pickled cucumber (huang gua pao cai )

Cucumber pickle method:

Raw materials for making cucumber pickles:

Cucumber 1kg, chili noodles 50g, scallion 100g, garlic 50g, ginger 50g, salt 25g, sugar 15g, shrimp sauce 50g.

Processing steps of cucumber pickle:

1. Select the young cucumber, wash it with light salt water, control the water, cut it into strips about 8 cm long, the rest less than 8 cm long, remove the skin, split it into two pieces, and then cut it into strips 2 cm long, and lay it on the bottom layer.

2. Cut the 8 cm long section from both ends according to the cross line, but do not cut it to the bottom to keep the whole, and then marinate it with 10 grams of salt.

3. In a porcelain bowl, put chili noodles, chopped green onion, garlic paste, ginger powder, sugar, 10 grams of salt and mashed shrimp paste. Stir well to make sweet and spicy shrimp paste.

4. Squeeze out the water from the pickled cucumber, and apply the spicy shrimp paste on the edge of the knife.

5. Put the green onion into the bottom of the pot, sprinkle a little salt (5g), and then put the cucumber coated with chili sauce and shrimp paste into the pot.

6. Mix the remaining sweet and spicy shrimp paste with pickled cucumber

The characteristics of cucumber pickles are as follows

It is sweet, spicy and sour, fresh and refreshing, and rich in shrimp sauce.

pickled cucumber

Cucumber pickle is pickled with cucumber as the main raw material, supplemented by onion powder, garlic powder, ginger powder and other seasonings. The production process is simple, the method is diverse, and the taste is fresh. Summer is the best season to eat cucumber pickles. The water content of Cucumber in this season is slightly lower than that in winter, and the taste will be more crisp.

Ingredients needed

Practice 1

Cucumber 1kg, chili noodles 50g, scallion 100g, garlic 50g, ginger 50g, salt 25g, sugar 15g, shrimp sauce 50g

Practice 2

Material Science

Ingredients: 6 cucumbers, 1 / 4 apples, 1 ginger and 3 garlic

Seasoning: 2 tbsp chili powder, 2 tbsp salt, 1 tbsp fish sauce

Practice 3

Material Science

Main ingredient: Cucumber

Accessories: leek, ginger, garlic, pear juice, jiangmi paste

Seasoning: salt, coarse salt, shrimp sauce, chili powder

Production method

Practice 1

1. Choose a small cucumber, wash it with light salt water, control the water, cut about 8 cm long strips, the remaining part less than 8 cm long, remove the skin, cut into two pieces, and then cut into 2 cm long strips to lay on the bottom layer. 2. Cut the 8 cm long section from both ends according to the cross line, but do not cut to the bottom to keep the whole, and then put 10 grams of salt to pickle 3. In a porcelain bowl, put chili noodles, green onion, garlic paste, ginger powder, sugar, 10 grams of salt, mashed shrimp paste, and stir well to make sweet and spicy shrimp paste. 4. Squeeze out water from pickled cucumber, and apply spicy shrimp paste evenly at the edge of the knife. 5. Put green onion powder into the bottom of the pot, sprinkle a little salt (5 grams), and then place the cucumber coated with spicy shrimp paste tightly 6. Pour the remaining sweet and spicy shrimp paste and salted cucumber on the top, seal the jar with oil and store for 24 hours before eating.

Practice 2

1) Wash the cucumber, remove both ends, peel a little, cut into hob pieces, mix well with salt

2) Apple peeled and cored, ground into mud, ginger, garlic are ground into mud

3) When the cucumber is soft, drain

4) Put 2) in the container to mix well, add fish sauce, chili powder and cucumber to mix well. After a period of time at room temperature, move to the refrigerator for storage

notes

1) Chili powder and fish sauce are available in Korean food stores

2) There is no tool to grind mud, you can use a grinder

3) It's ready to eat and tastes better every other day

Practice 3

1. Cut the cucumber into 6 cm segments, put on a cross knife and marinate with coarse salt for 1 hour to soften the cucumber;

2. Cut leeks into 1cm segments, add chili powder, shrimp sauce, salt, pear juice, minced garlic, ginger and jiangmi paste (jiangmi powder mixed with water and heated to thick), stir well to make pickle filling;

3. Put pickle stuffing into the pickled cucumber and ferment it for one day.

characteristic

It is sour, sweet, crisp and spicy with unique flavor.

What to eat

Efficacy and function of Cucumber

It is cool in nature, sweet in taste, and has little poison. Qingre Lishui, Jiedu detumescence, Shengjin quench thirst. Indications: body heat and thirst, sore throat, wind heat eye disease, damp heat jaundice, adverse urination and other diseases.

Contraindications: Patients with spleen and stomach weakness, abdominal pain, diarrhea, lung cold cough; patients with liver disease, cardiovascular disease, gastrointestinal disease should be careful to eat.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Huang Gua Pao Cai