How to make pickled cucumber girls delicious and crispy, how to pickle cucumbers delicious and crisp

Cucumber is not only a vegetable, but also a fruit, which can be a good way to cool off the heat in summer. Pickling cucumbers can also increase its flavor and is more suitable for eating with congee. And pickled cucumbers must pay attention to the appropriate amount of seasoning, otherwise too much salt and other foods will lead to the problem of fire.

So how do you pickle cucumbers to make them delicious? Today we will teach you about it.

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

2.Sprinkle a pound of salt after cutting (if you make a small amount, just decrease it according to this ratio, don't worry about salty, put salt in order to kill the water in the cucumber, and 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.

Cucumbers that have been killed in water.

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 until the oil temperature is close to room temperature, pour it on the cucumber that has just been soaked, and you're done! Ingredients.

Ten catties of cucumber, one catty of salt, one catty of sugar, one catty of vinegar, two catties of soy sauce (Haitian braised king) in a bag, three taels of ginger, four taels of garlic, three taels of monosodium glutamate, three taels of liquor, and one pound of Chaotian pepper (small red pepper).

A little secret to the ingredients.

6 bowls of water and 2 soup treasures.

Steps to make pickled cucumbers.

1.Wash the cucumber and cut it into a cylindrical shape with a consistent length and cut it in half. Cut into strips. Don't be too fine, try to be as uniform as possible. Be sure to choose an oil-free basin that is oil-free from washing to cutting.

2.Cut into even strips. Don't be too fine.

3.Cut cucumber strips, marinate them with salt for a day, and grasp the cucumber strips thoroughly with salt, and grasp them evenly at intervals. Marinate for a day, then control the water and let it dry slightly.

4.Slice the garlic, cut the chili into sections, and slice the ginger (tender ginger is better).

5.After marinating, control the water.

6.Put the soy sauce, vinegar and sugar in a large basin, stir when cooking, don't make too much heat, after the sugar is all melted, turn off the heat, add monosodium glutamate, and stir well. After cooling, add the cucumber strips, ginger slices, garlic slices, white wine, and chili pepper segments (if you don't want to cut the whole chili pepper, you can also put it.)

No spicy cuts). Wear gloves and grasp well.

7.Don't feel that there is little soy sauce juice, there will still be water coming out when pickling cucumbers. After pickling, take the safe box or seal the pickle jar where the pickles are placed.

Tips: The soy sauce must be braised in Haitian, and it can be bagged. According to my aunt, it tastes good and the color is good.

If you make it for the first time, you can cut the amount by half, and make more next time. I think it tastes a little salty, but it's pickles. The best container for placing pickles is the kind of jar, an opaque crockpot, if you don't have a fuse, you can also use a safe, preferably glass, and the plastic one is not guaranteed to be stained with soy sauce for a long time.

It's hot in summer, it's best to refrigerate, and when you take food, the chopsticks are clean and oil-free, and there is no saliva from your relatives, otherwise it will be broken and pickled.

Pickled cucumbers are simple and delicious, as soon as you learn them, they are crisp, refreshing and appetizing, and everyone in the family loves to eat them.

Hello everyone! I'm Tangyuan, and every day I share with my friends how to make a home-cooked meal. All the seasonings used are the most ordinary, usually at home, and all the ingredients used are also easy to buy in the market, making home-cooked taste, so that you can feel the taste of home.

Cucumber is a very common ingredient, with a very high water content, and is rich in protein, calcium, vitamins and many other nutrients, it is one of the vegetables that is very suitable for long-term consumption.

1. Prepare a few cucumbers, wash them, cut them into coin thick slices, and put them in a basin.

2. Add an appropriate amount of edible salt, mix evenly, and marinate for 30 minutes.

3. At this time, let's make a seasoning, take an appropriate amount of dried chili pepper and cut it into segments, put it in a bowl, and then add an appropriate amount of Sichuan pepper and a spoonful of white sesame seeds.

4. Add an appropriate amount of cooking oil to the pot, burn until it smokes, pour it directly on top of the seasoning, bring out the fragrance of the seasoning, start seasoning while the oil is hot, add a spoonful of sugar, two spoons of light soy sauce, two spoons of aged vinegar, an appropriate amount of oyster sauce, a spoonful of red oil chili, stir well, and set aside for later use.

5. Prepare a few cloves of garlic, chop them into fine pieces, and then prepare two millet peppers and cut them into rings for later use.

6. Squeeze the water in the pickled cucumber, and then put it in clean water to wash off the excess salt.

7. Put the washed cucumber into the gauze, wrap it in the gauze and squeeze the water in the cucumber, the drier the squeezing, the crispier the taste.

8. Squeeze the dried cucumber into the pot, add minced garlic and chili pepper, pour the seasoned sauce into it together, and stir well.

