Teach you how to make it correctly, it is simple, crispy and delicious!

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 artichokes are ready. Pickled Jerusalem artichokes like this, the pickling time is very short, and you can eat them after 6 hours. You don’t have to wait many days. When pickling Jerusalem artichokes, you can Don’t just salt it, add more blanching step to make the Jerusalem artichoke crispier and last longer! Are you smart enough to learn it?