After the beginning of autumn, the pickled cucumber is twisted, crisp and tender, moderately spicy, appetizing and digestible, delicious and delicious.

After the beginning of autumn, I went to the morning market, and suddenly found the cucumber twist, this kind of cucumber twist with a big belly and a thin neck, the cold salad is very tender when eaten raw, and the cucumber pickled with it is even more crisp and tender, and the sauce is full of fragrance.

The vegetables in the morning market are much cheaper than those in the supermarket, and it costs less than four dollars to buy a large batch, and you can eat it for a long time at home and pickle a large pot.

Everyone knows that pickled food is harmful to the body, but this pickled cucumber can be eaten in only one day, it should be pollution-free food, it can be used as a condiment, and it can be used as a meal, whether it is breakfast or dinner, it is very delicious. The pickled cucumber is sweet and sour, moderately spicy, cool and delicious, appetizing and digestible, delicious and delicious.

Specific method: 3 catties of cucumber twist, 2 tablespoons of salt, 5 tablespoons of light soy sauce, 3 tablespoons of vinegar, 6 or 7 pieces of rock sugar, an appropriate amount of Sichuan pepper anise, and 2 taels of liquor. 1 head of garlic, 1 piece of ginger, and an appropriate amount of millet pepper.

1. Wash the cucumber and cut off the two ends, then cut the thumb-sized segment, then divide it into four, sprinkle in two tablespoons of salt and stir well.

2. Cover the cucumber with a clean plate, and then press it on the plate with a heavy object, I use a garlic mortar, marinate for four hours, and marinate the cucumber to remove the water.

3. Peel and slice the garlic, scrape and slice the ginger, and cut the millet into spicy sections.

4. Pour 5 tablespoons of light soy sauce, 3 tablespoons of vinegar, an appropriate amount of Sichuan pepper, anise and rock sugar into a bowl, and then pour in a glass of water.

5. Put the juice in a pot and bring to a boil, let it cool and set aside.

6. Squeeze out the water of the pickled cucumber with gauze, put it in a basin, pour in garlic slices, ginger slices, millet pepper, pour in the cooled juice, and then pour in 2 taels of white wine.

7. Cover the basin with plastic wrap, put it in the refrigerator, and refrigerate for 12 hours before serving. Every time you eat it, use clean and waterless chopsticks to clip out the cucumber to bring out the hair.

8. The pickled cucumber after it is done, it is sweet and sour, moderately spicy, cold and delicious, appetizing and digestible, delicious and delicious.

After the beginning of autumn, the unique cucumber twist is also a unique delicacy, you can also try it.