Pickled Jerusalem Artichoke

Pickled Jerusalem Artichoke

by Line line 3896

4.7 (1)
Favorite
1

Difficulty

Normal

Time

30m

Serving

3

My father has grown a lot of Jerusalem artichoke, and now he is thinking of how to eat Jerusalem artichoke.

Ingredients

Pickled Jerusalem Artichoke

1. Wash the Jerusalem artichoke, and dry the surface moisture.

Pickled Jerusalem Artichoke recipe

2. Cut into round slices about three millimeters thick, add two grams of salt and stir well.

Pickled Jerusalem Artichoke recipe

3. Put it in a leaky sieve to control the excess water, and bump it up and down once in the middle.

Pickled Jerusalem Artichoke recipe

4. Add 40 grams of bean paste and 10 grams of sugar.

Pickled Jerusalem Artichoke recipe

5. Put on disposable gloves and knead for 3~5 minutes.

Pickled Jerusalem Artichoke recipe

6. Put it in a sealed bottle and store it in the refrigerator. It tastes best the next day.

Pickled Jerusalem Artichoke recipe

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