Pickled cucumbers-----a must-have with porridge

Prepare all the necessary materials, and it's best to choose cucumbers that are a bit tender.

Use the back of a knife to scrape off the prickles on the cucumber skin, wash it clean, wipe off the moisture with kitchen paper, and then cut it into strips of even thickness...

Place the cut cucumber sticks into a large container without water or oil, sprinkle two tablespoons of salt, mix evenly, and marinate for five to six hours to allow the cucumbers to release water completely, which will make them crisper...

Peel the garlic and slice it, wash the old ginger and dry the moisture, then slice it, and prepare a small amount of chili peppers as needed.

Put light soy sauce, white vinegar, and rock sugar into a corrosion-resistant container that is free of oil and water, add the sliced garlic, sliced ginger, prepared chili and pickled chili, and marinate until the rock sugar dissolves.

Drain the marinated cucumbers to remove some of the moisture, then put them into the sauce prepared in the previous step and marinate for about five hours, occasionally stirring during the marination process so that every cucumber piece is evenly coated with the sauce.

Strain the marinated cucumbers and seasonings to drain some of the sauce.

Put the filtered sauce into the pot, bring it to a boil over high heat, then simmer on low heat for about five minutes.

After the sauce has cooled, add the cucumber sticks and continue to marinate. Finally, put the cucumbers together with the sauce into a storage container. Usually, it can be eaten in two to three days.

Look at this color, doesn't it make your mouth water? Absolutely perfectly sour, spicy, and crispy.

This is simply a porridge killer, a perfect match.

As long as a person knows what they truly want and finds the life that suits them best, all external temptations and hustle and bustle indeed become irrelevant to them....