Leek flower sauce(jiu cai hua jiang )

Leek flower sauce

Introduction:

"I've made a lot of pickles and pickles recently, but almost all of them forgot to take pictures. This time, I'll fill in a few pictures to write about the making method of leek flower sauce. Now it's the season for leek flower to go on the market, and it can be stored for a long time after pickling. It's really delicious to add leek flower sauce in the dipping sauce when eating hot pot!"

Production steps:

Step 1: wash the leek flowers, drain the water, and marinate with salt for more than half an hour (marinate until soft and water out)

Step 2: apple peeled and cut into pieces, ginger cut into pieces, garlic peel, such as cooking machine, stir into mud

Step 3: smash the leek flowers into the cooking machine (don't beat them into mud, just smash them), mix them with the puree, put them into a bottle without oil and water, and store them in the refrigerator

Materials required:

Leek flower: appropriate amount

Apple: moderate

Ginger: right amount

Garlic: right amount

Salt: right amount

Precautions: 1. Wrap a layer of fresh-keeping film on the bottle mouth and then cover the bottle cap, which can better isolate the air and prevent decay. 2. If you feel that the salinity is not enough, you can add some salt at the last step of mixing. Don't worry about too salty. Salt can prevent corrosion, and leek flower sauce is very salty

Production difficulty: simple

Process: salting

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Jiu Cai Hua Jiang