Cream pickles
By VicentaLakin
Recipe Recommendations
- cucumber appropriate amount
- Hangzhou pepper appropriate amount
- small red pepper appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- liquor appropriate amount
- salty and fresh
- pickled
- several days
- ordinary
Steps for Cream pickles
1
Home-grown green vegetable cucumbers without public hazards。
2
Just picked the green vegetables。
3
And the green pepper that just came off。
4
The cucumber washes the cucumbers。
5
Cut the cucumbers out of cucumbers into thin chopsticks and peppers into rollers。
6
Add a big salt mix for one night, and it's better to put a tatter on it in the fridge。
7
Pour the pickled cucumbers and peppers out of the water, and then load them in a gauze bag with heavy objects。
8
cucumbers and peppers look dry and soft after a day of repression。
9
Add sliced ginger and garlic。
10
If soy sauce, green peppers, white sugar is prepared in advance, the soy sauce can be turned off and cooled. After cooling, the peppers were immersed for an hour in order to make the sauce more spicy。
11
Pour pickled red peppers and soy sauce into cucumbers and peppers。
12
Just add a little bit of white wine to the mix, soy sauce and cucumber. Too much soy sauce is especially salty, and it affects the taste of cucumbers。
13
Filled with an early, hot glass seal。
14
Cover up and freeze in the fridge。
15
A pickled cucumber can be used after one night。
16
An appetizer cucumber can be tasted, and pasta is a good choice, with porridge and rice。
17
I've also packed it in a vacuum bag for my friends。
18
When my friends get this cucumber, they're very surprised and happy. Such food, which is grown and pickled by itself, is a precious gift that cannot be bought with money。Cream pickles Make Tips
The suppression of pickled cucumbers is very important, and it is essential that the cucumbers be fully drained, which is the key to making cucumbers frowned, if at all, by salting and dressing bags, dehydrating with a washing machine and drying out the air for a day。