Leek Flower Sauce

Name: Leek Flower Sauce
Total time: 2 d
Yield: 3
Cuisine: Chinese
Ingredients: 500g Chive flower; 53g salt

by Sun Zhuzhu

4.8 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

3

After the summer, the leeks are old, and the one who likes the taste of leeks the most, I can only give up eating leeks, but the leeks in the late summer and early autumn are still not to be missed every year. The color of the chives chopped with a knife is light green with a tender white color. The color is beautiful, but the taste is not as good as the taste of minced with a meat grinder or mashed with a garlic jar. A good leek flower sauce should be granular Very small, thick juice, dark green color. The chive flowers sold are just like this, but the chive flowers sold contain a lot of leeks in order to save costs~~

Ingredients

500g Chive Flower
53g Salt

Leek Flower Sauce

1. Choose clean leek flowers, remove the yellowing which is not good, and then put them in a large basin and fill with water and add a spoonful of salt to soak for 10 minutes. Soak them in light salt water to soak out the small bugs that may exist in the leek flowers

2. Wash the soaked leeks several times and remove the moisture on the dry surface

3. Stir the leeks with a meat grinder into a sauce with fine particles

4. Stir in 50 grams of salt, then pour it into a glass bottle, cover and store in a cool and dark place. The chive flower sauce is not very spicy after it is made. It needs to be placed indoors for a few days before it tastes good. Can also be stored in the refrigerator