How to make the crunchy pickled cucumber twist and how to make it delicious

Ingredients. Cucumber twist 500g

Salt to taste. 500g of soy sauce

200g aged vinegar

200g of rock sugar

Sichuan peppercorns to taste. Appropriate amount of large ingredients.

Dried chili peppers to taste.

Ginger slices to taste. Garlic to taste.

Two tablespoons of liquor.

Rattle crunchy pickled cucumber twist to make the steps.

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

Remove the flowers and roots, and clean them.

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

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

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.

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

Let's take a close-up, this level is fine.

Sichuan pepper, big ingredients, dried chili, rock sugar, garlic, ginger for backup, take pictures and drop the ginger, haha.

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.

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

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.

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.

How to make sweet and sour pickled cucumbers: The raw materials that must be prepared in advance include: 2 cucumbers, half a basket, 6 slices of ginger, 4 cloves of garlic, 1 spicy millet, 5 grams of sand salt, 5 00ml of light soy sauce, 1 star anise, 1 cinnamon, appropriate pepper, and 10 pieces of old rock sugar.

Use a relatively fine tender cucumber, how to use a normal size cucumber, you need to remove part of the inner pulp, so that the pickled melon strips are crispy enough. Pickled cucumbers are cleaned several times.

In a pot, turn the ingredients, cinnamon, pepper, old rock sugar and light soy sauce into a pot, and turn off the heat in a boiling pot. After cleaning the peppercorns slightly, put them in a sealed jar, add boiling water to prepare, and make ginger water to cool and reserve; Soak the whole fresh cucumber in water, sprinkle a small amount of salt on it to wash the skin neatly, rinse it with water again, drain it and reserve it; The cucumber is not peeled, cut into hob pieces with a knife and put it in a large basin, sprinkled with salt and marinated for a while; Use a relatively fine tender cucumber, how to use a normal size cucumber, you need to remove part of the inner pulp, so that the pickled melon strips are crispy enough.

After cooling, add brewed vinegar (white rice vinegar) and a small amount of licorice powder to the ginger water, stir well; Add a certain amount of white sugar to the mixed sour vinegar sauce (the amount of sugar added is far more than you can imagine, at least double the amount of sugar added in vinegar), stir well and set aside. Add chopped peppers (or dried peppers), and reduce the amount according to the amount of spiciness you can bear. Stir the mixture with the vinegar mixture and try the taste, whether it is salty or sweet or sour, <>

According to personal taste, the raw materials are adjusted, and the prepared vinegar sauce should be slightly heavier; Put the pickled cucumber strips into a sealed jar of water, soak them in sour vinegar sauce, cover them with an airtight type, put them in the refrigerator and refrigerate them, soak them for more than 2 hours and take them off, the taste is the best! Sweet and sour and delicious, spleen appetizer meals, do not replace the delicacies of the mountains and seas, often eat in winter to moisten the yin and dryness, and increase resistance. Women should eat more, nourish yin and nourish the spirit, ****. "

Soak the cucumbers in salted water for about 10 minutes, the purpose is to soak off the pesticide residues, and eat them with confidence, then clean them, drain the water and put them on the cutting board for later use. Break the cucumber in half with a knife, then cut it into finger-thick strips and cut it into 4-5 cm strips. Then put the cut cucumber strips into a relatively large basin, put about 20 grams of salt, grasp the cucumber and salt by hand and mix evenly and marinate for 2 hours.

After the cucumber is washed, take it out, squeeze out the water by hand (you can also wrap it in gauze and press it with a heavy object for 1 hour, so that the water is dry), and then put it in the frame of the leaky eye, put it in the sun, or put it in a windy place, and dry the water, at least the skin should be dried, and it will take about 2 hours.

When drying cucumbers, we prepare the ingredients, wash the green peppers, dry the water and cut them into shreds, cut the garlic and ginger into granules, and cut the millet spicy into rings and put them on a plate for later use. Put a spoonful of oil in the pot, put 1 large ingredient that has been soaked in water in advance, more than a dozen peppercorns, 3 bay leaves, and 2 dried chili peppers, and fry them over low heat to bring out the fragrance. Remove the seasoning from the fried seasoning oil and pour the oil into a soy sauce bowl for later use.

After the cucumber water is dried, put it in a dry container, I use a lunch box, put the green pepper shreds, green onions, ginger, garlic and millet spicy inside, and finally pour the soy sauce seasoning inside, if you want to store it for a long time, you can add some white wine in it, and then put it in the refrigerator to marinate for 12 hours.

You can chop the cucumber first, then add a little dark soy sauce, a little soy sauce, and a little vinegar, preferably in a ratio of about 1.

At home, you need to marinate it with a lot of salt for a day, and you can eat it, it is very delicious, and it is especially good to eat.

