Ingredients: 500g leek, 100g refined salt.
manufacturing method
1. Wash fresh leeks and soak them in clear water 1 hour.
2. Take out the soaked leek, drain the water, and then marinate the leek layer by layer in a porcelain jar for 2 days (stirring twice a day).
3. Take out the pickled leek, knead it a little, and then soak it in a porcelain jar filled with salt water for 5 days (inject 1000 ml cold water into the porcelain jar in advance).
The product is characterized by white leaves and green leaves, fresh and fragrant, and can be fried or cold.
Cauliflower sauce
Leek is a specialty of our country, which has its footprints in the cold northeast, hot south, northwest plateau and coastal towns. Since ancient times, leeks have rarely been appreciated because of their fresh and tender taste. Du Fu, a poet in the Tang Dynasty, wrote a famous poem, "The rain cuts in the spring and the brown rice is specially cooked", which shows that the ancients in China had an unusual hobby for leeks. There are many edible parts of leeks, including thick green leeks; There are white crispy leeks; There are softened leeks; Leek and extracted flower moss.
Leek flower sauce has always been a kind of sauce made by northern people, and now it is often produced by northern condiment factories, either in bottles or bags. 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.
In fact, the application of leek flower sauce in China cooking has long existed. For example, the oldest mutton food in China is "grasping mutton by hand", which is named after grasping food by hand without chopsticks. How to eat it is to choose a fat goat with a small mouth, slaughter it, peel it, take out its internal organs, turn its hooves, then chop it into several pieces and cook it slowly in a clear pot without seasoning and salt until it is cooked in seven or eight minutes. When grabbing mutton and eating meat, cut it into small pieces with a Mongolian knife and dip it in leek sauce and minced onion and garlic. It is very refreshing and delicious. The famous hot pot varieties in China are "white meat hot pot" and "mutton hot pot" in the north. The rinse meat of white meat hotpot is half-cooked pork slices, and the seasonings are mainly soy sauce and garlic. Mutton hot pot is simple to eat, but it is rich in seasonings. It is made of sesame sauce, leek flower sauce, pepper sauce, soy sauce, vinegar, monosodium glutamate and fermented milk. The soup is tender, not greasy and delicious. In the "Donglaishun" restaurant, which can be called "the first rinse in Beijing", leek flower sauce will also be used in its operation. Take instant-boiled mutton as an example, first of all, it is required to choose meat essence: the meat selected for instant-boiled mutton is the back head and hind legs of fat sheep, and other parts are not used. The second requirement is careful operation. The selected mutton should be boned and deboned, and then sliced. When cutting, the thickness of each piece should not exceed one millimeter, and a catty of meat should not be less than 70 pieces. Third, pay attention to ingredients: mutton hotpot should be marinated with leek flower sauce and sugar and garlic, which is also our own unique method. This special leek flower sauce is one of the unique secrets of "Donglaishun" instant-boiled mutton.
In an ordinary family, the method of making leek flower sauce is generally as follows: first, marinate 3 kilograms of leek flowers for half a day, and then wash and chop100g ginger and100g apple. Then, the pickled leeks, ginger and apples are ground into pulp or rolled into pulp with a small household pulverizer, a small stone mill or a rolling pin, put into a small clay pot, cover the mouth and put in a dry and cool place. In a week, you can open the can and eat it. Ginger and apple mainly play the role of harmonizing flavor in the pickling process of leek flower sauce.
In addition, you can also use the floret or unopened bud of leek, and put the leek flower (about 500g), ginger, apple slices and garlic into a small stone mortar to make a paste without adding salt. Then add a proper amount of salt and cooked rapeseed oil or salad oil, mix well into leek flower sauce, and put it in a bottle. Let it stand for about half an hour, and the oil will float on the leek sauce. Oil is here to isolate the air and preserve the fragrance.
Almost every Dai people in Yunnan Province can make canned leek flower sauce. This kind of canned leek flower sauce is a special food of Dai people, with unique taste, spicy and fragrant, red color and delicious taste. It can be served with cold rice noodles and cold-rolled flour, or it can be cooked and fried in pork slices, minced beef, braised chicken, fungus and mushrooms. This dish fried with leek sauce is particularly delicious and everyone loves it.
Chinese medicine believes that leek flower is sweet and warm, 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. However, people with weak digestive ability should not eat more leeks to avoid stomach discomfort after meals.
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.