Sweet and Sour Cucumber(tang cu suan huang gua )

Sweet and Sour Cucumber

Introduction:

"When we eat a lot of meat, we feel greasy. At this time, we can have a bite of sour sweet sweet sweet sweet sweet and sour cucumber. It's greasy and refreshing, even as a side dish with porridge. This is pickled cucumber after soaking for four days, which is quite tasty. "

Production steps:

Step 1: raw material drawing.

Step 2: wash all three sections of cucumber, and then cut into long strips.

Step 3: marinate the Cucumber Strips with appropriate salt for 4 hours until the Cucumber Strips come out of water, and then squeeze out the water.

Step 4: adjust the sugar and vinegar to 1:1 in a pan, boil and turn off the heat.

Step 5: shred the pepper.

Step 6: cut well and put it into the sweet and sour juice.

Step 7: put in the pickled cucumber strips, add a small amount of soy sauce and mix well.

Step 8: pour into a clean airtight container or bottle without water and oil, refrigerate and store for 2 or 3 hours.

Materials required:

Cucumber: Three

Beauty pepper: Three

Sugar: right amount

Vinegar: right amount

Soy sauce: moderate

Salt: right amount

Note: 1, do not like hot TX, pepper can not put. 2. If the cucumber has more thorns, you can scrape them along the surface with a knife. 3. You can use fresh cucumber, or you can marinate Cucumber after drying in the sun. I suggest marinating Cucumber after drying in the sun, which is not only convenient for preservation, but also taste better after taste. 4. If the fresh cucumber is pickled directly, it is recommended to eat it as soon as possible. 5. When pickling with salt, the water of cucumber must be salted out, otherwise it is not easy to taste, and after the water is drained, taste, and then mix the sweet and sour juice.

Production difficulty: simple

Process: salting

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Tang Cu Suan Huang Gua