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.
Yunnan Qujing Jiuhua
"leek flower" is a famous traditional food in Qujing. 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. 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.
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. Crisp, tender, delicious, sweet and salty, which helps to increase appetite. [ 1]
1. Marinate the bought leek flowers with salt for half a day, wash100g of fresh ginger and an apple (100g), and chop them for later use.
2. Use a small stone mill or a rolling pin to grind the pickled leeks, broken ginger and apple pieces into paste, 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.
Method 2
1. Buy some leeks, and pick small flowers (about 500g due to low dosage) without curing.
2. Prepare garlic, fresh ginger, apples, salt, pepper, sesame oil or cooked vegetable oil for later use.
3. Put the leek flower, garlic, ginger and apple pieces into a small stone mortar until they are fine and rotten, then add salt and oil, mix well and put them into a colorless vial. After about half an hour, 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.
Special food editor
Northerners love leeks. They wrapped jiaozi in leeks, scrambled eggs, mixed tofu, spread pancakes, fried pork slices with leeks, fried dried tofu and so on. Everything tastes delicious. The northern latitude is high and the frost-free period is short. Only in summer and autumn can you buy cheap and good leeks. Therefore, northerners grind leeks into sauce in the autumn before the arrival of cold winter and eat them all year round. In winter, it's freezing and all the plants die. If you want to serve a small bowl of fragrant leek sauce and let the guests mix noodles and pancakes, you will be praised by the guests.
The storage of leek flower sauce is very convenient. As long as the bottle or small crock filled with leek flower sauce is refrigerated in the refrigerator, 1-2 years will not deteriorate. When eating, pick some with clean chopsticks and put them on a small plate, and pour some sesame oil, which is fragrant and appetizing.
Nutritional value editor
Leek flower is sweet in taste and warm in nature, which can warm kidney, strengthen yang and strengthen waist and knees. It also has the effects of promoting blood circulation, removing blood stasis, removing stomach heat and detoxicating. In addition, the content of cellulose in leek flower is high, which is beneficial to prevent constipation. Allicin is contained in leek flower, which also has a certain bactericidal effect.