Pickled cucumber with soy sauce

Pickled cucumber with soy sauce

Introduction:

"It's an appetizer in summer. It's good with porridge. Cucumber I use is our northeast unique dry cucumber, very crisp, less water than ordinary cucumber

Production steps:

Step 1: cut the cucumber into strips.

Step 2: Pepper cutting hob block.

Step 3: slice ginger and garlic, set aside.

Step 4: add a little salt to pepper and cucumber respectively, mix well, and make water.

Step 5: put a little oil in the pot, put a small spoonful of Chinese prickly ash and two or three pieces of large ingredients to fry the flavor.

Step 6: then add two or three pieces of ginger, five or six pieces of garlic, a little sugar stir fry a few times.

Step 7: add soy sauce and bring to a boil. When soy sauce is slightly cooler, add proper amount of MSG and moderate amount of Baijiu. I have about 2 kg of cucumber this time, and I used about 1 two of the baijiu.

Step 8: after controlling the water, put the pickled cucumber and pepper into the sauce and stir them evenly. When they are completely cool, they can be put into the container and refrigerated in the refrigerator. When eating, use clean chopsticks and eat as soon as possible.

Materials required:

Cucumber: 1000g

Capsicum: 4

Chinese prickly ash: a small spoon

Ingredients: 3

Soy sauce: 500g

Sugar: 2 teaspoons

Baijiu half cup: moderate

MSG: right amount

Note: the whole production process did not put a drop of water, relying on soy sauce. If soy sauce is not salty, you should add some salt, otherwise it is easy to deteriorate. It's best to do less every time.

Production difficulty: simple

Process: salting

Production time: several hours

Taste: slightly spicy