Several processing methods of cucumber

1. Sweet and sour cucumber. Choose a young, short, succulent cucumber, wash, put in 8 to 10% of salt water, allow it to naturally ferment for two weeks, and remove the cucumber after fermentation. First cooling the boiling water to 80 °C, used to soak the cucumber, maintain 65 ~ 70 °C for about 15 minutes, so that most of the salt inside the cucumber off, remove, and then dip with cold water for 30 minutes, drain for later use. Sweet and sour liquid preparation: 100 kg cucumber with 60 kg vinegar, 50 kg sugar, 27 kg water. The vinegar and water are mixed and heated, and the powdered bag containing cloves, bean powder, ginger, cinnamon, and white pepper is heated in a vinegar and heated to 80-82° C. for 1 hour. The temperature must not exceed 82° C. to avoid acetic acid. And sesame oil is volatilized. After 1 hour, the spice bag is taken out and the sucrose is added hot to dissolve it completely. The sweet and sour liquid is ready. Can also be used glacial acetic acid formulated into 2.55 ~ 3% acetic acid solution 2000 ml, 400 ~ 500 grams of sucrose to prepare sweet and sour liquid. Soak the cucumber in the sweet and sour liquid for 15 days and serve as a sweet and sour, sweet and sour cucumber. 2. Sour cucumber. The aforementioned sweet and sour sauce was soaked in cucumber without sugar and made into acetic acid and cucumber. The lactic acid cucumbers made by pickle jars are also called pickled cucumbers. 3. sauce cucumber. First pickle. Cucumber has a high moisture content. When salting, it must be salted many times and change cylinders several times. When it is first salted, 100 kg of cucumber is salted with 15 to 18 kg of salt, and 80 grams of alkali is used to keep green. Each day, the cylinder is inverted. After 2 to 3 days, change the empty cylinder and add salt to 20 to 25 kg of compound. During the compounding period, the cylinder is inverted once a day. After about 10 to 15 days, it can be marinated. After the surface salt is covered, it is stored for use. Then the sauce stains. Put the marinated cucumber into the tank, soak it with water and desalt it. Change the water once a day. Soak in the winter for 3 days and soak in the summer for 2 days. Drain the water after desalination and reserve it for use. Paste can be used sweet sauce, bean paste or soy sauce. The second sauce can be used for the first sauce, that is, the sauce that has been used once. For every 100 kilograms of pickled cucumber, 100 kilograms of two sauces are used. Every morning and evening, it is shaken twice. After 2 to 3 days, it is re-soyed. Before the re-mushion, rinse the two sauces on the melon strips with clean water. Re-soy sauce with a new sauce, about every 100 kilograms of cucumber about 55 to 70 kilograms of sweet soybean paste, soybean paste, 20 kilograms, complex season, agitate 3 to 4 times a day, generally about 20 days in winter, summer 10 days that is sauce. Spices, cooking wine, etc. are added to the sauce to make cucumbers in spiced sauce, and chili sauce is added to make chili sauce.

Astragalus Membranaceus, also known as Mianqi. Herbs perennial, 50-100 cm tall. The main roots are thick, woody, often branched and gray-white. Stems erect, upper branched, finely angled, white pubescent. Herbs perennial, 50-100 cm tall. It is produced in Inner Mongolia, Shanxi, Gansu, Heilongjiang and other places.
The medicinal use of Astragalus membranaceus has a history of more than 2000 years. It has the functions of enhancing immune function, protecting liver, diuresis, anti-aging, anti-stress, antihypertensive and a wide range of antimicrobial activities. However, it is forbidden to use the evidence of excessive superficial pathogenic factors, stagnation of qi stagnation and dampness, stagnation of food accumulation, excessive heat and toxicity at the beginning of carbuncle or after ulcer, and excessive Yin deficiency and yang.

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