Soy sauce, cucumber and pickles
This is a small pickle that appetites in summer. It goes well with porridge. The cucumber I use is the dry cucumber unique to our Northeast. It is very crisp and has less moisture than ordinary cucumbers.
Recipe Recommendations
- slightly spicy
- pickled
- several hours
- simple
Steps for Soy sauce, cucumber and pickles
1
Cut the cucumber into strips.
2
Cut the peppers into hob blocks.
3
Slice ginger and garlic and set aside.
4
Add a little salt to the peppers and cucumbers respectively, mix well, and drain the water.
5
Put a little oil in the pot, put a small spoonful of pepper, two or three pieces of aniseed fried out of the fragrance.
6
Then add two or three slices of ginger, five or six slices of garlic, and a little sugar and stir fry for a few times.
7
Pour in soy sauce and bring to a boil. When the soy sauce cools a little, add appropriate amount of MSG and appropriate amount of white wine. This time I used about 2 kilograms of cucumber and about 1 tael of white wine.
8
Finally, control the water and put the marinated cucumber and pepper into the juice and stir well. When it is completely cooled, you can put it into a container and place it in the refrigerator for refrigeration. Use clean chopsticks to pick it up when eating and finish it as soon as possible.Soy sauce, cucumber and pickles Make Tips
Not a drop of water was put in the entire production process, relying on soy sauce. If the soy sauce is not salty, you should add some salt, otherwise it will easily deteriorate. Doing less at a time is the best way.