Leek is a very tenacious plant, all year round in addition to the northern mid-winter season, are its growth of the exuberant period, there is a word called "cut leeks", leeks as long as the root is not planed out, you can cut a stubble and stubble, compared to the vitality, there is no such vegetable dares to compete with leeks, so leeks also have a nickname "long life leek". And the taste of leeks in each season is also very different, in general, the spring "stubble" leeks are the most tender and delicious, and in the summer, the quality of leeks will be greatly reduced, there is a "June leek, stinky dead dog" saying, and in September of the solar calendar, leeks begin to blossom and bear fruit, at this time the leeks are not delicious, but leek flowers are another rare delicacy.
The history of eating leek flowers has a long history, the five generations of Yang Ning-style "Leek Flower Posters" is one of the five major books in the world, which is a rare treasure, the content is written that Yang Ning-style in the autumn of a year, woke up to eat the leeks sent by the palace, felt that the taste was particularly good, and immediately wrote a letter of thanks, praising the leeks "When a leaf announces the beginning of autumn, it is the beginning of the leek flavor." Now the sauce made of leeks is also the favorite of many people, especially when eating hot pot shabu-shabu, dipped in some fresh leek sauce is simply delicious to take off.
<h1 class="pgc-h-arrow-right" data-track="3" > share a leek sauce</h1>
Ingredients used: 2 catties of leeks, 150 grams of salt, 1 pear, sesame seeds, peppercorns to taste.
[First of all, there are many ways to make leek sauce, the taste can also be made into a variety of different, the most traditional leek sauce method is to use leeks and salt two, but the taste is slightly single, shabu lamb eat well, as a small dish to eat is a little worse. 】
1, leek flowers should be thoroughly cleaned, rinsed in water, soaked in salt water, the yellow withered petals and roots removed, cleaned up and then made leek sauce, eat at home to be clean and hygienic.
2, after all cleaned, to completely dry the water, the surface and petals can not have water, otherwise it is easy to break.
3: Put it in the blender and crush it, if you don't have it, you can chop it directly with a knife. The pear is also removed from the core and twisted into a puree for later use.
4, two handfuls of sesame seeds into the pot and fry until brown out of the aroma, it is recommended to use white sesame seeds, black sesame mixed in the inside is not very good.
5: Put leeks, pear puree and sesame seeds into the pot and grasp well in advance.
6, add salt, the dosage is generally 1 kg of leeks with 50-80 grams of salt, add the right amount of pepper powder, 20 grams of sugar, a little MSG to grasp evenly.
7, into the bottle, put into the refrigerator refrigerator cold room seal slight fermentation for 2 days, the lid can not be covered too tightly, a jar of fragrant leek sauce is ready.
<h1 class="pgc-h-arrow-right" data-track="16" >— said Lao Jing</h1>
Leek sauce can make a lot of flavors, don't just use salt to pickle, food is not fixed, traditional can also be improved. But no matter which method, we must pay attention to the umami taste of leeks is the main taste, can not put cinnamon, cloves and other strong flavor of the seasoning, fruit, sugar and other seasonings do not add too much, compound taste of leek sauce should also be able to obviously eat the umami taste of leeks.
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