New method for pickling chive flowers

Overview

Growing up, in my hometown, we only ate the young stems of chive flowers, and no one ate the flowers. It wasn’t until I played in the food group that I realized that my friends from the north love to eat chive flowers. I looked up Meitian’s recipes and found that they were all pure flowers with minced apples and pears marinated in sauce. After that, Sister Xin kept thinking about how to combine the eating styles of the north and the south. , made a delicious pickled vegetable, and finally couldn't help but try it out and made a pound last night. At 3 o'clock this afternoon, Sister Xin opened the bottle cap out of curiosity, and a strong aroma of leeks mixed with the aroma of kimchi rushed over. The pickled leeks flowers are fresh in the mouth, and also have the unique sour aroma of kimchi. For those who love kimchi, it is worth a try.

Tags

• home cooking
• private kitchen
• chive flowers
• light soy sauce
• oyster sauce
• peanut oil
• star anise
• sugar
• thai pepper
• zanthoxylum bungeanum
• minced garlic
• salt

Ingredients

Steps

1. 1 Clean and blow-dry the young chive flowers with stems and flowers, then cut them into sections about 2 cm long.

   

2. 2 Put the chive flowers in a soup bowl, add Thai pepper rings, minced garlic, salt, sugar, oyster sauce, and light soy sauce in sequence. Pile all the seasonings on top of the chive flowers. Do not stir, just leave it as it is.

   

3. 3 Heat the pan over low heat without adding oil, add peppercorns and star anise and roast until fragrant.

   

4. 4 After the spices are roasted, add an appropriate amount of peanut oil and fry over low heat to bring out the flavor of the spices. More oil will not spoil the dishes, so please put more. After the sesame oil is fried, remove the peppercorns and star anise, leaving only the sesame oil for cooking.

   

5. 5 After removing the spices, turn on high heat to heat the oil some more, and then pour the oil directly onto the top of the pile.

   

6. 6 After pouring the oil, mix it evenly immediately. It is already very fragrant after mixing. Sister Xin couldn't help but take two bites.

   

7. 7 There is no need to let it cool. Stir it evenly and bottle it immediately. One pound of vegetables can be divided into three 500ml bottles.

   

8. 8 Then seal the bottle with a fresh-keeping bag, cover it with two layers of lids, put a production date label on the bottle, and then roll a sealing tape around the waist of the bottle to seal it.