Beijingers especially like to eat leeks. Jiaozi wrapped in leek, scrambled eggs, mixed tofu, leek spread pancakes, fried dried tofu, how to eat, how to smell. Unfortunately, Beijing has a high latitude and a short frost-free period. You can only buy leeks in summer and autumn. So some people grind leek flowers into sauce and eat them all the year round. In winter, it is freezing, and flowers and trees are withered. If any family can serve a bowl of leek flowers ground into sauce and let the guests mix noodles to make pancakes, it will definitely win the praise of the whole room.

Production method: buy 3 kg of leek flower, marinate for half a day, clean and chop fresh ginger100g and one apple (100g) for later use.

Roll the pickled leek, broken ginger and apple slices into paste with a small stone mill or rolling pin, put them in a small crock, cover the jar mouth and put them in a dry and cool place. You can eat it in a week.

How to make it: buy some leeks and pick small flowers (about 500 grams because of the small amount) without pickling.

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

Put leek flower, garlic, ginger and apple pieces into a small stone mortar until they are fine and rotten in spring, then add salt and oil, mix well and put them into a colorless bottle. Let it stand for about half an hour, and the oil floats on the leek sauce. As long as the temperature does not exceed 38℃, it can be stored for one year. When eating, pry it open in a small dish with clean chopsticks and drop some sesame oil, which is fragrant and appetizing. Marinate 3 kg of leek flowers with salt for half a day, then wash and chop100g of ginger and100g of apple. Then, the pickled leeks, ginger and apples are ground into pulp or rolled into pulp with a small household pulverizer, a small stone mill or a rolling pin, put into a small clay pot, cover the mouth and put in a dry and cool place. In a week, you can open the can and eat it. In addition, you can also use small leek flowers without salt or unopened leek buds to mash leek flowers (about 500g), ginger, apple slices and garlic in a small stone mortar. Then add a proper amount of salt and cooked rapeseed oil or salad oil, mix well into leek flower sauce, and put it in a bottle. Let it stand for about half an hour, and the oil will float on the leek sauce. Oil is here to isolate the air and preserve the fragrance.