How to make pickled Jerusalem artichoke 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.

When I was a child, I saw Jerusalem artichoke being used to make pickles in other people’s homes, and I was very envious. I hoped that my mother would also get some of it to make pickles. Every time, my mother told me that I can eat all kinds of vegetables grown in my garden. If we don’t finish it, we still have time to eat wild vegetables, so in my memory, my mother has never cooked it once. However, the taste of Jerusalem artichoke has always been fresh in my memory. In recent years, as people’s living standards have gradually improved and people have paid more and more attention to healthy eating habits, many uncommon rural ingredients have slowly entered our dining tables. Jerusalem artichoke is One of them is that it contains a large amount of plant fiber, vitamins, protein, iron, calcium, phosphorus and other nutrients. In addition to supplementing the minerals needed by the human body, eating Jerusalem artichoke also has the effects of clearing away heat, cooling blood, reducing swelling and relieving pain, especially It is important for diabetic patients to eat some Jerusalem artichoke appropriately, which has a certain therapeutic effect on controlling blood sugar. So some time ago when fresh Jerusalem artichoke was on the market, many friends around me bought some and took it home to make pickles. I also joined in the fun and bought 2 pounds of Jerusalem artichoke and washed it. Wash, dry, and soak with seasonings. In a few days, a bottle of appetizing and rice-filled pickles is ready to eat. It immediately satisfies my craving for the taste that I have missed for many years.

Prepare ingredients:

2 pounds of Jerusalem artichoke, 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 the bottle 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. Allow Jerusalem artichokes to ventilate before pickling. 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