To make pickled cucumbers, fresh cucumbers are first salted and made into “cucumber crusts†and then soaked in soybean paste, pasta sauce or soy sauce. Note that only high-quality sauce can make high-quality pickle cucumber. The choice of raw materials selected straight, uniform, green, and unsalted cucumbers as raw materials. The cucumbers are washed and poured into the tank after being marinated. For each 100 kg of raw materials, 15 kg of salt, 0.1 kg of alkali, and 3 kg of salty soup are used. The specific approach is: 1 layer of cucumber 1 layer of salt, layer by layer under the cylinder until the cylinder full of salt; marinated when the first sprinkle a little salty soup, so that salt can stick on the melon strips, strips and let through. In order to accelerate the dissolution of salt, when the salt is added, the lower layer can be less, the upper layer is more, and the alkali is put together. After being salted, the cylinder is inverted twice a day. After 2 to 3 days, the cylinder can be discharged. For the first pickling, pour the first pickled cucumber into another jar. For every 100 kilograms of cucumber, 20 kilograms of salt are used, and 1 layer of cucumber is layered with salt. Each layer is dropped one by one, once a day, and 10 to 15 days is the salty cucumber. Cover salt is added for storage. Desalination The marinated salty cucumbers are placed in a cylinder, rinsed with fresh water, and stripped of salt. Change water frequently when soaking. In general, change the water 3 times every 24 hours, and 2 times in the summer, then remove the soaked cucumber and drain the water. The sauce is made with miso sauce (ie, sauce already served with sauce). For every 100 kg of pickled cucumber, 100 kg of miso sauce is used. Each morning and evening, the cucumber is squeezed 1 time. When the cucumber is squeezed, it is top-to-bottom and the force is uniform. You can't use too much force. The first sauce time is generally 2 to 3 days, and the time should not be too long; otherwise, the cucumber may become sour. Rejuvenating sauce is a sauce made by replacing the freshly-prepared cucumber with a sweet noodle sauce. Use clean water to rinse the paste on the surface of the cucumber, then add the sweet bean paste to 100 kg of pickled cucumber with 75 kg of sweet noodles, squeeze into the cucumber 3 to 4 times a day. 20 days in winter and 10 days in summer. Each 100 kilograms of pickled cucumber can be made into 70 kilograms of sweet sauce cucumber, dark green color, sweet taste, thick sauce, tender and crisp.
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