How to make refreshing sweet and sour cucumber
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Cucumber is a common vegetable in our life. In the hot summer, many people like to eat cold cucumbers. There are many ways to eat pumpkin. In addition to cold cucumber salad, you can also make sweet and sour cucumbers, which taste very unique and refreshing. There are many ways to cook sweet and sour cucumbers, and when making them, you also need to pay attention to the preparation of the sweet and sour sauce. 1. Wash the cucumber and cut it into inch-long pieces. Add salt and marinate for 10 minutes, then filter out the juice. Take a bowl and add sugar, vinegar, salt, starch, soy sauce and water and mix well to make sauce. Add oil to the pan and sauté chopped shallots. Pour the sauce into a bowl and boil until thickened. Add the pickled cucumber strips. Stir-fry quickly over high heat until evenly combined. 2. Take a small bowl, add appropriate amount of vinegar, sugar and salt to make sweet and sour sauce for later use. Remove the head and tail of fresh cucumbers, wash and cut into strips and put them in a bowl for later use. Then add appropriate amount of salt to the cucumbers, stir evenly and marinate for about half an hour. Put appropriate amount of oil in the pot and heat it, then pour in dry chili to stir-fry, then pour the prepared sweet and sour sauce into the pot and boil it. Turn off the heat after boiling. Finally, pour in the marinated cucumber strips and stir evenly. 3. Wash the cucumber, smash it with a knife and cut it into 8 cm long strips, put it in a bowl, and marinate it with salt for about 20 minutes. Chop 3-5 cloves of garlic into garlic paste and set aside; when the cucumber becomes soft, drain the pickling water, add the mashed garlic, chopped chili strips, add appropriate amounts of sesame oil, sugar, vinegar, and chicken essence, and mix well. 4. Wash the cucumber, cut it into sections, then cut it into strips, mix it with half a penny of fine salt, and marinate for 20 minutes. Take a dry red pepper and cut it into thin strips. Put the soup pot on the fire, add 2 tablespoons of water, 4 taels of sugar, 4 taels of balsamic vinegar and dried red pepper shreds. After boiling, simmer on low heat until the water vapor is exhausted and the sugar has dissolved into a sticky paste. Place in a ventilated place to cool. Squeeze out the water from the pickled cucumber strips, put them into the cooled sweet and sour sauce and mix well. After soaking for half an hour, they are ready to eat. The effect will be better if you put it in the refrigerator to cool it down. |
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