Jerusalem artichoke is commonly known as devil’s ginger, and its scientific name is Jerusalem artichoke. It is an edible root vegetable with relatively high nutritional value. It can be pickled in pickles or steamed and eaten with dipping sauce. , the more common ones can also be made into sweet and sour Jerusalem artichoke, or Jerusalem artichoke sauce as a side dish for rice, etc. When making pickles, don’t eat too much

Ingredients: Jerusalem artichoke 1000 grams, 2000 grams of 18% salt solution, 1500 grams of spice brine, 20 grams of white wine, 20 grams of fermented glutinous rice juice, 50 grams of brown sugar, 1 spice bag, 800 grams of white sugar, 1000 grams of Baoning vinegar

Method< /p>

1. Wash the fresh Jerusalem artichoke without wounds, drain the water, dry it in the sun until it is 70% dry, cut it into 1 cm thick slices, and immediately soak it in the salt solution for 4 hours.

2. Pack the Jerusalem artichoke slices and spices into a jar, fasten them with bamboo slices, pour in salt water, brown sugar, white wine, and fermented glutinous rice juice, cover the jar, mix it with water along the jar, and soak for 6 hours.

3. Pour Baoning vinegar and white sugar into another pickle jar, stir as much as possible (it can also be used if it is not completely dissolved), put in the Jerusalem artichoke slices taken out of the jar and soak for 6 hours. become.

A side dish for porridge - Jerusalem artichoke

Ingredients: Jerusalem artichoke, salt, soy sauce, vinegar, sugar

Method

1. After buying the Jerusalem artichoke, wash it (no need to peel it) and dry it in water.

2. Slice, marinate with appropriate amount of salt, leave overnight, and discard the marinating water.

3. Mix soy sauce, vinegar, sugar and water according to your own taste and let it cool. Pour it into a bottle with Jerusalem artichoke slices. The liquid should cover the solid. Seal it tightly with plastic wrap. It can be eaten after 3 days in the refrigerator, but I think it tastes better after 1 week.