Pickled cucumber with porridge(pei zhou xiao cai jiang yan xiao huang gua )

Pickled cucumber with porridge

Introduction:

"When I came to work in Kunshan, a colleague brought his own vegetables to eat. As a result, he shared them with us. They were very delicious! At that time, I thought that this was the best cucumber I had ever eaten! Later, I was looking forward to her often bringing this! But when I asked her how to do it, she said that it was her grandmother who made it, but she couldn't tell me any important details... After years of groping, I finally made this pickled cucumber in my own way! Ha ha... If there is something wrong, please correct it

Production steps:

Step 1: after buying the cucumbers, wash them with rice washing water for the first time.

Step 2: rinse the surface with clean water and drain the water on the large sieve.

Step 3: put the cucumbers into a clean container without water and oil, add salt and marinate for 24 hours.

Step 4: it's better to put a heavy weight on it, so that the water will come out faster.

Step 5: boil a pot of boiling water in the pot, pour in the pickled cucumbers, quickly blanch them for 5 seconds, and take them out.

Step 6: put it into the sieve again, drain it and sun it for 1 day. It's better to change the color of cucumber from green to white. Remember to turn it over.

Step 7: put star anise, Chinese prickly ash, fragrant leaves, ginger slices and rock sugar into a clean pot.

Step 8: pour in the right amount of soy sauce.

Step 9: pour in proper amount of Jinlan soy sauce.

Step 10: the ratio of soy sauce and Jinlan soy sauce is 1:2.

Step 11: slowly bring to a boil over low heat until the rock sugar dissolves.

Step 12: cool the sauce and put it into a sealed container without water and oil.

Step 13: the cucumber will turn white after a day.

Step 14: blanch the White Cucumber in the boiling water pot again for 2 seconds, and drain the water.

Step 15: soak the cucumbers in the sauce, add some garlic, and refrigerate for 3 days!

Materials required:

Cucumber: moderate

Zanthoxylum bungeanum: right amount

Ginger: moderate

Garlic: right amount

Star anise: right amount

Fragrant leaves: appropriate amount

Rock sugar: right amount

Jinlan soy sauce: right amount

Old style: moderate

Salt: right amount

Note: 1. No rock sugar can also be replaced by white sugar! The taste of sauce can be adjusted by yourself, so can the sweetness! 2. You can also use packaged whole soy sauce to make sauce, but it must be boiled to cool, so that the cucumber will not go bad, and it is also a good method for storage. 3. Do it when the weather is good! 4. I think it's necessary to blanch cucumber with boiling water, which is the key to crispness! 5. Finally add some garlic slices to enhance the flavor and avoid the phenomenon of white hair in soy sauce!

Production difficulty: ordinary

Process: salting

Production time: several days

Taste: salty and sweet

Chinese PinYin : Pei Zhou Xiao Cai Jiang Yan Xiao Huang Gua