How to make sweet and sour Jerusalem artichokes

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Sweet and Sour Jerusalem Artichokes

Tools/Raw Materials

100 kg fresh Jerusalem artichokes,

Sweet sauce 40 kg

20 kg salt

Bean cake paste 24 kg

60 kg of second sauce

How to make sweet and sour Jerusalem artichokes

Raw material processing: Select fresh Jerusalem artichokes harvested in November each year, remove the roots and impurities on the surface in time, and break the larger ones apart, wash and drain.

Pickling. After draining the fresh Jerusalem artichokes, sprinkle them with 16 degrees Baume salt water, put them into the jar, and pickle them evenly layer by layer. Turn the jar over every 10 hours or so, for a total of 4 times.

After 48 hours, drain the brine in a basket, change the jar, put a bamboo mat on it, clamp it with bamboo strips, add salt to the original brine to make it 16 degrees Baume, soak it and store it.

Soak to remove salt. Take out the salty dough, add an equal weight of clean water, soak for 2 hours to remove salt, take it out, put it into a basket and overlap it to make brine for 3 to 4 hours, and switch it up and down once in the middle to make the brine even.

First sauce: Put the salty dough into 60 kg of second sauce, marinate for 3-4 days, stir twice a day, take out, drain the brine, and put into the jar.

Mix 40 kg of sweet sauce and 24 kg of bean cake sauce and pour them into the jar to continue to marinate the Jerusalem artichokes. Stir twice a day, morning and evening. It can be eaten after 20 days. Wash off the sticky sauce before eating, and cut it before eating.

Quality Standards

This product is golden in color, shiny, with a mellow sauce flavor, crispy texture and sweet taste.

Precautions

1. Jerusalem artichokes should be processed as quickly as possible after harvesting, otherwise they are prone to discoloration and make the product black.

2. When harvesting and handling fresh Jerusalem artichokes, they should be handled with care to minimize mechanical damage and prevent the product from darkening in color.