Pickling chives: firstly, the chives are washed and dried, mashed with proper amount of salt, and finally put into a container, sealed and fermented for two days.

The specific manufacturing steps are as follows:

1, leek flower, clean and yellow flower.

2. Rinse with clean water twice.

3. Wash the leek flower, control the water, dry it in the shade for one hour, and dry the water. The leek flower with water is easy to deteriorate.

4. Dried leeks can be directly mashed and mashed.

5. Add some salt and a little more when mashing. The leek sauce is salty, which is beneficial to preservation, more fragrant after fermentation, and the salty sauce tastes better.

6. The more chopped chives are, the more sticky they become. Find a small bottle, wash it, dry it, put the leek sauce in it, cover it and put it in the refrigerator. Fermentation can be eaten in two days.

Precautions:

1, when buying leek flowers, choose flowers that are in full bloom or in bud, which will be tender.

2. If you don't want to mash it manually, you can use a juicer or a wall breaker to break it in a few seconds.