How should leek flowers be pickled, how should leek flowers be pickled

Leek flower sauce] Leek flower, also known as leek flower, is a white flower cluster born on the leek moss in autumn, mostly picked when it is about to bloom, ground and pickled into sauce to eat, farmers call it "leek flower". Leek food can be appetizing, enhance appetite and promote digestion. Leeks are rich in calcium, phosphorus, iron, carotene, riboflavin, ascorbic acid and other health-promoting ingredients.

There are many ways to eat leek flower sauce: it is used as a dipping sauce when eating hot pot, sauerkraut Sichuan white meat in the Northeast, pig killing vegetables, and eating the meat slices with leek flower sauce is really an indescribable enjoyment.

The leek flower sauce can also be small and fresh

Ingredients: 850 grams of leek flowers, an apple, a piece of ginger, 5 dried chilies, 160 grams of salt, a little cold boiled water, a little liquor.

Step 1Prepare fresh leek flowers. (I used 850 grams this time).

2.It's best to make leek flowers as soon as you buy them.

3.Pinch off the excess stems and stale parts of the leek flowers.

5.I found it to be quite dirty, and I washed it at least 6 times before the water gradually cleared. After the water is clear, soak it in salt water for a while (it will be cleaner this way), and then wash it two or three times.

6.After washing, the leek flowers are dried in a clean place until they do not contain raw water.

7.Slice the apples, chop the ginger, and don't cut the peppers. (Don't cut them in advance, wait until the leek flowers are dry.) ）

8.Put all the ingredients in a blender and puree them together. Note:

If it is very dry, put a little cold boiled water (and then add half a spoon of salt) and beat again, puree, and Ora! Of course, if you like traditional methods and have a lot of physical strength, you can use a mortar and slowly mash it into a mud is also excellent!

9.Because the capacity of the blender is relatively small, it is beaten many times, and in order to avoid uneven taste, put all the leek flower puree in a large pot and mix well. Finally, put it in a closed container, put some high-grade liquor at the mouth of the bottle, seal it with plastic wrap first, and then close the lid.

10.After bottling, put it in the refrigerator and it will be ready to eat for more than a week.

11.Alright, you're done!

12.Leek flowers can also be small and fresh, and it is also excellent to send relatives and friends!

Tips: 1. The bottle in which the leek flowers are stored must be clean, oil-free and water-free.

2 The salinity of salt should be mastered by yourself, there is no way, and the salinity of salt on the market cannot be unified and mastered at all.

3 Don't put too much seasoning, leek flower sauce is to eat its own fragrance.

4 If you can't eat the leek flower sauce in a short time, leave a small part in an airtight jar to eat for a while. For the rest, divide them into small plastic bags and freeze them in the refrigerator. When you want to eat it, just take out a small sachet and thaw it at room temperature.

The color and taste of the leek flower sauce preserved in this way are still fresh after thawing.

5 There is nothing to ramble on for a while.

Wash the leek flowers, grind them with a stone mill, or a juicer or something, and then find a small jar or something like that, stir the ground leek flowers and salt, put them in the container, and then seal them, and you're done!

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

The pickling method of leek flowers is as follows:Ingredients: 250g of plum leek flowers, appropriate amount of millet spicy, appropriate amount of salt.

1. Prepare the ingredients, wash and control the water.

2. Chop the millet spicy and leek flowers, stir with salt, and leave them for 2-3 hours.

3. Put it into a glass container, and add a little salt to each layer.

4. Bottle and seal in a cool place for 5-7 days, and the bottle can be eaten when opened.

5. It can be eaten with its Tuan Lachi food, which tastes great.

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 ratio of leek flowers to salt is, that is, one pound of leek flowers needs to put one or two edible salts. In addition, add a piece of ginger and a pear to each catty of leek flowers. It should be noted that the pickling process must be clean and oil-free, and the tools used must be cleaned beforehand.

