Served with porridge and pickles---pickled cucumbers
Overview
A commonly used pickle to accompany porridge, you can pickle some more cucumbers and store them in the refrigerator. You can eat them as you go. Just soak them in water and cut them into small slices. The key is that they are very tasty. You don’t have to wait for an hour to taste like cucumbers that are cold on the spot. It is very convenient.
Tags
Ingredients
Steps
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Buy fresh cucumbers, wash and drain them, put them in a clean, oil-free and water-free crisper, and sprinkle a layer of salt on the cucumbers. Then cover the crisper and put it in the refrigerator to refrigerate. Note that it is refrigerated and not frozen.
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The cucumber will slowly exude some juice. Shake the crisper up and down every half a day so that the pickled juice evenly covers the cucumber. Marinate it in the refrigerator for 2 days before taking it out.
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Pour away the pickled juice, take out the cucumbers, put the cucumbers into several zip-keeping bags for one meal, and put them in the refrigerator to freeze. Please note that this time it is frozen.
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When you want to eat, take out a bag, soak it in water, and then slice it. Stir in your favorite sauce. For example, you can fry dried chilies until fragrant and pour them on cucumbers. Or just mix with vinegar and sesame oil. Adding Tarzan dressing and apple cider vinegar is also a good idea.
