The disadvantage of leek and flower sauce is that it is a bit salty. After all, it is a pickled food. But there is no problem as long as you eat it in moderation. Now that we are talking about leek and flower sauce, let’s take a look at how to make it yourself.
Ingredients preparation: 500 grams of nine-lettuce flowers, appropriate amount of green pepper, 100 grams of salt, 1/3 each of apples and pears, 1 small piece of ginger, and a little white wine.
Specific methods:
1. It is best to choose cauliflower that has a strong flavor and has not yet bloomed. Wash them and dry them. Do not bring raw water with them. save.
2. You can add chili pepper or not, but I feel it is better to add less chili pepper, as the spicy flavor will go better with the rice. Likewise, wash and dry before use.
3. Add some ginger, apples and pears. Apples and pears should be chosen with rich flavors. The fruity aroma of Jiucai flower sauce will be more prominent.
4. Put all the ingredients, including salt, into the food processor. If you don't have a food processor, use a mortar to mash it.
5. Use a food processor to puree all these ingredients.
6. The sauce is delicate and has no residue. You don’t need to wait for it to be eaten after it is cooked. However, it tastes better the longer it is cooked.
7. Take a piece of pancake, smear it with a layer of Jiucaihua sauce, roll the pancake, and you can have a full meal without preparing other dishes.
8. You can make more at one time, because there are only so many cauliflowers. After making it, put it into a glass bottle that is oil-free and water-free. You can add a few drops of white wine before sealing, and put it in the refrigerator. It will last for a year.
Tips:
1. When making the nine-course flower sauce, add a few apples and pears. The nine-course flower sauce will have a hint of fruity aroma, which is more delicious than not adding it.
2. For those who can’t eat spicy food, just remove the chili pepper from the ingredients, because the cauliflower itself also has a little spicy flavor.
3. Salt must be added. Generally speaking, 500 grams of jiucai flowers should be matched with 100 grams of salt. The jiucai flower sauce made with this ratio is easy to preserve.
4. The entire production process, including the storage container, must be oil-free and water-free to avoid bacterial growth and rancidity, resulting in wasted effort.