Can you dry cucumber slices in autumn cucumbersCan you dry cucumber slices in autumn cucumbers?

If you want to dry the cucumber slices in autumn, you can dry the cucumber slices in this case, and the taste is also very good.

Autumn cucumber can be dried cucumber slices, the taste of autumn cucumbers is sweet, and the dried cucumber slices are also very chewy, and the taste is also quite good.

OK. For this kind of water-heavy vegetables, the method of "shade drying" should be adopted. That is, cut the cucumber into the thickness you want, and then put it in a well-ventilated and dark place to let the moisture air dry naturally.

Of course, it is necessary to pay attention to moisture-proof, the thickness of the cucumber slices will directly affect the speed of drying.

Autumn cucumbers can be dried in cucumber slices, but it is better to dry them quickly and better.

You can dry cucumber slices. But before drying the cucumber slices, you must blanch them in boiling water before drying them.

Cucumber energy cucumber slices, yes, now the weather is a little hotter, and then the sun is a little bigger, you can take it out to dry.

Autumn cucumbers can be dried into cucumber slices.

It can be dried for a longer time, and when you eat it, you can soak it and eat it cold.

Hello, autumn cucumbers can be dried cucumber slices, be sure to wash them, dry them in water and then slice them.

Are autumn cucumber energy cucumber slices? I think it's definitely okay, and you can dry the cucumber if you can't finish it, and make it into cucumber slices.

Compared with summer cucumbers, autumn cucumbers are only slightly delayed in season, and there is no substantial difference, and cucumber slices can be dried.

Yes, there are a lot of cucumbers grown at home, and if you can't finish eating, this can be cut into cucumber slices to dry, and you can eat them in winter.

Autumn cucumber drying cucumber slices is the best, but usually our Northeast dried vegetables are dried after the beginning of autumn, the beginning of autumn sunshine is particularly sufficient, and the color is not good-looking.

Can you stuff cucumber slices with autumn cucumbers? Of course, it can be cool, cut the autumn cucumber into slices, and then dry it in a cool place, which is the cucumber slices are more delicious.

The flesh of autumn cucumbers is relatively thick, which is not suitable for drying cucumber slices, and the cucumber slices of autumn cucumbers in water are not delicious, so thick and so short.

Autumn cucumber cool cucumber slices, pickled cucumber slices are particularly good. Because cucumbers in autumn have few seeds in them.

1. Wash and drain the cucumber and cut it in half, dig out the cucumber seeds, and the thickness of the meat is best not more than centimeters.

2. Meat is still required. But don't be too thick, the cucumber will be crispier, and sprinkle the processed cucumber with an appropriate amount of salt, a little more salt. It is to rub the salty baby oak well.

Cucumber out of the water. After a night of studying, the weather is relatively hot. It is also possible to bag it in the refrigerator overnight.

Take out the cucumber and dry it the next day, and continue to dry it the next day.

3. The dried cucumbers that have been dried for two days can be put in a fresh-keeping bag and refrigerated. If you want to eat, just take the right amount and eat it.

Ingredients: 3 autumn cucumbers, 1 small piece of ginger, 30g salt, 30g sugar, 30g light soy sauce

1. First of all, cut the autumn cucumber into strips, and each cucumber is cut into 8 strips on average;

2. Then wash the ginger and cut it into strips with a knife;

3. Then spread the autumn cucumber strips and ginger strips evenly in the safety box;

4. In order to put more cucumber strips, spread the cucumber strips on the front and back;

5. Sprinkle a layer of white sugar, salt and light soy sauce on each layer;

6. Finally, close the lid and put it in the refrigerator for 24 hours before serving.

The pickling method of autumn cucumber is as follows:

Ingredients: 500 grams of autumn cucumbers.

50 grams of green chili peppers.

5 grams of ginger. 1000 grams of soy sauce.

Star anise 2 grams. Cinnamon bark 2 grams.

5 grams of Sichuan peppercorns. Specific steps:

1.Wash the autumn cucumbers and control the water.

2.Wash the green peppers, cut them with a knife to make it easy to taste, cut the ginger into large slices, and stack the cut cucumbers, green peppers, and ginger slices into a small pot.

3.Pour soy sauce into the pot, add star anise and cinnamon, and bring to a boil over high heat.

4.Wait for the boiled soy sauce to cool and pour it into a small bowl with cucumbers and chili peppers.

5.Heat the peppercorns in another pan.

6.Pour the roasted peppercorn oil into a pot with cucumbers and marinate for 24 hours before serving.

Autumn is coming, teach you a secret recipe for pickling cucumber pickles: 10 catties of chili pepper (stir-fry it with water) 4 taels of soybean oil (boil) 5 catties of soy sauce (boil) A handful of Sichuan peppercorns (fry in oil) 4 taels of fresh ginger, 4 taels of garlic (cut into thin slices) 4 taels of MSG, 1 kg of liquor, 1 kg of salt, 2 kg of sugar Method: Put the above ingredients into the jar and marinate for 3-4 days before eating.

