The practice of drowning ten flavors of cucumber, the production method of drowning cucumber is used

The method of submerging the ten flavors of cucumber is as follows:

Ingredient list: Cucumber: 15 pounds.

Ginger: 1 pound.

Garlic: 1 pound.

Red pepper: 1 pound.

Salt: to taste.

Light soy sauce: pounds. Aged vinegar: catties.

Sugar: catties. Sichuan pepper: a small handful.

Star anise: 3 pcs.

Production Steps:1Prepare 15 catties of cucumbers and clean them, then wash the ginger, garlic and red peppers, and control all the moisture.

2.Cut the cucumber into sections, then cut each section of cucumber in half into quarters, add an appropriate amount of salt to the cucumber, mix evenly with your hands, and marinate for 2 hours.

3.Cut the ginger and garlic into slices, and cut the red pepper into sections with an oblique knife.

4.Pour light soy sauce, aged vinegar, water, rock sugar, peppercorns, and 3 star anise into the pot, boil over high heat, and then turn off the heat and let cool for later use.

5.After the cucumber is pickled, first pour out the water inside, and then put the cucumber in gauze to dry the water.

6.After the juice is cooled, add ginger and garlic slices and red pepper and stir well, then put the cucumber in and stir well, and finally add a few drops of high liquor and stir well, put it in a clean jar, cover it and seal it for 2 days before eating.

Ingredients. 10 pounds of cucumbers.

Accessories. Chaotian pepper.

Amount. Seasoning.

Salt. 1 pound.

Soy sauce. 3 bags.

Monosodium glutamate. Amount. Ginger. Amount.

Garlic. Amount. Pepper. Crumb.

Sugar. Half a catty.

Liquor. Crumb.

Preparation of pickled cucumbers.

1.Ten pounds of cucumbers, cut into the following shapes.

2.After cutting, sprinkle a pound of salt, if you do a small amount, reduce it according to this ratio, don't worry about salty, put salt in order to kill the water in the cucumber, the salt will mostly flow away with the water.

3.Mix the salted cucumbers and press them with a weight to squeeze out as much water as possible.

4.According to your own taste, prepare ginger and garlic, I like to eat spicy, and I also prepare spicySet aside for tomorrow morning.

5.Put three bags of soy sauce and half a pound of sugar into the pot together, turn off the heat after the soy sauce is boiled and the sugar melts, find a container and pour it to cool.

The cucumber that had been killed at seven o'clock the next morning.

6.In the cold miso broth, add the cucumber, ginger, garlic, chili pepper and mix well.

8.Make a pot on the fire, put oil, add a little pepper after the oil is hot, wait for the oil temperature to be close to room temperature, pour it on the cucumber that has just been soaked, and it is done.

Method 1

Method:

Ingredients: cucumber, 2 cups of light soy sauce, 1 cup of sugar, 1 4 cups of white wine, 3 slices of ginger, 2 large cloves of garlic, sliced green onions.

Method:

【Prepare cucumber】:

1. Two packs of cucumbers, about 1700 grams, washed;

2. Cut into finger lengths and cut in half;

3. Sprinkle about 1 4cup of salt on the cucumber strips, kill the water, after half an hour, pour out the water and wash twice with water;

4. Put it in a container that can leak below, and weigh heavy objects on top for overnight. The next day, there were significantly fewer cucumbers.

【Prepare the sauce】:

1. 2 cups of light soy sauce, 1 cup of sugar, 1 4 cups of white wine, 3 slices of ginger, put them in a pot, heat over low heat, turn off the heat after boiling;

2. 2 large cloves of garlic, cut into small slices and add the sauce;

3. Sliced green onions at will; Add the sauce.

[Finished product]:

1. Add the cucumber to the sauce, fry the pepper oil (about 30-40 grains) with 1 8cup corn oil, and pour it on the mixed cucumber. It was ready to eat right away, and it was delicious. There is the fragrance of Sichuan pepper, and you can't feel the liquor at all, and the taste is good.

But it's not as crispy as commercially available. It might be better to soak for a while.

2. After cooling, bottle, these cucumbers, get two bottles (380 grams of the kind of large bottle).

Practice 2

1) Wash the cucumbers, brush them with a toothbrush dipped in soap, do not use detergent (inconvenient to clean), dry them for later use.

2) Put the cucumber in a pot, put a layer and sprinkle a layer of salt, the total salt amount is 13%. A pound of cucumbers, a tael or three coins of salt. Marinate for 24 hours, take out the cucumbers and put them in a bottle, one by one.

Finally, add a teaspoon of edible soda (about grams) to the oozing cucumber brine and pour it into the bottle before adding the soy sauce.

3) The above mentioned putting in edible alkali is the trick. The addition of edible alkali can prevent the cucumber from turning yellow and soft, maintain the original color of the cucumber, and the pickled cucumber will be very crisp.

