Sweet and sour cucumber pickled
Chinese
Appetizers
The key is to thoroughly salt and remove the moisture before soaking in. By using sansho pepper, you can get a Chinese-style flavor.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
Cooking time: 15 minutes
Excluding the time to soak
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How to make it
1
Cut the cucumber into sticks that are easy to eat, sprinkle with salt and knead it, then leave for about 5 minutes. Once the water is sufficient, wash it with water and thoroughly wipe off the moisture with kitchen paper or something similar. Place the cucumber in a sealable container (such as a glass bottle).
2
Make a sweet and sour pickled liquid. Add sugar and vinegar in a bowl and mix.
3
Heat a frying pan filled with salad oil, add the hawk claws and fry. The oil temperature should be around 180-190°C.
4
Remove the frying pan from the heat and add the peppercorns. While the oil is still hot, place it in a bowl of [3] and once the heat has subsided, pour it into a container of [2].
5
Let it sit in the fridge for about an night and it's finished.
