1, used for pickling chives flower must choose the kind of half-flower half-seed, and must be fresh, so that pickled chives flower will be rich and fresh, crisp and tender taste. Fresh chive flowers must be pickled in time, put a long time the water will be lost, make the pickled chive flowers will not be delicious.

2, in the pickling before to pinch the excess stem of chives flowers, remove the yellow leaves, clean and dry the surface of the water.

3, chive flower sauce if not eaten in a short time, keep a small portion in an airtight jar, enough to eat for a period of time. The rest will be divided into several parts of them were placed in a small plastic bag, put into the refrigerator frozen, want to eat as long as the removal of a small bag of room temperature thawing on the line, so that the preservation of chives flower sauce thawed color and taste is still very fresh.