How to make delicious chive sauce

The method of making chive flower sauce is relatively simple. When chives are mature, they will bloom. Then cut the chive flowers and wash them clean. At this time, you must pay attention to careful washing, because there are easily some small insects on the chive flowers. After washing, you can use a reamer or a kitchen knife to completely crush the chive flowers, then put them in a glass jar, add appropriate amount of salt, seal it, and put it in a cool place. It can usually be eaten after ten days.

How to make delicious chive sauce

Ingredients: 2 pounds of fresh chives, 60 grams of salt, 4 slices of ginger, an apple or pear, 2 tablespoons of cooking wine. Method: 1. Use scissors to cut off the flower stalks of the chives one by one, leaving only the flowers, wash them clean, and dry them. 2. Chop the dried chives with a knife to make them easier to crush. 3. Grind the ginger into paste, wash and chop the apples and mix them with the chives (these are mainly used to integrate the spicy taste of the chives). 4. Add cooking wine and salt, and use a small wooden hammer to crush the pickled chives, ginger, and apple pieces into chive puree. 5. Put it in a sealed container, cover it and put it in the refrigerator. You can eat it after a week.

Ingredients 500g leek flowers, 50g salt Method 1. Clean the leek flowers, remove the wilted and yellow ones, then put them in a large basin, fill it with water, add a spoonful of salt (other than the salt in the raw materials) and soak them for 10 minutes. Soaking in light salt water can soak out the small insects that may exist in the leek flowers; 2. Wash the soaked leek flowers several times, then take them out and drain the water on the surface; 3. Use a meat grinder to grind the leek flowers into a sauce with fine particles; 4. Mix in 50 grams of salt, then pour into a glass bottle, cover it and store it in a cool and dark place. The leek flower sauce is spicy and not very delicious when it is just made. It needs to be kept indoors for a few days before the taste is good; it can also be stored in the refrigerator; 5. It can be used as a seasoning for shabu-shabu mutton in winter, and can also be used to mix noodles. You can also cut cucumbers, green and red peppers into small cubes, scoop a spoonful of leek flower sauce, mix well and marinate for 1 hour before eating. It is a very delicious side dish for rice and porridge.