Chive Blossom Sauce is a homemade condiment made by the folk in northern China.

Chive Blossom Sauce, also known as leek flower sauce, is a delicacy that once appeared on "Tongue on China 2", and is most flavorful when eaten with lamb. Leek flower sauce is made of leek flowers pickled, easy to do, you can put a year are not bad.

Chive flowers are also very simple to eat, is ground and pickled into a sauce to eat, chive flower sauce is made from fresh chive flowers mixed with shredded skillet and chili peppers in the pickle, because the chive flowers have the heaviest flavor, so it is called chive flowers.

Chive flower sauce can be very good deodorization, eat hot pot, if shabu-shabu meat, with chive flower sauce dipped, can remove the greasy and fishy flavor, directly mixed with rice, noodles is also very delicious, can be used as a seasoning as well as a dish to eat.

Chive flower sauce

With: fresh chives, salt, high white wine.

Practice:

1, leek flowers remove the old thick part, leaving the most tender part. Put the chive flowers into the water and gently scrub with your hands for 2 minutes, and then soak for 30 minutes, you can remove insects, dust, impurities, etc., and then fish out and rinse well, drain the water.

2, dry chives poured into the meat grinder, grind 20 seconds, it becomes crushed chives flowers. There is no meat grinder can knife chopping, chopping time to be a little longer, at least 10 minutes.

3. Add salt to the chopped chives, mix well with clean chopsticks, cover and marinate for 1 hour.

4. Prepare some sealed glass jars with lids in advance, wash them with boiling water and dry them out. After the leek flowers marinated enough time, with a spoon into the glass jar, load 80% is enough, because the leek sauce will ferment.

5, in the mouth of the bottle with a small amount of salt, and then poured into the appropriate amount of high white wine after sealing, with salt and white wine seal, can ensure that the chive sauce for a long time not bad.

6, put the bottle with chive flower sauce in a cool ventilated place to save, marinate for a month after you can eat.