Pickled Jerusalem artichoke
Ingredients: Jerusalem artichoke, garlic, ginger, pepper
Seasoning: salt, sugar, soy sauce, light soy sauce, MSG
1. Prepare 4 pounds of Jerusalem artichokes. Brush them one by one. It is a bit laborious to brush them one by one. After brushing them clean, put them into a basin and place them in a ventilated place to completely control the moisture.
2. Another 4 pounds of green pepper. This kind of pepper is local. The spiciness is not too strong. It can only be regarded as a kind of vegetable pepper. It needs to be large, well cooked and not red-skinned. OK, wash and dry, cut diagonally into large pieces.
3. Cut the dried onions one by one into small pieces and put them into a basin for later use.
4. Put the Jerusalem artichoke and chili pepper together, and also need some ginger and garlic. Cut the ginger into thick slices and cut the garlic into thin slices. Mix them together and stir evenly.
5. Prepare a glass jar, which should be water-free and oil-free and tightly sealed. It would be better if you have a jar. Mix well and put it into the container. As shown in the picture, lay it out layer by layer.
6. Next is the sauce part. Let’s look at the weight of the main ingredients. 4 pounds of Jerusalem artichoke, 4 pounds of pepper, half a pound of ginger, and half a pound of garlic. According to personal taste, add 200 grams of sugar in turn. Grams, 200 grams of salt, 500 grams of Haitian soy sauce, 1000 grams of light soy sauce, 20 grams of MSG, mix well with a clean spoon, pour in 3-4 liters of white wine, cover the lid, seal tightly, and you can eat it in half a month. .
The pickled Jerusalem artichoke is perfect with noodles, porridge, pancakes, and fried dough sticks. It is very refreshing and appetizing, without any spicy taste of ginger, and is as crisp and crisp as a radish.
Tips Summary
1. Pickled Jerusalem artichokes must be washed clean, because they are grown underground and are easily entrained with soil.
2. The sauce must be generous and must exceed the height of the ingredients.
3. When sealing, pour 3 liang of high-strength liquor to extend the shelf life.