Leek sauce is a kind of folk food. It is best to eat tofu brain and hot pot, especially instant-boiled mutton. Picking leeks after flowering, rapeseed can be made into leek sauce, of course, it is better if the flowers are in full bloom. Add salt, pepper, ginger and other seasonings, grind them into a thin paste with a stone mill, and then seal them in a jar or bottle. It should be noted that leeks can be kept in the refrigerator for a long time.

Leek sauce is very popular in northern China, and it is an essential flavor snack for farmers in autumn. Leek sauce is a special food in many places because of its unique flavor and delicious taste. It can not only be used with pasta, such as steamed bread and noodles. It can also be used as seasoning to add delicious food to cooking, barbecue and other foods. Leek sauce has a long shelf life, but attention should be paid to hygiene when pickling to avoid contamination of ingredients.

Matters needing attention in making leek sauce:

Choose fresh and delicious leek varieties and avoid using leeks that have begun to wither or rot. Wash leeks thoroughly before making them to remove residual soil and impurities. The utensils for making leek sauce should be disinfected in advance to ensure food safety. The marinating time of leek sauce is moderate to avoid being too salty. Under normal circumstances, it can be pickled for about 2-3 hours.

Pay attention to the proportion of salt, pepper and other seasonings when making leek sauce to avoid being too salty or spicy. Can be adjusted according to personal taste. In the process of mixing leek and seasoning, it must be fully mixed evenly, so that the ingredients and seasoning can be fully integrated. The prepared leek sauce should be poured into a clean sealed jar, and the jar should be filled as much as possible to avoid air retention. It is best to disinfect the sealed cans in advance.