How to make leek flower sauce

Practice 1, homemade chive flower sauce

Materials

2 pounds of fresh chive flowers, 60 grams of salt, 4 slices of ginger, an apple or pear, 2 tablespoons of cooking wine

Practice

1. Leek flowers with scissors to cut off the tip of the flower one by one, only to stay in the flower, cleaned, cooled and dried.

2. Chop the dried chive flowers with a knife first to make it easier to mash.

3, another ginger grated, apple washed and chopped and chive flowers mixed (put these mainly used to synthesize the spicy flavor of chive flowers).

4, into the wine, salt, with a small wooden hammer to pickled leek flowers, ginger, apple crushed into leek puree.

5, served in an airtight jar, cover and put into the freezer, a week later you can eat.

Tips

If you can't finish the chive blossom sauce in a short time, keep a small portion in an airtight jar for a while. Divide the rest into portions and place them in small plastic bags in the refrigerator to freeze. When you want to eat it, just take out a small bag and thaw it at room temperature. This preserved chive flower sauce thawed color and taste is still very fresh

Practice two,

Materials

Chives 500 grams of flowers, 50 grams of salt

Practice

1, chives choose a clean, remove the wilted yellow bad, and then put into a large pot full of water and then add a spoonful of salt (other than the salt in the raw material) soak for 10 minutes, with the Salt water can be soaked leek flowers in the possible existence of small insects soaked out;

2, will soak the good leek flowers more than washing a few times after fishing out the surface of the water stained dry;

3, leek flowers with a meat grinder stirred into the sauce with fine particles;

4, mixed into 50 grams of salt, and then poured into a glass jar and put the lid on the cool light to save can be, chives flowers!

Practice three,

Materials

Five-flower stirred meat, shrimp, chives, chai fish powder (chicken powder can also be), egg, sesame oil, pepper, salt

Practice

1. Chives cleaned and chopped and stirred meat, put a little chai fish powder, salt, pepper, egg, sesame oil. Mix well in the same direction. Then add a little water to the meat mixture and continue to stir, stir until the meat mixture thick and flexible. Add water about 3 times. Remember to add small amounts of water each time and add slowly in several batches. Chill the stuffing in the refrigerator for four hours before using.

2. Home made dipping sauce: 1 cup soy sauce, 2 tbsp vinegar, 1 tbsp sesame oil, a pinch of sugar, chopped green onion, ginger, garlic. Coriander, coriander, raw chili pepper, mixing that is to become.