Hotel sweet and sour sauce

There will be a long summer in one month, and I feel how time flies! I haven't felt the splendor of spring yet, so I can only catch the tail of spring. Spring goes and summer comes. Just after Tomb-Sweeping Day, the weather is getting hotter and the diet is light. As the weather gets hotter and hotter, cold food and cold dishes will return to the table and become one of the popular dishes.

When it comes to cold dishes, you have to pat the cucumber with a knife. This dish is convenient and quick. After washing, you can pat the cucumber directly with a knife and put it in a bowl with garlic paste, vinegar, soy sauce, sugar and other seasonings. Simple and delicious. In hot weather, it is a must-have cold dish for every table in hotels and night market stalls. If you drink some wine, it is definitely not possible to pat the cucumber with a knife. Like me, I once had a drink with my friends at a food stall.

Cucumber is available all year round. It can be eaten not only as a vegetable, but also as a fruit. Can be directly washed and chewed. I feel that the cool and sweet taste and unique fragrance of cucumber flow in dantian instantly, which will improve my spirit and quench my thirst. This shows that the "charm" of cucumber is unusual, which is why people like it!

Cucumber can be made into all kinds of delicious food, whether it is the main ingredient or the ingredient, it will be very popular. If you eat too much cold stir-fry, you might as well make pickles for a different taste. Pickled cucumber is to pickle cucumber and soak it in the prepared sauce. It tastes sweet and sour, crisp and chewy, and it tastes better in cold storage. When the weather is hot, it is full of vitality. Let's get started!

Prepare ingredients: 5 kg cucumber, 30g ginger, 30g garlic and 20g millet spicy.

Seasoning: 750g of light soy sauce, 350g of mature vinegar, 230g of white sugar, 50g of white wine125g, 50g of light soy sauce, and 0g of salt100g.

Seasoning: 3 star anise, 8g cinnamon, 3 fragrant slices, and pepper 10g.

Start making

1. Wash the cucumber, paying special attention to cleaning the hairs and thorns on the cucumber.

2. Wash the cucumber to dry or dry the surface moisture, then change the cucumber into strips with uniform size, and pay attention to remove the yellow pulp.

3. Put all the cut cucumbers into the pot, then add salt and knead hard, stir evenly and marinate for about 30 minutes to let the water out.

4. Pickled cucumber will have a lot of water after half an hour. Pour out the water, then wash the salt and drain it for later use.

5. Prepare a container and gauze, squeeze the drained cucumber dry, then put it in the gauze, seal it, and press it with a heavy object. The heavier the better (this is the key to crisp and chewy cucumber), just keep the cucumber from flowing out.

6. After the cucumber is pressed, start to adjust the sauce, give a little oil to the pot, then peel and cut the ginger into pieces and fry it in the pot, then add soy sauce, vinegar, sugar, white wine and soy sauce to boil, and then cool it for later use.

7. Find a clean, water-free and oil-free sealed container, put the pressed cucumber in, gently break the garlic, cut the millet into spicy grains, and put the seasonings together. Finally, pour the cooled sauce into a sealed container, cover it and seal it, and store it in a cool and dark place.

8. Marinate for at least 24 hours. The longer it takes to brew, the better it tastes, the fresher it is, and the more delicious it is when it is refrigerated.

Tips for making kimchi

1. Fresh cucumber is the best choice, and it will taste worse if it is kept for too long.

2. Pickled cucumbers can be given salt or sugar, mainly to pickle cucumber water and let cucumbers absorb more sauce.

3. Wash the salted cucumber to avoid being too salty, then squeeze it dry and put it into gauze and press it with heavy objects (you can press it in a bucket at home). The drier the squeezing, the crisper and chewier the soaked cucumber will be.

4. The proportion of sauce: cucumber, soy sauce, mature vinegar, sugar and white wine are 20: 6: 3: 2: 1 respectively. Other ingredients can be more or less, but spices should not be too much.

5. Liquor has the function of sterilization and fragrance enhancement, and can preserve pickles for a long time.

6. The sealed container used must be clean, oil-free and water-free, otherwise it will easily break down.

This kind of pickled cucumber does not add a drop of water, but only depends on the sauce to make the taste. It is sour and refreshing to think about it. The sauce must be boiled to kill the bacteria in it, and the sealed container must be water-free and oil-free. Every time you want to eat the sauce, you should use clean chopsticks or spoons to salvage it. Don't use water or oil to avoid the sauce going bad. The sauce can be reused and seasoned appropriately according to the situation. Pickled cucumbers taste better after refrigeration. When the weather is hot and dry, take a bite to ensure full of vitality.