4) When eating, if it is too salty, you can soak it in light salt water for a quarter of an hour. This is also the trick, such as soaking cucumber pickles in cold water, and soaking for two hours will not work. In the case of light saline water, the chemical effect of pump salt is applied. In a quarter of an hour, the process of returning salt was completed.

Method three

Ingredients: cucumber, light soy sauce, peanuts, 1 tsp salt, 1 tbsp honey, sesame oil, 1 tbsp white vinegar.

Method:

1. Wash the cucumber and pat it with a knife.

2. Put a spoonful of sesame oil in a hot pan, then add the dried chili flakes and stir-fry over low heat until fragrant, add minced garlic and mix well when the pot starts.

3. Mix step 1 and step 2 evenly to form a marinade.

4. Finally, put the patted cucumber into the marinade and put it in the refrigerator for more than 2-3 hours.

5. Take out the pickled cucumber and put it on a plate, sprinkle with fried peanuts.

<> "Pickled cucumbers. Ingredients: 2 cucumbers, spicy millet, garlic, ginger.

Method: 1. Wash the cucumber and cut it into strips, put 2 tablespoons of salt and mix well and marinate for half an hour.

2. Put millet spicy, garlic slices, ginger slices, pepper chili oil + 3 spoons of light soy sauce + 2 spoons of aged vinegar + half a spoon of dark soy sauce + half a spoon of sugar, stir evenly.

When it comes to pickled cucumbers, many friends must be familiar with them, which can be eaten with porridge for breakfast or used as an appetizer.

The taste of pickled cucumbers is salty, crispy and a little spicy, not to mention how delicious it is, and it makes your mouth water just thinking about it.

Today I would like to share with you the exclusive cheats of pickled cucumbers.

1. Wash the cucumber and wipe the water on the surface.

2. Remove the head and tail of the cucumber and cut it into two sections.

3. Sprinkle a layer of salt on top of the cucumber.

4. Find a basin filled with water and press it on the cucumber, so that it will be pressed for 20 hours.

5. At this time, you can see that there is a lot of water from the cucumber, and then pour out the water from the cucumber.

6. Cut the cucumber into long strips, wrap the cucumber strips in gauze, and squeeze out the excess water in the cucumber.

Note: Be sure to squeeze harder, the drier you squeeze, the crispier the cucumber will be. That's what the squeezed cucumber looks like. 7

Ingredients: 2500 grams of cucumber, 50 grams of green pepper, 50 grams of fennel, 50 grams of celery, 100 grams of refined salt, 2 bay leaves, 50 grams of garlic, 2 dried chili peppers, a little peppercorn.

Preparation: Wash the cucumbers, the celery and fennel, and the garlic and cut crosswise.

2. Put 2500 grams of water in the pot, add salt and stir well after boiling, and inject it into the container with cucumbers after the salt melts, add a lid to the container and press it with a heavy object. Cover the mouth of the utensil and place it at about 38 degrees to allow it to ferment. When fermented to foam, move to 5 degrees and store before serving.

Pickled cucumbers》Preparation materials: a few green-skinned cucumbers, 2 or 3 garlic, a few small red peppers, an appropriate amount of salt, an appropriate amount of soy sauce, and a small amount of sugar.

Method:1Let's clean the cucumber first, especially the "small thorns" on the surface of the cucumber, and then put it on the cutting board and cut it into long strips, peel off the cucumber pulp inside, and put the cucumber strips into a large bowl. Cut the garlic into slices. Cut the small red pepper into long circles.

2. Add an appropriate amount of salt and mix well with chopsticks, marinate for half an hour, and pour out the marinated juice.

3. Put the chopped red pepper and garlic slices into a bowl, add a small amount of sugar and an appropriate amount of soy sauce and continue to stir well.

4. Prepare an airtight container, pour the cucumbers into the container and seal them, and store them in the refrigerator for 12 hours, shaking them in the middle. When you want to eat it, you can take it out and eat it directly.

How do you cook pickled cucumber strips? Cut the cucumber into small strips, marinate with salt and white vinegar for half an hour, prepare dried chili peppercorns, fry in hot oil until fragrant, add ginger, garlic and red pepper, two spoons of light soy sauce, one spoonful of aged vinegar and white vinegar, two spoons of boiled water, and marinate for three hours.

How to make pickled cucumbers? Change the cucumber on both sides, add salt and marinate for an hour, heat the oil and put in two spoons of light soy sauce, coriander sugar, star anise pepper, bay leaf cinnamon.

How do you cook pickled cucumbers? Clean the cucumbers, add salt, light soy sauce, oyster sauce and pepper to marinate for half an hour, then pour in some lemon juice.

Pickled cucumbers that are so crisp that they have lost their teeth should be salted for an hour before they are washed in water.

Cut the cucumber in half, pour in the seasoning, mix well, put it in the refrigerator and use.

A few simple steps to teach you how to make delicious pickled cucumbers.

When you eat, be sure to chirp, chirp.

Cucumbers are refreshing and appetizing when doing so.

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.