Pickled cucumbers are not crispy and flavorful? The five-star hotel recipe teaches you, sweet and sour, slightly spicy, crisp and flavorful

Today I will share with you a secret pickled cucumber in a five-star hotel, if you also like to eat pickled cucumbers, but the pickled cucumbers you make yourself are not crisp and delicious, then you must try this method! Crisp and flavorful, sweet and sour, slightly spicy, and a cure for lack of appetite in summer.

【Crispy pickled cucumber】

Ingredients: 1000 grams of cucumber, 30 grams of millet spicy, 30 grams of peeled garlic, 2 teaspoons of salt, 200 grams of light soy sauce, 200 grams of aged vinegar, 100 grams of sugar, appropriate amount of purified water.

Steps:

1. To make pickled cucumbers, it is best to choose fresh cucumbers, which are not too thick or too fine, and the cucumbers with hard skin to the touch have the best taste. Wash the fresh cucumbers, remove the head and tail, and cut into 0.5 cm thick cucumber slices.

Many pickled cucumbers will remove the cucumber pulp, which is more wasteful, but in fact, the taste of cucumber pulp is still very good, and it has a certain nutritional value.

2. Add two teaspoons of salt to the cut cucumber, stir evenly, so that the salt evenly penetrates into the cucumber, and kills the excess water in the cucumber. The time for cucumbers to kill water is about 2 hours, and the killing of water must be thorough, many people just ignore this detail, resulting in the pickled cucumbers not being crispy.

3. After the cucumber kills out the water, pour out the excess water, and then add purified water to wash and control the moisture.

4. If you want to make pickled cucumbers delicious, the proportion of sauce is also very important, prepare a clean container, add 200 grams of light soy sauce, 200 grams of aged vinegar, 100 grams of sugar, 100 grams of pure water, stir with a spoon to completely integrate the sugar.

5. Then pour the cucumber with dry moisture into the juice, add 30 grams of millet spicy segments and 30 grams of garlic slices, stir evenly, and completely submerge the cucumber with the juice.

6. Cover with a lid and refrigerate for more than 12 hours before serving.

The pickled cucumber should be taken with clean chopsticks before each consumption, and continue to be stored in the refrigerator after taking it, and this juice can be reused 2-3 times.

Tips:

1. Cucumbers must be selected with fresh and uniform thickness, as old cucumbers are not only astringent, but also have a bad taste.

2. To make this pickled cucumber, the proportion of juice is very important, and it must be mastered.

3. Do not come into contact with raw water and oil when storing cucumbers, otherwise it will cause cucumbers to deteriorate.