2. With a small stone mill or rolling pin to the pickled leek flowers, crushed ginger, apple pieces rolled into a pulp, held in a small jar, cover the mouth of the jar, placed in a dry and cool place. After a week can be eaten.
Method two
1. buy some leeks, pick the small flowers (due to the amount of small, about 500 grams) without pickling.
2. Prepare garlic, fresh ginger, apple, salt, pepper, sesame oil or cooked vegetable oil to be used.
3. leek flowers, garlic, ginger, apple pieces in a small stone mortar pounding, until pounding fine rotten until, and then put the salt and oil, mix well and put into a colorless vial, about half an hour of rest, the oil floats on top of the leek flower sauce to come. As long as the temperature does not exceed 38 ℃, save a year is no problem, eat, with clean chopsticks pry point in a small dish, dripping a bit of sesame oil, its fragrance, attracting people appetite.
Food Characteristics Editor
Northern people love to eat leeks, leeks with dumplings, scrambled eggs, mixed with tofu, pancakes, as well as leeks popping slices of meat, fried dried tofu, etc., how to eat are very fragrant. But the north is located in the high latitude, the frost-free period is short, only the summer and fall to buy cheap and beautiful leeks. So, the northerners will be in the fall before the onset of winter leek flowers ground into sauce, eaten year-round. When the winter season, the cold, grass and trees are withered, which family to be able to serve a small bowl of richly flavored leek flower sauce to the guests mixed noodles, sandwich pancakes, will be welcomed by the guests of praise.
The storage of chive flower sauce is very convenient, as long as the bottle or small jar filled with chive flower sauce into the refrigerator, you can keep 1-2 years without easy deterioration of flavor. When eating, use clean chopsticks to pick some in a small dish, dripping a little sesame oil, its flavorful, appetizing.
Nutritional value of editing
Leek flower flavor pungent sweetness and warmth, can warm kidney yang, strong waist and knees. It also has the effect of activating blood circulation, removing stomach heat and detoxifying medicines. In addition leek flowers in the fiber content is relatively high, which is beneficial to the prevention and treatment of constipation. Leek flower contains allicin, there is a certain bactericidal effect.
Eating Notes Editor
People with weak digestive ability should not eat more leek flowers, so as to avoid stomach discomfort after eating.
Related Tropes Editor
Chives are a specialty of China, whether in the cold northeast, or
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It is hot in the south, whether it's the northwest plateau or coastal towns, there are traces of it. Since ancient times, leeks with its tender and fresh flavor is greatly appreciated, Tang Dynasty poet
Du Fu has "night rain cut spring leeks, new cooking between the yellow sorghum" masterpiece, visible to the ancients of China's leek hobby is extraordinary. The edible part of the leek is more, there are fat green green leeks; there are white crisp leeks white; there are softened cultivated leeks yellow; there are pumping out the flower moss leek flowers.
In fact, leek flower sauce in China's culinary applications have long been there. For example, China's oldest lamb food is "hand-held mutton", because no chopsticks, hand-held food and named. Food method is to choose the fat and tender small mouth capricorn slaughter, skinning, take out the internal organs, remove the head and hooves, and then the sheep unloaded into a few pieces, into a pot of water and slow cooking, without seasoning and salt, cooked to seven or eight minutes cooked can be taken to eat. Hand-held mutton in the meat with a Mongolian knife cut into small pieces, dipped in chive flower sauce and minced green garlic, very refreshing and pleasant, flavorful and tender. China's famous hotpot varieties include "white meat hotpot" and "mutton hotpot" in the north. In white meat hotpot, the meat is boiled into half-cooked slices of pork, with soy sauce and garlic sauce as the main condiments. Mutton hot pot is a simple dish, but it is richly seasoned with sesame paste, chive paste, chili paste, soy sauce, vinegar, monosodium glutamate (MSG) and emulsified bean curd. The soup is fresh and tender, rich but not greasy, and the flavor is excellent. At Dong Lai Shun, which is known as the "No. 1 shabu-shabu restaurant in the capital," chive blossom sauce is also used in its operation. In the case of shabu-shabu, for example, the first requirement is to choose the meat well: the meat chosen for shabu-shabu is the back of the head and the back of the leg of a fat sheep, and no other parts are used. The second requirement is the fineness of the operation: the selected lamb should be cleaned of sinews and bones, and then sliced into thin slices. The thickness of each slice should be no more than one millimeter, and one catty of meat should not be less than seventy slices. The third ingredient is absolutely perfect: the shabu shabu is made with chive blossom sauce and sweet garlic, which are all marinated in a unique way by the restaurant itself. This special chive blossom sauce is one of the wonders that make "Dong Lai Shun" shabu-shabu so unique.
The Dai ethnic group in Yunnan Province makes jarred chive blossom sauce in almost every home. This kind of jar pickled leek flower sauce is a famous food of the Dai people, with a unique flavor, spicy and fragrant, reddish in color and delicious in taste. It can be placed in cold rice noodles, cold rolls of flour as material, and can be placed in sliced pork, chopped beef, stewed chicken, fungus and mushrooms after cooking and stir-frying to eat. This kind of leek flower sauce stir-fried dishes, its flavor is extraordinarily delicious, everyone loves to eat.