How to make pickled cucumbers

Pickled cucumbers

Cucumber, dried chili pepper, soy sauce, fresh-keeping box, green chili pepper, ginger, garlic, 2 liang of oil, 500 grams of soy sauce, some MSG

How to make pickled cucumber strips

1. Wash the cucumber, cut it in half and remove the pulp. This is the key. If you don't remove it, it will become soft and not crispy. Then cut it into small strips, marinate it with a little salt overnight (or for a few hours), pour out the juice and set aside.

2. Put about 2 taels of oil in a wok, add dried chilies when the oil is hot and sauté until fragrant, then pour in 500 grams of soy sauce from a whole bottle, bring the soy sauce water to a boil and turn off the heat, then add an appropriate amount of MSG and let cool.

3. Use a fresh-keeping box, put the pickled cucumber strips, green pepper strips, and ginger strips in, then put the sliced ​​garlic in, pour in the cooled soy sauce water, and store in the refrigerator. You can take it out whenever you want to eat it.

Life Tips

1. Cucumbers should not be eaten raw as fruits, but should not be eaten too much.

2. Cucumbers contain fewer vitamins, so if you eat cucumbers regularly, you should eat other fruits and vegetables at the same time.

3. The tail of the cucumber contains more bitter substances, which have anti-cancer effects, so don’t throw away all the tails of the cucumber.

4. People with liver disease, cardiovascular disease, gastrointestinal disease and high blood pressure should not eat pickled cucumbers.