In autumn, as temperatures cooler and rain decreases, most crops are harvested. At this time, there is a vegetable that begins to be marketed in large quantities in the vegetable market, and it is "leek flower".
Leek flowers, referred to as leeks, are clusters of white flowers that grow on leek moss in autumn. Although leek flowers are just an ordinary condiment, there is a good story that "when a leaf is the beginning of autumn, it is the beginning of the taste of leeks", which shows that leek flowers are a rare delicacy in early autumn.
This kind of vegetable can be seen for a short time every year, and after a while, the leeks will not be able to eat the seeds, and they will not be seen on the market. Therefore, after autumn, don't be soft when you encounter leek flowers, buy more chopped and save them, and you can eat them all year round.
Leek flowers have a long history of consumption, and they are not only delicious, but also very nutritious. In addition to being rich in protein, carotene, vitamins and dietary fiber, leeks also contain minerals such as calcium, iron, and magnesium. Eating leeks can be appetizing, enhance appetite, and promote digestion, making it very suitable for autumn consumption.
If you have bad eyes or night blindness, you can actually eat more, especially for people with vision loss and easy fatigue. Leek flowers also help regulate blood lipids.
If you need to improve your resistance and often have nosebleeds, dizziness, etc., then you can choose to eat some leek flowers to help you improve your physique and replenish energy.
Leek flowers, with a special taste, can help you regulate liver problems, but also can help the body improve digestion, if you usually have gastrointestinal problems, can also help you regulate the stomach.
Teach everyone to pickle leek flower sauce
The method of leek flower is very diverse, you can stir-fry it, you can also use leek flower scrambled eggs, but the more classic method is pickled leek flower sauce. The autumn breeze rises, pickled vegetables. Leek flowers are the first pickles to be pickled in autumn.
Take advantage of the autumn when the leek flowers are fresh, buy more home, chop and marinate them and put them in the refrigerator to preserve, make them once can eat them for a whole year, and take out the leek flowers after the cold weather, whether it is mixing noodles, sandwiching pancakes, or eating hot pot, it is particularly fragrant!
What is the pickling method of leek flowers? How to marinate it well? Making leek flower sauce seems simple, but it is also skillful! Some details are overlooked, and it may be that your pickled leek flower sauce has gone bad or turned bad after a long time.
Below, I will share with you how to make leek flower sauce! If you want to make your own leek flower sauce at home, you can collect it first and use it every year!
【Pickled leek flower sauce】
1500 grams of leek flowers, 150 grams of salt, 1 small piece of ginger. The amount of leek flowers increases or decreases according to the amount you need, and 50 grams of salt can be put in 1 kg of leek flowers.
What seasoning to add to make leek flower sauce not go bad for a year? What kind of leek flowers taste better when pickled? (It is explained at the end of the article) remember to take a look.
First cut off the stalk of the leek flower with scissors, if there is an old skin at the bottom, or there are withered flowers, you have to pick it off, you have to clean it up one by one, this process is a little laborious, but think about the leek flower sauce you make is clean and hygienic and very delicious, you have to add oil. When handling leek flowers, you can wear thinner gloves so that you don't delay your work and don't get your hands full of leek smell.
Pour water into the leek flowers and sprinkle starch and salt in the water. You can't completely wash the leek flowers with clean water. If there is no starch, flour can be substituted. After repeated scratching and washing, you can see that the water has become very turbid, and then change the water several times until the water becomes clear, so that the leek flowers are washed very clean.
After the leek flowers are washed, dry them in a breathable grate, if the amount of leek flowers is large, it is necessary to divide several containers to control the water, and to dry the excess water, this step is very important. If there is water, the made leek flower sauce is especially easy to make soup, and it is not conducive to long-term storage.
After the leek flowers are dried, place them on a cutting board and chop them with a kitchen knife. Whipping leek flowers with a blender seems to be more labor-saving, but the pureed leek flowers have no taste at all, and the fragrance will become lighter, while the leek flowers chopped out with a knife are particularly fragrant, and they taste a little grainy, which is much better than the pureed leek flower sauce!
Put the chopped leek flowers in a pot and add salt and minced ginger. Pears and cucumbers can also be placed when pickling leek flowers, which has a unique flavor to eat, but it is not as easy to store as pure leek flower sauce. If you like to eat this bite, you can leave a small portion alone, peel and chop the pears, cut the cucumbers into small pieces, mix well and marinate together, and eat the leek flower sauce with these ingredients as soon as possible.
The following is to tell you a little secret to make the leek flower sauce not bad for a long time, which is to add a little liquor, which can not only enhance the flavor, but also play a role in preservative. The liquor should be high, and there is no need to be too expensive. I didn't put too much, I pickled 3 catties of leek flowers and put one or two white wines. If there is too much, the aroma of the sake tends to overshadow the aroma of the leek flowers.
After the leek flowers are pickled, don't bottle them immediately, let it kill the water a little, wait for about ten minutes, there will be water analysis, control the water, put the leek flowers into a sealed jar, close the lid tightly, glue the bottle mouth with a sealing film, and store it in the refrigerator for refrigeration.
The glass jar for storing leek flowers should be waterless and oil-free, boiled in boiling water for 5 minutes in advance to sterilize, and dried to dry the water. The jar of leek flowers can be used again in the new year after use, because it will retain the taste, so do not use it to pickle other vegetables, so as not to cross the taste.
Let me answer some questions about pickled leek flower sauce.
1. How to pick leek flowers?
Pickled leek flower sauce should use flowers that are not fully opened, from left to right in the picture below are the different stages of leek flower growth, the middle leek flower is more suitable for pickled leek flower sauce, the left one is a little tender, and the right one is older.
The question of how much salt to put in pickled leek flowers can stump many people, taking a pound of leek flowers as an example, you need to put 1 tael of edible salt.
3. How long does it take to marinate leek flower sauce before eating? How much is a good time to eat leek flowers at a time?
The leek flowers can be eaten after 3 days of pickling, and the taste of the leek flowers will be more spicy. Don't eat it again after 7 days, and eat it again after a month. The amount of leek flower sauce should be about 10 grams each time, and do not overeat.
Although it is a bit troublesome to make homemade leek flower sauce at home, it is to choose to wash the leek, and then chop it up and marinate it for storage.
If the leek flower sauce is stored properly, it will not spoil and taste throughout the year. To activate the taste buds of autumn, just this dish of leek flower sauce, do you like to eat leek flowers? Autumn is a great time to make your own leek flower sauce, so hurry up!
