A New Method of Pickling Leek Flowers

Name: A New Method of Pickling Leek Flowers
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Chive flower; 50g Thai Pepper; 20g garlic; 10g salt; 10g Oyster sauce; 10g Sugar; 30g Soy sauce; 3 capsules star anise; 5g pepper; Some Peanut oil

by Happy Chef Heart Sister

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Since childhood, we only ate the following tender stems in our hometown. No one eats the flowers. It was not until we played in the food group that we knew that the friends in the north loved to eat flowers. I looked up Meitian’s recipes, and they were all pure. Flowers and apples and pear grated pickled sauce, Sister Xin has been thinking about how to combine the north and south ways to make a delicious pickle. Finally, I couldn’t help trying to make a catty last night, at 3 o’clock this afternoon. Sister Xin opened the bottle cap with curiosity, and a strong scent of leeks with the scent of kimchi rushed over. The pickled leeks were fresh in the mouth, and also contained the unique sour fragrance of kimchi. I love kimchi. It's worth a try. "

A New Method of Pickling Leek Flowers

1. The tender leek flowers with stalks and flowers are washed and blow-dried, and cut into small pieces about 2 cm long.

A New Method of Pickling Leek Flowers recipe

2. Put the chives in a soup bowl, add Thai pepper rings, garlic, salt, sugar, oyster sauce, and light soy sauce in turn. Pile all the flavours on top of the chives, don't stir them, just set aside.

3. Heat a pot over a small fire, without oil, add pepper and star anise to bake the aroma.

4. After the spices are baked, add proper amount of peanut oil, and fry them on a low fire. If the oil is too much, it will not spoil the vegetables. You should put a little bit more. After the fragrant frying, remove the pepper and star anise, leaving only the sesame oil for cooking. Up.

5. After picking up the spices, turn on a high fire to reheat the oil, and then pour the oil directly onto the pile.

6. After pouring the oil, immediately stir it evenly. After stirring, it is already very fragrant. Sister Xin couldn't help but take two bites.

7. Don't let it cool, and bottle it immediately after mixing it evenly. One pound of vegetables is just divided into 3 bottles of 500ml bottles.

8. Then seal the bottle with a fresh-keeping bag, cover with two layers of lids, affix the production date label on the bottle body, and then roll a circle of sealing tape around the waist of the bottle to seal and complete the production.

Tips:
Sister Xin finished the production at 22:19 in the evening, and opened the bottle at room temperature until 3 pm the next day. After opening the bottle, it will be stored in the refrigerator. The taste will not change for how many days it can be stored. Continue to observe.