脆酱瓜

小黄瓜500克(Mini cucumber 500 g)

酱油1/2cup 约120毫升(Soy sauce 1 / 2 cup )

香醋 5汤匙(Balsamic vinegar 5 tablespoons  )

白胡椒粉 1/2茶匙(White pepper powder 1/2 teaspoon)

盐1/2茶匙(Salt 1/2 teaspoon)

糖 1.5汤匙(Sugar 1.5 tablespoons)

 

 

  1. 小黄瓜洗净 擦干 对半切开  通风阴凉处晾 半天到一天 直到黄瓜表面变干。

   2、少量的盐腌10分钟 喜欢淡的口味可以省略或少加盐

 

   3、准备酱汁,把屏幕显示的调味料放入锅中 烧开

   4、放入黄瓜 大火煮30秒 立即取出  平放 凉凉 。同时让锅里的酱汁也放凉

   5、黄瓜放入干净的容器 再倒入放凉的酱汁。

   6、冰箱冷藏至少三天。

 

Crunchy  pickled cucumber

 1、Mini cucumber 500 g    Clean and dry with kitchen paper Slice in half

2 、Air dry in a well ventilated cool area for half a day to a day until the surface of the cucumber is dry

3、Add some salt, marinate for 10 minutes

4、Place all the seasonings shown on the screen into a pot and stir on high heat until it is boil  then add in cucumber   cook for 30 seconds. Take out and let them cool down completely

5、Place the cucumber into a clean container ,pour the sauce(cool down) into the container and let it cool in the fridge. after 3 days, it's ready.

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