Required materials: leek flower 1000g, leek 150g, ginger 50g, pepper 50g, salt 120g, monosodium glutamate 5g, cold boiled water or bottled purified water 100g.

1. Wash chives and leeks, drain the water, spread them out, put them in a ventilated place, and dry the water. Allium tuberosum is raw and perishable.

2. Cut the leek, slice the ginger, and crush the pepper for later use.

3. Put the leek flowers and leek segments into the electric frying machine for many times, and then add ginger slices, pepper slices and cold water.

4, inching the cooking machine to beat the ingredients to the end, don't beat them into mud, and they are granular.

5. Put the chopped chives into the pot, add salt and monosodium glutamate, put on disposable gloves, and mix the salt and chives well.

6. Then grab the leek sauce with your hands until it becomes sticky. Put it in the refrigerator and carry it with you.

7. If the leek flower sauce is cooked too much at one time, it can be divided into several portions, put into fresh-keeping bags or boxes, frozen in the refrigerator, taken out when eating, and naturally thawed at room temperature. The color is green, fresh as ever.