Can you eat artichoke if it smells of alcohol, can you eat more artichoke

Ingredients: 1000 grams of Jerusalem artichoke, 600 grams of chopped pepper paste, 8 tablespoons of sugar, 1 teaspoon of sesame oil.

Production process: 1. Buy Jerusalem artichoke back, do not wash the mud first, spread it with soil in a ventilated but sunless place, and naturally air dry until the water of Jerusalem artichoke evaporates and the skin is wrinkled, this time is about 4-6 days;

2. Prepare a large waterless and oil-free sealed box in advance, wait for the Jerusalem artichoke to be fully air-dried, wash the Jerusalem artichoke, cut it into sheets of uniform thickness, and then dry the surface moisture;

3. Pour the dried Jerusalem artichoke chips into a sealed box, add chopped pepper paste and 8 tablespoons of white sugar, stir well with waterless and oil-free chopsticks or spoons, seal well, and refrigerate for 3-4 days before eating;

4. You can also prepare a few bottles that are washed and dried without oil and water, put the mixed Jerusalem artichoke and sauce into the bottle together, compact, cover tightly, and place at room temperature for a week, so that the sealed naturally fermented Jerusalem artichoke tastes sweeter and crisper;

5. When eating, use waterless and oil-free chopsticks to pick up the required amount, drizzle a little sesame oil and serve, and continue to put the rest in the refrigerator for sealed preservation.

Operation tips: 1. If you feel that the time of natural air drying is too long, you can also directly wash the Jerusalem artichoke, slice it and then spread it flat to dry in the sun for one or two days, and then add chopped pepper sauce to marinate after the water is slightly dry, but the Jerusalem artichoke slices must not be too thin, otherwise the Jerusalem artichoke that is too dry will not be brittle without moisture.

2. The boxes, bottles and stirring and clamping utensils for pickling Jerusalem artichoke must be waterless and oil-free, and Jerusalem artichoke chips cannot be filled with raw water, otherwise they are easy to rot and change flavor during the pickling process.

3. If you want to make a lot of sauce Jerusalem artichoke, you can prepare more chopped pepper sauce, or simply buy your own chili pepper to make chopped pepper sauce, then you can't use a box, it is recommended to buy a large lotus leaf jar, and marinate the Jerusalem artichoke into the jar, but the amount of materials needs to be added proportionally.

It should not be eaten for fear of food poisoning.

:Flavor. Artichoke is a perennial herb of the Asteraceae family.

The taste of artichoke is sweet, slightly bitter, and cool. Ginger is a perennial root herb of the Zingiber family. The taste of ginger is very aromatic and has a spicy taste.

So from the taste, you can easily tell which is artichoke and which is ginger.

Difference 2: Usage. Artichokes can be eaten, boiled or boiled in porridge, pickled in pickles, dried Jerusalem artichoke, or used as a raw material for starch and alcohol. Ginger is generally used as a condiment, but it can also be used in decoction and ground sauce.

Ginger is generally eaten as a vegetable. Therefore, when you really want to use artichoke for cooking, don't eat ginger as artichoke stir-fry, generally pickled and eaten.

Difference 3: efficacy. Artichoke has the effect of dehumidifying water, clearing heat and cooling blood, benefiting the stomach and the middle, and is generally very helpful for diabetes, ginger is generally good for the spleen and stomach deficiency and cold, loss of appetite, nausea and vomiting, or phlegm vomiting, stomach disharmony vomiting; Symptoms such as cold and cold cold and phlegm cough, bad wind and fever, nasal congestion and headache have a relatively good effect, so when you have a cold and wind cold, cooking soup with ginger can well resist the cold, and making artichoke for diabetics can properly control blood sugar levels.

What happens when you eat too much artichoke.

There is no harm and adverse reaction to eating more artichokes.

Artichoke secretes a kind of inulin, which will promote the secretion of insulin by the pancreas after being digested by the body, which has a good effect on diabetes.

