How to make chive sauce

I don’t know why, but the leeks I buy in the city don’t taste like leeks. I remember that the leeks grown in my hometown could be smelled from afar, and they tasted even better. The leeks I grew at home were very small, not as thick and strong as the leeks sold in the city. We eat a lot of leeks, but have you ever eaten leek flower sauce? It doesn’t matter if you haven’t eaten it. I will now introduce to you the method of pickling leek flower sauce. If you want to eat it, take a look!

How to make chive sauce

1. Add salt and a little rice wine to the purchased chives and marinate them in a bowl for half a day.

2. Wash and chop ginger and apple (one) for later use.

3. Use a grinder to grind the pickled chives, chopped ginger, and apple pieces into powder. If you don't have one, you have to cut them into pulp with a knife.

4. Put it in a small earthenware jar, cover it, and place it in a dry and cool place. You can take it out and eat it after about a week.

Tips

I add some ginger and apples when pickling to adjust the flavor. And the fruity flavor can keep it fresh!