Ingredients: 3 autumn cucumbers, 1 small piece of ginger, 30g of salt, 30g of white sugar, 30g of light soy sauce, first of all, cut the autumn cucumber into strips, and each cucumber is cut into 8 strips on average;

2. Wash the ginger and cut it into strips with a knife;

3. Then spread the autumn cucumber strips and ginger strips evenly in the safety box;

4. In order to put more cucumber strips, spread the cucumber strips on the front and back;

5. Sprinkle a layer of white sugar, salt and light soy sauce on each layer;

6. Finally, close the lid and put it in the refrigerator for 24 hours before serving.

First of all, cut the autumn cucumber into strips, then add MSG, salt, light soy sauce, vinegar, small shivering rice spicy, stir well and leave for a few minutes to serve. If you like stir-frying, first peel and wash the autumn cucumber and cut it into pieces, heat the oil, put in the chopped autumn cucumber, then put in a small amount of soy sauce, monosodium glutamate and other Kongshixun condiments (depending on personal preference), stir-fry evenly, and the dish can be cooked thoroughly before it is out of the pot.

1. Wash the cucumbers and peppers and cut them into rows.

2. Sprinkle cucumbers and peppers with half a catty of salt, mix well and let stand, squeeze out the soaked water.

3. Dry the pickled cucumber strips and chili strips for half a day, and further dry the water.

4. Pour 500 grams of soy sauce and 50 grams of rock sugar into a pot and bring to a boil, turn off the heat and let cool after the rock sugar melts.

6. Put the dried cucumber and chili pepper into a clean container, and add ginger and garlic slices.

7. Add the boiled soy sauce.

8. Then add and stir-fry the fragrant peppercorns and dried red peppers.

9. Add an appropriate amount of liquor and marinate for 2 days.

10. The production is completed.

After entering the autumn, the cucumber will age very quickly, so the ** of the cucumber at this time will be relatively cheaper, but if the autumn cucumber is used for cold dressing, the taste will be worse, so we might as well buy the cucumber home and make pickled cucumber. It is very appetizing to eat, and it can also increase the storage time of cucumbers, so that pickled cucumbers can be eaten on the second day, and they are most delicious if they are served with white porridge in the morning.

Autumn cucumbers are eaten in this way, appetizing and easier to store.

But in daily life, many people always fail when pickling cucumbers, and some people always pickle, and the cucumbers will rot and bloom, what is going on? Today, I will share with you a simple way to pickle cucumbers, which taste very crisp and refreshing, and are more fragrant than meat.

First of all, we need to clean the cucumber, take out the dry water, then cut it into long sections, put it on the plate, add an appropriate amount of edible salt first, so that it is evenly pickled for about 5 hours, so that the water in the cucumber is pickled, and then we squeeze out the water by hand and put the cucumber into the prepared container, the container must be detoxified in advance to ensure that there is no water and no oil, so that there will be no sound and picture.

Add more oil to the wok, and then when the oil is hot, put in the pepper and pepper to fry the fragrance, be sure to fry the pepper and pepper thoroughly, so that you can fry the fragrance inside, and then turn off the fire and let it cool, so that we pour in the appropriate amount of flavor and freshness, and let it cool again after boiling over high heat.

We have to wait until it cools down, we go to the cucumber strips that are squeezed out of the water, stir well, seal them, and store them in the refrigerator, so that we can eat such pickled cucumbers on the second day, and they will not spoil even if they are stored for a year. Every autumn when cucumbers are cheap, we will pickle a large jar at home.

Here's how to pickle autumn cucumbers:

Ingredients: 1000g cucumber, 1000g chili

Excipients: 500g soy sauce, 200g salt, 50g rock sugar, 10g Sichuan pepper, 30g dried red pepper, 100g liquor

Step 1: Wash the cucumbers and peppers and cut into strips.

Step 2: Sprinkle cucumbers and peppers with half a catty of salt, mix well and let stand, squeeze out the soaked water.

Step 3: Air-dry the marinated cucumber strips and chili strips for half a day to further dry the water.

Step 4: Pour 500 grams of soy sauce and 50 grams of rock sugar into a pot and bring to a boil, turn off the reed fire and let cool after the rock sugar melts.

<>Step 6: Put the dried cucumbers and peppers into a clean container, add the ginger and garlic slices.

Step 7: Add the boiled soy sauce.

Step 8: Add and stir-fry the fragrant peppercorns and dried red peppers.

Step 9: Add an appropriate amount of liquor and marinate for 2 days.

Step 10: Production: Completed.