Sweet and Sour Jerusalem Artichokes

How much do you know about the recipe of sweet and sour Jerusalem artichoke? Let me introduce it to you below.

Sweet and Sour Jerusalem Artichokes

It is brown in color, crisp and tender in texture, and has a refreshing and appetizing sweet and sour taste.

Ingredients for sweet and sour pickled Jerusalem artichokes: 1000 grams of Jerusalem artichokes, 2000 grams of 18% salt solution, 1500 grams of spiced brine, 20 grams of white wine, 20 grams of fermented glutinous rice juice, 50 grams of brown sugar, 1 spice bag, 800 grams of white sugar, and 1000 grams of Baoning vinegar.

How to make sweet and sour Jerusalem artichokes

① Wash the fresh Jerusalem artichokes without cuts, drain the water, place them in the sun until they are 70% dry, cut them into 1 cm thick slices, and immediately soak them in salt solution for 4 hours.

②Put the Jerusalem artichoke slices and spice packs into the jar, secure it with bamboo slips, pour in salt water, brown sugar, white wine, and fermented glutinous rice juice, cover the jar, add enough water to the rim of the jar, and soak for 6 hours.

③ Pour the Baoning vinegar and sugar into another kimchi jar, stir as much as possible (it is okay even if it is not completely dissolved), put in the Jerusalem artichoke slices taken out of the jar and soak for 6 hours.

Tips for brewing:

①The spices in the spice bag are: 15 grams of white mushroom, 10 grams of dried chili, 10 grams of pepper, 5 grams of star anise, 5 grams of Paicao, and 5 grams of Lingcao.

②The salinity of the brine is 7 degrees and the pH value is 3 to 3.5.

The most common method is to fry the fish first, usually carp, but other freshwater fish can also be used, either whole fish or fish pieces. When the fish is fried thoroughly, remove it from the pan, leave some oil in the pan, add onion, ginger and other seasonings, then add sweet and sour sauce and water starch to thicken, pour it on the fish, and it becomes a sweet and sour fish. You can coat the fish with batter or not when frying it.

If you don't want to use a frying pan, a simpler way is to fry the fish on both sides, add scallions and ginger, wait until the scallions and ginger are fragrant, add sugar, vinegar, soy sauce, and salt, do not add water, cover the pot and simmer over low to medium heat for about ten minutes, then remove from the heat. There will usually be some soup left in the pot, add some water starch to thicken it, pour it on the fish, and it's done.

The key lies in the mixing of the sweet and sour sauce. It depends on the taste. The minimum ratio of sugar to vinegar is 1:1, or the proportion of sugar can be larger, but not more than 2:1. This is the volume ratio, such as one spoon of vinegar plus two spoons of sugar, not the weight ratio. The finished dish should highlight the sweet and sour taste, so both seasonings should not be too little. For a two-pound fish, add more than one to two ounces of vinegar.