Chive flower sauce practice is the first fresh chive flowers washed and dried, and then the ginger, chive flowers, pear pieces, salt, lemon all into the meat grinder cup, and then the stirred chive flowers into the bottle sealed, let it ferment naturally, a month can be opened and eaten.

Main ingredient: chives flowers moderate, pear moderate

Supplement: salt, ginger and lemon

Practice Steps:

1, chives flowers as long as the part of the flower, washed, put in the basket and spread out to dry the surface of the moisture, just dry the surface of the wash of the moisture can be, not to dry the chives flowers.

2, the ginger, chives, pears, salt, lemon, all into the meat cup, remember the meat cup, so that only broken and will not be stirred into the paste, into the paste is not very tasty.

3, use the meat grinder function to stir. Remember that the salt and pears are evenly placed in each leek flower. Of course, you can also be all stirred, put the pot together with salt

4, stirred leek flowers into the bottle sealed, let it ferment naturally, about 1 month or so you can eat, if you do not open the bottle, keep sealed, put a year will not be bad. But pay attention to the bottle to open water sterilization and dry, the bottle can not have moisture.

5, marinated for a month, you can eat.

Note

Note that the bottle used to contain chive flower sauce not only needs to be sealed, but also open water sterilization and dry, the bottle can not have moisture, loaded with sealing can be put on the bottle lid mouth a plastic bag, so that it will not be breathable.