Hello, leek flower sauce is the northern folk homemade a vegetable dipping sauce, in the fall to seem to open non-open leek flowers, smashed into mud with a garlic mortar, fermented and then made sealed and preserved. When eating, with clean chopsticks pry point in a small dish, dripping a little sesame oil, its flavor is fragrant and strong, attracting people appetite.

Here's how I'd say it's simple to make.

Main ingredient: leek flower 500g

Accessories: salt 5 spoons ginger moderate

Practice: 1 pick seems to open non-open fresh leek flower, remove the excess stem clean.

2 washed chives flowers spread in a cool, ventilated place, dry the surface water.

3 Chop the ginger finely with a knife, add ginger to enhance the aroma and flavor of chive flower sauce.

4 Take an appropriate amount of minced ginger and put it in a garlic mortar.

5 Smash the minced ginger into a paste.

6 Put in the chive flowers, do not put more than one time, less easier to process, adjust the fine salt, do chive flower sauce, fine salt can be appropriate to put a little more, the sauce is easier to save.

7 force leek flowers smashed into a sticky puree, such as want to be lazy can be done with a food processor. Do the chive flower sauce into a clean container, after a few days a little fermentation can be used to eat.

Note: leek flower selection just bloomed or about to bloom, so that the leek flower tender flavor spicy, more juice.