Chive flower pickles, commonly known as pickled chive flowers, chive sauce and so on. Long-term preservation, you need to pay attention to the following points:

1, control dry water: washed leek flowers, try to control dry water do not have raw water, so that the leek sauce made is not easy to deteriorate.

2, salt: pickled leek flowers, the proportion of salt is very important. Every 500 grams of chive flowers, add 50 grams of salt can be, salt is too small easily lead to leek flower sauce deterioration.

3, containers: leek flower containers must be free of water, oil, and can be sealed, so as to ensure that the leek flower sauce for a long time does not deteriorate, does not change flavor, does not change color.

Expanded Information:

Chives can be eaten to stimulate the appetite, enhance appetite and promote digestion. Leek flowers are rich in calcium, phosphorus, iron, carotene, riboflavin, ascorbic acid and other healthful components.

Chives are mostly ground into a sauce, and in addition to being an indispensable seasoning for shabu-shabu, they are also a necessary accompaniment to the northeastern specialty "Szechuan white meat". Sliced pork, sauerkraut, vermicelli, and bone broth are stewed in a pot, accompanied by a dish of chive blossoms, or marinated shrimp paste, or tofu curd, or tempeh sauce, or sesame sauce, which is the most distinctive and most affordable home cooking in the Northeast in winter.

Chives can also be fried to eat, that is the fall dishes, leeks are not put, full of bones, with leeks white cut into inch segments with shredded meat and fried, fragrant and unusual. This kind of dish in the market every year can only be seen a week, the time is over, leek flower seed, leek white withered old, naturally can not eat.

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