9. Our very crisp and refreshing pickled cucumber is ready, try it if you like!

This pickled cucumber has a slightly spicy and refreshing taste, and it tastes very fragrant with wine and rice. Well, today's pickled cucumber recipe is shared here, if you like the sharing of glutinous rice balls, please remember to follow me, we will see you next time.

Cucumber is a tender vegetable that can be bought in spring, summer and autumn, and the fragrant cucumber flavor, coupled with the spicy and sour taste of kimchi, makes this kimchi taste more beautiful.

The recipe is: 1 kg of cucumber (preferably small cucumber), 1 3 cups of chili powder, 5 tablespoons of chopped green onion, 3 tablespoons of minced garlic, 1 tablespoon of minced ginger, 4 tablespoons of salt, 1 2 tablespoons of sugar, 1 tablespoon of shrimp paste. Wash the cucumber with salt and cut it into 7 cm strips.

For the part less than 7 cm, remove the skin and cut it into two pieces, and then cut it into small strips 1 cm long and spread it on the bottom layer. Then cut the 7 cm long section from both ends opposite each other according to the crosshair, but do not cut the whole to the end, and then take 2 tablespoons of salt and salt.

Then put the chili powder, green onion, garlic paste, minced ginger, sugar, salt, and mashed shrimp paste together and stir well to form a spicy sweet shrimp paste paste. Squeeze out the water from the pickled cucumber and spread the spicy sweet shrimp paste paste inside the knife. Spread the green part of the green onion into the bottom of the jar, sprinkle a little salt, and then put the filled cucumber into it densely.

Pour the remaining spicy sweet shrimp paste and salted water of pickled cucumber on top, cover and store for 1 day before serving.

2.Sweet and sour sauce uses sugar and vinegar as raw materials, mixes into juice, and then mixes into the main ingredient for mixing vegetables, such as: sweet and sour radish, sweet and sour tomatoes, etc.

You can also fry or cook the main ingredients first, and then add sweet and sour sauce to fry thoroughly to become rolling sweet and sour sauce. It is mostly used in meat sauces, such as: sweet and sour pork ribs, sweet and sour fish fillet.

You can also mix sugar and vinegar with a human pot, add water to boil, cool and then add the main ingredients to soak for a few hours before eating, mostly used to soak the leaves, roots, stems and fruits of vegetables, such as; Pickled green peppers, pickled cucumbers, pickled radish, pickled ginger sprouts, etc.

3.First of all, wash the cucumbers and radishes and dry them for 6 (so that the soaked ones will be crispy).

After the boiling water is cooled, you can put the cucumber and radish into the water, add some salt, vinegar, and cover the lid, which is simple, convenient and delicious.

Pickled cucumber strips are delicious and crunchy:Ingredients: 4 cucumbers.

Excipients: a little carrot, 2 cloves of garlic, a little ginger, 1 green onion, a little vegetable oil, a little Sichuan pepper, 2 bay leaves, a little light soy sauce, an appropriate amount of salt, 2 millet peppers.

Steps: 1. Cut the cucumber into strips, shred the carrot, and marinate with salt for a while.

2. Drain the water and put it in a sealed jar.

3. Prepare all the side dishes.

4. Prepare a small pot and pour in vegetable oil.

5. Add some peppercorns and a bay leaf.

6. Put the green onion, ginger and garlic in and fry until fragrant.

7. Add oyster sauce and light soy sauce.

8. Add the millet pepper and stir well.

9. Let cool after frying.

10. Then pour the prepared sauce into a sealed jar, seal it for a day and then you can start eating.

11. The finished product is as follows.

The preparation of pickling cucumbers is as follows:Ingredients: 2 cucumbers, 3 millet peppers, 5 cloves of garlic, 3 slices of mountain pure ginger, 3 grams of Sichuan pepper, 2 star anise.

Steps: 1. Prepare all the ingredients.

2. Wash the cucumber, cut it into strips, go to Lu Wei to send off the cucumber heart, add a spoonful of salt, mix well, and marinate for half an hour.

3. Pour out the water, slice the garlic, shred the ginger, and cut the millet pepper into sections.

4. Mix the sauce first: 3 spoons of light soy sauce, 2 spoons of aged vinegar, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, 1 spoon of sugar, stir well.

5. Heat oil in a pot and stir-fry garlic slices, ginger shreds, millet pepper, Sichuan pepper and star anise.

6. Pour in the sauce, stir well, turn off the heat and let cool, mix well with the morning cucumber strips and marinate for 2 hours.

7. Finished product. <>

Step 1: Pickled cucumbers are preferred "gherkin twisting".**Cheap and easier to taste, after cleaning the cucumber, drain the water, put the fine cucumber directly into the pot, the coarse cucumber, cut it in half, also put it into the pot, add the appropriate amount of salt, grasp and mix evenly, and marinate for 2 hours.

