How to eat Jerusalem artichokes and how to cook them

How to eat Jerusalem artichokes? In fact, there are many ways to eat Jerusalem artichokes. Let me explain them to you in detail.

How to eat Jerusalem artichokes

1. Jerusalem artichoke sauce

Peel the garlic cloves, soak the garlic seeds in 10% to 15% salt water, and rinse with clean water to remove most of the salt. Dry the desalted garlic seeds until 50% dry, sprinkle with pepper and mix well, and set aside for 24 hours to deodorize. Soak the deodorized garlic seeds in soy sauce for half a month to make garlic-flavored soy sauce. Select fresh Jerusalem artichokes, wash with clean water, drain, and place on a plate in a ventilated place to dry for several days (avoid strong sunlight exposure). After drying to 60% to 70%, cut off the tail of the Jerusalem artichoke, wash the dust on the surface, sterilize instantly with steam or boiling water, quickly cool to room temperature, pour into the garlic-flavored soy sauce, seal the jar and soak for half a month.

2. Pickled Jerusalem Artichokes

Wash the Jerusalem artichokes, remove them and drain them. Peel them with 4% sodium hydroxide at 95°C for 100 to 120 seconds, rinse them with water two or three times for later use. Soak them in 0.3% to 0.4% dilute hydrochloric acid solution for 30 minutes at room temperature to protect the color. Use 8% salt water, add 0.1% wine, 2% white sugar, 4% dried red pepper, 0.1% spices to the salt water in proportion, and then add 20% lactic acid bacteria culture mixture or old soaking water to prepare pickle salt water. Put the raw Jerusalem artichokes into the pickle jar, and when they are 5 to 10 cm away from the jar mouth, use bamboo strips to block the jar mouth. Soak the Jerusalem artichokes for one week. Shape and cut the pickled Jerusalem artichokes into strips or slices of appropriate size, put them into high-density polyethylene composite bags with a thickness of more than 60 microns, add soup after compaction, evacuate and seal at a vacuum degree of more than 0.09 MPa, and sterilize at 90°C for 10 minutes to make soft packaging.

3. Jerusalem artichoke preserves

Wash the Jerusalem artichokes. Peel them by hand or soak them in a 4% sodium hydroxide solution at 95°C for 100 to 120 seconds, rinse and peel them with clean water, then soak them in a 0.3% to 0.4% dilute hydrochloric acid solution and wash them. Cut the Jerusalem artichokes into strips 4 cm long and 1 cm wide, as thick as your index finger, and trim the surface to make them smooth and neat. Use 0.3% calcium chloride, 0.1% sodium bisulfate, and 0.5% citric acid to make a soaking solution. Press the Jerusalem artichoke strips under the liquid surface and soak them for 6 to 8 hours at a mass ratio of 1:1. Then put them in a 0.3% CMC-Na (konjac sol plus sodium chloride) solution, keep it under a vacuum of 0.09 MPa for 30 minutes, slowly release the vacuum, and soak them at room temperature for about 12 hours. Then, carry out decompression sugar infiltration. For the first time, place the Jerusalem artichoke strips in 25% sucrose solution, for the second time, place them in 35% F-42 fructose syrup, and for the third time, place them in 45% F-42 fructose syrup. Keep them under 0.09 MPa vacuum for 30 minutes, then slowly release the vacuum and soak them at room temperature for about 12 hours until the Jerusalem artichoke strips sink. After the sugar infiltration is completed, remove and drain the sugar solution, bake at 45℃～50℃ until the surface is dry, then immerse in 1.5% pectin solution and take out, dry at 50℃ until a layer of transparent colloid film is formed on the surface. Use vacuum packaging or vacuum carbon dioxide packaging.

The above is our way of eating Jerusalem artichokes, a brief introduction to how to eat Jerusalem artichokes.