Seal the altar to tell fortune.

1. Season ginger, peel garlic, soak garlic seeds with 10% ~ 15% salt water, and rinse with clear water to remove most of the salty taste. Dry the desalted garlic seeds to 50% dryness, sprinkle with pepper and mix well, and leave for 24 hours to deodorize. Soak the deodorized garlic seeds in soy sauce for half a month to get garlic-flavored soy sauce. Select fresh Jerusalem artichoke, wash it with clear water, drain it, and lay it in a ventilated place to dry for several days (avoid strong sunlight). After drying in the sun to 60% to 70%, cut off the tail of Jerusalem artichoke, clean the dust on the surface, sterilize it instantly with steam or boiling water, quickly cool it to room temperature, pour it into garlic paste, and seal the jar for soaking for half a month.

2. Wash ginger and soak it, remove and drain. Treating with 4% sodium hydroxide at 95℃ for100s to120s, peeling, and washing with water for two or three times. Then soak in 0.3% ~ 0.4% dilute hydrochloric acid solution at room temperature for 30 minutes to protect the color. 8% salt water, adding 0. 1% wine, 2% sugar, 4% dried red pepper and 0. 1% spice in proportion, and then adding 20% lactic acid bacteria culture mixture or aged water for inoculation to make kimchi salt water. Put ginger into a pickle jar. When it is 5 cm ~ 10 cm away from the jar mouth, stick bamboo pieces to the jar mouth and soak ginger for a week. Plastic-cut the pickled Jerusalem artichoke into strips or sheets of appropriate size, put it into a high-density polyethylene composite bag with a thickness of over 60 microns, add soup after compaction, vacuum seal it under a vacuum of over 0.09 MPa, and sterilize it at 90℃ 10 minute to make a soft package.

3. Wash the ginger. Peel ginger by hand, or put ginger in 4% sodium hydroxide solution, soak it at 95℃ for 100 seconds to 120 seconds, rinse it with clear water, then soak it in 0.3% ~ 0.4% dilute hydrochloric acid solution and wash it. Cut the artichoke into strips with a length of 4cm, a width of 1cm and the thickness of the index finger, and the surface is smooth and tidy. 0.3% calcium chloride, 0. 1% sodium bisulfate and 0.5% citric acid are used to make soaking solution, and ginger strips are pressed into the liquid surface to soak for 6-8 hours according to the mass ratio of soaking solution to ginger strips1:1. Then put it into 0.3% CMC-Na (konjac sol plus sodium chloride) solution, keep it under vacuum of 0.09 MPa for 30 minutes, slowly release the vacuum, and soak it at room temperature for about 12 hours. Then, sugar infiltration was carried out under reduced pressure, that is, ginger strips were put into 25% sucrose solution for the first time, 35% F-42 fructose syrup for the second time and 45% F-42 fructose syrup for the third time, all of which were kept in a vacuum of 0.09 MPa for 30 minutes, and then the vacuum was slowly released and soaked at room temperature for about 65,438 02 hours. Aft sugar infiltration, take out that drained sugar solution, bake it at 45℃ ~ 50℃ until the surface is dry, then soak it in 1.5% pectin solution, take it out, and dry it at 50℃ until the surface forms a transparent colloid film. Vacuum packaging or vacuum carbon dioxide packaging.

Raw materials:

Jerusalem artichoke tuber (ginger) 300g, pork100g. Seasoning: yellow wine, soy sauce, refined salt, shredded ginger, edible oil, starch and sugar.

Method:

1 Jerusalem artichoke tubers are washed, peeled and shredded. 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 for a while, pour shredded pork and a small amount of yellow wine, and stir well. 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.

Pickled Jerusalem artichoke

Ingredients: Jerusalem artichoke tuber (ginger) 5000g, salt 900g.

Method:

1. Select Jerusalem artichoke tubers with uniform size, remove impurities, clean them, put them in a clean jar, put a layer of Jerusalem artichoke, sprinkle a layer of salt, and then add appropriate amount of water to submerge Jerusalem artichoke.

2. After curing 1 day, pour the jar once. After 15 days, take it out as a side dish. Efficacy: It has a certain auxiliary effect on diabetes.