Summer Pickled Cucumbers teach you how to lazy it’s easy, quick, delicious and when you & we finish it it’s really crispy

Speaking of pickled cucumbers, many people complain that it’s not good to eat pickled things, or that pickled cucumbers are too salty, excessive salt intake, or that pickled cucumbers are not crispy and tasteless. So I specifically consulted my cousin, who is a chef, about the hotel’s practices. Pickled cucumbers, it's no wonder cucumbers are not crispy and tasteless. Chef: That's right!

The difference between pickled cucumbers and ordinary cucumbers

The biggest difference between pickled cucumbers and ordinary cucumbers is that pickled cucumbers have a spicy taste, rich sauce aroma, crisp and refreshing, and they can only be used when It is considered a real practice.

[How to pickle cucumbers]

1. Wash the head and tail of the cucumber, then cut it into segments, the length is generally 5 ~ 6cm according to your preference, and then cut it in half , cut the cucumber into strips and put it into a large bowl, then add two tablespoons of sugar. The spoon used here is the smallest spoon in the seasoning box, then grab it evenly and set it aside to wait for the sugar to completely melt and then marinate for 2 hours. The purpose of this step is to remove excess water from the cucumber so that it tastes crunchy. The benefits of adding white sugar are: firstly, it makes the cucumber taste more mellow, and secondly, it can make the bottom taste of the cucumber less salty.

2. Add water to the pot, pour in the soaked peanuts, and cook over high heat for half an hour. Just cook the peanuts until they are chubby, turn off the heat and let them cool. Adding peanuts is not only salty and delicious, but also rich in dietary fiber, unsaturated fatty acids, etc. Eating peanuts in moderation can relieve gastric discomfort caused by excessive gastric acid secretion and has a good stomach nourishing effect.

3. Prepare more auxiliary ingredients: garlic slices, pickled garlic slices are delicious, you can add more, ginger slices, winter radish and summer ginger, pickled cucumbers and summer ginger, and green peppers cut into pieces, if you like If you like spicy food, add millet.

4. Re-adjust the sauce: Heat 50% of the oil in a pan with oil temperature, stir-fry 2 aniseed and a handful of chili peppers, then add garlic slices and ginger slices. After frying, add 1 tablespoon of extremely fresh essence, 1 tablespoon of soy sauce, and 1.5 tablespoons of water. This will make the essence extremely fresh. Add half of the soy sauce to make it salty and fresh. Then, add 2 teaspoons of sugar and bring to a boil over high heat. After boiling, pour it away, let it cool and set aside, and the juice will be cooked.

5. After 2 hours, use gauze to squeeze out the excess water from the cucumber. After this treatment, the pickles become crunchy. Put the squeezed cucumber strips into a basin, add green pepper cubes, dried peanuts and cold sauce, stir well and enjoy. It will be crispier if you leave it in the refrigerator for 4 hours.

Picking cucumbers in summer can teach you how to be lazy. It’s easy, quick, delicious, and you can eat it anytime. We're done. It's really crispy, but it needs to be emphasized that it's best not to pickle too many cucumbers in the summer. The taste of this one is relatively weak, and it tends to go bad over time. In addition, summer cucumbers are cheap and can be pickled while eating.