Method for pickling leek flowers: 1. Select the tender part of the leek flowers and remove the stems.

2. Prepare chili pepper, preferably Chaotian chili pepper, ordinary chili pepper can also be used.

3. Prepare onions and garlic.

4. Then mash the onion, garlic and chili together and add salt.

5. Put everything that has been pounded into a jar, put the chive flowers in it, pack it firmly, and pour a layer of fine sesame oil on it.

Seal, cover, and press tightly.

About a week will be enough.

Pickled spicy chive flowers ≮ gourmet ingredients ≯ 10,000 grams of chive flowers, 400 grams of salt, 200 grams of ginger, 50 grams of pepper, 50 grams of cooking wine, and 20 grams of Sichuan peppercorns.

≮Food recipe≯Chop the leek flowers, ginger and pepper into small pieces, mix in salt, pepper and cooking wine and seal in a jar.

Ready in 30 days.

≮Food characteristics≯salty, fragrant, fresh and spicy.

Chive flower sauce has always been a homemade sauce in the north. Nowadays, condiment factories in the north often produce it, either in bottles or bags.

Northerners love to eat leeks. They use leeks to make dumplings, scramble eggs, mix with tofu, make pancakes, stir-fry pork slices with leeks, stir-fry dried tofu, etc. They are delicious no matter how you eat them.

However, the north is located at a high latitude and has a short frost-free period. Cheap and high-quality leeks can only be purchased in summer and autumn.

Therefore, northerners grind chive flowers into paste in the autumn before the cold winter and eat them all year round.

When winter comes, the weather is cold and the grass and trees are withered. Any restaurant that can serve up a small bowl of fragrant chive flower sauce and let the guests mix noodles and sandwich pancakes will definitely receive praise from the guests.

.

In fact, chive flower sauce has been used in Chinese cooking for a long time.

For example, the oldest mutton food in my country is "hand-caught mutton", which is named because it is eaten with hands without using chopsticks.

The method of eating is to slaughter and peel the fat, tender and small-mouthed Jie sheep, take out the internal organs, remove the head and hooves, then cut the sheep into several pieces, put it into a large pot of water and cook it slowly, without adding seasoning or salt, until it is about 70 to 80% cooked.

Ready to eat.

The hand-caught mutton is cut into small pieces with a Mongolian knife and dipped in chive flower sauce and minced green garlic. It is very refreshing, delicious and tender.

The famous hot pot varieties in our country include "white meat hot pot" and "mutton hot pot" in the north.

The shabu-shabu of white meat hot pot is half-cooked pork slices, and the main condiments are soy sauce and minced garlic.

Although the mutton hot pot is simple to eat, it is rich in seasonings. It is made with sesame sauce, chive flower sauce, chili paste, soy sauce, vinegar, MSG and fermented tofu.

The soup is fresh and the meat is tender, juicy but not greasy, and has an excellent flavor.

"Donglaishun" restaurant, which is known as "the best hotpot in Beijing", also uses chive flower sauce in its operations.

Taking mutton-shabu-shabu as an example, you first need to select meat essence: the meat selected for mutton-shabu-shabu is the back brain and hind legs of fat sheep, and other parts are not used.

The second requirement is to operate carefully. The selected mutton must be cleaned of bones and muscles, and then cut into thin slices.

When cutting, it is required that the thickness of each piece should not exceed one millimeter, and there should be no less than 70 pieces per pound of meat.

The third thing to pay attention to is the seasoning: the mutton shabu-shabu uses chive flower sauce and sugared garlic. The restaurant also pickles the chive flower sauce using its own unique method.

This special chive flower sauce is one of the unique secrets of "Donglaishun" mutton-shabu-shabu.

In ordinary households, the preparation method of chive flower sauce is generally: first pickle 3 kilograms of purchased chive flowers with salt for half a day, and then wash and chop 100 grams of ginger and 100 grams of apples.

Then use a small household grinder or a small stone grinder or a rolling pin to crush the pickled chive flowers, crushed ginger, and apple pieces into a pulp or roll them into a pulp, put them in a small earthen pot, cover the lid, and place

Dry and cool place.

After a week, you can open the can and eat it.

Ginger and apple mainly play a role in balancing the flavor during the process of pickling chive flower sauce.

In addition, you can also use leek florets or unopened leek buds without salting them. Put the leek flowers (about 500 grams), ginger, apple pieces, and garlic in a small stone mortar and pound them until they are mashed into paste.

Then add an appropriate amount of salt and cooked rapeseed oil or salad oil, mix well and form a leek flower sauce and place it in a bottle.

After resting for about half an hour, the oil will float on top of the chive flower sauce.

The oil here serves to isolate the air and preserve the fragrance.

Almost every household of the Dai people in Yunnan Province can make canned pickled chive flower sauce.

This kind of pickled chive flower sauce in a jar is a famous specialty food of the Dai people. It has a unique taste, spicy and fragrant, bright red color and delicious taste.

It can be used as an ingredient in cold rice noodles and cold roll noodles, or it can be stir-fried in pork slices, chopped beef, braised chicken, fungus and mushrooms.

This dish stir-fried with chive flower sauce is particularly delicious and everyone loves it.

Traditional Chinese medicine believes that chive flowers are pungent, sweet and warm in nature, and can warm the kidney yang and strengthen the waist and knees.

It also has the effects of promoting blood circulation, dispersing blood stasis, removing stomach heat, and detoxifying.

In addition, the fiber content in chive flowers is relatively high, which is beneficial to preventing and treating constipation.

Chive flowers contain allicin, which also has a certain bactericidal effect.

However, people with weak digestive ability should not eat too much chive flowers to avoid stomach discomfort after eating.

The storage of chive flower sauce is very convenient. Just put the bottle or small crock containing the chive flower sauce in the refrigerator and keep it in the refrigerator for 1-2 years without deterioration.

When eating, use clean chopsticks to pick some out and put them on a small plate, then pour some sesame oil on them. The aroma will be fragrant and will tempt your appetite.