◆ 韭花, also known as leeks, is a cluster of white flowers born on the moss in the autumn. It is mostly picked when it is open, and it is marinated and made into a sauce. The farmer often calls it “chili flower”. ◆ Amaranth sauce is a kind of sauce made by the folks in the north. It is generally sealed and preserved in the fall for winter consumption. The method of making silk flowers is mostly ground into a sauce. The process of adding pepper in the grinding process seems to be the ancient method. The Yuan Dynasty, the Yelu Chucai "Luwei" poetry; "The leek is spicy and the green onion, the mustard is the same as the cinnamon "Without adding pepper, it doesn't seem to be "cool."" When eating, use a clean chopstick to sip it on a small dish and add some sesame oil to make it smelly and appetizing. ◆ The scent of scented flowers can stimulate the appetite and promote digestion. It is rich in health-promoting ingredients such as calcium, phosphorus, iron, carotene, riboflavin and ascorbic acid. ◆ Amaranth sauce has a lot of ways to eat: it is used to make dips when eating hot pot, the white sauerkraut in the northeast, killing pigs, and eating the meat slices with leeks. It is an indescribable enjoyment. ◆ Amaranth sauce can also be small and fresh.
Prepare fresh chives. (I used 850 grams this time)
It is best to buy leek flowers as soon as possible.
The cauliflower leaves the excess stems and the unsweet parts.
Excipients need an apple, a piece of ginger, some salt. The salinity of the salt on the market is different now. The salt used in China, 160 grams, is for reference only.
I found out that the goods were dirty. I washed it at least 6 times and the water gradually became clear. After the water has cleared, soak it in salt water for a while (so that it is clean), then wash it two or three times.
Wash the dried leeks in a clean place until they are free of raw water.
Slice the apple, chop the ginger, and the pepper does not need to be cut. (Do not cut in advance, wait until the cauliflower is dried and cut these.)
Put all the ingredients in the cooking machine and pour them together. Note: If it is very dry, put a little cold water (and then add half a spoonful of salt) and then hit it, and make it into a mud, then Euler~! Of course, if you like traditional methods and are full of physical strength, you can use 臼, slowly mashed into mud is also excellent!
Because the capacity of the cooking machine is relatively small, so many times, in order to avoid uneven taste, put all the amaranth in a large bowl and mix well. Finally, put it into a closed container, put a high degree of white wine on the bottle mouth, seal it with plastic wrap, and then cover it.
After bottling, put it in the refrigerator and keep it for more than a week.
Ok, you're done!
The cauliflower can also be small and fresh, and it is also very good to send friends and relatives!
1 The bottle holding the cauliflower must be clean, oil-free and water-free. 2 The saltiness of the salt should be mastered by itself. There is no way. The salinity of the salt on the market cannot be unified and mastered at all. 3 Don't put too much seasoning, the leek flower sauce is to eat its own flavor. 4 If the leek flower sauce can't be eaten in a short time, leave a small portion in the sealed jar for a while. The rest are placed in small storage bags in several parts and placed in the refrigerator for freezing. Just want to eat, just take a small bag and thaw at room temperature. The color and taste of the preserved leek flower sauce after thawing is still very fresh. 5 There is no need to be embarrassed for the time being.