Chive Sauce
by Line line 3896
Favorite
Difficulty
Easy
Time
2h
Serving
2
When I was young, chives were a resident side dish on the autumn and winter table. When the leeks came down, grandma always made a lot of them, adding chili, ginger, and fragrant sand fruit, put a sufficient amount of salt, and slowly rolled them over and over again with a stone roller to a sufficiently delicate, green sauce The material exudes a spicy and attractive taste in the air, which is very appetizing. I didn’t eat it for many years because I had a bad tone after eating leek flower sauce. I accidentally found it in the market and brought back childhood memories, so I bought some and made it. When making tofu in the north, a little chive sauce is added to the marinade. When I was young, my family would marinate sliced eggplant and lentils in the prepared leek sauce. "
