pickled cucumber
By DrewBarrows
Ingredients: soy sauce,salt,liquor,cucumber,chili,MSG,white sugar,Jiang,garlic,vinegar,pepper,peanut oil
Recipe Recommendations
- cucumber appropriate amount
- garlic appropriate amount
- chili appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- white sugar appropriate amount
- liquor appropriate amount
- MSG appropriate amount
- pepper appropriate amount
- peanut oil appropriate amount
Steps for pickled cucumber
1
Wash and dry cucumbers (without water).
2
Cut the cucumber in the middle (if it is a big cucumber, cut it into thin strips).
3
After cutting, sprinkle salt on the cucumber and mix well (the ratio of cucumber to salt is 500 grams of cucumber to 50 grams of salt).
4
Then use a heavy object to press the cucumber, turn it in the middle, and marinate it for about a day.
5
Prepare pepper, ginger, garlic cloves.
6
Cut the pepper into sections, slice the ginger into slices, and cut the garlic in the middle. (Be careful to dry and then cut)
7
Prepare soy sauce (150 grams for 500 grams of cucumber) and white sugar (50 grams of sugar for 500 grams of cucumber), put them in a pan and bring to a boil. After the sugar melts, turn off the heat and let cool.
8
Put the cooled miso soup into a large bowl.
9
Add cucumber, ginger, garlic, and pepper to the miso soup and mix well, then add a small amount of white wine and monosodium glutamate.
10
Pour oil into the pan, heat it, add a little pepper and stir-fry the pan, turn off the heat.
11
Wait until the oil temperature cools a little, pour it on the cucumber, marinate for a day and serve.