Pickled Jerusalem Artichoke

Name: Pickled Jerusalem Artichoke
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 500g ginger; 250g Sweet noodle sauce; 150g salt; 40g Sugar; 50g White wine; 75g Soy sauce; 5g pepper; 5g star anise

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

Suddenly compressed time delayed the opening of the jar of pickled Jerusalem artichoke. After 20 days of storage, what does it taste like? It's really curious.
Time is really a wonderful thing, sometimes it's long and difficult, and sometimes embarrassing in a hurry. Everything is in time, unable to escape the magic of time, or growth and aging, or fermentation and evolution. . . Time changes everything. . . .
What will the tender Jerusalem artichoke taste like after being marinated in the sauce for 20 days? Will it be a somewhat forgotten taste you have tasted? At the moment of uncovering, I was worried. . .
It was finally revealed, how could it be the sweet and sour taste in memory? There is no vinegar in the sauce. On the contrary, the surface of the pepper, infiltrating a little numb, is acceptable. However, I prefer the sweet and sour taste of the past. . . "

Ingredients

500g Ginger
250g Sweet Noodle Sauce
150g Salt
40g Sugar
50g White Wine
75g Soy Sauce
5g Pepper
5g Star Anise

Pickled Jerusalem Artichoke

1. Wash Jerusalem Artichoke

2. Keep in a ventilated place, cool and air dry

3. The surface is slightly dehydrated

4. Prepare the seasoning

5. Put the pepper and star anise in the pot, add water and bring to a boil on the fire

6. Boil for a few minutes, turn off the heat and let cool

7. Put the Jerusalem artichoke into a jar and add the sweet noodle sauce

8. Add salt,

9. Pour the sugar

10. Add soy sauce

11. Pour the white wine

12. Finally, pour the chilled pepper star anise water into the jar

13. Let the Jerusalem artichoke be completely submerged in the sauce

14. Cover, seal and marinate for 20 days

15. Uncover

16. Remove the Jerusalem artichoke

17. Sliced

Tips:
The Jerusalem artichoke must be air-dried before marinating, otherwise it will easily deteriorate and rot, and the taste will not be crispy after marinating.
After the pepper star anise water is boiled, it must be completely cooled before use.
The sauce must be free of Jerusalem artichoke,