Homemade Chive Flower Sauce

Beijing people especially love to eat leeks. Use leeks to make dumplings, scramble eggs, mix with tofu, spread pancakes with chives to fry meat slices, and stir-fry dried tofu. How to eat it and how delicious it is. Unfortunately, Beijing has a high latitude and a short frost-free period, so leeks can only be purchased in summer and autumn. So, some people grind the chive flowers into paste and eat them all year round. In the winter, the weather is freezing and the vegetation is withered. Whichever restaurant can bring out a bowl of chive flowers ground into paste and let the guests mix noodles and pancakes will definitely win praise from the crowd.

Preparation method: Marinate 3 kilograms of large chive flowers with salt for half a day, wash 100 grams of fresh ginger and an apple (100 grams), chop them into pieces and set aside.

Use a small stone grinder or rolling pin to roll the pickled chive flowers, crushed ginger, and apple pieces into a paste, put them in a small earthen jar, cover the mouth of the jar, and store in a dry and cool place. It will be ready to eat in a week.

Preparation method: Buy some leeks and pick the florets (because the amount is small, about 500 grams) without pickling.

Prepare garlic, fresh ginger, apples, salt, sesame oil or cooked vegetable oil for later use.

Put the leek flowers, garlic, ginger and apple pieces in a small stone mortar and pound them until they are fine and tender. Then add salt and oil, mix well and put them into a colorless bottle, about After resting for half an hour, the oil will float on top of the chive flower sauce. As long as the temperature does not exceed 38, it can be stored for one year. When eating, use clean chopsticks to pry it into a small dish, and add some sesame oil. The fragrance will be fragrant and appetizing.