How to pickle cucumber twist, cucumber twist pickle pickle method encyclopedia

Here's how to make pickled cucumber twists:

Wash the cucumber twist and control the water slightly.

Find a larger pot at home and sprinkle salt on the cucumbers to kill water. Mix with your hands and let the salt fall all over the cucumber and twist.

First, a large basin with a leaky basin was placed, and then a basin containing water was put to weigh it. Killing time: about six hours. It's okay if it's a long time, for example, you can drip salt to kill water before going to bed. If it is not heavy, the water killing effect will be worse.

Washing the cucumber twist, washing it several times, and then drying the cucumber twist, this is a critical step and cannot be omitted. Probably let it dry for a day or two. The cucumber girl is very soft after drying, and it is enough to reach this state.

Salt and sugar, light soy sauce, dark soy sauce, vinegar, pepper bay leaves mixed together, bring to a boil, add a little white wine after boiling, and cook for another three or four minutes to complete the seasoning. Dark soy sauce: vinegar:

Light soy sauce = 1:1:3.

The specific amount of this sauce depends on how much the cucumber is twisted, and the sauce can be twisted before the cucumber.

Put the cucumber twisted and cooled sauce, garlic cloves, ginger slices and millet spicy into the container, with a lid and a lid, without plastic wrap. It can be eaten after marinating for about a day, and if you are not in a hurry, it is recommended to marinate it for two more days.

Rattle crunchy pickled cucumber twist to make the steps:

1.Let's show me how tender my little cucumber twist is, with flowers on top of my head, and thorns on my body.

2.Remove the flowers and roots, and clean them.

3.Sprinkle in an appropriate amount of salt, stir well, massage the cucumber, and marinate for 1 hour.

4.After 1 hour a large amount of water appears, pour it out.

5.This step is crucial, dry the cucumbers and place them on the cover in a cool and ventilated place to dry for a day. Don't be in a hurry at this step, this is the key to the crispness of cucumbers.

6.After drying the cucumber, the skin is tight, and I dried it from noon the day before to the next morning.

7.The degree of tightness is fine.

8.Sichuan pepper, seasoning, dried chili, rock sugar, garlic, ginger for later use.

9.Put 1 kg of soy sauce, 2 taels of vinegar, 2 taels of rock sugar, and an appropriate amount of Sichuan pepper into the pot and bring to a boil. Cook until the caster sugar melts.

10.After cooking, add dried chili peppers, and if you like spicy, put more and let the soup cool.

11.Find a clean, oil-free and water-free container, put the cucumber in it, add the garlic, ginger, and put two spoonfuls of white wine.

12.Pour in the cold sauce, stir it with gloves, so that the cucumbers can be soaked in it, cover the lid, marinate for one day and eat, the taste is best on the 3rd day, you can store it in the refrigerator, and take it in parts.

To pickle cucumbers and pickles, first of all, you must pickle the cucumbers in advance, and then you can pickle them with pickles.

The pickling method of cucumber button pickles, after the cucumber cow is washed, it is marinated with salt for a few hours, and the water in the cucumber is taken out, and then soaked in salt or soy sauce.

We can first cut the cucumber into small pieces, then put it in the sun to dry, and then soak it in soy sauce, which is particularly delicious.

Huang Ling's daughter, now it is very delicious, I think we usually buy it in the market, and the pickles that like snails are pickled directly for him to make crispy, maybe directly with salt, and some sesame salt.

How to pickle cucumber twisted pickles, you just twist the cucumber and sprinkle some salt. Then kill the moisture out. Add some more seasoning and you'll do it.

If the cucumber has pickles, the cucumber is first crushed, then twisted, and then the pickled cucumber is particularly delicious.

Hello, first wash the cucumbers, dry them and put them in the jar, put a little salt, and put some peppers to pickle.

Wash the cucumbers first, then put them outside to dry and apply salt, then dry them and put them in a sealed jar, and then put in an appropriate amount of salt.

Some people like to use tender cucumbers, and some people like to use old cucumbers, but I love this little cucumber twist, which is more crisp and delicious than old cucumbers! This kind of cucumber twist is generally difficult to encounter, so every time as long as it is encountered, I will never be soft, buy 10 catties at a time, go home and pickle it, and put out a few sticks when eating, more than addiction!

Everyone should know how to pickle cucumbers, food is passed down from generation to generation, many friends pickled cucumbers are learned from their parents or grandparents, everyone's materials and techniques are different, and the taste is different. My method of pickling cucumbers was also learned from my mother, and it took a short time and was particularly crispy, so I will share the specific method below

1.First, clean the cucumbers you bought, remove the flower stalks and stems from both ends, and put them in a pot.

