Material: chives (500g)

Accessories: salt (50g) and ginger (50g).

Time: 1 day 1 hour 15 minutes.

Heat:

Practice steps

1. Cut off the extra leek moss under the bought leek flower with scissors, and control the moisture after cleaning.

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Put some detergent in the minced meat part of the chef's machine and scald it with boiling water. I'm afraid there will be residual oil because of minced meat. In that case, leeks will rot easily.

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3. Use the chef's machine to wring out the chives with controlled moisture.

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4. Wash the tender ginger, cut it into large pieces, and destroy the fiber of ginger.

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5. Ginger slices are also twisted by the chef's machine.

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6. Sprinkle some salt on the ground shallots and ginger and mix well.

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7. Put it in a prepared clean glass bottle.

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8. Cover the top of the bottle with plastic wrap, then cover it and seal it, and put it in a cool place. You can eat it in half a month to a month.

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Cooking tips

After being placed in the shade, it will take several days to open the lid and put the gas into the bottle. The gas is very spicy, and it won't taste good unless it is released. Don't bottle it, because there will be soup. The leek sauce made at home is so thick that you are used to eating it yourself. You don't want to eat what you bought. Too thin. If you like the taste, please try it.