g of sugar, 150ml of vegetable oil, 2 bay leaves, 8 dried chilies, 2 star anise, 30 peppercorns, 15g of ginger, 30g of garlic

Highlights: Cucumber and salt ratio.

The ratio of soy sauce to sugar is 6:1

Cucumber and ginger in each proportion.

The ratio of cucumber to garlic is:

How to make:1Wash 500g cucumber, cut the cucumber into sections, add 35g of salt, knead and marinate with a heavy object for 2 hours, then rinse and squeeze out the water. You can dry it for half a day, and the cucumber will be crispier.

2.Put 300g of soy sauce, 100g of vinegar and 50g of sugar in a pot and let it cool.

3.Then put 150ml of vegetable oil in the pot, after the oil is hot, add ginger slices and garlic slices, put 2 bay leaves, 8 dried chili peppers, 2 star anise, 30 peppercorns, stir until the ginger slices, garlic slices, ginger slices are browned, turn off the heat and let cool.

4.Pour the pickled cucumbers into the jar and pour in the oil sauce that has cooled in steps 2 and 3. Marinated overnight, it tastes super delicious.

1. Prepare fresh cucumbers, wash and dry the moisture on the surface with clean water, sterilize the knife and cutting board with high temperature and dry them, and then cut the dried cucumbers into strips, put them on a plate, sprinkle with fine salt, mix well with your hands, and pickle out its moisture.

2. After the cucumber pickles out and the water becomes soft, take out the water control, pour out all the pickled water, and then put the cucumber strips in the sun to dry.

3. Remove the prepared garlic, cut the skin into slices, remove the water after washing the ginger and cut it into slices, put the processed cucumber strips in a layer, put them in a basin, and then sprinkle a layer of ginger and garlic slices, then put a layer of cucumbers, and then put a layer of ginger and garlic slices, and so on repeatedly.

4. Put cooking oil in the wok, after heating, put in the appropriate amount of ingredients and ginger and chili peppers to fry the fragrance, then add the prepared soy sauce and sugar, heat and boil, boil for another ten minutes, turn off the fire and let it cool down naturally, and then pour the boiled juice directly into the pot with cucumbers, seal the basin and marinate it in a cool and ventilated place, it can be marinated after four or five days, and it can be eaten directly after taking it out.

1. Ingredients: appropriate amount of cucumber, appropriate amount of garlic, appropriate amount of chili pepper, appropriate amount of ginger, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of sugar, appropriate amount of liquor, appropriate amount of monosodium glutamate, appropriate amount of Sichuan pepper, appropriate amount of peanut oil.

2. Wash the cucumber and dry it (do not bring water).

3. Cut the cucumber from the middle (if it is a big loss, you can cut it into thin strips).

4. After the rent is cut, sprinkle salt on the cucumber and mix well (the ratio of cucumber to salt is 500 grams of cucumber and 50 grams of salt for cucumber).

5. Then press the cucumber with a heavy object, turn it in the middle, and marinate it for about a day.

6. Prepare chili, ginger and garlic cloves.

7. Cut the chili pepper, ginger slice and garlic in the middle. (Be careful to dry it before cutting).

8. Prepare soy sauce (150 grams for 500 grams of cucumber) and sugar (500 grams of sugar for 500 grams of cucumber), put them in a pot and boil, turn off the heat and let cool after saccharification.

9. Put the cooled miso soup in a large bowl.

10. Add cucumber, ginger, garlic and chili pepper to the miso soup and mix well, then add a small amount of liquor and monosodium glutamate.

11. Pour oil into the pot, add a little pepper to the pot after it is hot, and turn off the heat.

12. After the oil temperature is slightly cool, pour it on the cucumber, marinate for a day and eat.

Ingredients for pickled cucumbers: 2 cucumbers, 6 cloves of garlic, 3 spicy millet, 4 tablespoons of sugar, half a tablespoon of salt, 4 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 4 tablespoons of vinegar.

Preparation of pickled cucumbers:

Step 1: Slice the garlic and cut the chili pepper into sections.

Step 2: Cut the cucumber into small pieces.

Step 3: Add salt and sugar to the cucumber, stir well, and marinate for half an hour.

Step 4: The pickled cucumber takes off the water, and then grabs the water in it with water, I grab a few at a time, so that the grasp is relatively clean, I want to twist the same strength as the clothes, and don't be too strong, it is not good to wring out the yellow flower seeds.

Step 5: Put garlic and chili pepper on the wrung cucumber, then put sugar, vinegar, soy sauce, dark soy sauce, stir well, Li Kuanhao who likes to eat salty can also put more soy sauce, and those who don't like to eat sugar can also put less lead and less sugar.

Step 6: That's it after stirring.

Step 7: Put it in the refrigerator for 8 hours, you can open it and stir it halfway to make the cucumber pickle more evenly.

Step 8: Refrigerate, open the lid and eat, it is particularly refreshing, and then put it in the refrigerator after eating, you can eat it for several days.

Step 1: Cut the cucumber. First, prepare a few fresh cucumbers, wash them and dry them, then cut them into long pieces or round pieces of copper coins and put them in a bowl.

Cucumbers can be cut into sections or slices according to your preference, and the cucumber slices are marinated for a short time and are easy to taste. ]

Step 2: The first bend is hungry to kill the water at once. Add a spoonful and a half of salt to the cut cucumber segments or cucumber slices, then stir well with chopsticks, set aside, wait for 2 hours, and let the water in the cucumber be killed first after the salt is immersed.

Step 3: Kill the water for the second time. After 2 hours, the cucumber water grate is removed, and then the cucumber segment or cucumber slice is tightly wrapped with a clean, waterless and oil-free gauze, and the sealing place is clamped with a clamp, and then pressed on it with a heavy object, and then placed aside, waiting for about 4 hours, the second water killing, and the water in the cucumber is killed as much as possible through the further squeezing of the heavy object.

At this step, you can also spread cucumber segments or cucumber slices in a basket and place them on the balcony for an hour, allowing the sunlight to help kill the water out of the cucumber. ]

Step 4: Prepare the sauce. Make a pot on the fire, add light soy sauce, water, sugar, ingredients (3 pieces), Sichuan pepper (30 pieces), bay leaves (2 pieces), boil for two minutes on high heat, turn off the heat, and wait for the juice to cool.

The proportion of light soy sauce and water added to the sauce is not fixed, just add it according to your own taste, and if you like to eat salty cucumbers, add less water here. Generally speaking, light soy sauce and water are about 4:1 to bury the haunt, and white sugar has a small bowl of 1 3 meals.

Step 6: Bottling. Put cucumber slices or cucumber slices with ginger and garlic slices into a clean bottle occasionally, pour in the cooled juice, and finally pour two spoons of high liquor, cover and seal, and put it in the refrigerator for refrigeration; [In order to make the cucumber money taste evenly in the process of pickling, it is general.]

The second and third layers of cucumber money are spread with a layer of ginger and garlic slices. Drizzling liquor can play a role in disinfection and sterilization, preventing pickles from spoiling and spoiling.

Generally speaking, pickles will produce nitrite during the pickling process, and the nitrite content of pickles is the highest within 10 days, so don't be in a hurry to eat, wait for the juice to slowly soak and moisturize into the cucumber, so that the cucumber can slowly absorb and fill the flavor of the marinade, that is, after about two weeks, we can eat the tender and refreshing taste contained in the pickled cucumber.