How do you marinate artichoke? How do you pickle artichokes?

Artichoke sauce recipe.

100 kg of fresh artichoke (Jerusalem artichoke), 40 kg of sweet sauce, 20 kg of salt, 24 kg of soybean cake sauce, 60 kg of second sauce.

Operational Essentials Raw material handling. Select fresh artichoke harvested in November every year, remove the roots and impurities of the epidermis in time, and break the larger ones, wash and drain.

Pickled. After the fresh artichokes are drained, sprinkle 16 Baumé degrees of brine, put them in a jar, and marinate them evenly layer by layer. The cylinder is turned every 10 hours or so, a total of 4 times.

Soak with salt. After 48 hours, the basket is loaded and the brine is drained, the cylinder is replaced, the bamboo is placed on it, the bamboo piece is clamped, the original brine is mixed with salt to make 16 Baumé degrees, and the head is soaked and stored.

Soak to remove salt. Take out the salty billet, add the same weight of water, soak it to remove the salt for 2 hours, take it out, put it into a basket and overlap the gram brine for 3 4 hours, and adjust it up and down once in the middle, so that the gram is even.

Hatsu-chan. Put the salty billet into 60 kilograms of two sauces, make the sauce for 3 4 days, stir 2 times a day, take it out, drain the marinade, and put it into the jar.

Compound sauce. Mix 40 kilograms of sweet sauce and 24 kilograms of soybean cake sauce and pour it into the jar to continue to sauce artichokes, stir twice a day in the morning and evening, and it can be eaten after 20 days. Wash off the adhered mash before eating, cut it and serve.

Quality standard This product is golden yellow, shiny, mellow sauce, crisp and tender texture, and fresh and sweet taste.

Precautions 1. The harvested artichoke should be processed as quickly as possible, otherwise it is easy to change color and make the color of the product black.

2. When harvesting and processing, fresh artichoke should be handled with care to minimize mechanical damage and prevent the color of the product from becoming darker.

Ingredients: 1000 grams of artichoke artichoke, 150 grams of red pepper, 150 grams of large salt, 5 grams of monosodium glutamate, 2 3 heads of garlic, 1 green pepper, 2 bay leaves, cinnamon, 1 star anise, 20 peppercorns, 6 grams of cumin, 50 grams of soybean soy sauce, 150 grams of aged vinegar.

1. Peel off the impurities of the artichoke and wash it to control the moisture.

2. Cut into slices, add salt and mix well to marinate. Minimum 12 hours of marinating. Cover tightly.

3. Prepare the seasoning.

4. Put the vinegar, soy sauce and seasonings into the pot, add a little water (the water is controlled by yourself according to the size of the container) to boil, pour it into a bowl and let it cool.

5. Shred the pepper and cut the garlic into slices.

6. Pickled artichoke.

7. Put the artichoke in gauze or mesh cloth to squeeze out the water, the drier the better.

8. Pick up the artichokes that have been squeezed dry.

9. Remove the seasoning from the boiled juice.

10. Pour the side dishes and sauce into the squeezed vegetables, mix well and bottle well.

Ten. 1. Put it into a large-mouth glass bottle and compact. It can be enjoyed in a few days.

Take the salt to marinate.

Jerusalem artichoke (Helianthus tuberosus), also known as artichoke, is a perennial root-bearing herb. Native to North America, it was introduced to Europe in the 17th century and later to China. Autumn flowering, there are yellow small disc flowers, shaped like chrysanthemum, the production is generally propagated by tubers, its underground tubers are rich in starch, inulin and other fructose polymers, can be edible, cooked or boiled porridge, pickled pickles, dried Jerusalem artichoke, or used as raw materials for the preparation of starch and alcohol.

Above-ground stems can also be added with working feed. Its tubers or stems and leaves have the effect of diluting water and dehumidifying, clearing heat and cooling blood, and benefiting the stomach and middle. Planting near the house also has a beautifying effect.

It is a perennial herbaceous plant of the family Asteraceae (compositae). Roots, stems, and leaves are used as medicine. It has the effect of treating fever, intestinal heat, diarrhea, bruises, bone injuries and so on.

It is distributed in North China, East China, South China, and Central China. It is an annual herbaceous plant of the genus Sunflower. Jerusalem artichoke feeds on underground tubers.

The tubers of Jerusalem artichoke are rich in inulin, which is a fructose polymeric substance, which has a certain auxiliary effect on diabetes. When served, it can be pickled and slightly spicy.

Jerusalem artichoke contains a substance, has insulin effect, can regulate blood sugar, balance blood sugar values, the Japanese will be widely used in diabetics, to significantly improve the condition, sweet or like starchy people, can also consider Jerusalem artichoke as a health food, to prevent further deterioration and diabetes, normal blood sugar, can also avoid overeating.

Hello! Artichoke is divided into two types: white skin and red skin, and the flesh of the red-skinned artichoke is relatively delicate. The white skin is rougher, and the pickled taste is very different.

So pick the red-skinned ones. Also choose the ginger body that has no rotten points and breaks. In order to ensure that the pickled artichokes are white and crispy.

Ingredients: artichoke, salt, spices, peppercorns, cloves, cinnamon, water.

Pickling steps: 1. Wash the artichoke and dry it.

2. Boil all seasonings with water and let them cool.

3. Put the dried artichoke in the crisper.

4. Pour the cooled seasoning water into the crisper box.

5. Add a layer of plastic wrap first.

6. Cover the lid again, put it in a cool place, and marinate for more than a week.

7. When eating, cut the artichoke into thin strips, add some cooked sesame seeds, and then drizzle some soy sauce, vinegar and sesame oil.

Here's how:

1. The first step is to process the ingredients, prepare half a basin of water, add a handful of edible salt to stir and melt, then pour in the prepared artichoke and soak for 20 minutes, soak the artichoke in salt water to remove impurities on the surface.

2. After soaking the artichoke for 20 minutes, the hand is repeatedly washed, and the surface of the artichoke is not good, so as not to affect the taste, the artichoke is different from other ingredients, and the special section is easy to hide dirt and dirt, so the cleaning must be carefully buried; Then repeatedly wash with water more than six times, the water becomes clear, and the surface moisture of the ginger can be fished out, which is conducive to later preservation.

3. Then prepare a piece of ginger and cut it into slices, cut the green pepper into chili rings for later use, and cut the red pepper into rings and put the ginger slices together.

4. After the surface moisture of the artichoke is dried, put it on the board and cut it into thick slices, and cut the artichoke that is too small in half, and put the artichoke in the pot for later use.

5. Prepare a waterless and oil-free box or glass jar, add 230 grams of soy sauce, 230 grams of light soy sauce, soy sauce and light soy sauce is one to one, add 200 grams of aged vinegar, if you don't like too sour, you can add less, add 30 grams of monosodium glutamate, 60 grams of salt, 20 grams of sugar, and then stir the seasoning to fully melt, you must add monosodium glutamate here, otherwise the taste is not very good.

6. After the seasoning is dissolved, pour in 2000 grams of artichoke and mix evenly, stir the artichoke evenly and then add ginger slices, green and red peppers and mix well, mainly used to increase the taste, and then cover the finished artichoke with a lid, and then seal it with plastic wrap.