Pickled cucumber(zuo zhou xiao cai jiang huang gua )

Pickled cucumber

Introduction:

"Salted vegetables are not very elegant, but they are an indispensable part of our common people's family. Eating steamed bread with salted vegetables can greatly increase the appetite, and it's also very pleasant to have porridge. In short, I prefer this one. How are you

Production steps:

Step 1: wash cucumber, capsicum, garlic, ginger and control water

Step 2: cut the cucumber into inch segments first

Step 3: slice again

Step 4: marinate with a little salt for 30 minutes

Step 5: pour out the pickled water

Step 6: cut pepper, garlic and ginger into slices

Step 7: place all ingredients in a clean, waterless container

Eighth step: Boil the pot, pour sauce, vinegar and Baijiu, add sugar, star anise, pepper and boil.

Step 9: pour the completely cool juice into the container, cover it, put it in the refrigerator, and marinate it for one day

Materials required:

Cucumber: 560g

Delicious soy sauce: 300g

Old style: 100g

Sugar: 30g

Vinegar: 100g

Garlic: 1 head

Star anise: 1

Zanthoxylum bungeanum: right amount

Hot pepper: 1

Ginger: right amount

Baijiu: moderate amount

Note: curing time is less than 2 days or more than 20 days. Scientific determination showed that the content of nitrite in pickled vegetables was not high in the first two days, but reached the peak in the third to eighth days, and began to decline after the ninth day, and disappeared after 20 days. Therefore, pickles generally take a short time within 2 days, and the long one should be eaten after a month of pickling.

Production difficulty: simple

Process: salting

Production time: one day

Taste: garlic

Chinese PinYin : Zuo Zhou Xiao Cai Jiang Huang Gua