pickled cucumbers(suan huang gua )

Sour cucumber method:

Raw materials for making sour cucumber:

2500g cucumber, 50g green pepper, 50g fennel, 50g celery, 100g refined salt, 2 fragrant leaves, 50g garlic, 2 dried peppers, a little pepper.

The processing steps of pickled cucumber are as follows

1. Wash cucumber, celery and fennel, wash garlic and cut it into slices. Place the cleaned cucumber in the acid resistant container, sprinkle a layer of celery, fennel, garlic, fragrant leaves, pepper, dry pepper and green pepper, and then place a layer of cucumber on top.

2. Put 2500 grams of water in the pot, boil it, add salt and mix it well. After the salt melts, pour it into the container with cucumber. Add a cover in the container and press it with a heavy weight. Cover the mouth of the vessel and place it at about 38 degrees to ferment. When fermenting to froth, move to 5 degrees to keep, and eat after cooling.

pickled cucumbers

Sour cucumber is a kind of pickle. The taste is sweet and sour. It's an appetizer. The residents pickle the cucumbers and cowpeas harvested in high yield with salt water and make them into pickles to be enjoyed in winter, which has the functions of beauty, weight loss and blood lipid reduction.

Characteristics of dishes

Sour cucumber crisp clear mouth, solution greasy, help digestion.

practice

Main materials

Cucumber 10kg, coriander 500g, green pepper 500g, red pepper 500g, refined salt, white vinegar, fragrant leaves, garlic appropriate.

Seasoning

1.5 tbsp soy sauce, 1 tbsp salt, 1 tbsp honey, 1 tbsp white vinegar, 1 tbsp sesame oil, garlic

Practice 1

1. Cut the cucumber into strips and marinate for two hours,

2. Rinse with clean water,

3. Add white vinegar, sugar and garlic in the pot and cook for more than ten minutes,

4. Soak in water to cool, boil and disinfect the container, and then bottle it

Practice 2

Material Science:

Cucumber, peanuts

Method:

1. Mix 1.5 tbsp soy sauce, 1 tbsp salt, 1 tbsp honey, 1 tbsp white vinegar (or 1 green lemon juice, yellow lemon is not enough acid);

2. Add a spoonful of sesame oil in the hot pot, then add the dried pepper and stir fry over low heat until fragrant. When the pot starts, add the garlic and mix well;

3. Mix 1 and 2 to form marinade;

4. Finally, put the cucumber in the marinade and refrigerate for more than 2-3 hours;

5. Take out the pickled cucumber and put it on the plate. Sprinkle with fried peanuts.

Practice 3

first,

(1) Selection: straight, slim and beautiful cucumber:

Here's the key to cutting. Cut at 45 degrees. Don't cut to the end.

If it's the first time to cut, it's suggested to put a chopstick beside the cucumber, so that each knife will not cut to the end. Don't worry about cutting boldly.

After cutting one side, turn the cucumber 180 degrees and cut the other side.

Then put salt in the cucumber, about five minutes.

Pour the juice out of the cucumber and squeeze the water out of the cucumber gently. White sugar, Shanghai white vinegar. It must be Shanghai white vinegar! I've tried other white vinegar. It's not delicious when it's flooded out. Just put the sweet and sour proportion according to your personal preference.

Finally, fry a little chili oil and pour it on it! Ice it in the fridge for one night and eat it the next day. Sour and sweet, especially refreshing.

nutritive value

Nutrients

Nutrient content (per 100g)

Water 95.23 g, calorie 15 kcal, protein 0.65 g, fat 0.11 g, carbohydrate 3.63 g, fiber 0.5 g, sugar 1.67 g, calcium 16 mg, iron 0.28 mg, magnesium 13 mg, phosphorus 24 mg, potassium 147 mg, sodium 2 mg, zinc 0.2 mg, vitamin c2.8 mg, vitamin b10.027 mg, riboflavin 0.033 mg, nicotinic acid 0.098 mg, folic acid 7 μ g, vitamin A5 μ g, vitamin A 03 mg, vitamin D (D2 + D3) 0 μ g, vitamin k16.4 μ g, saturated fatty acid 0.037 g, monounsaturated fatty acid 0.005 g, polyunsaturated fatty acid 0.032 g, cholesterol 0 mg, caffeine 0 mg.

