Spring stubble leeks are the most delicious, and autumn has been "people old pearl yellow", can only let it soar in the field, leeks naturally become a thing of the next, leeks will continue to grow, the top will also bloom leeks, some places are also called leek flowers, it is a white flower cluster, in our hometown, has been retaining the tradition of pickled leeks, its role is similar to appetizers, has been able to be saved until winter, salty and delicious, full of taste, do you know how to pickle leek flowers are delicious? Today to teach you a specific method, can be stored for a long time, strong fragrance, very popular with the family.
Leek flower sauce, is a common condiment in many areas of the north, such as tofu flowers, tofu brain, will be appropriate to put some flavor, especially in the winter when eating hot pot, leek sauce is an indispensable condiment, in order to pickle a delicious leek sauce, in the selection of materials should pay attention to, autumn leek flower is the main raw material for pickling leek sauce, that is, in the current season, leek long moss flowering, then the leek flower is plucked, washed with water, drained water, you can make it.
When it comes to pickled leek flowers, always think of my grandmother, people of that era, are particularly skillful, always able to put humble ingredients, make delicious dishes, every autumn, she always has to dry vegetables, sunbathing cowpeas, pickled cabbage, pickled leeks, hands have been idle, maybe at that time is also poor, afraid of winter did not eat, always prepared a lot of winter grain, this method or she taught me, pickled leeks a few tips, very suitable for novice operation.
Ingredients: Leek flowers
Seasoning: Salt
1, leek flowers to buy home, pick off bad flowers, wash clean water control, to not finish the flowers, as shown in the picture, do not buy the old, has lost the delicious taste.
2, the leek flowers clean, pick off the bad flowers, there are some impurities, put in a ventilated place, not exposed to the sun, control excess water.
3, the original generation of people pickled leeks, is chopped on the board, while chopping while adding salt, now more convenient, with the blender minutes to get it, if the amount of leek flowers is large, you can do it in batches, add a certain amount of salt.
4, salt to be sprinkled evenly, according to their own preferences, anyway, the general leeks are more salty, salty a little delicious, this time the selection of leek flowers is very fresh, leek flowers 750g, salt 80g.
5, with slow stirring, some like the particles are larger, some like to crush some, according to the situation to determine, generally turn 3-5 times on the line, the main flower bones are separated, with chopsticks can also be clipped up.
6, feel lighter, you can put some more salt, can not completely rely on the feeling, you can pinch a little taste, see how it tastes.
7, into the jar, sealed fermentation for about 10 days, you can eat, you can also freeze, put it in the winter and then take it out, do not change the color, do not affect the taste, eat hot pot when the dipping sauce, or when the pickle appetizer, are quite suitable, this season of leek flowers, the taste is particularly good, should go to the vegetable market to see, may be able to meet the freshly picked.
1, the older generation of people like to chop, or use mash garlic mortar, these two ways are practical, I am the figure convenient, directly with the blender grinding.
2, after the autumn leek flowers, it is the time to pick, keep the taste of summer, put in the winter to eat slowly.
3, leek flowers only put salt taste is authentic, some people put pears, some people put cucumbers, some people amplify garlic, always feel the taste is general, lack of original taste.
Original graphics, no plagiarism, I am a recipe for food, love food, daily updates on home cooking and pasta practices, pay attention to my daily learning to cook, will always surprise you