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. Eating can stimulate appetite, enhance appetite and promote digestion.
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. July and August of the lunar calendar is the peak season for making leek flowers every year.
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, chop the chives with half seeds and half flowers, add salt and white wine, stir well, saccharify the chives for half a year, then add dried kohlrabi shreds, pepper and white wine to pickle until they turn yellow and red. Crisp, tender, delicious, sweet and salty, which helps to increase appetite.