3 kg 2 Liang (1600g) salt for leek flower. Put 2 to 3 pears (or apples) (3 pears I use) and a large piece of water in the proportion of100g salt for every 500g leek flower.

Steps of homemade leek sauce

Step 1

First, wash the leek flowers selectively and control the water.

Step 2

Peel and cut the pear for later use.

Step 3

Chop ginger for later use

Step 4

Use a cooking machine to mince the leek and pear pieces together with big-eyed slices (note: don't mash the leek, it will taste bad)

Step 5

No such cooking machine can chop chives manually, and the taste is excellent.

Step 6

Put the chopped chives into the pot, add the salt, ginger and water directly, and add the water until it becomes paste. If you like it thinner, you can add more water. I like it thinner and mix well.

Step 7

Clean the container and seal the mixed leek sauce. It can be stored in the refrigerator for 1 2 years, so you can save it for eating.