How to make vinegar cucumber

Stir-fried cucumber with vinegar is a common side dish. It has a good appetizer effect and is more suitable for eating in summer. It has the effect of promoting appetite. The method of stir-fried cucumber with vinegar is relatively simple. The only ingredients needed are cucumber, salt, sugar and white vinegar. In addition, prepare an appropriate amount of chili or minced garlic. You can add other ingredients according to your taste. It is especially suitable for eating in summer. Let’s learn about the method of stir-fried cucumber with vinegar.

How to make vinegar cucumber

Ingredients: 2 cucumbers, salt, sugar, vinegar, minced garlic, chili Method: 1. Scrub the cucumbers with a steel wool (remove the thorns, but do not peel them), cut them into four sections and then into quarter-length strips 2. First add a little salt and mix well, then add sugar and mix well until dissolved, finally add minced garlic, chili (if you don't want to eat it), a little vinegar (according to your personal taste), mix well and marinate for half an hour before eating

Method 2

Ingredients: 10 cucumbers, 500cc Shandong vinegar (glutinous rice vinegar or sorghum vinegar can be used), 1.5 cups of rock sugar (200cc measuring cup), 10 dried chilies, 1/2 spoon of Sichuan peppercorns, a pinch of salt, and a cleaned glass bottle. Method: 1. Wash the cucumbers, cut them into 4 slices, and use a small spoon to remove the seeds and white sac meat, and set aside. 2. Take a small soup pot, pour in vinegar, rock sugar, dried chili peppers and Sichuan peppercorns, and cook over low heat until the rock sugar melts. 3. Put the cucumber into the boiling sweet and sour sauce (still keep the heat low), use a small spoon or chopsticks to turn the cucumber over until each piece is cooked with the sauce (about 5 minutes). It does not need to be boiled. When the cucumber turns from green to yellow-brown, turn off the heat and let the pot cool. 4. Pour the completely cooled cucumbers, along with the soup, chili peppers, and peppercorns, into a glass bottle or a sealed glass box and refrigerate. In about 2 to 3 days, you can enjoy sour, spicy, crispy and refreshing cucumbers.

Method 3

Ingredients: 1 cucumber, 1/5 carrot, 1 chicken leg, 1 teaspoon rice wine, 1 tablespoon white vinegar, 1 tablespoon black vinegar, 2 tablespoons salt. Method: 1. Cut the cucumber and carrot into thick strips and add two scoops (about 8-10 grams) of salt to kill the green. After 10 minutes, wash it twice with clean water to wash off the salt and drain it for later use. 2. Put the whole chicken leg into boiling water to blanch it to remove the fishy smell. After it is 70% cooked, remove it, cool it and cut it into thick strips. 3. After sautéing the garlic, add the chicken leg strips and stir-fry until cooked, then add the rice wine and stir-fry until fragrant. 4. Finally, add the cucumber and carrot strips and stir-fry until cooked, and add white vinegar and black vinegar to taste. If you don't like too much sour taste, you can reduce the amount of white vinegar and black vinegar.