The method of making leek flowers is mostly to grind them into paste, as the poet Yeluchucai of Yuan Dynasty wrote in Luwei. "Leek with onion is cool and spicy, and mustard chips are not as good as cinnamon." 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. Braised pork slices, sauerkraut, vermicelli and bone soup in the pot, accompanied by a dish of leek, marinated shrimp sauce, bean curd, lobster sauce or sesame sauce, are the most distinctive and affordable home-cooked dishes in winter in Northeast China.
Leeks can also be fried. This is an autumn dish. The leek was not put in, it was all bones. Dice leeks and stir-fry shredded pork. The smell is abnormal. This dish can only be seen in the market for one week every year. After a long time, leeks will bear seeds and wither, so they can't be eaten naturally.
Extended data:
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. Crisp, tender, delicious, sweet and salty, which helps to increase appetite.
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