Leek Flower Sauce
by Rainforest Kitchen_Andy
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Wash fresh leek flowers and set aside. Be sure to choose the ones that have just bloomed, they are especially tender.
2. Take out all the equipment for crushing stuffing, and crush the leeks with the kitchen cooking machine. There is no technical content, very hard.
3. Crush all the leeks, add salt, stir well, and divide into bottles. The best storage method is to freeze, especially fresh. Pack the leek flowers in fresh-keeping bags, then freeze them, and defrost them naturally when you eat them. The leek flower sauce stored in this way is as fresh as it was just made, it has always been bright green, and it has been stored for a long time. There are many ways to eat leeks, such as small pickles and shabu-shabu seasoning. There is also a simple and delicious way to eat "Scrambled Eggs with Chives". Put the leek flowers in the egg liquid, beat them up, and fry them in an iron pan. It is especially delicious when added to the cake, especially the freshly made leek flower sauce, which is very fresh.
