In September, my mother moved back in. We couldn't see each other every day, so we began to worry about us. Soon, she made a bottle of leek sauce and sent it over.
Opening the cap of the bottle, a stream of leek flowers unique fresh and spicy came to the nose, and I couldn't help but scoop out two spoonfuls, put sesame oil on it, and eat the steamed buns. The yeast steamed bun is strong and sweet, with the spicy of fresh leek sauce, the more you chew, the more energetic, spicy and sweet in the mouth mixed and collided, as if to produce magic, people can't stop.
Leek flowers can only be eaten in early autumn. Too tender in the morning and has no taste, late stems and seeds are hard, and the taste is old. In the north, in just one or two short days, leek flowers became the first seasonal dish in early autumn and were scrambled to be served to the table.
The leek flowers need to be soaked and washed, dried slightly, and then cut off the part of the flowers with scissors. The leek flower is an umbrella-shaped inflorescence, from the top of the flower, 20 or 30 small stalks are born, and on each stalk a delicate and cute white six-petaled flower is opened. The flower buds are slender and larger than the petals. Dozens of flowers are clustered together, like a small furry umbrella.
When cutting, hold the handle of the umbrella, click, and the small flowers will fall into the pot. That's a big deal. Imagine that my mother is facing a large pot of leeks, and it will be very tiring to cut it for half a moment to finish. After cutting the leeks, you can use the meat grinder to beat it, not too broken, otherwise it will taste mushy and have no taste. In the past, when there was no meat grinder, it was mashed in a stone mortar, which required labor and time. Then mix with salt, a small amount of minced ginger and crushed chili peppers, so that the leek sauce will have a richer taste level.
Mother often said that the onion is spicy, the garlic is spicy, and the mustard is spicy on the bridge of the nose. These spicy ones will take turns in the mouth, stimulating your taste buds and pleasing your nerves. Some sing all the way down to the throat, and some pause in the mouth and rush from the nasal cavity to the brain. However, in the early autumn, all the spicy in front of the leeks has become a supporting role! They are in the second place, and the stars are like a moon, which is the fresh and refreshing spicy of the leek, making it the first place and making people who have eaten it remember.
Time flies, and the leek flowers are quickly out of season. Fortunately, the leek sauce made in this simple method can be stored for a long time in an oil-free and water-free bottle, even if the snow is flying in the middle of winter, eat a hot pot, you can also invite the leek sauce out to dip, and make the winter taste buds more enjoyable.
After the stored leek sauce, there is another fermented mellow smell, which is the taste of time. Eating this delicious leek sauce, the aroma that echoes in my mouth, once again makes me feel the kindness from the mother, the plant and the earth. I really want to worship, because this is their most simple love for me.