Ingredients: 2 pounds cucumbers, green peppers 2, salt 3 tablespoons soy sauce + soy sauce 100 grams, water 50 grams, 40 grams of brown sugar, 1 small piece ginger, garlic, 5, 20 grains of pepper, 1 red pepper . Practices: 1 cucumber, cleaned, do not peel, 5 km sub-vertical shear and a vertical cut in four (that is, twice in a cut, into four Guatiao); green pepper, seeded, cut into wire. 2, chopped cucumber, green pepper and silk into a clean container, pour salt, salted water for 20 minutes to kill. 3, the pot sit in the oil, heat, next into the ginger and peppercorns, soy sauce and pour it into a fragrance, after adding boiling water and other seasonings and ingredients, boil let cool, is the sauce pickle . 4, marinated cucumber squeezed water, and rinse again with clean water, the force squeezed the water, let cool and then pour the sauce marinade, mix well, after 4 hours to eat. Note: 1 cucumber must first salt water to kill not only guarantee the taste Cuisheng, but also ensure that the curing process is no longer water, so as not to dilute the sauce marinade. 2, seasoning sauce marinade according to your favorite, but not the lack of soy sauce and brown sugar, and be sure to boil. The former to ensure the color and flavor, the latter to ensure hygiene. The salinity of sauce marinade, you can own taste, then adjust. My sweet little salty like small little spicy flavor. A word of caution here, the sauce marinade is a bit strong, that is, the water should not take more, or even hold. Also, put some salt and less, because the salinity of the cucumber has been. 3, marinated cucumber to use pure water to wash it again, the only guarantee not too salty, but also to clean and sanitary. No clean water, use cold water is required. Finally, the water must be squeezed. 4, do not eat the pickles be one o'clock, to enter in the refrigerator, but remember, when eating out will use a clean chopsticks, and how much to eat how many folders to avoid because they do not clean and spoilage Guatiao . 5, after eating the sauce can be re-heated, as appropriate, seasonings, marinades again.
