How to make pickled Jerusalem artichokes

How many of you know how to pickle Jerusalem artichokes? If you don't, please read the following introduction.

Pickled Jerusalem artichokes

How to make pickled Jerusalem artichokes

Cabbage leaves are rich in vitamin C and calcium, and are rich in fiber, which is effective for constipation.

Material

Ingredients: 500g dried radish strips, 1kg cabbage leaves, 500g chili leaves, 2 cups malt yeast, 2 cups glutinous rice paste, 2 cups chili powder, 1/4 cup green onions, 1/4 cup garlic, 2 cups soy sauce fish, 3 tablespoons whole sesame seeds

How to make pickled Jerusalem artichokes

(1) Soak the dried radish strips and chili leaves in warm water.

(2) Marinate the cabbage in salt water, dry it in the sun, and then wash it with hot water.

(3) Pour water into the malt yeast powder, place it on a sieve, and add glutinous rice flour into the sieved malt yeast water to make a paste.

(4) Add glutinous rice paste, chili powder, green onion, garlic, and sauced shad to dried radish strips, chili leaves, and cabbage, then sprinkle with whole sesame seeds.

Material

Cucumber, hot pepper, peanuts (peel) and cook for two minutes, garlic, carrots, small red pepper (other vegetables are also OK)

practice

Cut the cucumber into short strips and the chili pepper into two slices. Wash them and blanch them lightly in the pot. Drain and let them cool. Put soy sauce, peppercorns, and a little rock sugar, white wine, ginger slices, and red peppers in the pot. Bring to a boil and add some MSG. Add a little olive oil or sesame oil. After the soy sauce cools down, pour in the cooled cucumber and other dishes. You can eat them in a few hours. It's okay to put them in the refrigerator for a long time. It's delicious. Otherwise, you can try it.