Leek flower, has always been a very familiar feeling. When I was a child, I remember that it was pushed out on the stone mill bit by bit, and I didn't feel dizzy all the time. But now I grow up, I don't have such memory any more. Sometimes there are many things buried in the high-rise buildings in the city, countless time and fleeting years, but we have no choice! Today, I'd like to recommend this dish to you in memory of your childhood!
Leek flower 500g, salt 50g
Production method:
1. Choose a clean leek flower, remove the bad yellow, and then put it into a large basin full of water, and then add a spoonful of salt (the salt outside the raw material) to soak for 10 minutes. Soak the leek flower with light salt water to soak out the small insects that may exist in the leek flower;
2. After washing the leek flowers several times, remove and control the moisture on the surface;
3. Stir the leek flower into a paste with small particles by meat grinder;
4. Stir in 50 grams of salt, then pour it into a glass bottle, cover it and keep it in a cool and dark place. The chive flower paste is not very spicy and tastes good after being put in the room for a few days;
5. It can be used as seasoning for mutton in winter, also can be used to mix noodles, cucumber, green pepper cut into small dice, ladle a spoon of leek flower sauce, marinate for 1 hour before eating, it is a very delicious rice with porridge dishes. Leek flower in the country is stone mill, now with meat grinder can replace, do not know if the taste will be different?