Introduction: pickled leek flowers, directly put salt on the wrong, keep in mind the "5 points", add more two flavors, this is the rural grandmother taught me the magic trick, leek flowers are not moldy, put for a long time, and the more chewy the more fragrant!
"Leek leek flower, 2918, plus pickle sauce, exactly twenty kinds", when I was a child, my family was poor, and whenever I came to the guests, my mother who was worried about cooking would always laugh at herself, so I had a deep memory of "leek flower". Gradually grow up, only to know that the so-called leek flower, is the white flower cluster growing at the top of the leek, it is not only edible, but also nutritious and delicious, rich in vitamin A, protein, fat and calcium, phosphorus, iron, potassium and other minerals, which contains sulfide has a good appetizing digestion, enhance appetite, improve gastrointestinal function, in addition, leek flower also contains a large amount of fiber, can stimulate the peristalsis of the intestine, accelerate the discharge of toxins and waste in the body, play a role in alleviating constipation, laxative effect.
The first taste of leek flower sauce is to eat the tofu brain of the northeast, the best seasoning in our northern tofu brain is the leek flower, which not only adds a touch of green to the white tofu brain, but also has a fresh taste, fresh and fragrant, very delicious! It is simply the soul of the tofu brain, so it is also obsessed with leek flower sauce. Grandma's family in the countryside, every year in the summer leek flower is the most exuberant season, Grandma always pickles a large vat of leek flower sauce, a meal can eat a year will not be bad, weekdays with rice, noodles, dumplings or steamed buns, are good choices, can make your teeth and cheeks fragrant, appetite open.
Many people will say that pickled leek flowers are simple, that is, put some salt, in fact, if a delicacy wants to be delicious, it is far from being solved by adding some salt, and each process needs to be carefully considered, "details determine success or failure" is a good embodiment here. Today, I will share the wonderful tricks of rural grandmothers to pickle leek flowers, keep in mind the "5 points", add more flavors, cauliflower is not moldy, put for a long time, salty and fragrant can taste the stick!
Point 1: Excerpts
Leek flowers should try to pick the buds that are not opened, buy back the leek flowers, first use scissors to cut off the excess stems, remove the bottom of the flower tray with a little yellow hair, leek flowers in the impurities and small bugs will have, so to choose clean, in addition to the leek flower sauce to save longer, rotten leek flowers must not have.
Point 2: Soak
In order to clean and remove the eggs more thoroughly, we put the leek flowers in a large pot, add two large spoons of salt, stir well and then add water to soak for 10 minutes, brine soaking can play a role in disinfection and sterilization, if there are still small insects left in the leek flowers, after soaking in brine, they will automatically float on the surface of the water.
Point 3: Drying
This step is crucial, if the pickled leek flowers want to be put for a long time, it must be completely controlled in the moisture in the dried leek flowers, so the leek flowers should be scattered on the curtain, placed in a cool and ventilated place, and the leek flowers should be dried.
Point 4: Pickle
In our local area, there is a saying that "10 pounds of flowers and 1 pound of salt", because the summer temperature is relatively high, so the proportion of pickled leek flowers, this proportion of salt is crucial, or you pickled leek flowers have long been broken, but the light salt is not enough, but also need "two tastes", that is, pears and white wine, pears can promote fermentation, shorten the pickling time of leek flower sauce, in addition, add pears to make leek flower sauce Taste will also be particularly fragrant, with a strong fruity flavor. If there is no pear at home, you can also use apples instead; adding liquor can play a good bactericidal role, prevent leek flowers from deteriorating, prolong the storage time; at the same time, the clear flavor of liquor can make the pickled leek flowers more fragrant and delicious.
The correct way is: dried leek flowers with a knife to finely chop, friends who have a blender at home can also use the blender to fine, but I feel that the leeks chopped with a knife are more granular and have a better taste; the chopped leek flowers are put into a large bowl, add edible salt, the ratio is 10:1, add the chopped pears, and finally add the high liquor (1 kg of leek flowers about 50 grams of white wine), and then use chopsticks to stir well.
Point 5: Fermentation
Stir the leek flowers evenly can not be eaten immediately, packed in an empty bottle without water and no oil, tighten the lid and seal it to let it ferment naturally, do not fill it too full, because it also needs to be fermented, in order to taste better and save longer, we can put it in the refrigerator to refrigerate and save, 10 days can eat, this is Grandma used 60 years of old experience, delicious 0 added, 1 year is not bad.
Pickled leek flowers, directly put salt on the wrong, keep in mind the "5 points", that is, picking, soaking, drying, pickling and fermentation, add two flavors, that is, pears and liquor, this is the rural grandmother used 60 years of old experience, leek flowers are not moldy, put for a long time, and the more chewy the more fragrant! I'm Xiaofeng, if you like the food that Xiaofeng shares, don't forget to pay attention to the foodie Fengzi!
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