Artichoke contains a lot of carotene, which can provide raw materials for the body to synthesize vitamins, help remove toxins from the body, have the effect of beautifying the skin, and can also regulate the gastrointestinal environment.

Eating artichoke has the effect of lowering blood sugar, and it also has a preventive effect on insect teeth caused by too high sugar content in the body, and the minerals and proteins contained in it are very good for improving the body's immunity.

The scientific name of artichoke is Jerusalem artichoke, also known as chrysanthemum ginger and devil ginger. It has the effect of diluting water and dehumidifying, clearing heat and cooling blood, and benefiting the stomach and the middle. Regular consumption of artichoke lowers lipids and blood sugar, enhances immunity, promotes mineral absorption, detoxification and laxative, etc. Basically not.

Artichokes should not be eaten too much.

Artichoke is mostly eaten raw or pickled. The stomach likes warmth, and is most afraid of raw and cold food, eating more artichokes will make the stomach have a stress reaction, increase the burden on the stomach, and affect digestion. Pickled foods will directly damage the gastric mucosa because of the high amount of salt, and the nitrite contained in them will be converted into nitrosamines under the action of gastric acid and bacteria, which is more likely to cause gastric cancer.

Artichoke is a root-based herb of the genus Sunflower in the Asteraceae family. Its underground tubers are rich in starch, inulin and other fructose polymers, which can be eaten, cooked or boiled in porridge, pickled vegetables, dried Jerusalem artichoke, or used as raw materials for starch and alcohol. 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.

No, you can't, you have to eat too much, your stomach is upset.

Artichoke is generally eaten pickled, very crisp, sweet and sour, and I personally think it is very appetizing.

Many of our Dayi stalls sell vegetarian dishes, as well as Chinese restaurants. I ate it a few days ago. I haven't seen it anywhere else.

I was hit by it at home when I was a child. Among all sauerkraut, artichokes are sweet. It tastes sweet no matter how you make it!!

Crunchy, no special taste, often eaten when I was a child, is rare now.

If eaten raw, it is spicy with a little choking.

It's a bit like garlic, but with a fresh fragrance.

It is sweet when boiled thoroughly.

And, the fragrance is very pleasant.

You can boil a scrambled egg to try.

Chop the onion first.

Beat the eggs again. Heat the oil and stir-fry the onions.

Wait until the onion shrinks and becomes soft, add a pinch of salt and cook.

Pour in the eggs. Stir-fry quickly until fully cooked.

When I was a child, my family used to grow artichokes, and the artichokes are different from the ginger we use in stir-frying, they taste crunchy and have no special taste A bit like yacon.

This one is not for cooking.

I can't say that. It's good if you try it, I like to eat it, it's good for your body.

The pickled ones are crunchy, a little sweet, quite delicious, and the best with white porridge in the morning.

It's not clear what is raw.

Wash and slice and stir-fry the meat together. It's delicious.

You don't know what it tastes like until you taste it.

It has a light taste, but it's quite crispy and tastes good

Sweet aliases: Ginger, Jerusalem artichoke, devil ginger (Helianthus tuberosus L) is a perennial herb 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. There are sporadic cultivation in various parts of the city, and the tubers of Jerusalem artichoke are rich in inulin, which is a fructose polymeric substance, which has a certain auxiliary effect on diabetes. Cultivated extensively, there are prospects for development.

Sweet, flat and non-toxic. It is beneficial to water and dampness, and is beneficial to the stomach and has the effect of clearing heat and detoxifying, and is a diuretic. Jerusalem artichoke has a wide range of uses.

So it's sweet and sweet!

Jerusalem artichoke. The shape is very similar to ginger, but it is not ginger, so you must distinguish it. Let me tell you what is the difference between artichoke and ginger? And what are the effects and functions? How is it pickled?

