Sichuan Cuisine: Sichuan spicy and Sour Cucumber Strips(chuan cai chuan wei suan la huang gua tiao )

Sichuan Cuisine: Sichuan spicy and Sour Cucumber Strips

Introduction:

"If you don't have an appetite, eating a plate of pickled cucumbers with sour, hot and cool taste will definitely make you have a good appetite. Sichuan's pickles are crisp, salty, hot and sour. They are a popular family dish. This dish is a quick pickle with Sichuan flavor. It's especially suitable for this sultry summer when you have no appetite

Production steps:

Step 1: prepare all the ingredients.

Step 2: wash the cucumbers and cut them with a blade. Don't cut them to the end. Put a pair of chopsticks on them.

Step 3: cut all the cucumbers in turn, and then cut them into small sections.

Step 4: Pat garlic, pepper can be chopped (I only chopped one, like spicy can be chopped).

Step 5: take a fresh-keeping bowl to be oil-free and clean, add pepper, garlic, pepper, pickled pepper, millet pepper and old brine.

Step 6: add appropriate amount of sugar.

Step 7: add a little more chicken essence.

Step 8: stir until sugar melts.

Step 9: put another layer of cucumber and sprinkle with a layer of salt.

Step 10: add the rest of the cucumber.

Step 11: Sprinkle more salt.

Step 12: add a little rice vinegar.

Step 13: put the lid on and marinate in the refrigerator for 1-2 days.

Materials required:

Cucumbers: 3

Soak ginger: right amount

The old brine of millet pepper: right amount

Dried pepper: 4

Salt: right amount

Sugar: right amount

Rice vinegar: a little

Chicken essence: appropriate amount

Garlic: one head

Note: the container must be clean and oil-free, so as not to damage the ingredients. It's better to have salt pickles at home, but I can't use the pickled ginger and millet pepper I bought.

Production difficulty: simple

Process: salting

Production time: several days

Taste: hot and sour

Chinese PinYin : Chuan Cai Chuan Wei Suan La Huang Gua Tiao