Cucumber sauce(jiang huang gua )

Cucumber sauce

Introduction:

"I didn't eat the cucumber I bought in the vegetable market the other day. I went to my friend's house that day and saw that the pickled cucumber she made was delicious, which aroused my appetite. When I got home, I started to do it myself. "

Production steps:

Step 1: wash cucumber and cut into small pieces

Step 2: add salt and mix well, marinate about 10 minutes

Step 3: after marinating the cucumber, put it into a clean gauze

Step 4: seal the mouth of the gauze and put a heavy object on it to press the water out of the cucumber

Step 5: This is the pressed cucumber. I pressed it all day

Step 6: pour appropriate amount of soy sauce into the oil-free pot

Step 7: add sugar

Step 8: pour in some vinegar

Step 9: bring the soy sauce to a boil

Step 10: turn off the heat, add chicken essence and salt, mix well

Step 11: pour the sauce into a bowl to cool

Step 12: slice ginger and garlic

Step 13: put the cucumber, ginger and garlic slices into the container

Step 14: pour in the sauce

Fifteenth step: put in a single scoop of Baijiu.

Step 16: press the cucumber down, immerse it in the sauce, cover it, put it in the refrigerator for a day or two, and then you can eat it

Materials required:

Cucumber: 500g

Salt: right amount

Soy sauce: right amount

Sugar: right amount

Vinegar: right amount

Chicken essence: appropriate amount

Baijiu: moderate amount

Ginger: right amount

Garlic: right amount

Caution: when the cucumber is pickled, it can be spread with heavy weights, and can be spread to cool and ventilated places to dry baijiu.

Production difficulty: ordinary

Technology: Sauce

Production time: one day

Taste: salty and fresh

Chinese PinYin : Jiang Huang Gua