1. Cut off the pedicels of leek flowers one by one with scissors, leaving only the flowers, washing and drying.

2. Chop the dried chives first, which is convenient for mashing.

3. Wash and chop ginger and apples, and mix with chives.

4. Add cooking wine and salt, and grind the pickled leeks, ginger and apples into leek paste with a Xiao Mu hammer.

5. Put it in a sealed jar, cover it and put it in the freezer. You can eat it in a week.

Tips:

1, pay attention to clean and oil-free during pickling, and clean the tools used in advance.

2. The fourth step can also be like this. Put the pickled leek flower and pear ginger into a blender and mix well.

3, personal tastes are different, apples can also be replaced by pears, and these are mainly used to synthesize the spicy taste of leek sauce.

4. If you can't finish the leek flower sauce in a short time, leave a small part to eat in a sealed jar for a while. Divide the rest into several portions, put them in small fresh-keeping bags and freeze them in the refrigerator. Just take out a small bag and thaw it at room temperature when you want to eat. The preserved leek sauce is still fresh in color and taste after thawing.

Healthy eating:

Leek flower can stimulate appetite, enhance appetite and promote digestion. Leek flower is rich in calcium, phosphorus, iron, carotene, riboflavin, ascorbic acid and other healthy components.

Food taboos:

People with indigestion or weak gastrointestinal function will feel heartburn after eating, and should not eat more. It is not suitable to eat with spinach, which is easy to cause diarrhea.