1. Choose fresh leek flowers: the leek flowers you want to pickle will not change color. Choose fresh leeks. The fresher the leek is pickled, the better the taste will be, the color will be green, the taste will be tender and smooth, and it will be the best.
2. Soak in light salt water: After the leek flower is washed, soak it in light salt water, so that the pickled leek flower is green and does not change color. Leek flowers must be dried, not only not easy to break, but also green in color.
3, put a little white wine: when pickling leek flowers, you can put a little white wine, which can not only increase the fragrance of leek flowers, but also preserve them for a longer time, and the color is still green. Pickled leek flowers should be stored in a cool place, which is not easy to change color.
History of leek flower
"leek flower" is a famous traditional food in Qujing City, Yunnan Province. It is said that the production of "leek flower" originated in the late Qing Dynasty and has a history of 100 years. Leek flower is made by mixing fresh leek flower with chopped kohlrabi and pepper and pickling. Because of its outstanding fragrance, leek flower is named.
It has the inherent rich fragrance of leek flower, sweet, salty, spicy, crisp and delicious, fresh and delicious. As early as War of Resistance against Japanese Aggression, leeks were exported to Kunming, Guiyang, Nanjing, Hong Kong and Macao. It has been rated as high-quality products by Yunnan Province for many times.
Every year in July and August of the lunar calendar, it is the peak season for leek flower production. At this time, washed and dried emerald leeks, shredded kohlrabi and red peppers can be seen everywhere in the streets, courtyards and even government offices of Qujing, all of which are preparing for pickled leeks.
The main raw materials of pickled leek flower are leek flower, shredded kohlrabi, line pepper, plus brown sugar, white wine and other raw materials. Because the production is relatively simple, many local workers and families will cook their own food or give it to relatives and friends, which is both economical and convenient. When making, the chives with half seeds and half flowers are chopped, added with salt and white wine, stirred evenly, put into a jar, saccharified with chives for half a year, and then mixed with dried kohlrabi shreds, pepper, brown sugar and white wine to pickle until yellow-red.