How to Make Jerusalem Artichoke Delicious? Sharing a Few Home-Style Recipes
Jerusalem artichoke, also known as "guizi jiang," "wuxing cao," "juyu" (Jerusalem artichoke), etc., is a perennial herbaceous plant of the genus Helianthus in the Asteraceae family. It is native to North America, was introduced to Europe in the 17th century, and later brought to China. Its underground tubers are rich in starch, inulin, and other fructose polymers, and can be eaten, cooked or made into porridge, pickled as a side dish, dried into Jerusalem artichoke chips, or used as a raw material for making starch and alcohol. Now let's take a look at how to make Jerusalem artichoke delicious!
Fresh Tossed Jerusalem Artichoke
[Ingredients] 300 grams of Jerusalem artichoke, an appropriate amount of salt, an appropriate amount of chili sauce (garlic), an appropriate amount of white sugar.
[Method] 1. Wash fresh Jerusalem artichoke and slice it, kill it with salt for 10 minutes, and pour off the excess water. 2. Mix the seasonings with the Jerusalem artichoke according to personal taste, let it sit for 10 minutes, and it is ready to eat.
Pickled Jerusalem Artichoke
[Ingredients] 1000 grams of Jerusalem artichoke, 10 grams of salt, 50 grams of small chili peppers, 4 tablespoons of light soy sauce, 2 tablespoons of rice vinegar, 20 grams of white granulated sugar, 50 grams of chili sauce, 500 grams of water.
[Method] 1. Clean the ginger, scrub it carefully with a toothbrush, rinse it again, and then soak it in lightly salted water for 15 minutes. 2. Drain the soaked ginger, cut it into thin slices, sprinkle with salt, marinate for about half an hour until water comes out, drain the water, and rinse once with cool boiled water. 3. Add white granulated sugar, rice vinegar, light soy sauce, yellow chili sauce, and small chili pepper water to the cold boiled water and stir well with chopsticks. 4. Put the ginger slices into a clean bottle, pour in the prepared pickling liquid, seal well, and refrigerate for 3 days before eating.
Hot and Sour Jerusalem Artichoke
[Ingredients] An appropriate amount of Jerusalem artichoke, an appropriate amount of salad oil, an appropriate amount of salt, an appropriate amount of Sichuan peppercorns, an appropriate amount of dried chili peppers, an appropriate amount of rice vinegar, an appropriate amount of white sugar.
[Method] 1. Peel the Jerusalem artichoke and cut it into shreds. 2. Heat the oil and add Sichuan peppercorns to stir-fry until fragrant. 3. Add dried chili peppers and stir-fry until fragrant, then add one spoonful of white sugar, stir-fry until it turns caramel-colored; keep the heat low to prevent the sugar from burning black. 4. Add scallions and ginger, and stir-fry until fragrant. 5. Add the shredded Jerusalem artichoke and stir-fry a few times. 6. Add salt and rice vinegar, stir-fry until the Jerusalem artichoke is slightly tinted with caramel color, and then remove from the pan.
Soy-Pickled Jerusalem Artichoke
[Ingredients] 1500 grams of Jerusalem artichoke, an appropriate amount of sesame oil, 750 grams of chopped chili sauce, 4 tablespoons of white granulated sugar.
[Method] 1. After buying the Jerusalem artichoke, do not wash off the mud first; spread it with the soil in a ventilated place that does not get sunlight, and let it air-dry naturally until the moisture in the Jerusalem artichoke evaporates and the skin wrinkles. 2. Prepare a bottle of chopped chili sauce. 3. After the Jerusalem artichoke is fully air-dried, wash it, drain the water, and cut it into evenly thick slices. 4. Prepare in advance a sealed box that is free of water and oil, put the Jerusalem artichoke slices into the sealed box, add the chopped chili sauce and 4 tablespoons of white granulated sugar, stir evenly with chopsticks or a spoon that are free of water and oil, seal well, and refrigerate for 3 days before eating. 5. When eating, use chopsticks free of water and oil to take out the needed amount, drizzle with a little sesame oil, and continue to store the rest sealed in the refrigerator.
Spicy and Numbing Jerusalem Artichoke
[Ingredients] 300 grams of Jerusalem artichoke, an appropriate amount of salt, an appropriate amount of vinegar, an appropriate amount of dried chili peppers, an appropriate amount of light soy sauce, an appropriate amount of white sugar, an appropriate amount of chili oil.
[Method] 1. Scrub the Jerusalem artichoke clean, slice it, and marinate it with salt for half an hour. 2. Drain the water. 3. Add light soy sauce, vinegar, sugar, and chili oil. 4. Then cut one small red chili pepper and mix well. 5. Actually, this dish tastes better overnight, because the Jerusalem artichoke has absorbed enough flavor; it goes well with porridge or noodles.
Stir-Fried Jerusalem Artichoke with Sliced Pork
[Ingredients] 400 grams of Jerusalem artichoke, one small piece of lean meat, an appropriate amount of salt, an appropriate amount of cooking wine, a little white sugar.
[Method] 1. This is the Jerusalem artichoke; the outer skin is very thin, so it cannot be peeled, and you can only wash it thoroughly. But that is just how it is, no matter how you wash it, it still looks dirty. 2. Prepare one portion of lean meat and cut it into thin slices for later use. 3. Wash the Jerusalem artichoke and cut it into slices for later use. 4. Put an appropriate amount of oil in the pan, heat it to about 50% hot, and add the pork slices to stir-fry. 5. Stir-fry until the pork slices are fragrant, add the Jerusalem artichoke, an appropriate amount of salt, and a little cooking wine, and stir-fry briefly. 6. Add a small spoonful of water, cover with the lid, and simmer for a few minutes; before removing from the pan, sprinkle a little white sugar to enhance the flavor, and then it is ready to serve.