Pickled leek flower is not bad tips are:

1, leek flower wash and dry to no water at all, preferably overnight, knife, board, basin, all the tools can not have water, or it is easy to bad

2, put some ginger, because ginger has antiseptic effect, preservation of time can be longer

3, be sure to put into the water-free clean glass bottle without oil, otherwise it is easy to break

4, glass bottle placed in a cool dry place indoors to save, so that more bottles at a time, save a year are not afraid of bad

After the fall of the fresh chives flowers is the best raw material, this time of year chives flowers is the best time to be a little too early too young, a little later and too old. Pickled leek flowers are winter spring table less delicacies. As a pickled food, its aroma, its unique flavor, is unstoppable!

The well-done leek flower not only has the spicy flavor of leeks, but also the fresh aroma of pears. Taste a mouthful of spicy, delicious

Pickled leek flower specific method:

Prepare ingredients: leek flower 1500g, chives 100g, salt 200g, ginger 200g, 2 pears

1, leek flower picked off, will be excess leek leaves and so on all cleaned up, leaving only a separate leek flower, cleaned with water, and then soaked! a while, otherwise there may be small insects on it, completely dry water

2, ginger, pears, leeks washed and completely dry water, pears peeled and cored and cut into small pieces

3, with a vegetable grinder leek flowers grated to the following picture after adding the other ingredients to continue to grated

4, stranded into the water-free oil-free clean pot, put salt and mix well

5, Put it into a clean glass bottle without water and oil, press it with a spoon, don't fill it up, leave space for fermentation. Seal the bottle with a plastic bag, cover the lid, and then roll a circle of sealing tape along the waist of the bottle to seal that is completed production, you can better fermentation.

6, loaded and put in the refrigerator after a month of fermentation wine can be enjoyed.