How to make delicious Jerusalem artichokes
Jerusalem artichoke (also known as Jerusalem artichoke) is a nutritious root vegetable. After pickling, it tastes crisp, sweet and sour, and is appetizing. It is a good choice in home-cooked dishes. This article will combine the hot topics and hot content on the Internet in the past 10 days to introduce you to the pickling method of Jerusalem artichoke in detail, and attach structured data to help you easily make delicious pickled Jerusalem artichoke.
1. Nutritional value of Jerusalem artichoke
Jerusalem artichoke is rich in inulin, dietary fiber, vitamins and minerals, and has the effects of regulating blood sugar and promoting digestion. The following are the main nutrients of Jerusalem artichoke:
| Nutritional information | Content (per 100g) |
|---|---|
| heat | 73 kcal |
| carbohydrates | 17.4 grams |
| dietary fiber | 1.6 grams |
| Vitamin C | 4 mg |
| Potassium | 429 mg |
2. Pickling method of Jerusalem artichokes
There are many ways to pickle Jerusalem artichokes, but here are two of the most popular:
1. Traditional sweet and sour pickled Jerusalem artichokes
Material:
| Material | Dosage |
|---|---|
| Jerusalem artichoke | 500g |
| white sugar | 100g |
| white vinegar | 200ml |
| salt | 10 grams |
| garlic cloves | 5 petals |
| red pepper | 2 sticks (optional) |
Steps:
1. Wash and peel the Jerusalem artichoke, cut into thin slices or strips, marinate with salt for 10 minutes, and drain.
2. Put the sugar, white vinegar, garlic cloves and red pepper into the pot, bring to a boil over low heat and let cool.
3. Put the Jerusalem artichoke into a clean glass jar, pour in the cooled sweet and sour juice, and seal it for storage.
4. Store in the refrigerator for 3 days before serving.
2. Quickly pickle Jerusalem artichokes (can be eaten in 3 hours)
Material:
| Material | Dosage |
|---|---|
| Jerusalem artichoke | 300g |
| rice vinegar | 150ml |
| honey | 50g |
| salt | 5 grams |
| ginger slices | A little |
Steps:
1. Wash and slice Jerusalem artichokes, marinate with salt for 5 minutes, and drain.
2. Mix the rice vinegar, honey and ginger slices evenly and pour into the Jerusalem artichoke slices.
3. Seal and refrigerate for 3 hours before serving.
3. Tips for pickling Jerusalem artichokes
1.Choose fresh Jerusalem artichokes:Before pickling, you should choose Jerusalem artichokes with smooth skin and no rot, so that they taste better.
2.Control the ratio of salt to sugar:Adjust the amount of salt and sugar according to personal taste. If you like sour taste, you can add more vinegar.
3.Keep sealed:Be sure to keep the container sealed during the pickling process to avoid bacterial contamination.
4.Serve refrigerated:It is recommended to store pickled Jerusalem artichokes in the refrigerator for a crisper taste and longer shelf life.
4. Frequently asked questions about Jerusalem artichoke pickling
| question | answer |
|---|---|
| What should I do if Jerusalem artichoke becomes soft after being pickled? | There may be insufficient salt or the marinating time is too long. It is recommended to shorten the marinating time or increase the amount of salt. |
| Does pickled Jerusalem artichoke taste bitter? | Jerusalem artichoke peel may contain bitter substances, so it is recommended to peel it thoroughly before pickling. |
| How long can pickled Jerusalem artichokes be kept? | It can be stored for about 1 month under refrigerated conditions and is recommended to be consumed as soon as possible. |
5. Conclusion
Pickled Jerusalem artichoke is a simple and delicious home-cooked dish, perfect with porridge and rice or as an appetizer. Through the introduction in this article, I believe you have mastered the techniques of pickling Jerusalem artichokes. Come and give it a try and enjoy this crispy, sweet and sour taste!
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