Leek flowers, also known as leek flowers, are clusters of white flowers that grow on the white leeks in autumn. Leek flowers, referred to as leeks, are also called leeks.

One is the spring leek, that is, the "spring leek" in Du Fu's poem "Gift to the Eight Guards" in "The Night Rain Cuts the Spring Leek, and the Yellow Sorghum in the New Cooking". Leeks are the best for spring stubble, and in summer, all kinds of vegetables and vegetables are on the market, and leeks have naturally become the next thing, so there is a saying of "stinky leeks in June" in rural areas. The second type is leek, a leek cultivated in winter, which is light yellow in color, tender and delicious.

The Song people love to eat this kind of dish, Huang Tingjian's poem has the sentence "leeks shine on the spring plate, and the mushrooms are white and charming in autumn", and Wang Qianqiu's "Dotting the Lips and Spring" also said: "The leeks are still short, and the jade fingers are cold and cut." "The bitterness of cutting leeks in the cold winter has been transformed into a beautiful picture under the poet's pen.

Leeks are still a common winter dish today, but many northerners don't study it carefully and are often confused with garlic sprouts. The third is leek, also known as leek, that is, the stem of leek, which can be fried and eaten when it is tender. The fourth type is leeks.

The best way to pickle leek flowers is as follows:【Ingredients】500 grams of leek flowers, 100 grams of ginger.

Seasoning] 50 grams of salt, 30 ml of high liquor.

1. Pick out the flower bones of leek flowers, because the flowering leeks have a poor taste and are easy to turn yellow in color.

2. Rinse the picked out leek flowers with water many times, drain the water and put it on the board, and dry the water in a cool and ventilated place. Remember to be sure to dry the water, pay attention to turning frequently, and dry it for two days if it doesn't dry in one day.

3. After the leek flowers are thoroughly dried, chop them with a knife or a grinder, and put them in a pot for later use.

After peeling and washing the ginger, dry it with kitchen paper and put it in a grinder to crush.

5. Pour the minced ginger into the leek flowers, add 50 grams of salt, and stir well.

6. Blanch the glass bottle with boiling water, drain it thoroughly, and dry it with a clean towel. Put the mixed leek flowers into a bottle, pour in 30 ml of high liquor, cover and seal and put in the refrigerator, and you can eat it after half a month.

Preparation materials: Shengdan Lee.

500g of fresh leek flowers, fresh ginger, salt, peanuts and beans, cucumber Method: 1. Wash fresh leek flowers.

2. Slice the ginger.

3. Put the ginger slices and leek flowers in a food processor and crush them.

4. Be sure to remember to put ginger slices.

5. Add salt to marinate late.

6. Add peanuts. Before eating, you can add two drops of sesame oil to delay your hands. The night before the cucumber is eaten, add the pickled leek flowers.

Wash the leek flowers, dry the water, chop them with a blender, add millet spicy and apples and ginger slices, mix with salt, and finally put them in a sealed container, marinate for about 20 days, and the pickled leek flowers are completed, the specific steps are as follows:

Ingredients: leek flowers, millet pepper, apples, ginger, salt.

1. Clean the leeks and wash them with water several times, and then put them on the breathable tool to dry the water.

2. Chop all the leek flowers with a knife, and then put them in a pot and mash some with a garlic pounding tool.

3. Chop the millet peppers you need. Diced apples, eco no ginger chopped and leeks put in a pot. The ginger placed here in pickled leeks has an antiseptic effect.

Add about 150g-200g of salt to the leek flowers and stir well.

5. Finally, put it into a water-free and oil-free clean glass bottle prepared by the closed boy in advance, and seal it with a lid for preservation.

6. Store it in a cool and dry place indoors for 20 days and then you can eat it.

1. Don't fill it too much when loading, it will continue to ferment.

2. When eating, it is very simple, scoop the leeks in a bowl, put chili noodles on top, pour hot oil directly and stir well, and you can eat.