How do you pickle cucumbers to make them delicious? The chef shared the hotel's practices, salty, crispy and crispy, and 20 catties of pickling is not enough to eat

Preparation of pickled cucumbers

Ingredients: 10 pounds of cucumber, 3 heads of garlic, a handful of millet pepper, a handful of dried chilies, light soy sauce, oyster sauce, aged vinegar, chicken powder

Operation steps: 1. First put the prepared cucumber into the pot, rinse it carefully with water, and then cut the cucumber vertically into long strips.

2. Sprinkle a handful of salt and a handful of sugar on the surface of the cucumber, their ratio is 1:1, and then mix well to kill the water in the cucumber. Usually, when everyone pickles cucumbers, they only use salt to kill water, although this is okay, but pickled cucumbers made with only salt are especially easy to be very salty. In the above method, salt and sugar are mixed to kill water, so that white sugar can neutralize most of the salty taste of salt, and it will not affect the effect of killing water, and when eating, because of the addition of sugar, it will also add a trace of sweetness to the cucumber.

3. After an hour, most of the water in the cucumber has been pickled, let's pour out the water that has been killed, wash it twice with water, and rinse the salt on the surface of the cucumber.

4. Peel the prepared garlic and wash it, cut it into garlic slices for later use. Wash the millet pepper, cut off the head and tail at both ends, and then split it vertically from the middle.

5. Put the processed cucumber into the health care box, put the cut garlic slices and a handful of dried chili peppers on top of the cucumber, then heat the oil in the pot, the oil temperature is heated to 70%, and pour the garlic slices and peppers with a spoon to stimulate the fragrance.

6. Put the cut millet pepper into the crisper box, add light soy sauce, aged vinegar, oyster sauce, (the ratio is 2:1:1) a little chicken powder, an appropriate amount of sugar, mix well, finally cover the lid, refrigerate overnight to marinate and taste, and wait until the next day to eat.

Such a salty, crispy and crispy pickled cucumber with a taste that is no worse than that of a restaurant is ready.