Fresh and mellow: leek flower sauce(wei xian chun hou jiu cai hua jiang )

Fresh and mellow: leek flower sauce

Introduction:

"When it comes to leek flower sauce, it's a great love of the old Beijing people. Stewed and bean curd brain can't do without it. A small spoon of leek is fragrant, and instant mutton is even more essential. It's delicious with other seasonings! In Nandu Fu, Zhang Heng of Han dynasty recorded: "egg in spring, bamboo shoot in summer, leek in autumn, and cyanine in winter." Among them, Dongjing refers to leek flower. Leek flower food can produce saliva, appetizer, enhance appetite, promote digestion. Leek flower is rich in calcium, phosphorus, iron, carotene, riboflavin, ascorbic acid and other healthy ingredients

Production steps:

Step 1: remove the old stem of leek flower and wash it.

Step 2: lay it out in a well ventilated place to dry.

Step 3: mash the leek flowers.

Step 4: add ginger and leek flower, then continue to pound until finely broken.

Step 5: add salt and mix well.

Step 6: put it in a glass bottle and seal it. Put it in a cool and dark place for a week before eating.

Materials required:

Leek flower: 1000g

Ginger: 50g

Salt: 100g

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 a spicy food. It's not suitable to eat more if you have a bad stomach.

Production difficulty: ordinary

Craft: Skills

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Wei Xian Chun Hou Jiu Cai Hua Jiang