Medium, add an appropriate amount of salt, stir well, and marinate for about two hours. (10 catties of cucumbers are sprinkled with about a catty of salt).

2.Taking advantage of the time between pickled cucumbers, we will prepare the ingredients: an appropriate amount of ginger cut into ginger slices, a little more garlic cut into garlic slices, and an appropriate amount of dried chili peppers cut into small pieces with scissors for later use. You can't eat spicy or chili.

3.Then burn the juice of pickled cucumbers: rinse the pot and dry it, after the pot is dried, you don't need to add water or oil, and pour light soy sauce, oyster sauce, dark soy sauce, and white rice vinegar directly according to the amount of pickled cucumbers.

Sugar and liquor, stir evenly to dissolve the seasoning, then add a handful of peppercorns, a handful of ingredients and cut dried chili peppers, turn off the heat after boiling the fragrance, pour into a basin to cool for later use.

10 catties of cucumber add 4 catties of light soy sauce, 8 taels of sugar, 4 taels of white wine, 4 taels of oyster sauce, half a catty of vinegar, and a little dark soy sauce.

You can also skip it, and you don't need to add salt, because we have already added salt when we pickle cucumbers, and it will be salty if we add more.

4.Twist the pickled cucumbers, put them in gauze to squeeze out the water, then pour them into a basin, add the chopped garlic and ginger slices, and finally pour in the cold sauce and cover with plastic wrap.

Seal it and store it in the refrigerator so you can eat it the next day. If you can't finish eating, you can use waterless and oil-free cans to put it in the refrigerator for refrigeration, and it is very convenient to eat and take it at any time!

Such a crisp and appetizing pickled cucumber is done, in summer, don't be soft when you encounter this dish, buy 10 catties of pickled at one time, eat and take it at any time, it is very enjoyable, and the porridge with rice is super delicious! This flavor is what my family prefers, and it can also be adjusted appropriately according to your own taste, for example, if you like to eat sweet, you can add a little more sugar, and try not to add more vinegar, the main purpose of adding vinegar is to enhance the fragrance.

If you add too much, it will taste sour and not delicious.

Summer is here, the cucumbers are fat and tender, do you want to make a flavorful, colorful, crisp taste of the drowned cucumber twist? Here's how to drown cucumber twists.

Prepare the materials. The main ingredients needed to make the drowning cucumber twist Qingyuner are cucumber, salt, monosodium glutamate, Sichuan pepper, garlic, red pepper, balsamic vinegar, and light soy sauce.

The production process. 1. Cut the cucumber into flat slices about wide and cut some lines on it with a knife to facilitate the flavor.

2. Sprinkle the cucumber pieces with an appropriate amount of salt, mix well, and let stand for half an hour to make the cucumber taste more delicious and crisp.

3. Cut the garlic into minced garlic and cut the red pepper into thin strips.

4. Add salt, monosodium glutamate, Sichuan pepper, minced garlic, red pepper, balsamic vinegar and light soy sauce together to make a marinade.

5. Pour the marinade into a pot of pickled cucumbers, then mix well, put a little sesame seeds on the table, and marinate in the refrigerator. Flip the cucumber every 5 minutes on the first day, and every 1 hour on the second day, and marinate for 2-3 days.

Tips: 1. Cutting the cucumber with a texture can make it taste more evenly.

2. In the process of pickling cucumbers, turning the cucumbers can make their flavor more even.

3. The marinating time should not be too long, so as not to deteriorate the taste.

4. Don't use too much salt, otherwise the cucumber will become too salty.

Summary. Drowned cucumber wrizzle is a delicious and delicious snack that is not difficult to make, just pay attention to the preparation ingredients and pickling time to make a delicious drowning cucumber wrier.

How to pickle cucumbers:Ingredients: 1000 grams of cucumber.

Excipients: appropriate amount of vegetable oil, a little Sichuan pepper, 50 grams of millet pepper, 1 piece of ginger, an appropriate amount of aged vinegar, 1 spoon of sugar, an appropriate amount of light soy sauce, 5 cloves of garlic.

Steps: 1. Soak the cucumber in lightly salted water for half an hour.

2. Wash the cucumbers and control the moisture.

3. Cut the cucumber into strips.

4. Sprinkle with an appropriate amount of salt, kill the water in the cucumber, marinate for a few hours, and pour out the water.

5. Put the cucumber strips into the sealed jar.

6. Pour an appropriate amount of oil into the pot, then add a few peppercorns and fry until fragrant, then add minced garlic and shredded ginger.

7. Then add light soy sauce and oyster sauce.

8. Add sugar, stir and melt.

9. Finally, add millet pepper, mix well and turn off the heat.

10. Leave the sauce to cool.

11. Finally, pour the sauce into an airtight jar.

12. Seal with plastic wrap and start eating after sealing for one day.