How to pickle artichokes deliciously, how to pickle artichokes crisp and delicious

Artichoke is a food with very high nutritional value, pickled artichoke tastes very delicious, and the following will share with you the specific pickling method of artichoke.

Ingredients: 100 kg of fresh artichoke (Jerusalem artichoke), 40 kg of sweet sauce.

20 kg of table salt.

Bean cake sauce 24 kg.

Two sauces 60 kg.

Method: Raw material processing. 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 standards. This product is golden yellow, shiny, mellow sauce, crisp and tender texture, and fresh and sweet taste.

Precautions 1: After harvesting, the 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.

Artichoke A small basket.

Water to taste. Salt to taste.

Sichuan peppercorns to taste.

Ingredients: Appropriate amount.

Cloves to taste.

Cinnamon to taste.

Wash the artichokes and let them dry.

Bring all the seasonings to a boil and let cool.

Place the dried artichoke in the crisper box.

Pour the cooled condiment water into the crisper box.

Start by adding a layer of plastic wrap.

Cover again, put in a cool place and marinate for more than a week.

When eating, cut the artichoke into thin strips, add some cooked sesame seeds, and drizzle some soy sauce, vinegar and sesame oil, and it will go well with rice! ^_

It is salted in salted water, used to fry shredded meat or eaten empty.

Rural agriculture agriculture farmer formula secret simple artichoke pickled out like this, it will not be bad to eat for half a year, please click to follow, collect ** Like Share, if you have any comments and suggestions, please leave a message in the comment area below, everyone **.

and scorpions, ginseng, centipedes, cordyceps, deer turtle wine and other precious Chinese medicine ingredients. Hope.

1. First wash the artichoke and put it in a container. (Be careful to clean the artichoke and do not bring mud).

2. Then add the seasoning according to your taste. Generally, it is to marinate 2-3 catties of artichoke, and it is most suitable to put 50 grams of liquor, and it is not fresh enough to put too much wine to marinate it.

3. It is best to boil salt water for peppercorns and ingredients, and pour them in after cooling, otherwise the artichokes are easy to spoil; Add more water than the artichoke.

4. Seal and marinate for 1-2 weeks before eating.

When pickling artichokes, because the texture of artichokes is relatively hard, it needs to be pickled for a longer time, but long-term pickling of artichokes will make its color black, so it is recommended to open and eat it after 7-10 days of pickling.

How to marinate artichokes.

1. Ingredients: artichoke, salt, soy sauce, vinegar and sugar, there is no special ratio, and the appropriate amount of various materials can be.

2. Clean the purchased artichoke, drain the water, cut it into slices, add salt and marinate overnight, and pour out the pickled water the next day.

3. Add soy sauce, vinegar and sugar and other seasonings to boil with an appropriate amount of water, pour it directly on the processed artichoke after cooling, let the sauce marinate the artichoke, and then seal it. After about three days, the sauce artichoke is ready to eat.

Sweet and sour artichoke. 1. Materials: 1 kilogram of artichoke artichoke, 180 grams of salt, 20 grams of liquor, appropriate amount of spices, 50 grams of brown sugar, 800 grams of sugar, and 1 kilogram of vinegar.

2. After cleaning the artichoke and leaving it in the sun, it is dried until it is dry, and then cut it into thicker slices. Put the sliced artichokes in a jar, add brown sugar, white wine, salt and an appropriate amount of water and soak for more than six hours.

3. Add the vinegar to the sugar and fragrant grains and boil them in a pot, then take out the soaked artichoke slices, dry them, put them back into the dry jar, and then add the boiled juice to them, and the homemade sweet and sour artichoke can be served on the table after four or five days.

How to marinate artichoke pickles.

Although the appearance of artichoke is very similar to ginger, it is not as hot as ginger, and it will get hot if you eat too much. On the contrary, artichoke can help the human body to clear away heat and detoxify. How to eat Yang Jiang best? Teach you how to make pickled artichoke pickles!

How to marinate artichoke pickles.

Ingredients: 1500 grams of artichoke artichoke.

Seasoning: appropriate amount of sesame oil, 750 grams of chopped pepper paste, 4 tablespoons of sugar.

