After beginning of autumn, it turned cool in summer. With the decrease of temperature and precipitation, most plants changed from lush to mature. As the saying goes, "beginning of autumn is full of yellow in ten days". Autumn is the harvest season. After autumn, the leaves of plants and trees gradually turned from green to yellow, and began to fall slowly, and various crops began to mature. Every season, there will be a vegetable in the market, which is "leek flower".

Leek flower, as its name implies, is a kind of flower born on leek. And every autumn, it is the season when leeks bloom. The edible history of leek flower is long. As early as the Han Dynasty, leek flowers began to enter people's dining tables as vegetables and edible seasonings. Leek flower has high nutritional value and is rich in protein, carbohydrates, carotene, vitamins and dietary fiber, as well as trace elements such as calcium, phosphorus, iron and magnesium.

In addition, eating leek flowers often has a good health care effect on our body. It can not only supplement a lot of nutrients, but also promote the production of body fluids to stimulate appetite, enhance appetite, promote digestion, relieve constipation and lose weight. The methods of leek flower are very diverse, such as stir-frying, scrambled eggs, fried squid, making leek flower sauce and so on.

After beginning of autumn, don't miss this dish, put it in the refrigerator once, mix noodles in winter, and eat hot pot is especially delicious! Every autumn, I will buy more leek flowers to go home, make leek sauce and keep it in the refrigerator. Whether it's noodles or hot pot, it's especially fragrant! Making leek flower sauce seems simple and full of skills! If only salt is added, the leek sauce may have gone bad or deteriorated before it is cured. Below, the chef will share with you how to make leek flower sauce!

Homemade leek flower sauce

Prepare ingredients: chives, salt and white wine.

Specific practices:

Step 1: Marinate the leek flower sauce, preferably the flower that is not fully open, that is, marinate it with the flower bone flower, remove the old leaves of the leek flower, put it in a pot, add a proper amount of water and salt to make light salt water, soak it for 10 minute, soak the larvae in the leek flower, then clean it and drain the water.

Step 2: Put the drained leek flower on the chopping board and chop it up with a knife. If you use a garlic pestle or a cooking machine, don't make the leek flower too bad, so it will taste tasteless. It must be granular to be delicious!

Step 3: put the chopped leek flower into the pot, add a proper amount of salt, and the ratio of salt to leek flower is about 65,438+0: 65,438+00, that is, 65,438+0 kg of leek flower, add 50 g of salt, stir well, and then add more key "white wine", about 65,438+0 kg.

Step 4: Take several water-free and oil-free glass jars, put them in boiling water to kill bacteria, then dry the water in the glass jars with kitchen paper, put the leek flowers in the glass jars, cover them, store them in the refrigerator or in a cool and ventilated place, and marinate them for 7- 15 days, then they can be eaten.

Tip: For friends who like spicy food in the south, when pickling leek flower sauce, you can cut red pepper, apple and ginger into pieces and pickle them together, which is another flavor! Finally, I would like to remind you that all ingredients and tools must be water-free and oil-free when pickling leek flower sauce, so that the leek flower sauce will not go bad easily!