How to make pickled ginger more delicious?

Jerusalem artichoke, also known as ghost ginger, belongs to the Asteraceae family. It is native to North America and was later introduced to China. Jerusalem artichoke is very common in rural areas. It has strong vitality and strong reproductive ability. Drop one there. If you plant the seeds, a lot of Jerusalem artichoke will grow next year. If you don't need to sow Jerusalem artichoke, Jerusalem artichoke will continue to grow every year. Therefore, Jerusalem artichoke was not popular in rural areas in the past. Most families would not use it for cooking, and only a few families would use it for cooking. I'll get some back to make pickles. In addition to making pickles, Jerusalem artichoke can also be made into soup or stir-fried. The most common way to eat it and the most delicious way to eat it is to make pickles.

Prepare ingredients:

2 pounds of Jerusalem artichokes, 15 tablespoons of soy sauce (about 220g), 2 tablespoons of oyster sauce (about 30g), 1 tablespoon of white sugar (about 10g), 5g of salt, appropriate amount of cool boiled water

Preparation method:

1. Wash the Jerusalem artichoke with clean water repeatedly, drain the water, and then place it in a ventilated place to dry for 2 to 3 days. The surface of the Jerusalem artichoke is slightly wrinkled;

2. Put the Jerusalem artichoke into a clean glass. Disinfect the glass with boiling water before use and wipe the water dry;

3. Pour the prepared soy sauce, oyster sauce, salt, white sugar, etc. into a clean small bowl, stir evenly with a spoon, and stir until the salt and white sand are completely melted;

4. Pour the seasoned pickling juice into a glass, then slowly add cold boiled water, so that all Jerusalem artichokes are soaked in the seasoning juice;

5. Cap the bottle and place it in a cool and ventilated place It can be eaten after being marinated locally for 10 to 15 days, or can be stored in the refrigerator;

6. Use clean chopsticks to take out the pickled Jerusalem artichokes;

7. It can be eaten after cutting into thin slices, or you can mix it with a little sesame oil or cooked cooking oil before eating;

Tips:

1. Let the Jerusalem artichokes ventilate before pickling them. Let it dry for a few days, so that the pickled Jerusalem artichoke tastes sweeter and crisper;

2. The glass bottle for pickling Jerusalem artichoke must be oil-free and water-free, and be thoroughly clean, otherwise it will affect the The taste of Jerusalem artichoke;

3. After marinating Jerusalem artichoke, use clean, water-free and oil-free chopsticks to hold it, otherwise it will easily deteriorate, become rotten and taste bad;

When choosing Jerusalem artichokes, it is best to choose Jerusalem artichokes that are uniform in size and relatively smooth on the outside. Such Jerusalem artichokes have a uniform flavor and are easy to clean.

1. Wash the purchased Jerusalem artichoke several times, and carefully scrub away the soil on the surface with a toothbrush. Be sure not to pickle it with mud. It is unhygienic and will affect the taste. Then cut it into thin slices and put it in a basin for later use. .

2. Cut the red pepper into sections, cut the garlic into slices and set aside. The amount is based on your preference. You don’t need to add the pepper if you don’t like spicy food.

3. Add more water to the pot, bring it to a boil, pour in the Jerusalem artichoke slices and blanch them in water for 1 minute, then take them out and rinse them in cold boiled water. Blanching Jerusalem artichokes in water can sterilize them and keep them The time is longer, and the Jerusalem artichoke that has been soaked in cold water will be crisper, but the blanch time should not be too long, just 1 minute.

4. Rinse the blanched Jerusalem artichokes several times with cold water and drain them. Then add an appropriate amount of salt, light soy sauce, extremely fresh flavor, and white sugar, then add sliced ??garlic and red pepper. Mix the hot pepper slices, cover them with plastic wrap and seal them. You can eat them after 6 hours. Store them in the refrigerator and they will last for a long time.

The simple, crisp and delicious pickled Jerusalem artichoke is ready. Pickled Jerusalem artichoke like this takes a very short time and can be eaten after 6 hours