The preparation method is as follows:

Ingredients: 2 handfuls of chive flowers, 4 garlic cloves, and 1 small piece of ginger.

Steps:

1. Main ingredients: chive flowers, garlic cloves and ginger.

2. First cut the leek flowers with scissors, clean them and put them on a plate. Add water and salt and soak them for ten minutes to wash away the dust and prevent small bugs in the leek flowers. Do not use any moss on the leek flowers. Throw it away, leaving the tender parts ready for stir-fry.

3. Remove the leek flowers and control the water. Place them in a cool, dry place to dry. Peel the ginger and garlic cloves and cut them into small cubes.

4. Put the dried leek flowers into a plate, add salt, stir well, and marinate for 1 hour.

5. Put the chive flowers, garlic and ginger dices into the cup of the wall breaker, and add a little cold water to stir.

6. Place the cup on the wall breaking machine, cover the lid, turn on the power, start the stirring process, pause a few times, open the cup lid, and stir the chive flowers a few times with a spoon.

7. Stirring is almost enough. I didn’t stir carefully enough. If you want a delicate taste, you can extend the stirring time, and then put the leek flowers into a clean, water-free and oil-free glass and seal it. Be careful not to Fill it so it doesn't overflow during fermentation.

Precautions for production

First pick and wash the chive flowers. There is usually a yellowish and wilted receptacle at the bottom of the chive flowers. You need to pick it clean and there are still some chive flowers. There will be impurities and even small insects mixed in, so be sure to pick through it and pick out the wilted and rotten chive flowers. Otherwise, the chive sauce will easily go bad.