Method: 1. Put the artichoke with mud in a ventilated place and let it dry until the skin is wrinkled.

2. After the artichoke is almost dried, wash the artichoke and dry it and cut it into almost thick slices for later use.

3. Prepare a sealed box, there must be no water, no oil, add chopped pepper sauce and white sugar to it, stir well with clean (waterless and oil-free, otherwise it is easy to break) chopsticks or spoons, and then cover with a layer of plastic wrap on the mouth, cover the lid, put it in the refrigerator for refrigeration, the time is 3 days, and then you can take it out and eat.

Wash the artichoke to control the moisture, prepare a clean container without oil and water, put the dried artichoke into it for later use, put water in the pot, add pepper and ingredients** to boil, add salt, stir evenly and let cool, pour into the container and add dried chili peppers, cover the lid and seal it in a cool place, and it can be fermented for about 30 days.

To marinate artichoke handover, you first choose fresh artichoke and then clean it. Put the washed artichoke in a larger jar, then pour in the pickled pepper water and marinate for a few days before eating.

Wash the artichokes and dry them in water; Star anise, sesame pepper, clove flower seasoning boiled and let cool, put the dried artichoke into the sealed jar and pour in the cool condiment water, put a layer of fresh-keeping bag and then cover the cover, put it in a cool place, marinate for more than a week and then start eating.

Pour an appropriate amount of white vinegar into the pot, then put in some sugar, turn on low heat and cook slowly, turn off the fire after all the sugar is melted, let it cool, put the washed and controlled water artichoke in the container, pour the dried white vinegar into it, seal and marinate.

Wash and slice the artichokes. Put it in the sun to dry the water, prepare an appropriate amount of star anise, cinnamon, bay leaves, red pepper, garlic wash, dry the water, boil a pot of hot water, put an appropriate amount of salt to cool, and cool. Pour into an oil-free glass jar.

Add the dried artichoke, star anise, cinnamon, bay leaves, red pepper and garlic. Put an appropriate amount of rock sugar, a little vinegar, drizzle with a layer of white wine, cover and seal, and you can eat it after a week.

Pickled artichokes with a light taste.

Ingredients: artichoke, salt, Sichuan pepper, ingredients, monosodium glutamate.

Directions: 1 Marinate the light flavor of the artichoke.

Ingredients: artichoke, salt, Sichuan pepper, ingredients, monosodium glutamate.

Method: 1 Put the artichoke into a container, add salt, peppercorns, spices, and monosodium glutamate.

2 Add an appropriate amount of water, not over the artichoke.

3 Marinate for a week and serve. Rinse off with a cool boil before serving. Note that pickled artichokes with light flavors must be pickled with puree, as washed artichokes will turn black and have a bad taste.

1.Soak in water for half an hour, rinse and put the artichoke in half.

2.Turn the incision side up, let it dry in the sun for a day, put it in a basin, and add a bowl of stomping peppers.

3.Add a small amount of salt, a spoonful of chicken essence, a small amount of white wine, and mix all the ingredients evenly. Put a jar, put the artichok in it, sealed.

Artichoke is also called Jerusalem artichoke, and there are some places where artichoke is called. Look at the name you know that this is an exotic plant, we Chinese are very interesting to the naming of things, tomatoes are red tomatoes from the West, persimmons from the ocean, tomato fan, pumpkin south, carrot pepper bean beard, sea pepper sea, and places to call potatoes artichoke also means this. Artichoke is, as the name suggests, a plant that looks like ginger that has traveled across the ocean.

Artichokes are mainly eaten by pickling pickles.

Artichoke can be fried and eaten, but few people do this, because artichoke is easy to paste the pot when fried, and the taste is not as good as potatoes, so eating artichoke is mainly pickled pickles. The pickling method is also very simple, after the artichoke is cleaned, cut into large slices and dry for two days, pinch the artichoke with your hands and feel soft, you can no longer dry it, and prepare to pickle.

The ratio of artichoke and salt is 5:1, sprinkle a layer of salt at the bottom of the kimchi jar, and then sprinkle salt after putting artichoke slices, which is a layer of artichoke and a layer of salt, each layer must be compacted, and the salt of the top layer should be put more, and then put a pebble to press the artichoke slices tightly, and then cover and wait for a week.

