Pickled Jerusalem artichoke
Overview
Jerusalem artichoke, also known as Jerusalem artichoke and devil's ginger, its tubers or stems and leaves are used as medicine to diuretic and dehumidify, clear away heat and cool blood, and benefit the stomach and balance the body. Marinate it and serve it with rice or porridge, great! See the tips for detailed ratios.
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Ingredients
Steps
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Use an appropriate amount of onions and scrub them clean with a soft-bristled brush, especially the joints of Jerusalem artichokes. Leave to dry.
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Cut into thin slices.
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Ginger, garlic, green and red pepper.
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Cut green and red peppers into diagonal sections.
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Slice ginger and garlic.
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Put the green and red peppers, ginger and garlic on top of the Jerusalem artichoke.
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Appropriate amount of salt, sugar, MSG, vinegar and light soy sauce.
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Pour in appropriate amount of white wine and mix well. At this time, the soup is still thick with Jerusalem artichokes.
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After a few minutes, the soup will become thicker.
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After ten minutes, the soup just covered the Jerusalem artichoke. Store in jars at room temperature.
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Finished product.
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Finished product.
