Leek flower, one of the indispensable spices of northern shabu lamb, generally eating outside is bought ready-made, just in time for this season, fresh leek flowers just mature, do their own healthiest, zero add pure natural, poet Du Fu has "night rain cut spring leeks, new cooking room yellow sorghum" masterpiece, it can be seen that China's ancient people on the leek hobby is extraordinary, leek flowers taste spicy and warm, can warm kidney yang, strong waist knees, and not only can do shabu meat, but also as ingredients for stir-frying, mother-in-law far in the northeast to make fresh leek flowers for us, I will share the method of making leek flower sauce to everyone, I hope you like it, so I don't have much to say about the recipe.
Ingredients: Leek flowers (picked in the wild) apples, ginger
Seasoning: Salt
Step 1: The leek flowers are first salted for half a day, then the fresh ginger is washed, peeled and chopped, and the apples are washed and peeled and set aside.
Step 2: Use the blender to crush the leek flowers (if you don't want to use the blender you can use a rolling stick to mash it, but I personally feel more troublesome), then put the crushed ginger and apple together into the machine and crush it, and then put it in a glass bottle together to cover the can mouth, put it in the refrigerator for a week to eat, can not continue to eat in the refrigerator as you like.