Sauce-flavored cucumber strips

Overview

When I was a child, my mother’s dining table was always inseparable from all kinds of pickles, white rice porridge, pancakes, and pasta with side dishes. As I grew up, I gradually moved further and further away from my mother for the sake of life. I also miss my childhood family happily together eating the delicacies my mother made. Now time has added traces of time to my mother’s face, but my mother’s taste has never been far away!

Tags

• side dishes
• cucumber
• fresh ginger
• hangzhou pepper
• liquor
• millet spicy
• star anise
• white sugar
• zanthoxylum bungeanum
• garlic
• salt
• soy sauce

Ingredients

Steps

1. 1 Select medium-sized, tender cucumbers and carrots, wash and dry them

2. 2 Wash and peel the fresh ginger and drain it with kitchen paper

3. 3 Wash the peppers, dry them and remove the tails

4. 4 Dip the garlic into garlic

5. 5 The seasonings are all ready and the white wine was missed

6. 6 Pour the soy sauce into an oil-free pot, add sugar, star anise, and pepper, cook together, let cool, and put in a container

7. 7 Chop the cucumbers and carrots into sections and cut them into strips. Slice the fresh ginger and put it into a container of suitable size. Grind it with an appropriate amount of salt for two hours. Pour off the excess water. If you like it crunchy, you can use something heavier to press the pickled cucumber strips overnight and then put it in the container

8. 8 Pour the cooled soy sauce into a jar, add white wine and stir evenly. Place the pickled ingredients in sequence on top of the jar, layer ginger slices on top, seal and marinate

9. 9 Put all the ingredients on the bee

10. 10 After a few days, the pickled salty and fresh pickles can be eaten