How to make leek flowers and peppers marinated together

Every family in the countryside is accustomed to growing leeks, and the flowers of leeks become a rare delicacy after pickling, no wonder most people in the countryside like it. Today, we're going to take a look at how exactly it's pickled.

Leeks are very important among the vegetables grown in the countryside, and they can be eaten as vegetables, such as fried leeks, cold leeks, fried leeks, etc. It can also be eaten as pickles, such as: pickled leek pickles, pickled leek flowers.

Pickled leek flowers are very popular, and people use them to stir-fry meat and eat them, or use them as an ingredient when cooking, which is quite good.

Today, let's take a look at how to pickle leek flowers in the countryside, and the specific methods are as follows:

1.Cut the flowers. When the leek flowers are ripe, we pick them back and cut off the stems with scissors, leaving only the small fruit at the top of the flower.

2.Cleaning. The cut leek flowers must be washed, then placed in the sun to dry, and the moisture must be controlled for later use.

3.Chop the peppers. To pickle leek flowers, you must choose fresh red peppers and chop them finely. It turned out to be a traditional hand-chopping process, not to mention the tiredness, and the hand pulling was unbearable. Now you can use a machine to fine, but in general, it still tastes better.

4.Pickled. Put an appropriate amount of salt and sugar in the leek flowers.

Chop the red pepper and stir well.

5.Canning. After washing the jar, we slowly put the leek flowers into the jar.

Remember, when canning, be sure to shake it from time to time so that the leek flowers fall evenly into the jar. When filling, be sure to press the leek flowers in the jar tightly to prevent mold.

6.Save. After we put the pickled leek flowers in the jar, we first cover the lid, and then add an appropriate amount of water to seal and preserve.

This is how to pickle leek flowers in the countryside, the method is so simple, but its deliciousness is indescribable, this is definitely a rare meal.

Ingredients: leek flowers, salt, ginger, apple.

Method] first choose the leek flowers clean, and then rinse them with water several times, there are more insect eggs in the leek flowers, remember to wash them several times. After washing, remove the excess water, then place on a breathable container, spread it out and let it dry. During the drying process, you can turn it several times so that it dries faster.

After the leek flowers are dried, they are minced in a meat grinder and poured into a larger container. It can also be chopped directly with a knife or mashed in a container for pounding garlic. One thing to note in this process is that the containers used should be clean and water-free so that they are easy to store.

Next, prepare a piece of ginger and cut it into slices, ginger has a good antiseptic effect; Prepare another apple or pear, peel off the skin, also cut into slices, put them together in a meat grinder and grind them, pour them into a container with leek flowers, and if you like spicy food, you can also add some fresh chili peppers to it, of course, if you like the pure flavor of leek flowers, you can also just add salt.

Finally, add salt to the leek flowers, mix them well, and put them in a waterless and oil-free glass bottle. I pickled a pound and a half of leek flowers this time and added about 50 grams of salt.

When bottling, you should pay attention to filling it up to eight points full, not too full, otherwise it will be easy to overflow after fermentation. Finally, seal the mouth, put it in a cool and dry place to ferment for about 20 days before eating.

If you like to eat the taste of fresh leek flowers, you can divide them into small fresh-keeping bags, seal them and freeze them in the refrigerator, and take them as you eat. In this way, not only the taste is fresh, but also the color is emerald green without changing color. You can choose according to your preference.

Summary. You can put some apples, leek flower sauce is a delicacy that must be made in autumn, and when eating mutton or shabu-shabu, dip a little leek flower sauce to remove the fishy and greasy. Fresh leek flower sauce will be spicy, which is the natural spicy taste of leeks, and after a period of fermentation, the spiciness is naturally removed.

When we pickle the leek sauce, we must wash the leek flowers several times to control the moisture. Putting an apple can speed up fermentation and remove the spiciness as soon as possible. I hope mine is helpful to you!

