Pickled sweet and sour Jerusalem artichoke

Overview

The most common way to eat Jerusalem artichoke is pickled. There is a kind of pickled Jerusalem artichoke called FU Jerusalem artichoke. I don’t know how to write that word, I just know that people pronounce it that way. The color is very dark, as deep as sauce, and the taste is sour and sweet, maybe a little more sweet? It was sold in the market, but it was only sold by an old lady who looked like a flash in the pan. It looked like something she had seen in the early years. I don’t know if the old woman will show up again, and I don’t know what to do. I searched around and found this recipe. I wonder if it might be the taste of the past? The waiting time is not long, 10 days. It doesn't sound like a long time, but it feels like a century since it was made. The altar was opened according to the sealed time, but it actually took an extra day because it was not empty. Slice, sprinkle with MSG and drizzle with sesame oil. The review is that this tastes pretty good. However, you have to say it yourself. Is the flavor of the aniseed a bit too prominent, and the peppercorns could be slightly less. You don’t need the sesame oil. If you like spicy food, you can also add some red oil chili sauce. Still, it's better not to. . .

Tags

• pickles with soy sauce
• home cooking
• private kitchen
• children
• old man
• autumn recipes
• banquet dishes
• dinner
• cinnamon
• jerusalem artichoke
• msg
• star anise
• vinegar
• white sugar
• zanthoxylum bungeanum
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Wash Jerusalem artichoke

   

2. 2 Put it in a mesh sieve to dry for 2-3 days to remove some of the water

   

3. 3 Ingredients: 500g Jerusalem artichoke, 200g sugar, 300g vinegar, 100g soy sauce, a little pepper, a little star anise, a little cinnamon, a little sesame oil, a little MSG

   

4. 4 Pour sugar, vinegar, and soy sauce into the pot

   

5. 5 Add peppercorns, star anise, cinnamon

   

6. 6 Bring to a boil, turn to low heat, and simmer until the aroma of the spices is fully dissolved

   

7. 7 Turn off the heat and let cool

   

8. 8 Put Jerusalem artichoke in clay pot

   

9. 9 Pour in the cooled spice juice

   

10. 10 Press down the floating Jerusalem artichoke,

    

11. 11 Soak the Jerusalem artichokes completely in the soup

    

12. 12 Cover, seal and store for about 10 days

    

13. 13 Uncover

    

14. 14 Take out Jerusalem artichokes

    

15. 15 slice

    

16. 16 Add a little MSG and sesame oil, mix well and eat