Special crispy cucumber in sauce
By VedaHudson
The taste of this pickled cucumber is salty and fresh with a hint of sweetness, and the taste is crisp. When eaten with porridge, it is quite good. Personally, I think it can definitely be comparable to Liubiju's pickled cucumber.
Recipe Recommendations
- cucumber of 6
- green pepper of 6
- garlic cloves appropriate amount
- red pepper appropriate amount
- pepper appropriate amount
- ginger appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- rock sugar appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- liquor appropriate amount
Steps for Special crispy cucumber in sauce
1
Wash the cucumber and cut it into long strips.
2
Break the green peppers into small pieces.
3
Slice garlic cloves and ginger.
4
Pour 1 pound of soy sauce, a little chicken essence, two small handfuls of rock sugar, a few pepper grains and a dozen red peppers into the pot, pour in a little white wine, and cook until the pot boils.
5
Marinate cucumbers and green peppers with salt for 3 hours, remove and drain.
6
Place the drained cucumbers, green peppers, garlic and ginger in a jar, pour in the cooled sauce, hold it in a bowl, and then cover it. You can eat it in 3-4 days.Special crispy cucumber in sauce Make Tips
1. You must use dark soy sauce, because only dark soy sauce can color the pickled cucumbers properly.
2. The cooked sauce must be allowed to cool completely.
3. Be sure to drain the water from the cucumbers and green peppers before placing them in the jar and adding the sauce.
4. Do not remove the seeds from the green peppers, as this results in a better flavor.
5. You can use glass or porcelain containers, but not plastic ones.
6. This must be pure soy sauce; do not add a single drop of water.