I have eaten cucumbers for 30 years, and I am most proud of this taste, and my family can't leave it for a while, and it is more satisfying than eating meat

Today I would like to share with you an appetizer made with cucumbers

Ingredients: cucumber, garlic cloves, millet chili, cooking oil, salt, light soy sauce, sugar, balsamic vinegar, Sichuan pepper, star anise, shredded ginger

Steps:

Step 1: Prepare a few cucumbers according to personal needs, clean them, cut the cucumbers in half, then cut them into cucumber strips, put the cucumber strips into a pot, put an appropriate amount of edible salt, and marinate for half an hour. (When buying cucumbers, try to choose some fresh, relatively fine cucumbers, coarse cucumber seeds are relatively large, and they have to be removed when pickled, which is easy to cause waste.) ）

Step 2: Take advantage of the time to pickle cucumbers, let's make the sauce, add a little cooking oil to the pot, add peppercorns, star anise, and shredded ginger after the oil is hot, and then add an appropriate amount of light soy sauce, a little vinegar, a spoonful of sugar, boil for two minutes and then turn off the fire, and then cool the juice for later use.

Step 3: After the cucumber is marinated for half an hour, some water will appear in the pot, pour out the pickled cucumber water, and then rinse the cucumber strips with water, otherwise it will be too salty when eating.

Step 4: Dry the water in the cucumber strips by hand, and then control the moisture on the cucumber, so that it can be stored for a longer time when pickling.

Step 5: Put the cucumber strips into a basin, put some garlic cloves and millet chili, pour in the cool sauce, then stir well, put in the refrigerator for two hours and serve.

If you can't finish the pickled cucumber, you can put it in a container, seal it, and put it in the refrigerator for 15 days without spoiling