Chive flower sauce

Overview

Chive flower sauce has been made since I was a snack. Early autumn is the season when chive flowers are in full bloom. To make chive flower sauce, you need to use those with no flowers but young seeds. If the chive flowers have white flowers on them, the chive flower sauce may have more moisture and be difficult to store. And the seeds with old and black seeds will not taste good. Because there are several ridges of leeks in my field, I have to make chive flower sauce every year. The chive flower sauce I make every year is crushed with a stone mortar. This year there were too many chive flowers, so I used a meat grinder to make it, which saves a lot of trouble. The chive flower sauce made with a meat grinder may have a slightly different texture than that made with a stone mortar, but it is still very delicious.

Tags

• homemade sauce
• chive flowers
• ginger
• salt

Ingredients

Steps

1. 1 Wash the chive flowers and dry them until there is no moisture.

   

2. 2 Cut off the stems of dried leek flowers.

   

3. 3 Wash the peppers and ginger and dry them until there is no moisture.

   

4. 4 Put the chive flowers into the meat grinder.

   

5. 5 Break the pepper into small pieces and add in.

   

6. 6 Cut the ginger into slices and add it.

   

7. 7 Pour in the salt and stir together.

   

8. 8 That's it.

   

9. 9 Just seal the chive flower sauce in a water-free and oil-free bottle.