How to make Jerusalem artichoke delicious?
Fried shredded pork with Jerusalem artichoke
Raw materials: Jerusalem artichoke tuber 300g, pork100g.
Seasoning: yellow wine, soy sauce, refined salt, shredded ginger, edible oil, starch and sugar.
Method: 1 Wash the tubers of Jerusalem artichoke, scrape and shred. Shred pork, mix yellow wine, soy sauce, a little salt, sugar and starch into shredded pork and mix well for later use.
2 Heat the wok, put oil in it, add shredded pork and shredded ginger, stir-fry until the shredded pork is scattered and discolored, and pick it up and put it on a plate for later use.
3 pots of hot oil, stir-fry shredded Jerusalem artichoke, add appropriate amount of salt and a small amount of water to cook for a while, pour shredded pork and a small amount of yellow wine, stir-fry evenly over high heat.
Features: the meat is tender and smooth and delicious.
Efficacy: It has the functions of nourishing yin, moistening dryness, invigorating middle energizer and benefiting qi.
Of course, people also like to eat pickles.
How to pickle Jerusalem artichoke
Ingredients: fresh cinnamon, soy sauce, balsamic vinegar (3:2) A few ways to dry Chili noodles:
1. Wash and drain ginger.
2. Cut into thin slices and dry the surface moisture.
3. Put the dried ginger slices into a container, sprinkle with Chili noodles while putting them, and finally pour in soy sauce and vinegar. You can eat it without pickling raw materials for half a day.
4. Take a proper amount of devil ginger slices, add monosodium glutamate sesame oil and mix well to serve.
Tip:
1. If you buy too much ginger to eat in a short time, you can wash it and drain it, and then marinate it directly with soy sauce, which is suitable for long-term storage.
2, soy sauce: the proportion of balsamic vinegar can be adjusted according to your own preferences.
3. The scientific names of Jerusalem artichoke vary from place to place, such as Guizijiang and potato. Pickled ginger is crisp and delicious, and it is a very good side dish.
Harvest and storage of Jerusalem artichoke
① After autumn harvest, tubers of Jerusalem artichoke grow rapidly. In the first ten days of 10, when the leaves and stems of Jerusalem artichoke freeze to death completely, underground tubers can be harvested. Remove Jerusalem artichoke tubers from the soil manually or mechanically.
(2) If Jerusalem artichoke is stored in winter in the next spring, the stem of Jerusalem artichoke can be cut off after autumn, and Jerusalem artichoke tuber should not be collected, but it should be taken out as soon as possible in the next spring, otherwise it will germinate quickly (the ground temperature will start to germinate at 2℃), which will affect the quality of Jerusalem artichoke. Storage method in winter: dig a shallow cellar in autumn, put Jerusalem artichoke in it, then sprinkle with sand, keep humidity and full ventilation, and then cover Jerusalem artichoke with 5cm thick soil to prevent sun exposure. When stored in large quantities, the straw handle can be used as several ventilation holes. Jerusalem artichoke begins to hibernate below 0℃, and it is neither afraid of heat nor cold when stored in winter. As long as it is covered with soil, it will not freeze to death at -50℃, and it can germinate and grow the next year. We should do a good job in winter storage according to this principle, as long as the temperature is not high, it will not rot.
(3) Packaging and transportation The packaging of Jerusalem artichoke can generally be packed in plastic woven bags, which is breathable and moisturizing. Generally, 10-20 days is no problem.
Jerusalem artichoke can be transported by car or railway. Jerusalem artichoke should be covered with tarpaulin when transported by car to avoid excessive water loss. It is best to use ventilated wagons for railway transportation. If you choose sea transportation, the Jerusalem artichoke should be kept in a well-ventilated low temperature state, and the sea transportation time should not exceed 30 days.