Leek flower sauce(jiu cai hua jiang )

Leek flower sauce

Introduction:

"Leek flower, also known as leek flower, is a white flower cluster growing on Leek moss in autumn. It is often picked when it is about to open, ground and pickled into sauce for eating. Farmers often call it" leek flower ". Leek flower sauce is a kind of sauce made by northern folk. It is usually sealed in autumn and preserved for winter consumption. When eating, pry with clean chopsticks and put them in a small dish. Drop some sesame oil. The fragrance is pungent and appetizing. There are many ways to eat leek flower sauce: when eating hot pot, it's used to make dipping materials, when eating noodles, it's used to mix noodles, when eating mutton, it's used to dip the cooked mutton with leek flower sauce... It's a mellow and delicious taste. Now supermarkets sell packaged leek paste, but what they love in their hearts is the leek paste smashed with garlic mortar: wash the leek paste, dry it, put some refined salt and ginger, smash it into mud with garlic mortar, and then put it in a bottle or jar until the leek paste is fermented. "

Production steps:

Step 1: wash the leek flower, remove the old stem, and spread it in a ventilated place to dry.

Step 2: put the dried leek flower into a larger container, sprinkle with refined salt and marinate for 30 minutes. The leek flower is soft and convenient for the next operation.

Step 3: put proper amount of pickled leek flower into garlic mortar and a little ginger.

Step 4: the next step is physical work: smash it hard until the leek flower is soft and rotten into a paste.

Step 5: put the smashed chive flower sauce into a clean container until all the chive flowers are smashed, and stir the chive flower sauce evenly.

Step 6: put the leek flower sauce into a clean glass bottle, not too full (the leek flower sauce will ferment).

Step 7: put it in a bottle or jar and wait for the leek flower sauce to ferment before eating.

Step 8: lazy friends can use the cooking machine to make leek flower sauce. Put the right amount of leek flower and ginger into the cup of the cooking machine, put a little refined salt, and pour in a little cold boiled water (convenient to stir and break the leek flower).

Step 9: start the machine. Because the leek flower is loose, we need to stop the machine in the process of mixing and stir the leek flower in the cup with clean chopsticks.

Step 10: the leek paste processed by the cooking machine is thicker and easier to eat. The next step is the same: put the leek paste in a clean container, don't over fill it.

Materials required:

Leek flower: appropriate amount

Ginger: moderate

Refined salt: right amount

Note: 1, chive flower to choose just flowering or about to bloom that kind of chive flower fresh and tender taste spicy. 2. The utensils for processing Chinese chive flower sauce should be clean and oil-free, otherwise the Chinese chive flower sauce is not easy to preserve and tastes very bad. 3. After fermentation, the taste of leek flower sauce is not astringent. Don't over fill the bottle of leek flower sauce, leave a little room for fermentation. 4. Leek flower is spicy food. If you have a bad stomach, don't eat more.

Production difficulty: simple

Process: firing

Production time: several hours

Taste: medium spicy

Chinese PinYin : Jiu Cai Hua Jiang