Homemade Leek Flower Sauce

Name: Homemade Leek Flower Sauce
Total time: 2 d
Yield: 5
Cuisine: Chinese
Ingredients: Some Chive flower; a little fresh pepper; Some salt; Some MSG; a little Highly Liquor

by Michael Ann

4.9 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

5

You can only buy fresh chive flowers in autumn in August and September, so don't miss the best time to make chive flower sauce. There are many ways to eat leek flower sauce, including tofu for breakfast, spreading pancakes, dipping steamed buns, and mutton soup. No matter how you eat it, it is a perfect match.
I remember the first time I ate it with a friend in the Northeast. It was the first time I tasted the leek flower sauce and the first time I heard the name, but this time I can’t forget it.

Ingredients

Some Chive Flower
a little Fresh Pepper
Some Salt
Some Msg
a little Highly Liquor

Homemade Leek Flower Sauce

1. Wash the leek flowers to remove old stalks, bad wilting flowers, and impurities attached to the flowers. This step is more time-consuming, so be patient. I processed this amount of leek flowers for more than an hour.

2. After draining the water, the garlic mortar begins to smash a little bit, and at the same time add a little fresh pepper diced until the chives and peppercorns are all broken.

3. Put the smashed leek puree into the fresh-keeping box, add an appropriate amount of salt, monosodium glutamate, and a little high-grade white wine, stir well, cover the lid and put it in the refrigerator.

4. After 2-3 days of fermentation, you can taste the fresh, salty and delicious chive sauce.

Tips:
1. Fresh pepper is added here, because you like the taste, you don't need to add the ones you don't like or can't buy.
2. Remember to store in the refrigerator if you can't finish it.
3. The amount of salt is controlled by yourself, and your personal taste is different.
4. Don't put too much seasoning, leek flower sauce has its own unique fragrance.