Note: After the cucumber is cleaned, do not sprinkle salt and marinate it directly, be sure to drain it completely and then sprinkle it with salt, so that the cucumber will last longer.

Step 2: After 2 hours, pour out the pickled water, clean the cucumber with pure water or cool white boil, place it on the hollow shelf, take advantage of the sunny time at noon, put the cucumber on the balcony, dry it for 2-3 hours, and dry the water in the cucumber.

Step 3: Add 500 grams of light soy sauce, 200 grams of vinegar, 40 grams of sugar, 2 star anise, 2 bay leaves, boil over high heat, turn off the heat and let cool for later use.

Step 4: After drying, the cucumber strips are already very tough, no matter how they are broken, take a waterless and oil-free glass tube, put the dried cucumber strips, put them in a glass jar, put an appropriate amount of garlic slices and red pepper segments, and then pour in the cool sauce.

Step 5: Start another pot, add an appropriate amount of oil, put in green onions, ginger slices and peppercorns, turn off the heat after frying, let it cool slightly, pour it into a glass jar, cover the lid, seal and marinate for 2 hours, you can eat, marinate for a week to make it more delicious! This last step is very important, seal the bottle with oil, so that the cucumber will not be bad for half a year!

Hello, how to pickle cucumbers to pickle delicious and crisp, 1Wash the cucumber and dry it and cut it into small thumb-sized strips. 2.

Sprinkle 2 tablespoons of salt on the cut cucumber, stir well, and marinate for 5-6 hours to kill the cucumber's own moisture. 3.Peel and slice the garlic, wash and wipe the surface water of the ginger and slice it, and prepare an appropriate amount of pepper and pickled pepper.

The cucumber pickled in this way is delicious and crispy. In the past, local residents pickled cucumbers and cowpeas harvested during the harvest with salt water to make kimchi and put them to enjoy in winter [1]. Its main ingredients are fresh cucumbers, etc., and this dish is simple to make, nutritious, and delicious.

Before processing, 5 10 holes are pierced in the melon head and melon body to facilitate the water outflow in the melon and prevent acid rot. Then according to 10 kg of salt per 100 kg of cucumbers, and 3 kg of salty soup with 18% salt concentration, a layer of melon and a layer of salt into the jar to pickle, turn the jar 1 2 times a day. After marinating for 2 days, it is selected and sorted out of the tank, and then the melon is salted and re-salted in layers.

10 kg of salt per 100 kg of cucumber until the sealed jar is filled with salty soup for storage, generally covered for 15 days. Ingredients: 2 to 3 fresh cucumbers (must be made with thorns on the top to be refreshing.)

Cut the cucumber and radish, marinate the water with salt, boil the pickle juice in the pot, then let it cool, wash the cucumber and radish after pickling, put it in a bottle, pour in the pickle juice, seal it and wait for 24 hours, and the crisp and delicious cucumber pickle is completed. Here's how:

The ingredients that need to be prepared in advance include: 2 cucumbers, half a radish, 6 slices of ginger, 4 cloves of garlic, 1 millet pepper, 5 grams of coarse salt, 5 00 ml of soy sauce, 1 large ingredient, 1 cinnamon, an appropriate amount of Sichuan pepper, and 10 pieces of rock sugar.

1. Cut the cucumber into sections and slice half a radish into pieces.

2. Marinate the cucumbers and radishes with coarse salt grains to remove the water.

3. Add ingredients, cinnamon, peppercorns, rock sugar and soy sauce to a boil and turn off the heat.

4. Pour the boiled soy sauce into a container and let it cool.

5. Wash the pickled cucumbers several times.

6. Squeeze the washed cucumbers and radishes by hand and put them into the container.

7. Pour in the cooled soy sauce.

8. Close the lid and wait for 24 hours.

9. It can be eaten when the time is up.

Notes:If you use a normal size cucumber, you need to remove part of the gourd pulp so that the pickled melon strips are crispy enough.

How to make pickled cucumbers.

1. Buy fresh cucumbers from the market, wash them, cut them into sections, put a layer of cucumbers and add a little salt when pickling (don't worry about salty, put salt to kill the water in the cucumbers, and most of the salt will flow away with the water), marinate until the next morning, control the moisture, and dry the cucumbers for another day.

2. Prepare two bags of soybean soy sauce, a bag of Shanxi vinegar, garlic, sugar, green chili pepper (cut and remove the seeds), ginger and white wine. (Prepared according to your own taste).

3. Pour the dark soy sauce and vinegar into the pot, heat, pour in an appropriate amount of sugar, then add an appropriate amount of liquor, stir well, heat and let cool for later use.

4. Put the dried cucumbers, cut green peppers and garlic cloves into the pot, pour in the soybean soy sauce, and then pour in the cool soy sauce and marinate for 4-5 days. It is ready to eat, crisp and delicious, crisp but not salty.