嗒哒~I believe that the children’s shoes of the episode of China’s mystery on the tip of the tongue must be very curious and want to taste the taste of “chili flower sauce”. Today, An Shu teaches everyone to do it~ In this season of leeks Really don't come to a can!
Buy fresh chives and wash them back, and cut off the flower poles. Then place the chives on the vents to dry.
Cut the flowers patiently
Use a knife to smash the powder, you can't see the whole flower bud, the more broken the better. If you are too lazy to wear children's shoes, you can use a blender to add the right amount of water to break the chives (but An Shu feels that adding water is not too mellow)~
Cut a small ginger, peeled, chopped and chopped
Add salt and ginger foam. The salt can be seen in the salty taste of each person. If it is light, it will be less, but the salt will be more suitable for pickling and preserve the leek sauce. Then stir well and mix well into a glass jar to seal.
Do not put too much in the tank, leave room for it to ferment. The role of fermentation is to make the taste of the leek sauce less pungent, and tighten the cans into the refrigerator for seven days. When you eat, use a spoon to dig out a few drops of sesame oil to eat more delicious! Use it to mix noodles, mutton or white-water chicken, stir-fry or hot pot to eat.
1. Amaranth should pick more flowers, fresh to buy 2. How to put the salt according to the taste of each person. Put a little more for storage, and time can be long. 3. The cauliflower is looking for sealed cans for storage. The prepared sauce can be eaten after being placed in the refrigerator for seven days. 4. If you have any questions, you can leave a message to An Shu. ———The simplest recipe, the most delicious experience.