Garlic Pickled Small Cucumbers Exclusive

Name: Garlic Pickled Small Cucumbers Exclusive
Cook time: 1440 min
Total time: 1440 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 2kg Cucumber; 600g light soy sauce; to taste Edible oil; 50g Ginger; 1 piece Green chili pepper; 500g Garlic; a small handful Sichuan pepper; to taste table salt; 5g chicken essence; 15g white sugar; 20g White liquor

Petite cucumbers are salted and pressed, then paired with crushed garlic, ginger, and green chili under a cooled, peppercorn-scented soy pour for a punchy refrigerator pickle.

24 hrNewEasy Cold Dishes Pickle Garlic Flavor

Instructions

1
Cucumber.
2
Wash clean, let it air dry for a day, and remove the moisture.
3
Cut into pieces and marinate with salt.
4
Peel the garlic, wash it clean, and air dry the moisture.
5
Crush the garlic.
6
Cut the ginger and green chili into strips.
7
Heat the pan until dry, then add light soy sauce.
8
Bring it to a boil, then set it aside to cool completely.
9
A hot pan with cold oil.
10
Heat the oil, add Sichuan peppercorns to release aroma, then turn off the heat.
11
Light soy sauce cooled down with garlic, etc.
12
Add salt and chicken essence.
13
Add white sugar and mix evenly.
14
Cucumbers that have been pickled for a few hours.
15
Write a bit of moisture.
16
Put it in the garlic.
17
Mix well.
18
Pour in the toasted Sichuan peppercorns.
19
and served white wine.
20
Mix well and marinate.
21
After marinating for quite a while, it has fully absorbed the flavors.
22
Finished product.