Amaranth has basically been eaten by everyone, but when it comes to leek, it is very likely that many friends have never seen it, especially young friends. But if you tell the special food made by it, but many friends must eat it when eating mala Tang, it is "leek flower sauce". Add a spoonful of fresh and fragrant leek flower sauce when mixing with hot pot dip, to enhance the taste! In addition, when we usually eat noodles or ribs or meat, we dig out a dish and eat it, which is very comfortable to satisfy our hunger and taste! Leek flower sauce is my favorite, so every year in this situation, as long as I meet it in the farmer's market, I will buy 1 Jin. When I get home, I will chop it up and put it in the refrigerator, so I can taste it from autumn to winter, which is very convenient and fragrant! The leek flower sauce is delicious and skillful. Today, I recommend the tips for making leek sauce to everyone, and my favorite friends can refer to it.

1. Pick the chives first, especially the old ones, and don't need them. Cut off the longer stalks, then put them in a pot, add cold water and wash them gently for two or three times, and then soak them in salt water for 1~15min. Because there may be larvae in leeks, they will continue to be mixed with residues and insects. It is more reassuring to eat them after soaking them in salt water. 2. Drain the chives, scoop them up, shake them and put them on the curtain to dry. This step is to dry, just dry the moisture on the surface of the chives, in order to keep the chives sauce longer. Don't expose leeks to the sun, because the faded leeks don't taste very good. 3. Then take a pear. If there is no pear at home, you can also use Apple Company. After washing the pear or apple company, clean the skin moisture, cut the middle nut that is removed after two sections, and then cut it into hard particles for reservation.

You don't have to marinate leek flower sauce only with salt, and a pear or apple company can promote the fermentation and reduce the pickling time of leek flower sauce. In addition, it can also combine the spicy and salty taste of chives, so that the processed chives sauce becomes fragrant and has a pleasant faint fruity fragrance when eaten. 4. Chop the dried chives with a knife or mince them with a stuffing machine, or cut them into powder with scissors, then put them into a bowl, then put them into a pear or apple company that cut them into granules, then add a proper amount of salt (about 3 liang of salt to 1 kg of chives), mix them completely, put them into a glass jar that is sterile and oil-free, and then cover them and put them into the refrigerator for refrigeration. When loading, we must pay attention to the fact that the leek sauce should not be too full, and the fermentation room space should be vacated. The leek flower sauce can be eaten after pickling for about a week. The leek flower sauce made by myself is pure natural without adding, clean and secure. In autumn, when you encounter a hand cramp of chives, buy 1 Jin at a time, chop it up and put it in the refrigerator. Taste it from autumn to winter, and use it with special fragrance!