Crispy pickled cucumber(cui yan huang gua )

Crispy pickled cucumber

Introduction:

"In early autumn, cucumbers are coming off the shelves. Like the crispy feeling, try to leave it as crispy as possible. It's a very simple pickle

Production steps:

Step 1: cut the cucumber lengthwise and divide it into four parts. Put it in a basin.

Step 2: sprinkle in the salt and mix well.

Step 3: weight up. I put water in a stainless steel basin and press it on it.

Step 4: marinate for 12 hours. The water is basically pickled.

Step 5: wash the pepper, peel and remove the seeds.

Step 6: cut the pepper into large pieces.

Step 7: slice garlic; slice fresh ginger.

Step 8: wash celery and cut into sections.

Step 9: put the pickled cucumber, celery, garlic slices and ginger slices into the pot.

Step 10: heat the frying spoon, add the oil, add the large ingredients and pepper, and fry until fragrant. Pour in the soy sauce. Put in the sugar. Add some water and bring to a boil.

Step 11: pour the marinade into the basin with the cucumber, cover and marinate for 12 hours. Crispy pickled cucumbers are done.

Materials required:

Cucumber: 3 jin

Peppers: 5

Garlic: 3

Fresh ginger: 1 large piece

Celery: 1

Pickled salt: 50g

Ingredients: 5

Sugar: 20g

Salad oil: 50g

Soy sauce: 100g

Zanthoxylum: about 40

Note: the curing basin should be heated and sterilized, and the sealed cover can be covered. Like the fragrance of pepper, you can put more pepper. Try not to add salt in the later stage to keep light taste.

Production difficulty: simple

Process: salting

Production time: 10 minutes

Taste: Original

Chinese PinYin : Cui Yan Huang Gua