Crispy Sauce Cucumber
Ingredients
- Rock sugar 8 grams
- Fragrance leaves 2 pieces
- Edible oil 15g
- Zanthoxylum bungeanum 3 grams
- Dark soy sauce 6 grams
- Red and green peppers 1 each
- Salt 8 grams
- Clear water 30 grams
- Garlic 3 cloves
- Cucumber 700g
Steps
1. Wash the cucumber and dry it.
2. Cut into small pieces of about five centimeters.
3. Cut the cucumber into strips.
4. Add salt.
5. Mix the salt evenly and refrigerate for 12 hours.
6. Put the pickled cucumbers in a drain basket, place a bowl underneath, and put a heavy object on top to compact it and squeeze out all the water in the cucumbers.
7. The cucumbers pickled in this way taste very crisp, and the salt is easily absorbed into the melon sac, so that it will not be too salty when pressed.
8. Chop chili and garlic and set aside.
9. Add chili and garlic to the pickled cucumber and mix well.
10. Heat the pot, pour in cooking oil, add Sichuan peppercorns, and stir-fry bay leaves over low heat until fragrant.
11. Add water, light soy sauce, and rock sugar and bring to a boil over low heat. Cook for another three minutes and turn off the heat.
12. After cooling completely, add the balsamic vinegar, then put the cucumber into the prepared soup and mix well. !
13. Put it in the Lock Box.
14. Refrigerate for four hours before eating. You can take it out and stir it a few times to make the flavor more even.
15. Eat noodles, drink porridge, and sweep the rice with the magic weapon.
16. Finished product picture.
17. Finished product picture.
18. Finished product picture.
Tips
- 1. Pickled cucumbers must beSqueeze out the water;
- 2. You can omit the peppers that are not spicy;
- 3. The temperature is high now, so be sure to put it in the refrigerator when marinating;
- 4. Put condiments according to personal preference.
