1. Prepare the ingredients, the newly unearthed Jerusalem artichokes look very fresh.
2. Wash the soil on the surface of Jerusalem artichoke with running water.
3. Use a planer to scrape off the outer skin of the Jerusalem artichoke.
4. Prepare a head of garlic and a handful of green garlic.
5. Jerusalem artichoke slices.
6. Slice garlic and cut green garlic into sections. Green garlic can be replaced with green and red peppers. Because my family can't eat spicy food, I used green garlic to match the color.
7. Mix all the ingredients well and set aside.
8. At this time, prepare the sauce, put oil in the pot, add star anise and green pepper.
9. Turn on a small fire to explode the aroma.
10. Turn off the heat and pour into the flavor extremely fresh.
11. Add sugar.
12. Add chicken essence.
13. Add MSG.
14. Add all the seasonings and simmer until the soy sauce comes up and turn off the heat.
15. After the sauce cools, pour in the Jerusalem artichoke and mix well.
16. Boxed.
17. Finished picture.
Tips:Jerusalem artichoke is also called Jerusalem artichoke. Its tubers are resistant to storage and are rich in amino acids, sugars, vitamins, etc. Each 100 grams of tubers contains 79.8 grams of water, 0.1 grams of crude protein, 0.1 grams of fat, 16.6 grams of carbohydrates, 0.6 grams of crude fiber, and ash content. 2.8 g, calcium 49 mg, phosphorus 119 mg, iron 8.4 mg, vitamin B 10.13 mg, vitamin B 20.06 mg, niacin 0.6 mg, vitamin C 6 mg, and rich in inulin, polypentose, starch and other substances . Jerusalem artichoke tubers are white, crisp, tender and have no peculiar smell. They can be eaten raw, fried, cooked or sliced and fried. If pickled and made into pickles or dried Jerusalem artichoke, they have a unique flavor.