After a week, open the pickle jar, pour out the salted water, take out the artichoke slices, and then pickle them according to the previous method, this time the pickling can also put some other seasonings, such as less peppercorns and peppers and ginger slices, these ingredients are a little bit to borrow a taste, not more should be put on. Layer by layer pickled and then capped with more salt, in addition to putting more salt, the top can also be stuffed with cabbage leaves to play a capping role, and then use small bamboo strips or pebbles to press the artichoke underneath, and then cover the lid to prevent air from entering the kimchi jar. Just wait a month.

After a month, you can take out as much as you eat, then cut into strips or dices, mix with a little soy sauce and monosodium glutamate, put it in a lunch box, cover it, and wait for a night to take it out with white porridge, which is quite delicious. You can also eat it straight from the jar.

The artichoke should never come into contact with the air during the pickling process, as it will cause the artichoke to become moldy and spoil a whole jar of pickles. As long as it doesn't come into contact with the air, it's fine, and this artichoke has a crisp taste and a sweet, salty, and fresh taste.

1. Wash and dry the artichoker and be sure to dry it thoroughly.

3. Wait for the time for the pepper water to cool, and prepare the seasoning: 7 bags of vinegar, 1 bag of salt, and 1 bag of soy sauce.

Jerusalem artichoke, also known as artichoke and devil ginger, is a perennial root-based herb. It is 1-3 meters tall and has tubular underground stems and fibrous roots. The stems are erect, branched, and covered with short white rough hairs or bristles.

The leaves are usually opposite, with petioles, but the upper leaves are alternate; The lower lobes are ovate or ovate-oval. The inflorescences are large, few or many, solitary at the end of the branches, with 1-2 linear-lanceolate bracts, erect, tongue-like flowers usually 12-20, tongue yellow, spreading, oblong-elliptic, tubular flowers corolla yellow, 6 mm long. The achenes are small, wedge-shaped, with 2-4 hairy cones at the upper end.

Flowering period is from August to September.

Native to North America, it was introduced to Europe in the 17th century and later to China. 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. Planting near the house also has a beautifying effect.

Jerusalem artichoke has been called the "21st Century Livestock Crop" by the Food and Agriculture Organization of the United Nations**.

The inulin in Jerusalem artichoke can be extracted for diabetes; After mashing the rhizomes in Jerusalem artichoke, it can be used externally, ** nameless swelling and mumps.

Jerusalem artichoke can also be used for dietary therapy, after washing and chopping the Jerusalem artichoke tubers, add washed rice to cook into porridge, add salt, sesame oil and eat, suitable for patients with diabetes, edema, and unfavorable urination.

5 catties of artichokes are washed with water and dried in the sun for a day. Prepare an appropriate amount of water, put two catties of sugar, three catties of vinegar, and then add peppercorns, cloves, and cinnamon to boil in water and let it cool. Put the artichoke in a clean jar without water and oil, then pour the water into it, seal it, and put it in a cool and dark place, and it will be fine for about 10 days.

First of all, we clean the artichoke and drain the water, then cut it into slices and add salt to marinate overnight, and the next day pour out the pickled water, and then use salt, soy sauce, vinegar, sugar and other seasonings, add an appropriate amount of water to boil and cool and pour directly into the artichoke. The artichoke pickled in this way is crisp and sweet.

First, clean the artichoke first and cut it into small pieces, the cut artichoke will add more flavor.

2. Spread the chopped artichoke on the cutting board, put it in a ventilated place, and dry it for a day.

3. Prepare about 10 rock sugars, one star anise, two pieces of cinnamon, two bay leaves, a small handful of peppercorns, and a handful of dried chili peppers.

4. Put a large bowl of water and a bowl of soy sauce in a basin, then pour in the prepared ingredients, turn off the heat and let it cool after the fire boils.

5. Put the artichoke in a cleaned bottle, when you put half of the artichoke, put a little ginger and garlic slices, and then pour in half of the sauce. Then add the other half of the artichoke, spread a little shredded ginger and garlic slices, cover the sauce with a lid, seal and marinate for 20 days before eating.