How to Make Sweet and Sour Jerusalem Artichokes

How to make sweet and sour Jerusalem artichokes? I believe many friends will ask this question, let me introduce it to you below.

Sweet and Sour Jerusalem Artichokes

Cuisine and function: Zhejiang cuisine

Ingredients for Sweet and Sour Ginger Slices:

Main ingredients: 300 grams of Jerusalem artichokes, 2 grams of refined salt, 1.5 grams of MSG, 3 grams of soy sauce, 10 grams of vinegar, 15 grams of sugar, and 5 grams of sesame oil.

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Peel and wash the Jerusalem artichokes, cut into thin slices, blanch in boiling water until cooked, then remove and cool in cold water. Remove, drain and put in a bowl, add salt, soy sauce, vinegar, sugar, MSG, sesame oil, mix well, marinate and serve on a plate.

How to Make Sweet and Sour Jerusalem Artichokes

1 After buying Jerusalem artichokes, do not wash the mud first, spread them with soil in a ventilated but sun-proof place, and let them dry naturally until the moisture of the Jerusalem artichokes evaporates and the skin becomes wrinkled. At present, the weather here is less than 10 degrees and I have used it for 7 days

2 Prepare a bottle of chopped pepper sauce

3 After the Jerusalem artichokes are fully dried, wash them, dry them, and cut them into slices of uniform thickness.

4 Prepare a water-free and oil-free sealed box in advance, put the Jerusalem artichoke slices into the sealed box, add chopped pepper sauce and 4 tablespoons of white sugar, stir evenly with water-free and oil-free chopsticks or spoon, seal well, and refrigerate for 3 days before eating.

5 You can also use a sealed jar, put the mixed Jerusalem artichokes and sauce into the bottle, cover it tightly, and leave it at room temperature for a week before eating.

6 When eating, use chopsticks without water or oil to pick up the required amount, drizzle a little sesame oil, and keep the rest in the refrigerator.

Nutritional Benefits

Jerusalem artichoke, also known as chrysanthemum ginger and devil ginger, is an edible root vegetable and a perennial herb of 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. It can be eaten, cooked or made into porridge, pickled, and dried. Studies have found that Jerusalem artichoke has a two-way regulating effect on blood sugar, that is, on the one hand, it can lower the blood sugar of diabetic patients, and on the other hand, it can increase the blood sugar of hypoglycemic patients. It is somewhat magical.