#头条创作挑战赛 #
Pickled crispy cucumber, many people make the first step wrong, no wonder there is no restaurant delicious, teach you the right way
At the turn of spring and summer, it is most suitable for making pickles, because people are prone to heat at this time, which will affect appetite. This time of year, when a variety of pickled vegetables are on the market in large quantities, it becomes a popular home-cooked delicacy in every household. Speaking of pickles, we have to mention pickled crispy cucumbers. The ingredients used in this pickle are relatively simple, but its taste is endless. In addition, the high nutritional value of cucumber is a beauty dish and slimming dish with low economic value. Therefore, it is recommended that you also have such a correct pickled cucumber on your table.
Pickling crispy cucumbers is easy, but not everyone can do it well. Many of the pickled and crispy cucumbers we eat in restaurants can be crisp and refreshing. However, many people go home to make it and find that the taste is very different from that of restaurants.
In fact, many people do it wrong, probably because they did it wrong in the first step. Today, I will share with you the method of making pickled and crispy cucumbers by chefs in restaurants, in fact, master a few tips, you can also make hotel-level pickled crispy cucumbers.
Let's take a look at the specific steps!
1. Take fresh cucumbers, feel in your hands, not soft. After soaking for a while, grab a handful of salt and scrub it clean. Then wipe the moisture on the surface of the cucumber with kitchen paper and set it aside.
2Cut the cucumber in half and use a stainless steel spoon or knife to remove the middle bowl. This step should not be omitted, if you do not remove the bowl, there will be no crunchy taste.
3 Cucumbers cut into long strips, put them in a large bowl, add salt and stir well, set aside to marinate for 10 minutes.
4. Take millet pepper, garlic, ginger, coriander, wash and drain and cut in turn.
5 Saucepans pour salad oil, heat slightly and turn off the heat. Then put the millet pepper, ginger, garlic and peppercorns into the pot, let the oil temperature bring out the aroma of the ingredients, and put them in a bowl.
6Then put the seasonings made of very fresh, dark soy sauce, light soy sauce, balsamic vinegar, oyster sauce, white sugar and chicken essence into a bowl and stir until completely combined.
7 pickled cucumber strips, put them in the sauce with chopsticks. Do not pour directly to avoid the pickled water being poured into it as well.
8After stirring thoroughly, wrap the bowl with a layer of plastic wrap and marinate for more than 90 minutes, stirring twice during the process.
9When it is almost marinated, add coriander leaves and sesame oil and stir well and enjoy.