If you want to make pickled cucumbers more delicious, tips or you have to think clearly, cucumbers must be cleaned, and then cut into their favorite looks, add an appropriate amount of salt to pickle, there will be water out must be thrown away, and then add an appropriate amount of salt to mix well and seal well, press with heavy objects, the moisture inside can be better out, in order to make the fragrance of pickled cucumbers become better and better, the nature of condiments is very important, you need to sugar, light soy sauce and garlic, ginger slices, Chaotian pepper, Pure grain wine and other ingredients are cooked together to cool, then mixed well with cucumbers, heated with vegetable oil, poured on top, and put in the refrigerator for a few hours to store for a few hours, so that the fragrance of pickled cucumbers can be more good.

Food: cucumber, salt, ginger slices, garlic, millet pepper, light soy sauce, white vinegar, sugar.

How to do it: clean up the cucumber, cut it into strips, remove the middle pulp, because the cucumber flesh is very watery, the taste is not burnt when pickled, and put the finished cucumber strips into a basin, add 50g of edible salt and mix well, marinate for more than 3 hours, and kill the water inside the cucumber, so that the cucumber taste will be more crisp. The pickled cucumber flushes out a lot of water, throws away the excess water, and then squeezes the water of the cucumber with the handle, squeezing it as dry as possible, so that the cucumber tastes crisper and more flavorful.

Then cut ginger slices, garlic, millet chili rings, heat the oil, add green onions, ginger and millet pepper to stir-fry, add 300g of light soy sauce, 100g of white vinegar, 30g of sugar after stir-frying, mix well, turn off the heat and let cool after boiling. Prepare a clean basin with no water and no oil, put the dried cucumber in it, pour the cooled sauce into the stir, marinate for 2 hours and eat. The pickled cucumber equipment is guaranteed to be free of water and oil, and the processed pickled cucumber can be eaten for a month and is not easy to spoil.

Pickled cucumbers are ready, it is sweet and sour taste, very spleen and appetizing. The taste is crispy and smooth, delicious and delicious, take a bite of a small crispy, and the method is also very simple, and you can try it at home if you like it.

When pickling, first of all, we should clean the cucumber, then cut the cucumber into sections and put it in the bottle, sprinkle some salt into each layer, then put in a layer of cucumber, sprinkle a layer of salt, and finally seal it, put it for two or three days, then take out the cucumber for cleaning and then pour it into the bottle and put some other seasonings, and let it be placed for a night or so to pickle the cucumber.

Cucumber dehydration is a key to crispness, and only by killing the water can the next step be to marinate crispy and delicious cucumber strips. When choosing cucumbers, there is also a trick, to choose tender, thorny top, uniform size is the best.

Clean the cucumbers, put the cucumbers in a pot and soak them in edible salt for about 15 to 20 minutes, put the pickled cucumbers in a container without oil and water, then add green onions, ginger, garlic, sugar and white vinegar, and marinate for 24 hours.

Once I saw a canned pickled cucumber that a colleague bought, and I thought it was too spicy. I don't eat much spicy food, but it tastes so good that I want to make it myself. First I found someone else's recipe, and then I made it.

Summed up his own method: vinegar is the best rice vinegar, don't put too much ginger. A little peppercorn, thirteen spices, the taste will be better.

Ingredients: Cucumbers Depending on the container you make, you can prepare as much as you can stuff.

Light soy sauce 1/2 bowl.

2 tablespoons of salt.

Minced ginger a little.

2 tablespoons of caster sugar.

Thirteen incense can be added or not added a little.

Half a bowl of rice vinegar.

Garlic 4 cloves.

Fuel consumption is a little.

Pepper can be added or not added.

Water a little. A trilogy for fools. The recipe for marinating crispy and refreshing mini cucumbers.

Wash the cucumbers and cut them in half.

You dry the water, sprinkle with table salt and stir it and marinate for more than two hours. After two hours, you can take it and wash off some of the salt on the cucumber, because the salt is too much and you are afraid of saltiness. If you sprinkle less, you don't need to rinse.

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When pickling, take the vegetable basket and then leak the water directly into it.

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Add all the above seasonings to the pot and boil, except for the minced ginger, don't put it in first, the rock sugar is melted into the water, pour the seasoning water into the bowl and sprinkle with minced ginger. Minced ginger is put last. After the cucumber is salted for two hours, the seasoning water happens to be cold.

Pour the cucumber into the seasoning water, seal the lid, put in the refrigerator and refrigerate overnight.

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The first day is the most crispy, and the second day will be softer and more flavorful than the first day. I basically do it once and eat it for two days. If you eat it and put it in the refrigerator, you can eat it for less than five days. Basically, the day before yesterday, I put it in the refrigerator, and the next day I took the company and was divided up by my colleagues.

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To make a simple way to pickle cucumbers, just wash and dry the cucumbers and marinate them in soy sauce for a few hours before eating. The cooked cucumber pickles have a crispy taste and rich sauce, which is appetizing and goes well with rice. The biggest worry about making pickles by yourself is nitrite, teach you a small way to reduce nitrite, put some chili pepper or garlic into it when making pickles, the vitamin C contained in chili peppers and garlic can reduce nitrite production.

