Cucumbers should be familiar to everyone, cold cucumbers, cucumbers I believe they can also be made, and they are often eaten. If you want to talk about some tips for shooting cucumbers or cold cucumbers, you still need some patience, because these skills can indeed make the cold cucumbers and cucumbers we make at home taste better, don't believe it, after reading it, I recommend you must try it.
Cucumbers are rich in vitamin C, rich in nutrients, the most suitable way to eat is actually raw, so as to avoid the loss of nutrients in the process of frying, so, for most diners, cold salad or knife pat is their best choice, that is, to eat raw, and at the same time add cold sauce, so that the deliciousness of cucumber to a higher level.
Cucumber is the lowest calorie vegetable, with only 16 kilocalories per 100 grams.
Cold cucumber seems simple, but if it is not done well, basically only the skin of the cucumber has a taste, that is, the cucumber segment is contaminated with the cold sauce to have a taste, and the other melon flesh is basically not as delicious as raw food, and occasionally there will be a little cucumber "earthy smell".
So, for a long time, I would cut the cucumber in half, slightly peel off a small part of the skin, keep a part, and then use a tool to dig out the inner part of the cucumber, because the inner flesh of the cucumber is soft and soft, which is far from the crisp texture of the cucumber. After that, it is pickled with salt, the juice in the cucumber is pickled, and then seasoned, for a long time, I will feel that this method is too clever, because the cold cucumber treated in this way has a crisp taste and is very flavorful.
But there is also a disadvantage to the cold cucumber made in this way, that is, the seasoning of cucumber, which is easy to be too salty. Every time I eat cold cucumbers, I have to drink a lot of cold white water, and I will get up at night, which seriously affects my sleep, in fact, this has not changed my approach to cold cucumbers.
What suddenly alerted me was that there were elderly people in the family, they had underlying diseases, and it was really bad to eat too much salt. When my mother suddenly told me one day that she had been dizzy lately, I immediately asked her to measure her blood pressure. The next day, I stopped using salt to pickle the cucumbers and used another seasoning, which was praised by my family. The taste of cold cucumber is more complex, the base taste of cucumber is not particularly salty, and the seasoning after that can be made easier can also be eaten, and my family eats it more reassuringly.
1. Why can't you just put salt in the production of cold cucumbers?
Fragrant and crispy cold cucumbers, everyone can only eat them at supper stalls or food stalls, and the biggest problem with cold cucumbers made at home is that they are not flavorful, and the taste is not crispy. Therefore, there are many friends who will take the approach of the restaurant, first marinate the cucumber with salt for 10 minutes, and then season the cucumber after dehydration.
Excessive salt intake is also harmful to our body, such as: "Excessive salt intake will cause the harm of high blood pressure, lead to an increase in the level of sodium chloride in the blood, lead to the exudation of nutrients in other foods, and the intake of various nutrients will also be lost".
The salt of a dish exceeds the standard, which shows that in the process of cooking dishes at home, the use of salt is not moderate, and after a long time, it is really not good, take this cold cucumber as an example, do not use salt for pickling, reduce salt intake, it should be an important thing for us to keep in mind, therefore, to make cold cucumbers, or do not use salt for pickling.
2. How to salad cucumbers?
The practice of cold cucumber is simpler than sour and hot cucumber, fried cucumber, very suitable for spring and summer, in order to get a crisp and tender taste, we often use salt in advance to pickle, the above to explain to you, cold cucumber does not use salt to pickle, the following will tell you, cold cucumber skills, do not use salt pickling, so how should it be?
1. When making cold cucumbers, my personal habit is to peel off a part of the cucumber skin and keep a small part, so that it is more clean and hygienic to eat, and it can also make the cucumber more crisp.
Speaking of the crisp taste, I have to emphasize with you again that you must remove the inner flesh of the cucumber, the inner pulp of the cucumber is soft, especially after pickling, it will affect the taste very much, it is recommended that you must use a tool to dig out the inner pulp of the cucumber.
2. After the cold cucumber is cut, do not pour in the cold sauce immediately, but need to marinate it to marinate the juice in the cucumber, so as to get a crisp taste, but do not use salt for pickling. We can use white sugar, put a small amount of white sugar, a small half spoon can be, after mixing well, the sugar in the process of pickling, can also let the cucumber precipitate juice, add a little white sugar, and improve the effect of freshness, so that the crisp taste of the cucumber is more complex, the bottom taste is not salty, when seasoning, it will be more convenient, do not worry about excessive salt.
3. The time of pickling cucumbers will also be the focus, about 10-15 minutes, after the juice is precipitated in the bowl, you also need to squeeze out the juice of the cucumber by hand, so that when seasoning, the cucumber will absorb the cold sauce, and the cold cucumber will add more flavor.
