at the age of seven or eight, my courtyard behind a large area of Jerusalem artichoke.Wild, spring from the soil as soon as you arrive from small green shoot, wait until the summer suddenly came down to one of the hot, flowering close our children who play mad that help the school too.
curing of Jerusalem artichoke is a special delicious pickles, regardless of how long curing time have taste is always a crunchy, have a bit sweet, back to rice porridge to eat in the morning and evening is great.
today, a large wild Jerusalem artichoke also disappeared, originally easy dishes became precious rare.Few days ago heard a morning market eldest brother in Shouting "devils" ginger, discovered is when I was a child often eat into Jerusalem artichoke, originally just want go to school back to dig things now sells 5 yuan a kilo, eldest brother face to and I said devil ginger cooked porridge drink can fall blood sugar, good for the old man.
when I was a child of the devil is the whole piece of the whole piece of pickled ginger, because this time buy less, and want to eat as soon as possible to select the section.And double salt heavy color of different curing methods in childhood, the pickled Jerusalem artichoke is a bit like a bubble, light soy sauce, mature vinegar, garlic, Chinese prickly ash (like to eat spicy can add a little pepper) add appropriate amount of hot water to make, removing part of the moisture of Jerusalem artichoke bubble up a refrigerator 4 to 7 days will be ready to eat.
Jerusalem artichoke 350 g, Chinese prickly ash around 20 grains, 1/2 head of garlic, salt, 1 g, 30 ml freshness soy sauce, mature vinegar 30 ml, 200 ml hot water.
1. The devil ginger carefully scrub clean with the brush, cracks in bad scrub brush after place can be cut.
2. Scrub clean Jerusalem artichoke slice, not too thin.
3. A layer of Jerusalem artichoke pieces of a layer of salt (weight, about 2-3 g) for more than 1 hour.
4. Freshness soya sauce, mature vinegar, salt, and hot water to make, to join the Chinese prickly ash grain and garlic slices.
5. After curing of Jerusalem artichoke squeeze out water, soak feed juice, can eat to a refrigerator about 4 days, 7 days taste best.