Leek Flower Sauce
1.
The leek flowers are selected, washed, drained, and marinated with salt for more than half an hour (marinated until softened)
2.
Peel the apple and cut into pieces, cut the ginger into pieces, and mash the garlic into a puree like a cooking machine
3.
The leeks should also be crushed in a food processor (don’t mash it into puree, just smash it). After it’s beaten, mix it with the puree, etc., put it in an oil-free and water-free bottle and store in the refrigerator.
Tips:
1. The bottle mouth is covered with a layer of plastic wrap and then the cap is covered, which can better isolate the air and prevent corruption
2. If you feel that the saltiness is not enough, you can add some salt when you stir in the last step. Don't worry about being too salty, salt can be preserved, and the leek flower sauce is already very salty...