I like to eat pickled cucumbers, I am afraid that the outside is not enough to be hygienic, too many additives, then try to make it yourself. This kind of pickled cucumber is easy to make, no additives, no matter porridge, eat rice, chew the steamed bread, match the egg fried rice... fresh and delicious, cool Crisp and tender
Longitudinally cut into 4 pieces, cut into small sections horizontally
Sprinkle salt, mix well
Press with heavy objects to make it out of water and crumple the cucumber
When you see that the cucumber has more water, pour the water in time and continue to press it. (I usually do it in the afternoon, and when it is pressed to the night, the cucumber will have less water and continue to press the night.)
The next morning, after pouring out the pressed water, I saw beautiful wrinkles.
Add soy sauce, white vinegar, rock sugar
Ginger ~ cut silk, garlic head ~ cut thin slices, millet pepper ~ chopped (the three materials can be placed according to their own preferences, do not like can be omitted)
After pickling for 4 hours, pick up the cucumber and squeeze the water
Pour the sauce of the cucumber into the pan and cook until the thick sauce is closed.
The sauce is thick, and the amount of the sauce is poured into the container of the cucumber, which is just flush with the cucumber.
Pour thick sauce
1, cucumber selection of meat is thicker, tastes full of meat 2, boiled sauce with a slightly larger fire juice 3, marinated after two or three days of eating more flavor 4, because there is no additive, put in the refrigerator to save, each Take a clean, oil-free spoon and eat it for a second time. The utensils should be clean and oil-free.