When the weather turns cold, it is time for my family to cook all kinds of pickles. Leek sauce is made every year. Dip some leek sauce when eating hot pot, and the overall flavor is full, which is much stronger than that bought outside. It is essential to make Jiang Mo with leek sauce, but besides that, we need to master other tips and methods correctly. Leek sauce is not only fragrant and green, but also has a long preservation time. You don't always have to buy leek sauce when you eat hot pot at home, so you will be more at ease when you do it yourself. I always make my own leek sauce, which is more reassuring than buying delicious food outside. Then we study together.

The practice of leek sauce:

Spare ingredients: leek 1600g, salt 1 bag, 3 pears, ginger 1 piece, and appropriate amount of water;

Production process: step 1, prepare a proper amount of leek flowers, pick them clean, soak them in salt water, scrub them carefully, and filter them to control the water content;

Step 2, clean the pear, peel and remove the core, cut the pear into small pieces, clean and chop a large piece of ginger into fine powder, and put the leek flower and the pear pieces into a cooking machine to break;

Step 3, put the chopped chives into a container without water and oil, add Jiang Mo and salt, almost 200 grams of salt is enough, and then add a little cold water;

Step 4, stir with chopsticks while adding water until it becomes paste, not too thin, stir evenly, prepare the container for pickling leek sauce, and disinfect it in advance;

Step 5, ensure the water-free and oil-free state, add the mixed leek sauce, seal the bottle cap, and put it in the refrigerator for a week. After the leek sauce is delicious, you can start eating.

Bian Xiao concluded: Allium tuberosum has its own unique fragrance, which can help to open people's appetite and promote digestion. Especially when eating hot pot or meat, it won't make people feel bored, and it can also add a unique flavor. I often make my own leek sauce. Many people know that Jiang Mo can improve the taste, but they don't know that there is another very important thing, that is, the whole flavor is full when making leek sauce. It tastes good. There's nothing to say. I have learned this method of leek sauce. Use this time to do more and save it. Eating for a year won't go bad. It is a very good choice as a dip in hot pot or as a seasoning for eating old tofu. The leek sauce is delicious, and it is much better than the one bought outside without adding it.