1. Preparation work for pickling Jerusalem artichoke

When pickling Jerusalem artichoke, it is very important to do the preparation work first. The preparation work includes the selection of materials and the preparation of utensils. You need to prepare about 5 pounds of fresh Jerusalem artichokes, an appropriate amount of condiments, such as soy sauce, sugar, oyster sauce, white wine, etc., and a clean jar. The jar must be cleaned, because if you want to put Jerusalem artichokes in it for pickling, it is very important to ensure the cleanliness. If it cannot be guaranteed to be clean, there may be some dirty substances in it, which will affect the Quality of Jerusalem artichoke.

2. Steps for pickling Jerusalem artichoke

The steps for pickling Jerusalem artichoke are relatively complicated, and are a bit more complicated than cooking them directly. But it’s not very difficult as long as you master the steps. First, wash the Jerusalem artichoke thoroughly with water, then drain the water, and put it in a cool place to dry for about two days. Make sure all the moisture on its surface is removed, clean the inside and outside of the jar and set aside. Put the prepared condiments together and stir evenly. Put the processed Jerusalem artichoke into a jar, then pour the seasoning bottle into it, and then seal the mouth. It can usually be eaten after about half a month.

3. Pickled Jerusalem artichoke Pay attention to how to eat

The taste of pickled sheep ginger is really outstanding and very tempting, especially when you don’t want to eat. If you add a little pickled Jerusalem artichoke, it will have an appetizing effect. is very good.

But everyone needs to be careful not to overdo it when eating pickled Jerusalem artichoke, because although pickled Jerusalem artichoke tastes good, it contains a certain amount of nitrite. You need to know the amount of nitrite. , if too much, it will affect normal health.