Pickled leeks add the right amount of salt, sugar, soy sauce, cooking wine, ginger pickle delicious.

Wash fresh leeks, cut into sections about 2 centimeters long, dry and spare. Mince ginger, garlic and chili pepper, and stir-fry the mace in a wok and set aside. Take a clean container, put the leek into it, add the right amount of salt, sugar, soy sauce, cooking wine, ginger, garlic, chili pepper, fried sesame pepper and the right amount of cooking oil, mix well.

Put the seasoned leeks into the refrigerator to marinate, take out every once in a while and stir well, it is best to marinate for more than a day. Remove the pickled leeks and store in a clean glass jar in the refrigerator. When pickling leeks, the ratio of salt and sugar is generally 2:1, which can be adjusted according to personal taste. Leeks have a hard texture, you can blanch them in boiling water before pickling, and then pickle them after they soften slightly. The leeks will become too salty or acidic if pickled for too long, so it's best to take them out every once in a while and stir them well.

Purchase of leeks

1, leek leaves should appear dark green, the surface should be smooth, no rot or spots. The texture of the leaves should be crunchy.

2, leek stems should be straight and hard, without weakness or bending. The surface of the stem should be smooth, without cracks or marks.

3, leeks should have a strong flavor, if you can not smell the flavor of leeks, then leeks may have lost its freshness.

4, leeks should be chosen as much as possible organic farming or no pesticide residues to ensure food safety.

5, when buying leeks, it is best to choose fresh leeks picked on the same day to ensure their freshness and nutritional value.