How to make pickled cucumbers crispy and delicious

Pickled cucumbers are a common type of pickled vegetable. It takes some skill to make the pickled cucumbers crisper and more refreshing to eat. During the pickling process, you need to prepare soy sauce, sugar and white wine, as well as appropriate amounts of ginger and garlic. If you like spicy taste, you can prepare some dried chilies, and then you can pickle them. During the pickling process, be sure to pickle the water out of the cucumbers so that they will taste refreshing.

How to make pickled cucumbers crispy and delicious

Main ingredients: 1500g cucumber, 250g refined salt

Accessories: 350 ml soy sauce, 70 g sugar, 10 g white wine, 10 g ginger, 10 g garlic, 15 g chili, 10 g pepper, 8 g aniseed, 30 g peanut oil

1. Cut about three pounds of cucumber into the shape shown in the picture. After cutting, sprinkle salt on each cucumber layer. Don't use too much salt. Marinate overnight.

2. Pour out all the water from the cucumbers sprinkled with salt.

3. Use a heavy object to press the cucumber to squeeze out as much water as possible, and press for a few hours (I used a mold for making tofu, which has holes at the bottom so that water can seep out, and there is a small basin at the bottom to collect the water)

4. Put 350 ml soy sauce, 70 g sugar and about 10 g liquor into the pot. Turn off the heat after the soy sauce is boiled and the sugar is melted. Pour the mixture into a container and let it cool. (If you like sweet food, you can add more sugar.)

5. Prepare ginger and garlic according to your taste. If you like spicy food, you can also add chili peppers

6. Put the blanched cucumber in the cooled sauce, add: cucumber, ginger, garlic, chili, mix well

7. Add peppercorns and star aniseed to the cold oil, slowly squeeze out the oil over low heat, and remove the peppercorns and star aniseed.

8. Pour the sauce on the cucumber while it is still hot, or you can add cold oil. This picture is just made. It tastes better after marinating for a few hours. Warm reminder: do not add MSG or chicken essence

The efficacy and function of pickled cucumbers

1. Pickled cucumbers can fight cancer

As long as pickled cucumbers are eaten in moderation, they are beneficial to the human body and have no harm. Eating pickled cucumbers in moderation can play an important role in preventing cancer. It contains a large amount of cucurbitacin and vitamin C, which can inhibit viral activity and reduce the formation of cancer cells. Regular consumption can play a good anti-cancer role.

2. Pickled cucumbers can slow down aging

Pickled cucumbers can also delay aging. This dish contains a large amount of vitamin E and some enzyme substances. After entering the human body, these substances can increase the activity of human tissue cells, promote tissue cell regeneration and metabolism, and delay the onset of various aging symptoms.

3. Pickled cucumbers can improve brain function and soothe nerves

Strengthening the brain and calming the nerves is also one of the important functions of pickled cucumbers. It contains a variety of vitamins, among which vitamin B1 is the most outstanding. It can directly act on the human brain and nervous system, and can play an important role in strengthening the brain and calming the nerves. In addition, pickled cucumbers can also decompose alcohol toxins in the human body and convert them into water and excrete them out of the body. Eating them after drinking has a certain effect of sobering up.