1. What is the difference between artichoke and ginger.

1. Taste. Artichoke is a perennial herb of the Asteraceae family. The taste of artichoke is sweet, slightly bitter, and cool.

Ginger is a perennial root herb of the Zingiber family. The taste of ginger is very aromatic and has a spicy taste. So from the taste, you can easily tell which one is artichoke and which one is ginger.

2. Use. Artichoke can be eaten, boiled or boiled in porridge, pickled vegetables, dried Jerusalem artichoke.

dried, or used as a raw material for starch and alcohol. Ginger is generally used as a condiment, but it can also be used in decoction and ground sauce. And Zi Jiang.

It is generally eaten as a dish. So when you really want to use artichoke for cooking, don't fry ginger as artichoke.

3. Efficacy. Artichoke has the effect of diluting water and dehumidifying, clearing heat and cooling blood, benefiting the stomach and middle, and generally diabetes.

Ginger is generally good for spleen and stomach deficiency, loss of appetite, nausea and vomiting, or phlegm vomiting, and vomiting with stomach qi; Cold, wind chill.

Or cold phlegm cough, bad wind and fever, nasal congestion and headache and other symptoms have a better effect Therefore, when you have a cold and wind cold, cooking soup with ginger can well resist the cold, and making artichoke for diabetics can properly control blood sugar levels.

Second, what are the effects and functions of artichokes?

1. Regulate gastrointestinal function and improve immunity. Artichoke is an extract of high purity fructooligosaccharides.

The best ingredients. Fructooligosaccharides are effective in proliferating bifidobacteria in humans.

It has been widely used in the fields of medicine and health care to reduce blood lipids, improve lipid metabolism and improve human immune function.

2. Detoxify and improve fat metabolism. Artichoke is rich in amino acids.

sugar, vitamins, etc., and rich in inulin, polypentose, starch and other substances. It is a kind of excellent raw material that is free of pests and pesticide pollution and suitable for making green food.

3. It is suitable for diabetics. Artichoke can be used for medicine, its tuber taste is sweet and flat, non-toxic, dilution of water and dampness, and can prevent and treat diabetes.

3. How to marinate artichoke.

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

Method: 1. Prepare the above required ingredients;

2. Wash the artichoke and dry it;

3. Add water to boil all seasonings, and then let cool;

4. Pour the cooled seasoning water into the crisper and add a layer of plastic wrap first;

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

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

Artichoke is a kind of root dish, which will be marketed in large quantities every autumn, but many people don't know much about artichoke, and some people still think that artichoke is poisonous and bad for the body, so does their understanding make sense? Is artichoke poisonous? In order to let everyone eat artichoke with peace of mind, the following is a detailed introduction to these problems.

Is artichoke poisonous when eaten raw Is artichoke poisonous.

1. Artichoke is non-toxic and can be eaten with confidence.

Artichoke is an ingredient without any toxicity, whether it is eaten raw or cooked, it is particularly safe, and it will not be toxic and harm people's bodies, which has long been confirmed by scientists.

2. Artichoke is non-toxic and has a variety of benefits for the body.

Artichoke can not only be poisonous when eaten raw, but also has a variety of benefits for the human body, it is crisp and tender, can be directly pickled and eaten, can also be placed in the kimchi jar to make kimchi for human consumption, people eat these raw artichokes, can absorb some natural fructose and oligosaccharides and a variety of probiotics, especially beneficial to intestinal health.

3. Artichoke is also a good product for lowering blood sugar.

Fresh artichoke is not only non-toxic, but also a natural hypoglycemic food, because there is a natural substance similar to insulin in artichoke, after they are absorbed by the human body, they can regulate blood sugar, so that the body's excessively high blood sugar can be lowered, and regular consumption will reduce the symptoms of diabetes, but also prevent the occurrence of a variety of diabetes complications.

At present, I have not heard such a saying, but ginger cannot be eaten at night, so it is okay not to put ginger when cooking at night.