1, prepare chives, an apple, ginger moderate, garlic moderate.

2, the leek flower minus the stem, leaving only the corolla. Leek flowers will be washed, dry clean water grinding chives.

3, apple peeled, cut small pieces of spare. Put the chive flowers slowly grinding, put the apple slice grinding into the garlic grain grinding.

4, put the right amount of salt and white wine, you can put a little more, pickled food, more salt has a preservative effect. Mix well, cover, put in the refrigerator sealed marinade, can be used after a week.

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Expanded Information:

What to look for

Hop additions are generally categorized into three ways: early additions, late additions, and dry pitches. Early hopping is generally defined as adding hops at the beginning or middle of the boil; late hopping is defined as adding hops before the end of the boil; and dry hopping, also known as dry hopping, refers to the practice of putting hops into cooled wort or young beer.

First of all, the high level of solid residue generated by the hops during addition requires centrifugation before filtration, and failure to centrifuge can greatly reduce the life of the filter membrane. In addition, absorption of the solid residue will cause loss of beer, and there is also the possibility of oxygen ingestion and related problems

Secondly, there is no risk of bacterial contamination when hops are added at the cooling stage.

Many people are concerned that adding hops at the fermentation or after-storage stage will lead to bacterial contamination. We all know that hops have five main effects in beer brewing: they add bitterness to the beer, clarify the wort, promote foam generation, give the beer its flavor and inhibit the formation of bacteria. And the bacteriostatic effect suggests that the fear of bacterial contamination is unwarranted.

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