How to pickle Jerusalem artichokes, how to pickle Jerusalem artichokes

Jerusalem artichoke is a perennial herbaceous plant of the genus Helianthus in the Asteraceae family. It is native to North America and was introduced to Europe in the 17th century and later to China. It blooms in autumn and has small yellow disc flowers that look like chrysanthemums. It is generally propagated by tubers. Its underground tubers are rich in starch, inulin and other fructose polymers. They can be eaten, cooked or made into porridge, pickled, dried Jerusalem artichokes, or used as raw materials for making starch and alcohol. The aboveground stems can also be used as working feed. Its tubers or stems and leaves are used as medicine to promote diuresis and remove dampness, clear heat and cool blood, and benefit the stomach and harmonize the stomach. Planting near houses also has a beautifying effect.

Nutritional value and utilization of Jerusalem artichoke

Every 100g of tuber contains 79.8g of water, 0.1g of crude protein, 0.1g of fat, 16.6g of carbohydrates, 0.6g of fiber, 2.8g of ash, 49mg of calcium, 119mg of phosphorus, 8.4mg of iron, 0.13mg of vitamin B1, 0.06mg of vitamin B2, 0.6mg of niacin, 6mg of vitamin C, and rich in inulin, polypentose, starch and other substances. It is sweet, flat and non-toxic. It has the effects of diuresis, dehumidification, harmonizing the stomach, clearing away heat and detoxification, and is a diuretic.

Jerusalem artichokes have a wide range of uses

(1) Eaten as a vegetable

①Fresh tubers can be stir-fried as vegetables or with shredded meat, which is crispy and delicious.

②Pickling: Wash and remove 50 kg of Jerusalem artichokes, put them in a clay pot, add a layer of Jerusalem artichokes and sprinkle with 9 kg of salt, then pour in an appropriate amount of water. Turn the pot over once a day, and then once every two days. It can be eaten after about 15 days. It is delicious and can be used as a side dish. It has a certain auxiliary effect on diabetes.

(2) Used as grain, feed, or to extract starch, make alcohol, etc.

The above-ground stems can also be used as working feed.

(3) Extracting inulin for medicinal purposes is used to treat diabetes.

The rhizome can be crushed and applied externally to treat nameless swelling and mumps. For diet therapy, 100 grams of Jerusalem artichoke tubers can be washed and chopped, 100 grams of rice can be washed and cleaned, and then cooked into porridge with appropriate amount of water, and then eaten after adding salt and sesame oil. It is suitable for people with diabetes, edema, and difficulty urinating.

Recent studies have found that Jerusalem artichokes have a bidirectional regulatory effect on blood sugar. On the one hand, they can lower the blood sugar level in diabetic patients, and on the other hand, they can increase the blood sugar level in patients with hypoglycemia.

Studies have shown that Jerusalem artichokes contain a substance that is very similar in structure to endogenous insulin in the human pancreas. When sugar appears in the urine, eating Jerusalem artichokes can control the sugar in the urine, indicating that it has the effect of lowering blood sugar. When a person has hypoglycemia, eating Jerusalem artichokes can also relieve it.

How to pickle Jerusalem artichokes

Pickled Jerusalem artichokes for a popular taste

Ingredients: Jerusalem artichokes, salt, aniseed, peppercorns, cloves, cinnamon, water

Marinating steps:

1. Wash the Jerusalem artichokes and dry them.

2. Add all the seasonings to water and bring to a boil, then let cool.

3. Place the dried Jerusalem artichokes in a fresh-keeping box.

4. Pour the cooled seasoning water into the fresh-keeping box.

5. Add a layer of plastic wrap first.

6. Cover the lid again and place it in a cool place and marinate for more than a week.

7. When eating, cut the Jerusalem artichokes into thin strips, add some cooked sesame seeds, and then drizzle some soy sauce, vinegar and sesame oil.

Pickled Jerusalem artichokes for a light flavor

Ingredients: Jerusalem artichokes, salt, peppercorns, aniseed, MSG

practice:

1. Pickle the light-flavored Jerusalem artichokes

Ingredients: Jerusalem artichokes, salt, peppercorns, aniseed, MSG

practice:

1. Put Jerusalem artichokes into a container and add salt, pepper, aniseed, and MSG.

2. Add enough water to cover the Jerusalem artichokes.

3. After pickling for a week, you can eat them. Rinse them with boiled water before eating. Note that Jerusalem artichokes for pickling light flavors must be pickled with mud. Washed Jerusalem artichokes will turn black and have a bad taste.

Pickled Jerusalem artichokes

Ingredients: Jerusalem artichokes, peppercorns, aniseed, sugar, salt, sweet bean paste, white wine, soy sauce, MSG

practice:

1. Wash the Jerusalem artichokes and put them in a container. When pickling them, they should be free of mud.

2. Add seasoning according to your taste. Note: 50 grams of wine is the most suitable for pickling 2 kilograms of Jerusalem artichokes. Too much wine will make the aroma too strong, and too little will make the pickled fruit less fresh.

3. It is best to boil the peppercorns and star anise in salt water, and pour it in after it cools down, otherwise the Jerusalem artichokes will spoil easily; the amount of water added should be enough to cover the Jerusalem artichokes.

4. Marinate for about a week before eating.

How to pickle sweet and sour Jerusalem artichokes

Wash the Jerusalem artichokes and place them in a glass bottle, then mix vinegar and sugar in a ratio of 30 (sugar): 100 (vinegar) (of course, you can adjust it according to your own taste), then pour the sugar and vinegar into the jar, and the vinegar should cover and be 3-5 cm higher than the Jerusalem artichokes. Pickle for about 12 days before eating. (Note that the ambient temperature should not be too high and avoid direct sunlight)

Choosing Jerusalem artichokes

Jerusalem artichokes are divided into two types: white-skinned and red-skinned. The red-skinned Jerusalem artichokes have a more delicate texture. The white-skinned ones are rougher, and the taste of pickled Jerusalem artichokes is very different. Therefore, you should choose the red-skinned ones. You should also choose the ones without rotten spots or cracks.