You can put some apples, leek flower sauce is a must-do delicacy in autumn, and when you are short of waiters to eat mutton or shabu-shabu, dip a little bit of leaky leek flower sauce to remove the smell and relieve greasy. Fresh leek flower sauce will be spicy, which is the self-search of leeks and the spicy taste, and after a period of fermentation, the spicy taste is naturally removed. When we pickle the leek sauce, we must wash the leek flowers several times to control the moisture.

Putting an apple can speed up fermentation and remove the spiciness as soon as possible. I hope mine is helpful to you! <>

Hello dear, you can put some apples, leek flower sauce is a delicious dish that must be made in autumn, eat mutton or hungry eggplant shabu shabu limb album hot pot when dipping a little leek flower sauce to remove the fishy and greasy. Fresh leek flower sauce will be hair or spicy, which is the natural spicy taste of leeks, and after a period of fermentation, the spicy taste is naturally removed. When we pickle the leek sauce, we must wash the leek flowers several times to control the moisture.

Putting an apple can speed up fermentation and remove the spiciness as soon as possible. I hope mine is helpful to you! 

In the case of leek flowers, well, the pickling method is to first chop the leek flowers, add salt, monosodium glutamate, light soy sauce, and chili powder, and then let it stand for half an hour.

What you make is delicious, it tastes very delicious, how do you make it very delicious, it tastes delicious, how.

The pickling method of leek flowers is relatively simple, that is, wash the leek flowers and put them in the jar, and then add salt, chicken essence, monosodium glutamate, and vinegar, which is very convenient.

The leek flowers are minced, an appropriate amount of edible salt is added, and a white wine is added, and the leek flowers produced in this way taste very delicious, and they are not easy to spoil.

When the flowers have been raised, wash him, measure him, and put them in the jar with a little salt. Then add a little chili powder, or your five-spice powder.

Ingredients: 500 grams of fresh leek flowers, 15 grams of high liquor, and 30g of salt

Step pickled wine fragrant leek flowers --- autumn is the right time to practice step 11Wash the leek flowers and dry the water on the surface.

Pickled wine fragrant leek flowers --- autumn is the right time to practice step 22Remove the old stems of the leek flowers.

Pickled wine fragrant leek flowers --- autumn at the right time to practice step 33Place the leek flowers in a vegetable cutter.

Pickled wine fragrant leek flowers --- autumn at the right time to practice step 44Finely chopped.

Pickled wine fragrant leek flowers --- autumn is the right time to practice step 55Finely chopped leek flowers put in salt.

Pickled wine fragrant leek flowers --- autumn is the right time to practice step 66Add the white wine, stir well and marinate for 5 minutes, then mix well.

Pickled wine fragrant leek flowers --- autumn is the right time to practice step 77Place the leek flowers in a clean glass jar.

Pickled wine fragrant leek flowers --- autumn is the right time to practice step 88Tighten the lid tightly and refrigerate for 2-3 days before serving.

Ingredients: 500g of leek flowers;

Excipients: appropriate amount of soy sauce, appropriate amount of sesame oil, appropriate amount of star anise, appropriate amount of Sichuan pepper, appropriate amount of water, salt 100g leek flower pickled.

Buy tender leek flowers.

Wash the leek flowers and place them in a container to dry.

Put star anise pepper in the pot, pour hot water, wait for the water to cool before you can use the drained leek flowers into the cool water, put in the salt and marinate for 48 hours to eat, before eating, take it to the plate, put in soy sauce, sesame oil in an appropriate amount, you can eat Tips Put star anise pepper in the basin, pour hot water, and wait for the water to be cold before you can use it.

Most people don't know how to start with leek flowers, so you can roll flatbread and have a must-have dish for dinner.

Ingredients for pickling leek flowers.

500g of leek flowers and 50g of ginger

30g of Sichuan pepper and 100g of salt

Two caps of liquor.

Preparation of pickled leek flowers.

Step 1: Wash and dry the leek flowers and set aside.

Step 2: Cut the ginger into thin strips.

Step 3: Mix together the ginger, peppercorns, and salt.

Step 4: Finally, put two more caps of high liquor and knead them evenly with your hands to let the seasonings blend together.

