Leek flower sauce(jiu cai hua jiang )

Leek flower sauce

Introduction:

[food material story] 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 consumption. Farmers often call it "leek flower". Chinese chive flower sauce is a kind of sauce made by northern folk. It is usually sealed in autumn and preserved for winter consumption. Most of the methods of making leek flowers are grinding into sauces. It seems that adding pepper in the grinding process is also an ancient method. In Yuan Dynasty, Yelu Chucai's poem "deer's tail" says, "leek is very hot, and it's the same as onion and Allium, mustard is different from spicy, and it's like cinnamon and ginger." It doesn't seem to be "hot" without pepper When eating, pry with clean chopsticks and put them in a small dish. Drop some sesame oil. The fragrance is pungent and appetizing. It can stimulate the body fluid and appetizer, enhance appetite and promote digestion. Leek flower is rich in calcium, phosphorus, iron, carotene, riboflavin, ascorbic acid and other healthy ingredients. There are many ways to eat leek flower sauce: when eating hot pot, it's used to make dipping materials. Northeast sauerkraut, Sichuan white meat, and sauerkraut. It's an indescribable enjoyment to dip the meat into leek flower sauce. Chinese chive flower sauce - the sauce of family affection, the sauce of love! Instant boiled mutton, Sichuan white meat, essential! Good products for home travel and making friends! Did you eat today? "

Production steps:

Step 1: fresh leek flower 850 grams.

Step 2: it's better to make leek flowers as soon as you buy them.

Step 3: Accessories need an apple, a piece of ginger and some salt. Now the salinity on the market is different, I use medium salt, 160g, for reference only.

Step 4: pinch the extra stem of leek flower and wash it several times. I found that this product was very dirty. I washed it at least six times before the water became clear. After the water becomes clear, soak it in brine for a while (it's cleaner to wash), and then wash it two or three times.

Step 5: put the washed leek flowers in a clean place to dry.

Step 6: slice the apple, chop the ginger, and you don't have to cut the pepper. Don't cut them in advance. Don't cut them until the leeks are dry

Step 7: put all the ingredients into the cooking machine and beat them into mud. Note: if very dry, put a little cold water (and then add half a teaspoon of salt) and then beat, beat into mud, Euler ~! Of course, if you like the traditional method and the students with plenty of physical strength, you can use mortar and slowly pound it into mud, which is also excellent!

Step 8: because the capacity of the cooking machine is relatively small, I beat it many times. In order to avoid uneven taste, I put all the leek flower mud in a big pot and mix it well. Finally, put in a sealed container, put a high Baijiu on the bottle mouth, first seal it with plastic wrap, then cover it.

Step 9: put it in the refrigerator after bottling, and you can eat it for more than a week.

Step 10: OK, it's done!

Step 11: leek flowers can also be small, fresh and full of style, send relatives and friends is also excellent!

Materials required:

Leek flower: 850g

Apple: one

Dried pepper: 4

Jiang: one piece

Salt: 160g

Baijiu: a little

Cold boiled water: a little

Note: 1. Keep the bottle of leek flower clean, oil-free and water-free. 2. The salinity of salt should be controlled by oneself. There is no way. Now the salinity on the market can not be unified and controlled. 3 do not put too much seasoning, leek flower sauce is to eat its own flavor. If you can't finish the leek flower sauce in a short time, leave a small part in the sealed can to eat for a period of time. The rest is divided into several parts, put them in small fresh-keeping bags and put them into the refrigerator to freeze. If you want to eat, just take out a small bag and thaw it at room temperature. The color and taste of the Chinese chive paste preserved in this way are still fresh after thawing. I have nothing to say for the time being.

Production difficulty: simple

Process: salting

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Jiu Cai Hua Jiang