1, pickled leek. Ingredients to be prepared: 2 kg of leek flower, salt 100g, 50g of ginger, appropriate amount of green pepper and appropriate amount of red pepper. Pickled leek flowers have more fresh buds, which are not completely open and look like non-flowering leek flowers, so the pickled leek flowers have stronger taste and better taste. Cut the leek flowers, pick them all and put them in the pot.

2. Rinse with water several times. After washing, add water, add a little salt and soak for half an hour. Pickled leek flowers are greener. Take it out after soaking and put it in a leaky basket to dry the water. Wash and dry the green and red peppers. If you don't like it, you don't have to leave it

3. Wash and dry ginger. After the leek flower is dried in the sun, put it on a chopping board, cut it with a knife, chop the green pepper and red pepper, cut the ginger into powder, put the chopped leek flower into a water-free and oil-free basin, add the green pepper and red pepper into the chopping board and Jiang Mo, and add salt to stir evenly. It doesn't need to be too bad. Granular taste is better. After all the mashing, prepare several bottles without water and oil. It's best to scald the bottle with boiling water or soak it in white wine.

4. Put the mashed leek flower into a container, compact it, don't fill it too full, cover it and seal it, and marinate it in the shade. You can eat it after pickling for a month, or you can put it in the refrigerator for a year. It won't go bad, and it's delicious. Pickled leek flowers are very important if they want to be delicious. Be sure to choose leek flowers with many fresh buds, which are not fully open yet, as if they are about to bloom, so that the pickled leek flowers have a stronger taste and a better taste.

. 5. After the leek flower is washed, it is soaked in light salt water, so that the pickled leek flower is green and delicious. The leek flower must be dried in the sun, so that it will not go bad easily. The whole process of pickled leek flowers should be water-free and oil-free, and the proportion of salt in pickled leek flowers should be well controlled, so that it is not easy to deteriorate and can be preserved for a long time.

6. When pickling leek flowers, you can put side dishes according to your own preferences. Ginger must be released. Ginger can not only keep fresh, but also keep fresh. The leek flowers pickled with ginger are delicious. The leek should be mashed with a stone mortar, which will taste better. Pickled leek flowers should be stored in the shade.

7. Pay attention to sealing and keep it in a cool place to avoid direct sunlight. The prepared leek flower sauce is salty. If you eat a small amount, you will be fine if you seal and refrigerate for a year or two. When using leek flower sauce, be sure to clean it. Never use dirty utensils to pollute the leek flower sauce and make it deteriorate.