Edible value

Cucumber is a kind of vegetable with high nutritional value, which is a good vegetable that everyone likes to eat. All over the country and different ethnic groups eat differently. There are three common ways to eat: pickled cucumber with soy sauce, pickled cucumber with soy sauce, pickled cucumber with soy sauce, pickled cucumber with soy sauce and pickled cucumber with soy sauce. There are also one no sauce, two no mix, three no fry, wash the cucumber clean, take in the hands of the same fruit to eat, but most people are mixed sour cucumber. In fact, the best way to eat is to "mix cucumber". The method is: first wash the cucumber, be sure to remove the skin, cut it into thin slices with a knife, marinate it with appropriate amount of salt for half an hour, then squeeze out the salt water, and use white sugar, cooked vegetable oil or sesame oil. If you like spicy food, you can also use chili oil, soy sauce and vinegar. This kind of cold food can also increase appetite, eliminate abdominal distension, and has the effect of reducing dry heat. Once pickled cucumber contains tannic acid, often eat sour cucumber, can make people suffering from hypotension pressure prevention. If you eat cucumbers raw, 250-300 grams a day, you can lose weight obviously. You can also eliminate edema, thirst, poison and heat. Cucumber skin can cure sore throat, short yellow urine, red eyes, dizziness and heat stroke. Therefore, cucumber can be said to be one of the best therapeutic vegetables, as well as beauty and other benefits. Sour cucumber is sweet, cool, bitter, nontoxic, and it can enter the spleen, stomach and large intestine. It has the effect of removing heat, diuresis, heat and detoxification. It is mainly used for treating thirst, sore throat, burning eyes and burns. It also has the effect of losing weight.

Medicinal value

Toxicity: low toxicity.

Taste: sweet; cool.

Channel tropism: lung tropism; spleen tropism; stomach tropism.

Indications: heat clearing, diuresis, detoxification. It is characterized by fever, thirst, short and red urine, edema, little urine, water and fire scald, perspiration spot, non ulcer

Usage and dosage: oral administration: appropriate amount, cooked or raw; or juice. External use: appropriate amount, rub raw or mash juice.

1. Anti tumor: cucurbitacin C in cucumber can improve the immune function of human body and achieve the purpose of anti-tumor.

2. Anti aging: cucumber is rich in vitamin E, which can prolong life and anti-aging; cucumber enzyme in cucumber has strong biological activity.

3. Weight loss body: propanedioic acid contained in cucumber can inhibit the conversion of sugars into fat.

4. Invigorating brain and calming mind: cucumber contains vitamin B1, which is beneficial to improving brain and nervous system function and calming mind.

5. Prevention of alcoholism: the alanine, arginine and glutamine contained in Cucumber have a certain adjuvant therapeutic effect on liver patients, especially on patients with alcoholic cirrhosis, which can prevent and treat alcoholism.

6. Reduce blood sugar: the glucosides and fructose contained in cucumber do not participate in the normal glucose metabolism, so the patients with diabetes use sour cucumber instead of starch food to satisfy their hunger, and the blood sugar will not increase, or even decrease.

Food taboo

1. Sour cucumber, peanut collocation, easy to cause diarrhea.

2. When sour cucumber is combined with pepper and celery, vitamin C is destroyed.

3. Sour cucumber contains a kind of vitamin C decomposing enzyme. In daily life, sour cucumber is eaten raw more. At this time, the vitamin C decomposing enzyme contained in it maintains a certain activity. If it is eaten with foods rich in vitamin C, such as pepper, the vitamin C decomposing enzyme in Sour Cucumber will destroy the vitamin C of other foods. Although it is not harmful to human body, it will reduce the risk of human health The absorption of vitamin C by the body.

Food efficacy

Sour cucumber is rich in sugar, vitamin B2, vitamin C, vitamin E, carotene, niacin, calcium, phosphorus, iron and other nutrients. In addition, cucumber can also beauty: huangguaping and dehumidification, can convergence and eliminate skin wrinkles, the effect is better for people with dark skin.

Potential hazards

hazard analysis

Nitrite can inhibit the growth of Clostridium botulinum and other types of spoilage bacteria in the process of pickling, has good color rendering and antioxidant effect, and can improve the flavor of pickled food. However, nitrite can react with amines, which are the products of protein decomposition in pickled products, to form nitrosamines. Nitrosamines are a strong carcinogen, and the presence of nitrite in pickled food is the main potential hazard.

Traditional vegetables are pickled for a long time, and can't be taken out for eating in a few days. Generally speaking, the content of nitrite in vegetables increases at the beginning of pickling, and then decreases after reaching a peak. This peak is called nitrite peak. Some vegetables have one peak, others have three peaks. Generally speaking, the nitrite content of vegetables pickled for about a week is the highest, but it is very low after 20 days. It's safer to eat at this time. In order to reduce the cost, some restaurants may not wait long enough to cook pickles, and the number of diners is relatively large, which is easy to cause accidents. When pickling vegetables, you should choose the vegetables with less nitrogen fertilizer, wash the vegetables as far as possible, marinate them with clean water and jars, and let less air into the jars.

In order to reduce the content of nitrite in pickled vegetables, we can also put some vitamin C in pickled vegetables, and put four vitamin C in 1kg cabbage

Chinese PinYin : Suan Huang Gua