The ingredients of farmhouse leek sauce are washed leek flowers, fresh peppers, ginger and salt, which are ground into fine powder on a stone mill and sealed in a jar for a few days, but can be eaten for a long time.
Tracing back to the history of China people eating leeks should begin in the Spring and Autumn Period. The Book of Songs in July said: "On the fourth day, its fleas sacrificed leeks with lambs." At the end of spring and the beginning of April, lambs and leeks were used as priests of the cold gods, which showed that leeks had a long history of eating in China and were precious at that time.
However, the consumption of leeks was in the Han Dynasty. Qi Yao Min Zhi Jiu quoted Cui Ti's April Order in the Han Dynasty as saying, "July Jiu Chun". "Leek" means leek flower. It can be seen that leek flowers are indispensable for eating instant-boiled mutton today, which may be related to the "offering mutton to sacrifice leeks" in that year.
Benefits of leeks:
Leek flower can stimulate appetite, enhance appetite and promote digestion. Leek flower is rich in calcium, phosphorus, iron, carotene, riboflavin, ascorbic acid and other healthy components.
Leek flower post
Ordinary leek flowers also have an indissoluble bond with calligraphy, that is, Yang Ningshi's famous Jiuhua Tie in the Five Dynasties. Yang Ningshi was an elder statesman of the Five Dynasties: Zhongliang, Tang, Jin, Han and Friday Dynasties. He was a courtier of Prince Taibao, and lived a life of extravagance and extravagance. He is called "Yang Fengzi". One autumn, Yang Ningshi woke up in the afternoon. Yang Ningshi felt a little hungry, only to remember that he didn't eat at noon. Just then, the palace brought him a plate of leeks. I don't know if I'm hungry or leek is more authentic. They taste particularly beautiful and unforgettable. To express gratitude, Yang Ningshi immediately wrote a thank-you letter, including "When a leaf reports the beginning of autumn, it is the beginning of leek", and then sent someone to the palace.
This is a handwritten note, even Yang Ningshi didn't care about it, but it turned out to be a treasure handed down from ancient times, and it was for Jiuhua Iron. Together with Wang Xizhi's Preface to Lanting Collection, Yan Zhenqing's My Nephew's Ji Ming Shu, Su Shi's Huangzhou Cold Food Poetry and Wang Ran's Yuan Bo Poetry, it is called "Five Wonders in the World". Because of a dish of leeks, he made a masterpiece, which is probably related to his "crazy" strength.
I don't know how to eat leeks in Yang Ningshi at that time. As can be seen from his compromise, it is eaten with mutton, which is probably similar to our way of eating. "Sacrificing lamb to leek", from the era of the Book of Songs to the era of Yang Ningshi, and then to our instant-boiled mutton today, it seems that mutton and leek are the oldest combination.
The method of making leek flowers is mostly to grind them into paste, as the poet Yeluchucai of Yuan Dynasty wrote in Luwei. "Leek with onion is cool and spicy, and mustard chips are not as good as cinnamon." Leek flower is not only an essential seasoning for instant-boiled mutton, but also an essential seasoning for Sichuan white meat, a special dish in Northeast China. Braised pork slices, sauerkraut, vermicelli and bone soup in the pot, accompanied by a dish of leek, marinated shrimp sauce, bean curd, lobster sauce or sesame sauce, are the most distinctive and affordable home-cooked dishes in winter in Northeast China.
Leeks can also be fried. This is an autumn dish. The leek was not put in, it was all bones. Dice leeks and stir-fry shredded pork. The smell is abnormal. This dish can only be seen in the market for one week every year. After a long time, leeks will bear seeds and wither, so they can't be eaten naturally.