Authentic leek sauce ingredients

Northerners teach you to make leek flower sauce, which is rich in flavor, versatile to eat and will not go bad for a year.

After entering autumn, the weather in the north is getting colder and the food begins to be easy to preserve. People in many places in the north will make a special sauce, which is green and delicious, versatile and super simple.

In autumn, leeks will sprout and grow moss. Tender moss is not only a vegetable that everyone has eaten, but when the leek moss grows old, the buds at the top will be in full bloom, and clusters of white flowers will be exquisite and eye-catching if you look carefully. This kind of leek flower is used by smart people to make sauce. Use ginger, pepper, pear, apple, etc. The sauce can be eaten for several months and lasts for a long time, and there is no problem in storing it for one year.

People in the north can't live without pasta, and steamed bread pancakes are the staple food. Often, after the leek sauce is made, there will be a small bowl of leek sauce on the table every day, which will be delicious when smeared on the freshly made steamed bread pancakes. Mix a chopstick when eating noodles, and the noodles will taste better. Today's instant-boiled mutton and sesame sauce are also inseparable from the addition of leek sauce. Strictly speaking, leek flower can produce saliva, stimulate appetite and promote digestion. This is a good sauce with simple method and pleasant taste.

Leeks were planted at home, and leeks also appeared one after another. Without large-scale planting, it is not easy to harvest a large number of leeks in bud. The best way to use leek sauce is to use leek flowers that are not in full bloom, which have the strongest fragrance. Everyone has time to go to the market, take some leek flowers home, make good leek sauce with me, make it by yourself, and eat it cleanly and safely without adding it.

Homemade leek flower sauce

Ingredients: 500g leek flower, green pepper 1 bar (not spicy), salt 100g, apple and pear 1 3, ginger1small piece, and a little white wine.

Specific practices:

1. As mentioned above, it is best to choose leek flowers with strong fragrance and not yet blooming. Wash and dry. Don't bring raw water, it's not easy to preserve.

2, pepper can be put or not, but it still feels a little less, a bit spicy. Similarly, wash and dry for later use.

3. Put some ginger, apples and pears. Apples and pears should be rich, and the fruit flavor of leek sauce will be more prominent.

4. Put all ingredients including salt into the cooking machine. If there is no cooking machine, just mash it with a mortar.

5. Paste all these ingredients with a cooking machine.

6, the sauce is fine and slag-free, and you can eat it without waiting. However, its taste is as long as possible.

7. Eat a pancake, put a layer of leek sauce on it, roll it up, and you can eat full without preparing other dishes.

8, you can do more at a time, because leek flowers only have these geniuses. When finished, put it in a glass bottle without oil and raw water. Before sealing, you can drop a few drops of white wine and put it in the refrigerator for one year.

Cheng Shi has something to say:

1, make leek flower sauce, put some apples and pears, and leek flower sauce will taste the fragrance of filar silk fruit, which is better than nothing.

2, friends who can't eat spicy food, remove the pepper from the ingredients, because the leek itself has a little spicy taste.

3. Salt must be added. Generally speaking, 500 grams of leek flowers should be matched with 100 grams of salt. The leek flower sauce made according to this ratio is easy to preserve.

4. The whole production process, including storage containers, should be free of oil and raw water, so as to avoid bacterial growth leading to corruption and deterioration.