How to make pickled cucumbers in vinegar

Vinegar and cucumber are two common foods on people's tables. Vinegar has the effects of regulating blood pH, losing weight, stimulating appetite, stimulating gastric acid secretion, and helping digestion. Cucumber has the effects of increasing water and promoting diuresis, reducing fat and weight, detoxifying, and promoting metabolism in the human body. Making the two into a side dish can play a very good role in maintenance and health preservation. Here are some ways to make pickled cucumbers in vinegar:

Method 1

Ingredients: 300g tender cucumber, 6g sugar, 7.5g balsamic vinegar, 4g scallion and ginger, 4g salt, a little dried chili, a little soy sauce, a little wet water chestnut powder, a little whole Sichuan peppercorns.

How to make vinegar cucumber:

1. Cut the cucumber into comb-shaped slices, add a little salt, mix well, and squeeze out the juice.

2. Heat sesame oil in a pan, add peppercorns and dried chilies and stir-fry until red. Then add cucumber. Immediately add scallion, ginger, vinegar, soy sauce, and wet water chestnut powder and stir-fry for a few times.

Method 2

Main ingredients: 250g milk cucumber

Accessories: 20 grams of green pepper

Seasoning: 7g sugar, 15g white vinegar, 5g ginger, 5g green onion, 5g salt, 15g sesame oil, 2g pepper, 5g soy sauce, 5g starch (pea)

practice

1. Cut the cucumber, remove the pulp, cut into thin slices, add 5 grams of salt, marinate slightly, and squeeze out the water; remove the stems and seeds of the pepper, wash and cut into shreds; wash the onion and ginger separately and cut into rice-sized pieces.

2. Heat the pan until red, add sesame oil, sauté chili and peppercorns, add cucumber, ginger, chopped green onion, white vinegar, light soy sauce, starch and appropriate amount of water, stir-fry for a few times and serve.

Method 3

1. Cut the cucumber into thin strips

2. Then add vinegar, appropriate amount of sugar and MSG.

3. Stir and serve.