Health benefits
Cucumber: low in protein
Ingredients
Cucumber (400g) | Chili (According to your own preference span> ) |
Shredded ginger ( 3 grams ) | Salt ( 3 grams ) |
MSG ( 1g ) | Sugar ( 5g ) |
Chili oil ( 10g ) | White vinegar ( 15g ) |
Textbook-level pickled cucumbers
1.Prepare cucumbers and peppers
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3.Cut the cucumber in half and remove the core.You can also keep it for stirring later
4.Cut into strips and put in a bowl or basin
5.Add a little salt, stir evenly and marinate for an hour, stirring every 20 minutes
6. Prepare shredded ginger
7. Prepare the seasonings (I am more accurate myself, you can just make up your own mind) )
8. Discard the marinated books and blot them dry with kitchen paper or a clean towel
9. Add the pickled cucumbers to the prepared sauce, stir evenly, and refrigerate for 4 hours Eat more with more flavor
2.Slightly scrape off the surface particles
Tips
1.The main purpose of pickling cucumbers with salt is to dehydrate the cucumbers and make them more flavorful.Of course, the amount of salt should be less but not too much, otherwise you will regret it.If it’s too salty, it won’t be washed away with water
2.There is chili in the picture but I didn’t put it in because I can’t eat chili.Chili oil is my lethal dose.If you like chili, you can add more
3.It should taste crisp and tender, taste salty, and moderately hot and sour
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