Homemade chive sauce authentic practice tips are as follows:

Main ingredients: fresh chive flowers half a catty.

Accessories: 16 grams of salt.

1, leek flower pick clean withered and dried flowers.

2, water rinse twice. Purchase chive flowers when you choose to open the flowers, or budding, so that it will be more tender.

3, cleaned leek flower water control, dry in the shade for an hour, dry the water, with water leek flower is easy to deteriorate.

4, drying good leek flowers can be directly mashed, pounded sticky, I used the most traditional method, with a garlic mortar bit by bit pounded sticky. The most hassle-free method is to use a juicer or wall-breaker, a few seconds to break up.

5, pounded with the right amount of salt, slightly more, leek sauce salty a little better for preservation, and fermentation more fragrant, salty and more delicious.

6, chives pounded the more crushed, the more viscous the better, find a small bottle, wash and dry, put the chive sauce loaded, cover the lid put in the refrigerator, fermentation two days on it.