When pickling cucumbers, remember what proportion of sweet, sour, slightly spicy and crisp juice is?

The weather is getting hotter and hotter, and cold dishes are more and more popular with the people's tables. In this season of summer, cucumbers are on the market in large quantities, and the price is much cheaper than other seasons. Moreover, cucumber is full of water, crisp and delicious.

Every summer, we often make pickles at home. Marinate in a fresh-keeping box every time. Basically, we can finish them in three to five days. It tastes sweet and sour, slightly spicy and crisp, and can be drunk and eaten.

Bian Xiao's pickle recipe was learned from a chef friend in the hotel. This secret pickled cucumber is the hotel's signature cold dish. Hundreds of copies are sold every day, and the taste and taste are recognized by diners. Although this kind of pickled cucumber is a secret recipe, the seasoning needed is common at home. Just mix several seasonings in proportion, and you can make the taste of the hotel at home.

The following small series will share with you the practice of this secret pickled cucumber. In hot summer, come to a small dish of pickled cucumber before meals to ensure an appetite.

-Secret pickles-

Ingredients: cucumber1000g, garlic100g, millet spicy 50g, salt, soy sauce 20g, aged vinegar 20g, sugar100g, purified water100g.

Practice steps:

1. Wash the cucumber, remove the head and tail, cut into 0.5 cm thick slices, put them all in a pot, add a teaspoon of salt and a teaspoon of sugar, and mix well to kill water for the cucumber. The killing time of cucumber is more than 2 hours. During water killing, it is necessary to turn it over several times to make salt and sugar evenly penetrate into the cucumber and make it water.

2. Peel garlic and cut into garlic slices. Wash the millet and cut it into small pieces for use.

3. after killing the water in the cucumber, pour it out, and then squeeze out the remaining water in the cucumber for later use. Killing cucumber water is an important link. Only when the water in cucumber is fully oozing out can cucumber better absorb the taste of juice and taste it faster.

4. Prepare a clean, water-free and oil-free container, and mix 200g soy sauce, 20g aged vinegar, sugar 100g and purified water 100g evenly, so that the sugar is fully dissolved.

5. Put the squeezed cucumber into a container, then add the garlic slices and millet spicy segments and stir evenly to make the juice completely drown the cucumber.

6. Seal the container and put it in the refrigerator for curing 12 hours or more.