1, sweet and sour cucumber. Choose a young, short and succulent firm cucumber, wash, put it in 8-10% salt water, allow it to ferment naturally for two weeks, and remove the cucumber after fermentation. First, the boiling water is cooled to 80° C. to soak the cucumbers, maintain the temperature at 60-70° C. for about 15 minutes, remove most of the salt from the cucumbers, and take them out. Dilute them with cold water for 30 minutes and drain them for later use.
Preparation of sweet and sour liquid: 100 kg cucumber with 60 kg vinegar, 50 kg sugar, 27 kg water, vinegar mixed with water heating, the package will contain cloves, bean flour, ginger, cinnamon, white pepper powder package Place in vinegar and heat to 80-82°C for 1 hour. The temperature must not exceed 82°C to prevent evaporation of acetic acid and sesame oil. After 1 hour, remove the spice bag and add sucrose while hot to dissolve it completely. Aroma liquid. Glacial acetic acid can also be used to make 2.55-3% acetic acid solution 2000 ml, 400-500 grams of sucrose to prepare sweet and sour liquid. Soak the cucumber in the sweet and sour liquid for 15 days and serve as a sweet and sour, sweet and sour cucumber.
2, pickled cucumber. The aforementioned sweet and sour sauce was soaked in cucumber without sugar and made into acetic acid and cucumber. The lactic acid cucumbers made by pickle jars are also called pickled cucumbers.
3, cucumber sauce. First pickle. Cucumber has a high moisture content. When salting, it must be salted many times and change cylinders several times. When first pickling, 100 kg of cucumber with salt 15-18 kg, 80 grams of alkaline surface to protect the green, once a day cylinder, 2-3 days, change the cylinder, add salt, 20-25 kg compounded. During the compounding period, the cylinder is again inverted once a day. After about 10-15 days, it can be marinated. After the surface salt is covered, it is stored for use. Sauce stains. Put the marinated cucumber into the tank, soak it with water and desalt it. Change the water once a day. Soak in the winter for 3 days and soak in the summer for 2 days. Drain the water after desalination and reserve it for use. Paste can be used sweet sauce, bean paste or soy sauce. The second sauce can be used for the first sauce, that is, the sauce that has been used once. For every 100 kilograms of pickled cucumber, 100 kilograms of two sauces are used. Each morning and evening is shaken twice, and after 2 or 3 days, the sauce is re-applied. Before the re-mushion, rinse the two sauces on the melon strips with clean water. Re-soy sauce with new sauce, about every 100 kilograms of cucumber about 55-70 kilograms of sweet soybean paste, soybean paste, 20 kilograms, during the complex seasoning, stirring 3-4 times a day, generally about 20 days in winter, 10 days in summer is good sauce. Spices, cooking wine, etc. are added to the sauce to make cucumbers in spiced sauce, and chili sauce is added to make chili sauce.
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