How to make chive flower sauce? How to make chive flower sauce

The history of chive flower sauce in sauce culture is not long, and it is mainly common in the northern region of my country. However, because chive flower sauce is so effective in removing the fishy smell of mutton, the southern region has gradually become fond of mutton, and the application scope of chive flower sauce has further expanded. It is not only limited to the northern region, but also the southern region has begun to learn how to make pickled chive flower sauce. So, what are you waiting for? Let's learn the necessary skills together.

How to make chive sauce

1. First, cut off the flowers on the chives, then rinse them with clean water and dry them. After drying, chop the chives with a knife, the finer the better. Then stir the seasonings, green onions, ginger, garlic, etc. into a puree, mix them with the chives, mash them, add cooking wine, and use a small wooden mallet to gently mix the seasonings and chives.

2. After the chives become puree, put them in a sealed container and cover it with a lid. For the sake of taste, you can put them in the refrigerator for refrigeration and take them out when you want to eat them. This will make the flavor better after refrigeration and effectively extend the time of the chive sauce. The pickling time is about a week before you can open the lid and eat it.

3. Chive flower is a very good food. It is not only rich in calcium and other nutrients, but also tastes appetizing, especially in summer. It can stimulate the appetite. For people with poor appetite, using chive flower sauce to mix food can effectively enhance appetite and promote gastrointestinal digestion, making you eat happier and more refreshed.