Many friends like to eat shabu-shabu, hot pot is enjoyable, and the condiment is the soul. If a delicious hot pot has few seasonings or bad taste, this hot pot will be tasteless.On the contrary, if the condiments are rich and the blending is good, then this hot pot will be particularly enjoyable and satisfying. Our northern shabu-shabu is indispensable for seasoning, that is, leek sauce, which may seem inconspicuous, is the finishing touch in shabu-shabu.The chili sauce is added to the condiment to make the taste more refreshing, slightly salty and spicy, mixed with sesame sauce, the mutton slices are dipped in it, and the delicious taste in the mouth!Whether you eat hot pot at home or outside, you must have leek sauce. If you do not add leek sauce to the hot pot, it really feels bad.Leek sauce is not only necessary for shabu-shabu, it is a spoonful of noodles when you eat noodles. It ’s time for the leeks to bloom again. Today I went to the vegetable market and saw that there were some. I quickly bought some and bought them back. It was only 4 yuan for one pound, and 2 yuan for half a catty. Flower sauce, the taste is really great.They are clean and hygienic, without preservatives, sealed in bottles, stored in refrigerator, and can be eaten for a long time.Eating hot pot, a spoonful of extra flavor when eating noodles. Let’s share the method of leek sauce, it is really super simple. Those who like to eat this bite can buy some and come back and make it by themselves.
How to make leek flower sauce
The leek flower picks up the dried yellow flowers,
Rinse twice with clean water. When buying leeks, choose flowers that are in full bloom, or those with buds to be placed, which will be more tender.
Wash the leek flowers to control the water, and dry in the shade for an hour to dry the water. The leek flowers with water easily deteriorate.
The dried leek flowers can be directly mashed and smashed. I used the most traditional method to mash them with garlic mortar. The most trouble-free method is to use a juicer or a wall breaker to smash it in a few seconds
When pounding, add the right amount of salt, add a little bit more, the leek sauce is salty, which is conducive to preservation, and it is more fragrant after fermentation, and the salty and salty ones are also more delicious.
The more crushed the leek flower, the more sticky, the better. Find a small bottle, wash it and dry it, put the leek sauce in it, cover it and put it in the refrigerator, it can be eaten after two days of fermentation.
The method is not very simple. Leek sauce has the effect of serving appetizers. If you want to eat spicy flavor, you can add some fresh chili crush. The taste is also very good. When you eat noodles or hot pot, take out the seasoning, especially to taste delicious.
Take advantage of the luxuriant blooming of leek flowers, and buy some to come back to make leek sauce, you can eat all winter, the economy is affordable