Ingredients: 1000 grams of cucumber, 500 grams of soy sauce, 25 grams of oil. Sugar, garlic, fresh chili, star anise, peppercorns.

1. Choose this kind of cucumber buttons from the vegetable farmer in the vegetable garden, this kind of cucumber has a crisp taste and is easy to pickle, and it is generally sold for one yuan and one pound in the market. Wash the cucumbers with clean water and place them in a cool and ventilated place to dry the surface moisture.

2. Wash and slice the ginger, peel the garlic and cut it into thicker garlic slices. Add a little ginger and garlic to the stew, which not only enriches the taste but also reduces nitrite production.

3. Wash the fresh peppers and dry them in water and slice them. Pour the cucumber, pepper, ginger and garlic slices into a clean, water-free bowl.

4. Pour soy sauce into the pot and bring to a boil, only soy sauce is needed to season the stewed dishes without putting salt separately.

5. Pour the cooked soy sauce into a vegetable bowl after cooling, and stir well with chopsticks.

6. Pour oil into the pot, heat star anise and peppercorns, pour them into a vegetable pot after cooling, sprinkle with an appropriate amount of sugar and mix well.

After stirring well, put the vegetable bowl in a cool place, marinate for an hour, and then take it out and eat. There is no need to add salt to flavor the stewed vegetables, and the cucumbers do not need to kill the water in advance with salt, and the stewed vegetables are crisp and delicious and have a strong cucumber fragrance. When eating, use clean chopsticks without raw water.

This method is also suitable for pickled chilies, artichokes, tender beans, etc.

How to pickle cucumbers.

Pickled cucumbers can prepare some fresh cucumbers, sesame oil, white vinegar, honey, salt, peanuts, light soy sauce, clean the cucumbers and pat them with a knife, add some sesame oil to the pot to heat, and then put the dried chili flakes down and fry them over low heat, add some minced garlic and stir well when the pot starts, and then put the rotten cucumbers and sauces together and stir evenly for pickling, put them in the refrigerator for 2 to 3 hours, and after pickling, you can take them out and put them on the plate, and you can add some fried peanuts on top. This also makes the taste better.

Japanese-style pickled cucumber, prepare two cucumbers, remove the skin and cut off both ends, then prepare some salt, white sugar, rice vinegar, minced ginger, cucumber cut in half, and then dig out the seeds inside, cut them horizontally into thin slices, add some ginger, salt, sweet and sour to mix and stir well, and then put the cucumber in a bowl and stir a few times, let the cucumber slices and seasonings mix evenly, and then put the cucumber in the refrigerator for a few hours, so that you can eat.

Western-style pickled cucumbers, you need to prepare some salt, sugar, soy sauce, vinegar, black peppercorns, bay leaves, fresh red peppers, cloves and cucumbers, onions, carrots, green peppers, garlic, add water to the pot, add some soy sauce, salt, sugar to boil, turn off the fire and add some vinegar after boiling, vinegar is particularly volatile, so it is necessary to turn off the fire before putting it, prepare a glass bottle to clean, scald it with boiling water, and then add vegetables, spices and soup, and then seal and store it for a few days, the taste is very crisp after pickling, The taste is also very good.

A simple way to pickle cucumbers, prepare a few cucumbers, some crushed chili peppers, monosodium glutamate, sugar, vinegar, salt, wash the cucumbers and cut them into slices, then put the cucumbers in a bowl, add some salt and stir evenly, about 20 minutes, then add some vinegar, monosodium glutamate, sugar and stir well, put it for about an hour, sprinkle some crushed chili peppers, or put it in the refrigerator to freeze, so that the taste can become better.

Nutritional value of pickled cucumbers.

Pickled cucumbers contain tannins, which can make the blood pressure of patients with low blood pressure rise, can avoid more serious diseases, and eating some pickled cucumbers properly can also achieve a very good effect, which can relieve the body toxins, reduce edema, and can also be effective ** Urine shortness and yellow, sore throat and other problems, is a good therapeutic vegetable, when there are problems such as sore throat or pharyngitis, you should eat some pickled cucumbers appropriately.

How to eat pickled cucumbers.

There are many ways to eat pickled cucumbers, you can eat cold pickled cucumbers, prepare some garlic, cucumbers, spicy tempeh sauce, sugar, vinegar, light soy sauce, salt and sesame oil, cut the cucumbers into thick slices after cleaning, add the appropriate amount of salt to grasp evenly, and then cover the plastic wrap and marinate overnight, after pickling, there will be obvious water situation, squeeze the water fully dry, so that the taste can become better, and then add all the seasonings, garlic also needs to be added and stirred evenly, and then pickled for a day, The longer it is marinated, the better it will taste, and when it is marinated, it can be taken out and served on a plate with porridge, which is very delicious.