How to drown leeks, how to drown leek flowers

Production process:,

Ingredients: 10,000 grams of leek flowers, 400 grams of salt, 200 grams of ginger, 50 grams of chili pepper, 50 grams of cooking wine, 20 grams of Sichuan pepper.

Method: Chop the leek flowers with ginger and chili peppers, mix in salt, pepper and cooking wine and seal in a jar. It will be completed in 30 days.

Physique: 1. It is suitable for those who often eat greasy, those who have just recovered from a major illness or those who suffer from a minor illness and have poor appetite, especially suitable for eating;

2. Pregnant women should eat less mustard as much as possible;

3. Patients with respiratory diseases, diabetes and hypertension should eat less, and 4. Patients with chronic diarrhea should avoid eating. Applicable amount: about 10 grams each time.

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.

Leek flowers are a very tasty plant. Many people may not know that in addition to the seedlings of leeks, their flowers are also edible. The leek flowers can be eaten after pickling or mashed.

Pickling leek flowers is the easiest and quickest way to make them. But in order to make leek flowers delicious, you also need to master the correct pickling method. So, how exactly should you pickle leek flowers?

Pickling method of leek flowers.

1. When pickling leek flowers, you can prepare a kilogram of leek flowers, an apple, a cucumber and an appropriate amount of ginger and chili, and then prepare a small amount of liquor and edible salt.

2. Remove the excess stems from the prepared leek flowers, wash them with water, and then remove the water to dry. Mash them in a clean container and remove them for later use.

3. Wash all the cucumbers and apples and chop them into minced pieces, chop the ginger into minced ginger, put them together into the leek flowers and mix thoroughly, then add the appropriate edible salt and liquor, and finally put in the chili flakes, marinate after mixing thoroughly, take them out and seal them in a bottle after pickling for 20 hours, and then store them in the refrigerator, and take them out and eat them at any time when you want to eat.

Pickling method of leek flowers two.

1. When pickling leek flowers, you can prepare an appropriate amount of fresh leek flowers, wash them with water, and then dry them to remove the water for later use.

2. Put an appropriate amount of Sichuan pepper and rice into the pot and pour water to boil, add an appropriate amount of edible salt, then boil to cool down, and marinate the leek flowers into the soup after taking it out.

3. After pickling for 48 hours, you can take out and eat, take out the pickled leek flowers and chop them when eating, add a small amount of crushed cucumbers, and then add sesame oil to mix well and eat directly.

Autumn and winter is the season when leek flowers are on the market, and leek flowers can be seen everywhere in the market, and there are many ways to make leek flowers, and pickling is one of the best flavors, so how to pickle leek flowers, let's take a look.

Ingredients: 500g 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, 100g of salt.

Method. 1. Buy tender leek flowers in the market, wash the leek flowers, and put them on a container to dry.

2. Put the star anise pepper into the basin, pour in hot water, and wait for the water to cool before use. In this way, the hot water can bring out the flavor of star anise and Sichuan pepper.

3. Pour the drained leek flowers into the cool water, add salt and marinate.

4 After marinating for 48 hours, you can eat, put it on a plate before eating, put in soy sauce, an appropriate amount of sesame oil, and the fragrant salt leek flowers are ready.

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

To pickle leeks, first wash and dry the leek flowers, add an appropriate amount of salt and mash them, and finally put them in a container and seal them for fermentation for two days.

The specific production steps are as follows:

1. Pick clean and yellow dried flowers from leeks and cauliflowers.

2. Rinse twice with water.

3. Wash the clean leek flowers to control the water, dry them in a cool place for an hour, and dry the water, and the leek flowers with water are easy to deteriorate.

4. The dried leek flowers can be directly mashed and mashed.

5. Add an appropriate amount of salt when pounding Gao Huixun, add a little more, the leek sauce is salty and conducive to preservation, and it is more fragrant after fermentation, and the salty and salty ones are also more delicious.

6. The more crushed the leek flowers, the more sticky the better, find a small bottle, wash it and dry it, put the leek sauce in it, cover it and put it in the refrigerator, and ferment it for two days before eating.

Notes:

1. When buying leek flowers, you should choose flowers that are in bloom, or those with buds to be released, which will be more tender.

2. If you don't want to be manually mashed, you can use a juicer or a wall breaker to break it in a few seconds.

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 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 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.