Chive flower sauce

Overview

At this time every year, chive flowers are on the market. This ingredient is only available for a few days every year and will not wait until it is out of season. Therefore, you should seize the time to make it into a sauce and store it. This way, when you eat mutton-shabu-shabu in the winter, you can use it as a sauce. Use it as a dipping sauce for hand-caught mutton. It is also very delicious. I like to add some pears to the chive flower sauce, which makes it taste better. I also like to add a little lemon for antioxidants, so that the color is very beautiful and should not lose its color. Of course, it will still get darker after being stored for a long time, but after using it, you will know that even if it is stored for a long time, its color will be much better than that without lemon. Of course, you can leave out the lemon, it depends on what you like.

Tags

• home cooking
• homemade sauce
• chive flowers
• lemon
• pear
• ginger
• salt

Ingredients

Steps

1. 1 Only the flower part of the chive flowers should be washed

   

2. 2 Place it in a basket and spread it out to dry the surface moisture. You only need to dry the surface water. You are not drying the chive flowers

   

3. 3 Put the minced ginger, chive flowers, pear chunks, salt, and lemon into the meat grinding cup. Remember to use the meat grinding cup. This way you will just break it and not beat it into a paste. The paste will not be very tasty. When I was a kid, I used a stone garlic mortar to mash it, but now that I have a machine, I’m too lazy to do it.

   

4. 4 Use the mincing function to mince the meat. Remember that the salt and pears are evenly placed in the chive flowers each time. Of course, you can also mix everything and put it in a basin and add salt together

   

5. 5 Put the chopped chive flowers into a bottle and seal it, let it ferment naturally, and it will be ready to eat in about a month. If you don’t open the bottle and keep it sealed, it will not go bad if it is stored for a year. But please note that the bottle should be sterilized with boiling water and dried. There should be no moisture in the bottle

   

6. 6 This is chive flower sauce that has been pickled for 5 days. The color has not changed yet and it still tastes a bit spicy. If it is pickled for a long time, it will turn darker and the spiciness will basically disappear.

   

7. 7 This is the leek flower sauce from previous years. It is very delicious as a dipping sauce for hand-caught mutton