Vinegar Chives

Overview

I have been coveting leeks for a long time, but I dare not buy them. Why? Because the best season for eating leeks has passed. When I was a child, I always heard adults say that the second month of the lunar calendar is the most delicious time for leeks. The leaves are straight, fresh, green, and tender and oily as if they are dripping with water. There is a huge difference in taste between summer and autumn. Nowadays, there are no vegetables that cannot be eaten. The vegetable greenhouses are overflowing with all kinds of vegetables all year round. But I always feel like there's something missing. By the way, it’s the smell of fresh vegetables like when I was a kid. Cucumbers still have flowers on their heads and thorns on their bodies. When you prick them with your hands, the thorns all over their bodies fall to the ground; tomatoes are picked from the ground and put directly into your mouth; eggplants are still stained with dew; there is a cricket lying on the pepper... Nowadays, vegetables are just vegetables, without the fragrance of earth; without the natural wildness. Although the best season for eating leeks has passed, you occasionally come across leeks grown by nearby farmers. If you can’t finish eating them, you simply sell them to earn some pocket money. If you come across them, you must buy them, otherwise you will miss out on the delicious food. Leeks are as delicious as meat. It has its own personality and a strong smell. If you don't take care of the problems left after the meal, others are guaranteed to smell it. But it doesn't affect everyone's enjoyment at all. Selecting leeks is also a technical job. Be sure to choose thicker leaves, so that they taste better, and the second is freshness. If they are already gone, the water loss will be more serious, and the taste will be far worse. Good ingredients make good ingredients. Good raw materials are Dongfeng, and the rest is seasoning. Today’s dish of vinegared chives uses very simple ingredients, including vinegar, sugar, sesame oil, and salt that are available in every household. Once cooked and mixed, it becomes a dish.

Tags

• hot dishes
• home cooking
• old man
• lunch
• dinner
• students
• aged vinegar
• chives
• white sugar
• garlic
• salt
• sesame oil

Ingredients

Steps

1. 1 Prepare raw materials in advance

   

2. 2 Remove the older roots and yellowed leaves from the leeks, wash and soak them, pour water into the pot and boil, blanch the washed and soaked leeks in the boiling water for 10 seconds (more than one second will not work, as they will not be crispy if they are old), remove and drain

   

3. 3 Remove the older roots and yellowed leaves from the leeks, wash and soak them, pour water into the pot and boil, blanch the washed and soaked leeks in the boiling water for 10 seconds (more than one second will not work, as they will not be crispy if they are old), remove and drain

   

4. 4 Cut the blanched leeks into sections (any length is desired) and place them on a plate

   

5. 5 Pour the prepared sauce over the leek segments and mix well when eating