Leek flowers, also known as leek flowers, are white flower clusters born on the leek moss in autumn, mostly picked before they bloom, ground and pickled into a sauce to eat, farmers call it "leek flower". Leek flower food can be appetizing, enhance appetite, promote digestion, leek flower is rich in calcium phosphorus iron, carotene, riboflavin, ascorbic acid and other health-related ingredients.
Ingredients and details
1. Fresh leek flowers to remove old stems (wash several times)
2. Spread out in an open and ventilated place to dry the water
3. Wash and dry the leeks (chop and set aside)
4. Put the leeks and leek flowers in the blender, add a little water and break them (add the right amount of water to facilitate stirring) (adding leeks will taste stronger)
5. Add salt to taste (add according to personal taste)
6. Stir well
7. Place in a clean jar, seal it and refrigerate for 7 days before serving.
8. Finished product
Warm tips: the utensils for storing leek flower sauce should be clean and oil-free, otherwise the leek flower sauce should not be saved!