Pickled cucumber

Pickled cucumber

Introduction:

"Pickled cucumbers are good for breakfast and dinner. They are appetizers and appetizers."

Production steps:

Step 1: seasoning map (soy sauce, vinegar, to buy bottled, soy sauce, do not buy soy sauce or soy sauce)

Step 2: Accessories map (ginger and garlic cut into pieces for standby)

Step 3: cut the cucumber into thick strips

Step 4: clean and cut the pepper into small pieces

Step 5: marinate the cucumber with salt for 24 hours, put the sieve Bizi in the basin, and put the pickled cucumber into the control water.

Step 6: put seasoning (soy sauce, vinegar, monosodium glutamate, sugar) in the pot without salt, bring to a boil with fire, pour into the basin and cool naturally.

Step 7: put all the ingredients into the sauce basin and stir well.

Step 8: stir fry the spoon and heat it with a little oil.

Step 9: pour it into the pot of pickled cucumber to make it fragrant and to seal the sauce.

Step 10: finally, seal the mouth of the pot with plastic wrap. After 24 hours, the delicious pickled cucumber can be eaten.

Step 11: pickled cucumber is suitable for morning and evening meal with porridge, with strong sauce flavor and slightly spicy.

Materials required:

Cucumber: 8 Jin

Pepper: 2 jin

Jiang: 2 liang

Garlic: half a catty

Soy sauce: 3 jin

Salt: half a catty

Vinegar: half a catty

Sugar: half a catty

Cooked peanut oil: right amount

MSG: 2 liang

Note: use a clean fixture to prevent bacteria from entering when taking pickled cucumber. It's best to keep it fresh in the refrigerator. The preservation time should not be too long. One week is the best.

Production difficulty: simple

Process: salting

Production time: one day

Taste: slightly spicy