How to eat Jerusalem artichokes How to eat fresh Jerusalem artichokes

I wonder if you have heard of Jerusalem artichokes. They can be eaten in many ways, each with a different taste. So how do people eat them in so many ways? Is it difficult to make each way? In fact, it is very easy. Now I will share with you the experience of eating Jerusalem artichokes. Don't leave.

Method 1: Jerusalem artichoke sauce

Preparation of ingredients for eating fresh Jerusalem artichokes

Appropriate amount of fresh Jerusalem artichokes, salt, pepper, garlic, pepper, soy sauce

Preparation method:

1. First, you need to make the garlic soy sauce. The correct way is to peel the garlic and soak it in salt water, then take it out and wash it with clean water, add the appropriate amount of pepper powder that has been prepared, and add soy sauce after leaving it for a day until the soy sauce can soak its surface.

2. Wash the fresh Jerusalem artichokes with water (you can peel them or not), and let them dry until they are about 70% clean. Pay attention to this process to ensure the cleanliness of the Jerusalem artichokes. Rinse the surface with hot water to sterilize it. After cooling, add it to the prepared garlic soy sauce. It can be eaten in about 15 days.

Method 2: Pickled Jerusalem artichokes

Preparation of ingredients for eating fresh Jerusalem artichokes

A proper amount of fresh Jerusalem artichokes, a proper amount of salt, a proper amount of wine, a proper amount of sugar, a proper amount of red pepper, and a proper amount of spices

Preparation method:

1. First, wash the fresh Jerusalem artichokes (you can peel them or not, depending on your preference), treat them with salt water, then add appropriate amount of wine, appropriate amount of white sugar, and appropriate amount of red pepper into the jar. The processed fresh Jerusalem artichokes can be eaten in about 7 days.

Method 3: Jerusalem artichoke preserves

Preparation of ingredients for eating fresh Jerusalem artichokes

Appropriate amount of fresh Jerusalem artichokes Appropriate amount of calcium chloride Appropriate amount of citric acid soaking solution Appropriate amount of fructose syrup Appropriate amount of konjac sol plus sodium chloride solution Appropriate amount of sucrose solution Appropriate amount of sodium bisulfate

Preparation method:

1. First, use appropriate amount of calcium chloride, appropriate amount of citric acid and appropriate amount of sodium bisulfate to make a soaking solution.

2. First, wash the fresh Jerusalem artichokes (you can peel them or not, depending on your preference), soak them in salt water, then take them out and cut them into pieces or other shapes, add them to the prepared soaking liquid and soak for about 6 to 7 hours.

3. Take out the soaked fresh Jerusalem artichokes and add them to the konjac sol plus sodium chloride solution. After soaking for about 12 hours, take them out and put them in the sucrose solution. After soaking, take them out and put them in the fructose syrup and soak for half an hour.

This operation needs to be done twice. The depth of the fructose corn syrup is different. The former has a low concentration, while the latter has a high concentration. After 12 hours, take out the fresh Jerusalem artichokes when they sink.

3. Take it out and add it into the pectin liquid until a layer of transparent gelatin film is formed on the surface and it can be eaten.