Chive flowers
Overview
Chive flowers are pungent, sweet and warm in nature, which can warm the kidney yang and strengthen the waist and knees. It also has the effects of promoting blood circulation, dispersing blood stasis, removing stomach heat, and detoxifying. In addition, the fiber content in chive flowers is relatively high, which is beneficial to preventing and treating constipation. Every year around August 15th, my mother would make several bottles of chive flowers and give them to relatives and friends, leaving one or two bottles to mix with tofu, drink noodles, and use as a condiment for hot pot in the winter. It is still delicious and I can't put it down.
Tags
Ingredients
Steps
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Remove the dead branches from chive flowers.
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After washing, drain the water.
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Place on dustpan to dry.
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Wash and dry fresh ginger.
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Cut into chunks.
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Wash and dry cucumbers.
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Cut into small pieces.
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Remove the stems from the peppers, wash and dry them.
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Cut into small pieces.
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The ingredients are all in good order.
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Use a food processor to smash the chive flowers and pepper, and lightly break the cucumber and ginger into small pieces. If you have a pestle at home to pound the peppers, it is said to taste good, but when pounding the peppers, it is easy to splash the pepper water in your eyes. Save time with a food processor.
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Crush the chive flowers in a food processor.
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Some people like to add the ginger into thin slices, I like to break it into pieces, and make it according to everyone's taste.
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Someone cut the cucumber into small pieces and I broke it into pieces. Everyone has their own taste.
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Place the chopped chive flowers, ginger, pepper, and cucumber in a basin and pour salt over them.
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Mix well and it's ready.
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Divide into glass bottles and refrigerate.
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It is an essential condiment for mixing tofu, drinking noodles, and eating hot pot.
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The taste of chive flowers is also the taste of my mother!
