酸黄瓜变脆酱瓜｜绝佳味道搭配，爽脆多汁的窍门｜实现酱瓜自由了！！！

#酱黄瓜 #酸黄瓜 #pickledcucumber #deliciousfoodrecipe #easyrecipe #veganfood #vegan #deliciousrecipe #pickles 用酸黄瓜做酱黄瓜。取出酸黄瓜200克，用小刀纵向把黄瓜切成八条，用水浸泡两分钟，去掉部分酸味，取出控水。盆里加甜面酱5克，蚝油5克，酱油10克和白糖20克，蒸5分钟酱料，晾凉. 酸黄瓜在酱料里蘸匀，放冰箱一晚，爽脆美味的酱黄瓜就做好了。除了有酱瓜吃，酸黄瓜瓶子还可以用来腌咸蛋，做酸白菜，泡萝卜，泡酸豆角。
This recipe for pickled cucumbers with soy paste is a delicious and easy way to enjoy the tangy and savory flavors of pickled cucumbers at home. Using store-bought pickles as the base, the recipe requires just a few simple ingredients to make a delicious pickling sauce. The cucumbers are sliced into 4-8 pieces lengthwise and soaked in water for 2 minutes to remove some of the sourness, before being drained.
The sauce is made by mixing together 5g of sweet soy paste, 5g of oyster sauce, 10g of soy sauce, and 20g of sugar in a separate bowl. The sauce is then steamed for 5 minutes and cooled before being mixed with the cucumbers. The cucumbers and sauce are then placed in the refrigerator overnight, with occasional stirring.
The end result is crispy, delicious pickled cucumbers that are perfect for a variety of dishes such as porridge, noodles, and breakfast. With its unique blend of soy sauce and oyster sauce, this pickling recipe is perfect for those who love the taste of Asian cuisine. Enjoy these pickles as a side dish, or as an ingredient in your favorite recipes, it will add a burst of flavor to any meal.