As soon as the beginning of summer is over, the weather begins to heat up. At the beginning of summer, the main growth is prosperous, but the temperature is high in summer, easy to sweat, sweat is fluid, moderate sweating is conducive to metabolism, but excessive sweating will hurt and consume gas. At this time, acidic foods can be eaten appropriately to collect yin. Let's learn this refreshing and appetizing pickled cucumber dish today!
The fragrance of cucumbers in the greenhouse fills the nasal cavity, and the small cucumbers that are as delicate as green jade are particularly attractive against the backdrop of the emerald green leaves.
Pick one at random, the shape of the fruit is well-proportioned and beautiful, the skin is smooth and gorgeous, and it feels very fresh just by looking at it.
Wash the cucumber in clean water, wash off the burrs on the surface, wipe the surface moisture of the cucumber, and then cut off the two ends.
Put all the cucumbers into a clean pot, add an appropriate amount of salt, and mix well with your hands.
Heavy pressure for 24 hours to press out the water in the cucumber.
If you want cucumbers to have a more crisp taste, you need to further kill water. Pour out the water pressed out of the cucumber, add a small amount of salt to stir, and then continue to press with a heavy object.
Put the cucumber in a clean pot, add light soy sauce, dark soy sauce, rock sugar, and plum to boil, cool and put in the refrigerator overnight.
The crisp and refreshing pickled cucumber is ready, so let's try it now!
When it's hot, take a bite of refreshing and appetizing homemade pickles and reminisce about the summer of your childhood. Behind this salty and crispy bite, the unique and beautiful summer memories carried will never fade.