Cucumber sauce

Cucumber sauce

Introduction:

"I like pickles at home. I really recommend them. I like porridge, rice and noodles."

Production steps:

Step 1: prepare 5 jin of cucumber.

Step 2: cut the cucumber into sections, and then cut it into four pieces (the small section needs to be cut in half, the smaller one is better and crisper), sprinkle with salt and water.

Step 3: after about two or three hours, pack the cucumber with a clean cloth, and press it with a heavy weight for about half a day.

Step 4: press the cucumber.

Step 5: prepare all ingredients. Slice ginger and garlic.

Step 6: in a clean oil-free pan, put all the hot peppers and Chinese prickly ash into the pot, then add the ordinary soy sauce and a spoonful of soy sauce to boil.

Step 7: squeeze the pressed cucumber to dry slightly, put it into an oil-free container, and put ginger slices and garlic together.

Step 8: pour in the soy sauce that has been boiled and cooled. Finally, a small lid of Baijiu is put on the noodles.

Step 9: you can start in about two days, and those who like sour can wait for about a week.

Materials required:

Cucumber: 5 jin

Ginger: right amount

Garlic: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Soy sauce: right amount

50 degree Baijiu: moderate amount

Salt: right amount

Notice: 1. I saw my mother's sauce grapefruit peel at home before. I poured the soy sauce directly into it, but I didn't cook it. So I think it's ok if I don't cook it. I just boil the pepper and Zanthoxylum together, which may be more fragrant. But it's oil-free all the way. 2. If you want to eat spicy food, you can put more pepper! 3. It's better to refrigerate in the refrigerator, and use oil-free tools every time. 4. Baijiu must not be less. 5. When the soy sauce is boiled, it must be cool before pouring it into the container of cucumber. Besides, it must be without cucumber.

Production difficulty: simple

Technology: Sauce

Production time: several days

Taste: slightly spicy