Pickled Melon with Sweet Vinegar

Overview

I have been busy for a long time and finally got some free time. I found that the refrigerator was empty except for a few cucumbers and carrots that I bought for the rabbits to eat. It was so sunny outside and I was too lazy to go out. I thought it had been a long time since I had made dark dishes (ღ˘⌣˘ღ). Let’s make do with dark dishes today!

Tags

• side dishes
• home cooking
• cold water
• cucumber
• green orange meat
• jiang rong
• light soy sauce
• millet pepper
• oyster sauce
• star anise
• tianding sweet vinegar
• white sugar
• zanthoxylum bungeanum
• carrot
• fragrant leaves
• minced garlic
• salt
• sesame oil

Ingredients

Steps

1. 1 Cut carrots and cucumbers into thick strips. Cut the cucumber pulp only after removing it.

   

2. 2 Add an appropriate amount of salt to the cut carrots and cucumber strips to remove the moisture, then rinse them with cold boiled water, drain them and set aside.

   

3. 3 Place millet pepper, minced garlic, minced ginger, and green orange meat in a seasoning bowl and set aside.

   

4. 4 Heat the pan with cold oil, add all the spices, and fry the sesame oil over low heat. After frying, remove the spices, pour the hot oil directly into the garlic bowl, add sugar, light soy sauce, oyster sauce, and diced sweet vinegar while it is still hot, and stir evenly.

   

5. 5 Pour the well-mixed seasoning into the carrots and cucumbers that have been drained and set aside, and mix well.

   

6. 6 Stir evenly and seal it in a crisper, put it in the refrigerator to marinate and eat it. Sister Xin marinates it at noon and eats it in the evening.