4. The side dishes in the cold cucumber are still very necessary, which can enrich the taste of this dish, you can add some yuba, black fungus, preserved eggs, pig ears, braised beef, etc., here is one thing to note, yuba and black fungus need to be cooked in advance.
5. It is best to make less cold cucumbers, and it is most appropriate to eat them on the same day, because cold cucumbers will produce nitrite if they are left in the air for too long, which will have an impact on our health.
3. If you can't finish eating cucumbers, don't put them in the refrigerator, should cucumbers be stored like this?
Cucumbers are nutritious, the price is relatively cheap, in spring and summer, everyone tends to buy more cucumbers, in daily life, can be eaten raw, can also be fried, stewed, how to do, the taste is very delicious. Therefore, when everyone buys, they tend to buy more, but there are many housewives who do not know how to preserve cucumbers, and generally put them directly in the refrigerator, which is actually wrong.
1. Directly put fresh cucumbers into the refrigerator for storage, what everyone doesn't know is that cucumbers will accelerate aging in a low temperature environment, and after about 2 days, they will become very unfresh, and serious ones can only be discarded, and they can not be eaten.
2. First rinse the cucumber in clean water, then soak it in fresh water salt for a period of time, and then wipe the water on the surface, so that after treatment, it can prevent the microorganisms on the surface of the cucumber from reproducing at room temperature.
When preserving, wrap the cucumber with toilet paper, the benefits of this are more obvious, it can absorb moisture in the air, and can isolate cold and heat, and most importantly, after wrapping the toilet paper, put it in a fresh-keeping bag, which can prolong the freshness of the cucumber.
Fourth, the practice of cold cucumber?
After the processing method and preservation method of cucumber are explained to you, the following will tell you about the practice of cold cucumber, and the more important thing here is the preparation of the bowl of cold sauce, so as to make the cold cucumber more delicious.
1. Prepare 2 medium-sized cucumbers, a little yuba and black fungus, soak them in advance and cook them in boiling water, let them cool and set aside. Then prepare a little minced garlic, millet spicy, white sugar, light soy sauce, etc.
2. Peel off a part of the cucumber skin and keep a small part, which makes the cucumber more clean and hygienic, and can also make the cucumber more crisp. Be sure to remove the inner pulp of the cucumber, the inner pulp of the cucumber is soft, especially after pickling, it will affect the taste very much, it is recommended that you must use a tool to dig out the inner pulp of the cucumber.
3. Peel off part of the cucumber skin, remove the cucumber pulp, cut it into small pieces, rinse it, drain the water, put it in a plate, put a small amount of white sugar, a small half spoon, mix well, the sugar can also precipitate the juice of the cucumber in the process of pickling.
The time of pickling the cucumber will also be the focus, about 10-15 minutes, after the juice has precipitated in the bowl, you also need to squeeze out the juice of the cucumber by hand.
4. Prepare the cold sauce, put the chopped garlic, millet spicy, light soy sauce and balsamic vinegar in a small bowl, and set aside for later use.
Put a little cooking oil in the pot, put in the peppercorns, green onions and garlic cloves, fry the garlic and peppercorns, and then remove the peppercorns and garlic cloves in the pot, pour the hot oil into the bowl of the sauce, stir well, and it is best to taste the saltiness.
5. Put coriander, boiled yuba, black fungus, etc. into the pickled cucumber, pour in the prepared cold sauce, you can add a little chili oil to increase the taste, mix well, and a plate of delicious cold cucumber is ready.
Writing here, I still want to say a few words, cold cucumbers can't be directly seasoned, the chef teaches you 5 skills, crisp and flavorful, delicious.
After the cucumber is cut, do not pour it into the salad immediately, but need to marinate it to get the juice in the cucumber to get a crisp taste, but do not use salt for pickling. We can use white sugar, put a small amount of white sugar, a small half spoon can be, after mixing well, the sugar in the process of pickling, can also let the cucumber precipitate juice, add a little white sugar, and improve the effect of freshness, so that the crisp taste of the cucumber is more complex, the bottom taste is not salty, when seasoning, it will be more convenient, do not worry about excessive salt.
The time of pickling cucumbers will also be the focus, about 10-15 minutes, after the juice is precipitated in the bowl, you also need to squeeze out the juice of the cucumber by hand, so that when seasoning, the cucumber will absorb the cold sauce, and the cold cucumber will add more flavor.
The side dishes in the cold cucumber are still very necessary, which can enrich the taste of this dish, you can add some yuba, black fungus, preserved eggs, pig ears, braised beef, etc., here is one thing that everyone should pay attention to, yuba and black fungus need to be cooked in advance.
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