The pickled leek flower must be half-flowered and half-seeded, and it must be fresh, so that the pickled leek flower will be rich and tender, and the taste will be crisp and tender. Leek flowers are easy to hide impurities, so you should soak them in light salt water for a while first. If leek flowers want to be preserved for a long time, it is necessary to control the water inside and ensure that there is no raw water.

Add salt to leek flowers, but control the amount, otherwise it will be too salty or turn yellow easily. Pickled leek flowers can be eaten for a short time and stored in the refrigerator, otherwise they will be placed in the frozen layer.

The specific steps are as follows:

1. Wash chives, go to old terrier and dry. Grind dried leek flowers into powder with a vegetable grinder. If there is no vegetable grinder, crush leek flowers with a rolling pin or something!

2. Wash and cut the prepared apples and ginger into pieces, and then crush them with a vegetable grinder or a rolling pin!

3. Pour the chopped leek, apple and ginger together, then add salt, cooking wine and monosodium glutamate and stir, then marinate for about half an hour before stirring. Finally, put it in a clean container, cover it and put it in the refrigerator for 2 to 3 days. You can eat it after fermentation!