Picking leeks after flowering, rapeseed can be made into leek sauce, of course, it is better if the flowers are in full bloom. Add salt, pepper, ginger and other condiments, grind them into a thin paste in a stone mill, and then seal them in a jar.

Or wash and chop leek moss (preferably leek flower), add salt, monosodium glutamate and cold water, then put it into a juicer to make a paste and put it into a bottle. It can be kept in the refrigerator for a long time. Leek sauce is very popular in northern China, and it is a necessary flavor snack for farmers in autumn.

How to eat leeks?

As can be seen from the writing "Xie Compromise", it is eaten with mutton, "using lambs to sacrifice leeks". From the era of The Book of Songs to the era of Yang Ningshi, and today's instant-boiled mutton, mutton and leek seem to be one of the oldest combinations.

The production method of leek flower is mostly ground into paste, just as the poet Yelu Chucai of Yuan Dynasty wrote in Luwei. "Leek and onion are cool and spicy together, and mustard crumbs are not as good as cinnamon. “

The leek flower is not only an essential seasoning for instant-boiled mutton, but also an essential seasoning for Sichuan white meat, a special dish in Northeast China. A pot of braised pork slices, sauerkraut, vermicelli and bone soup, with a dish of chives, or marinated shrimp sauce, or tofu, or lobster sauce, or sesame sauce, is the most distinctive and affordable home-cooked dish in winter in Northeast China.