Back home on Saturday, the mother-in-law planted a bumper harvest of vegetables, cucumbers, loofahs, leeks, coriander, green onions, and a tender gourd, filled with a bag.
The others are good to deal with, but the cucumber has three packs, no matter how soon it is impossible to eat, today I will make a small pickle: spicy pickled cucumber.
Ingredients: cucumber, green pepper, tender ginger sprouts, garlic
Accessories: peppercorns, star anise, cinnamon, dried red pepper, salt, rock sugar, high liquor
Method: Cut the cucumber into strips, slice the ginger buds, cut the green pepper slices into sections, put them in a pot, add salt (more appropriate amount) and mix well, marinate for about four hours, drain the water, slice the garlic and set aside.
Pour peanut oil into the pot, add peppercorns, star anise, cinnamon and rock sugar to stir-fry until fragrant, then pour in the very fresh soy sauce and bring to a boil and let cool. Try the cucumber with dry water, if the saltiness is not enough, you can add some salt when boiling the juice, if it is too salty, you can add some water to boil and adjust according to your taste.
Pour the sliced garlic into the pot, add an appropriate amount of white wine, stir evenly, pour in the sauce after bottling, put it in the refrigerator, and eat it in about three days.
It can be used to accompany meals, eat noodles, and accompany porridge, and friends can make it.