The method of submerging cucumbers, the method of making submerged cucumbers is used at home

Ingredients: Cucumber. Seasoning: chili pepper, salt, sesame oil, vinegar, Sichuan pepper, monosodium glutamate, garlic, etc.

Tool basins, pots, stoves and other auxiliary tools.

Cleaning! When the ingredients are ready, the cucumbers are washed. When cleaning, pay attention to washing the cucumbers, so as not to have residual pesticides, which will be bad for people's health if they are eaten. Then clean the other auxiliary materials together for backup.

Knife cut! Be sure to cut off the head and tail parts of the cucumber, because sometimes, the cucumber at both ends will be bitter, if you are not careful or greedy to put these two parts in, there is a possibility that the pickled cucumber will be bitter, remember. Then cut the chili pepper or garlic and other auxiliary ingredients that you need for your taste, and prepare them for use.

Cool sun! When the cucumber is cut, everyone should first cool the cucumber with water in a sunny place. Dry off any excess water.

Of course, if you want to eat something drier, you can do more sunbathing. If you want to eat more tender, you can eat less sun. This one depends on the taste you want to eat.

Sichuan pepper water! When you're in the sun, be careful not to waste your time. It's time to start preparing some pepper water.

Because when pickling, if we need a good taste, we also need to use Sichuan pepper to enhance the taste. At this time, it is necessary to put the peppercorns in cold water and then put them on the stove for boiling. Be careful to use a slight fire, not a high fire.

Let the aroma of the peppercorns slowly soak into the water.

Dye the salt! Okay, now that all the preparations begin, the more important part begins. At this time, you have to start dyeing the cucumber strips you have dried with salt.

When it comes to dyeing salt, we also said that if you like other flavors, you can also add your other ingredients. For example, peanuts or chili peppers. Before dyeing salt, it is best to put the cucumber in the pepper water you just prepared, at this time, the aroma of the pepper water will enter the cucumber shreds.

And when you dye the cucumber with salt, it will also allow the cucumber to absorb the salt more fully.

Put! Once everything is ready, you can place it. Set the pickled cucumbers aside. After waiting for a while, your pickled cucumber pickles are ready to eat.

Ingredients: 3000 grams of cucumber, 150 grams of sea salt, sweet and spicy sauce, sesame oil.

Method: 1. 3000 grams of cucumbers, 150 grams of sea salt, and a pot scalded with hot water.

2. Wash the cucumber to control the moisture, cut it into small pieces of more than 1 inch, sprinkle a layer of salt at the bottom of the pot, and spread a layer of cucumber.

3. Fill the pot with a layer of salt and a layer of cucumber.

4. Put it in the shade and marinate for 48 hours, and it's OK.

Soak it in water overnight, mix it with sweet and spicy sauce and drizzle it with sesame oil, and the verdant, refreshing and fresh pickled cucumber is ready to eat.

The preparation of pickling cucumbers is as follows:

1. Wash the cucumber and wipe off the surface moisture and cut into strips the thickness of your little thumb.

2. Sprinkle 2 tablespoons of salt on the cut cucumber, stir evenly, and marinate for 5-6 hours to kill the cucumber's own moisture.

3. Peel and slice the garlic, wash and dry the ginger and slice the surface moisture, and prepare an appropriate amount of Chaotian pepper and pickled pepper.

4. Put light soy sauce, white vinegar and rock sugar into a corrosion-resistant container, and marinate garlic slices, ginger slices, chili peppers and pickled peppers until the rock sugar melts.

5. Control the moisture of the pickled cucumber, then put it into the sauce prepared in the previous step, and marinate for about 5 hours. During the marinating process, you can occasionally stir and toss so that the cucumber evenly touches the sauce.

6. Strain the pickled cucumbers and seasonings to control the sauce.

7. Put the filtered sauce in a pot and bring to a boil over high heat, turn to low heat and cook for about 5 minutes.

8. After the sauce cools, re-add the cucumber strips and continue to marinate for about 5 hours.

9. Repeat steps 6 to 8 two to three times, and finally put the cucumber and the sauce into a glass crisper box, store it in the refrigerator, and take it as you go.

The principle of picking cucumbers

High-quality cucumber: fresh and tender with white frost, the top flower with thorns is the best, the melon body is straight, uniform and neat, no breaking damage, thin skin and thick meat, fragrant and crisp, no bitterness, no diseases and pests.

Inferior cucumber: the melon body is curved and uneven in thickness, but there is no deformed melon, or the melon body is wilted and not fresh.

Inferior cucumber: the color is yellow or close to yellow, the melon is deformed, with a big belly, a pointed beak, a bee waist, etc., a bitter taste or fleshy bran, and a diseased spot or rotten spot on the melon.

How to make pickled cucumbers:

Ingredients: 500 grams of fresh cucumber, 100 grams of garlic, 100 grams of green and red peppers, a little sugar, a little light soy sauce, a little vinegar, a little oyster sauce, a little dried chili pepper. A little anise.

Method: 1. First clean the cucumber. Then divide into four and cut into strips for later use.

2. Then put the cut cucumber in the eggplant pot and add 100 grams of sugar. Mix it with the cucumber. Then let it sit for 30 minutes and set aside.

The purpose of this step is to replace refined salt with white sugar. Remove excess water from cucumbers. Make it taste crispier.

Many people put salt directly in this step. That will only make the pickled cucumber taste salty and overly heavy.

3. Take advantage of the time of pickling cucumbers, let's prepare the soup for pickled cucumbers. First, lightly scatter the garlic and cut the green and red peppers into rings for later use, then place them in a pot. Napai then added 200 grams of sugar.

100 grams of light soy sauce, 100 grams of aged vinegar. 50 grams of oyster sauce.

4. Then heat the oil in the pan and fry the star anise in the pan first. Then remove and use it, then add the dried red pepper to fry it to make it spicy, and then pour it into the mixed sauce.

5. Then squeeze out the excess water of the pickled cucumber with a hole in the water. Everyone should pay attention to the water in this step to be completely squeezed out. Otherwise, the pickled cucumbers will not last too long. Then put it in the material and mix well. Cover with plastic wrap and marinate overnight.