Soy pickles
By VicentaLakin
The pickled cucumber with soy sauce is a home-grown pickles with salty and nutritious tastes. It is one of the pickles that must be eaten while eating porridge。
Recipe Recommendations
- cucumber 3000g
- green pepper 1000g
- soy sauce 1000ml
- garlic appropriate amount
- Jiang appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- shisanxiang appropriate amount
- balsamic vinegar appropriate amount
- rock sugar appropriate amount
- salt appropriate amount
- liquor appropriate amount
- salty and fresh
- pickled
- several hours
- simple
Steps for Soy pickles
1
The cucumbers and peppers are washed repeatedly and are placed in the asphalt containers to control the dry moisture, bearing in mind that it must be fully dry。
2
The cucumbers and peppers are then cut into fine strips with their respective fingers and placed in waterless containers with two small spoons of salt evenly。
3
On top of it, heavy objects were used to press the water of the food for about six hours。
4
The boiler is filled with soy sauce, and a proper amount of peppers, eight horns, glazed sugar, thirteen fragrances, vinegar and a little bit of high white wine is put on the fire。
5
The amount of garlic is determined by its own taste, and I put four garlic in it. Ginger cleans the dry moisture and cuts it into ginger chips。
6
The pickled cucumbers and pepper-controlled dry water are evenly mixed with garlic and ginger。
7
The prepared sauce is cooled and poured into the cucumber container, which is soaked in the soup with a spoon, and sealed with a flavoured membrane, which is then placed in the freezer。
8
The pickled pickles can be eaten for three days or so。