How to make leek flower sauce

1. Marinate the bought leek flowers with salt for half a day, wash100g of fresh ginger and an apple (100g), and chop them for later use.

2. Use a small stone mill or a rolling pin to grind the pickled leeks, broken ginger and apple pieces into paste, put them in a small crock, cover the jar mouth and put them in a dry and cool place. You can eat it in a week.

Method 2

1. Buy some leeks, and pick small flowers (about 500g due to low dosage) without curing.

2. Prepare garlic, fresh ginger, apples, salt, pepper, sesame oil or cooked vegetable oil for later use.

3. Put the leek flower, garlic, ginger and apple pieces into a small stone mortar until they are fine and rotten, then add salt and oil, mix well and put them into a colorless vial. After about half an hour, the oil floats on the leek sauce. As long as the temperature does not exceed 38℃, it can be stored for one year. When eating, pry it open in a small dish with clean chopsticks and drop some sesame oil, which is fragrant and appetizing.