Leek Flower Sauce

Name: Leek Flower Sauce
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 850g Chive flower; 1 apple; 4 Dried chili; piece ginger; 160g salt; a little White wine; a little Cold water

by Moe sauce and Mossang

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

【Food Story】

◆Leek flowers, also known as leek flowers, are clusters of white flowers that grow on leek moss in autumn. They are mostly picked when they are about to bloom, grinded and pickled to make a sauce for consumption. Farmers often call them "leek flowers".
◆ Leek flower sauce is a kind of sauce made by the people in the north. It is usually sealed in autumn and kept for winter consumption. Chives are mostly made by grinding them into sauce. Adding chili in the grinding process seems to be an ancient method. The Yuan Dynasty's Yelv Chucai "Deer Tail" poems; "Chives are as hot as scallions, and mustard chips are not as spicy as cinnamon ginger. "It doesn't seem to be "spicy without chili." When eating, use clean chopsticks to pry a little bit into a small dish, and add some sesame oil. The fragrance is tangy and appealing.
◆Leek food can produce body fluid to appetite, enhance appetite, and promote digestion. Leek is rich in calcium, phosphorus, iron, carotene, riboflavin, ascorbic acid and other healthy ingredients.
◆ There are many ways to eat leek flower sauce: it is used as a dipping material when eating hot pot, sauerkraut and white meat from the northeast, and pig-killing vegetables. It is an indescribable enjoyment to eat slices of meat dipped in leek flower sauce.
◆Leek Flower Sauce——The sauce of family affection, the sauce of love! Shabu-boiled mutton, Sichuan white meat, indispensable! A good product for home travel and friendship! Have you eaten today? "

Ingredients

850g Chive Flower
1 Apple
4 Dried Chili
piece Ginger
160g Salt
a little White Wine
a little Cold Water

Leek Flower Sauce

1. 850 grams of fresh chive flowers.

2. It's best to make leeks as soon as you buy them.

3. The auxiliary materials need an apple, a piece of ginger, and some salt. The salt on the market now has varying degrees of saltiness. The medium salt I used, 160 grams, is for reference only.

4. Pinch off the excess stems of the leek flowers and wash them several times. I found out that this product was quite dirty. I washed it at least 6 times before the water gradually cleared. After the water becomes clear, soak in salt water for a while (so that the washing is relatively clean), and then wash two or three times.

5. Place the washed leek flowers in a clean place to dry.

6. Slice the apple and chop the ginger, so you don’t need to cut the pepper. (Don't cut them in advance. Cut these after the leeks are dried.)

7. Put all the ingredients in the food processor and beat them together into a puree. Note: If it is very dry, put a little cold water (and then add half a teaspoon of salt) and beat again to make a puree, just Euler~! Of course, if you like traditional methods and have plenty of energy, you can use a mortar and slowly pound it into mud!

8. Because the capacity of the food processor is relatively small, it was beaten many times. In order to avoid uneven taste, put all the leeks in a large bowl and mix well. Finally, put it into an airtight container, put some high-level liquor on the mouth of the bottle, seal it with plastic wrap, and then cover the lid.

9. After bottling, put it in the refrigerator and you can eat it for more than a week.

10. Alright, you're done!

11. Leek flowers can also be full of freshness, and it is also great to send to relatives and friends!

Tips:
1 The bottle for storing leek flowers must be clean, oil-free and water-free.

2 The salinity of salt has to be mastered by yourself. There is no way. The salt and salinity on the market can not be unified and mastered at all.

3 Don't put too much seasoning, leek flower sauce is to eat its own fragrance.

4 If the leek flower sauce cannot be eaten in a short time, leave a small portion of it in an airtight jar and eat it for a while. Put the rest in several parts and put them in small fresh-keeping bags and put them in the refrigerator to freeze. When you want to eat, just take out a small bag and thaw at room temperature. The color and taste of the preserved leek flower sauce after thawing is still very fresh.

5 There is nothing to talk about for now.