Recipe for Garlic, Aged Vinegar, Sauce, Cucumber

Need ingredients

cucumber

star anise

garlic

white granulated sugar

edible vinegar

light soy sauce

dark soy sauce

Method steps

1. As shown in the picture, the ingredients I made have an acidic taste, so I added the most vinegar. If you like spicy food, you can add millet pepper. If you like salty food, you can add salt.

3. I used a wire scraper, so I only went to one end.

5. Marinate the cucumber until it comes out of the water.

7. Drain the water.

9. Add vinegar to the pot. I make it sour, so I add the most vinegar. You can adjust it according to your taste.

11. Use regular color grading, just drop one or two drops.

13. Add minced garlic.

15. Bring to a boil over high heat, then turn off the heat and taste the flavor to see if it matches your desired taste. Make appropriate adjustments and wait for it to cool naturally.

17. I refrigerated from the afternoon of the first day until the next morning, and the taste was very good. After taking it out of the refrigerator, clip out the cucumber and don't pour any excess soup into it. After soaking for so long, the cucumber is already very flavorful. If the taste is too strong, it is also good to rinse it with cold water and refrigerate it, and the color will look better.

Tips

1. The boiled soup must be cold before being canned. 2. The cucumber should be soaked and refrigerated for a sufficient amount of time. 3. It should be stored in the refrigerator and consumed within three to four days

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/5504.html