Step 5Put it in a waterless and oil-free glass bottle, or a ceramic jar and store it tightly, and you can eat it the next day!

Step 6 Add some sesame oil and monosodium glutamate when eating, and you will smell the leek fragrance immediately.

The pickling method of leek flowers is as follows:1. The leek flowers used for pickling must be the kind of half-flowered and half-seeded, and they must be fresh, so that the pickled leek flowers will be rich and fragrant, and the taste will be crisp and tender. Fresh leek flowers must be pickled in time, and the water will be lost after a long time, and the pickled leek flowers made will not taste good.

2. Before pickling, pinch off the excess stems of leek flowers, remove the yellow leaves, clean them and dry them on the surface.

3. If you can't eat the leek flower sauce in a short time, leave a small part in a sealed jar to eat for a while. The rest is divided into several parts and put them in a small crisper bag, put them in the refrigerator to freeze, and when you want to eat, you only need to take out a small bag and thaw it at room temperature, so that the color and taste of the preserved leek flower sauce are still very fresh after thawing.

The method is as follows: 1. Prepare the ingredients and tools: focus on the utensils, it is best to buy the special utensils for pounding garlic in the market, so that it is not easy to break the utensils.

2. Put all kinds of appropriate ingredients on the surface, and before putting them in, you can use a knife to cut the ingredients into smaller pieces, so that they are easy to mash.

3. Use a pounding stick to mash the food utensils in the utensils, the more broken the better, in the process of pounding, if you use a bowl like me, the force must be even, otherwise it is likely to break the bowl.

4. After pounding, as shown below, the finished product is packed in canned bottles. You can eat it whenever you want.

5. As for the way to eat, there are many ways to eat, like our hometown, it is not bad to eat with steamed buns, you can also eat when you eat hot pot, when you eat condiments, you can also eat noodles, in short, there are many ways to eat.

First take an appropriate amount of leeks, then pinch off the old roots by hand, keep the top for later use, then soak the leeks in clean water, then rinse them with water, and drain them for later use;

Then put an appropriate amount of salt into the leeks and marinate for a while;

Then pour the leeks into the blender, stir the ones for later use, generally stir them once, and finally put the stirred leeks into a bottle and seal them for preservation.

When you want to eat, take it out and add an appropriate amount of vinegar to enjoy it.

Wash the leek flowers, dry them, mash them, stir them with an appropriate amount of salt, and it is recommended to put them in a glass bottle sealed refrigerator and refrigerate them for half a month, and then they can be eaten.

Autumn has begun in the past few days, and the leek flowers in the leek field have bloomed, which is the season of pickled leek flowers. Today I will share with you how to pickle leek sauce at home, the leek sauce pickled by this method is very delicious and has an endless aftertaste. How do you eat leek sauce?

Especially when eating hot pot and shabu mutton, leek sauce is eaten as a small ingredient.

Method steps.

After washing the leeks, let them dry for a while, and dry the water on them.

Chop the dried leeks, then sprinkle a little salt and rub them repeatedly with your hands Put the kneaded leeks in the jar, sprinkle salt while putting them, be sure to sprinkle more salt, and press the leeks solidly.

Cover the jar with a lid and leave it for 3-4 days.

Finally, you can add some vinegar and oil chili pepper when eating, and the taste will be better.

Ingredients: dried tofu.

Appropriate amount of leek flowers.

Appropriate amount of excipients. Garlic to taste.

Beef sauce to taste.

Light soy sauce to taste. Step 1Cut the leek flowers into sections, pick out the heads, cut the dried bean curd into strips, and slice the garlic.

2.Put water in the pot, add the dried beans, blanch for two minutes, and remove.

3.Add oil to the pan, add the garlic slices, stir-fry for a few seconds, put a spoonful of beef sauce and dried bean curd, and stir-fry evenly.

4.Stir-fry until the fragrance overflows, add the leek flowers and stir-fry for a while, add a little light soy sauce to taste, stir-fry to taste, and you can do it.