Wild chive flower sauce

Spring is a season when all things come back to life. After a cold and bleak winter, spring brings life. There are few vegetables and fruits in winter, and even though we now have greenhouses, we can’t eat whatever we want. In spring, all kinds of vegetables and fruits are abundant. In spring, many people like to go out to dig wild vegetables, which are nutritious and fresh. Another food in spring is wild leek, which can be made into delicious sauce.

Chive flower sauce is a homemade condiment made by the people in northern China. The main ingredients are large chive flowers, chives, salt, fresh ginger and apples. It has the effects of promoting blood circulation, dispersing blood stasis, removing stomach heat, and detoxifying drugs.

Chive flower sauce is not suitable for people with weak digestion.

Preparation method

Method 1

1. Marinate 3 kg of large chives with salt for half a day. Wash 100 g of fresh ginger and an apple (100 g), and chop them for later use.

2. Use a small stone mill or rolling pin to mash the pickled chives, chopped ginger, and apple chunks into a paste. Put it in a small clay pot, cover the pot, and place it in a dry, cool place. You can eat it after a week.

Method 2

1. Buy some chives and pick the florets (about 500 grams because the amount used is small) without pickling.

2. Prepare garlic, fresh ginger, apples, salt, pepper, sesame oil or vegetable oil for later use.

3. Put the chives, garlic, ginger and apple pieces in a small stone mortar and pound them vigorously until they are finely chopped. Then add salt and oil, mix well and put into a small colorless bottle. After standing for about half an hour, the oil will float on the chive sauce. As long as the temperature does not exceed 38℃, it can be stored for a year without any problem. When eating, pry some with clean chopsticks and put it in a small dish, then add some sesame oil. The aroma is fragrant and appetizing.

Food Features

People in the north love to eat leeks. They use leeks to make dumplings, scrambled eggs, mixed with tofu, pancakes, stir-fried pork with leeks, fried tofu, etc. They are delicious no matter how you eat them. However, the north is located at a high latitude and has a short frost-free period, so cheap and good quality leeks can only be bought in summer and autumn. Therefore, people in the north grind chive flowers into sauce in the autumn before the cold winter comes and eat it all year round. When winter comes, the weather is cold and the grass is dry. If a family can serve a small bowl of fragrant chive sauce to the guests to mix with noodles or pancakes, they will surely receive unanimous praise from the guests.

Chive flower sauce is very easy to store. Just put the bottle or small clay pot containing chive flower sauce in the refrigerator and it can be kept for 1-2 years without spoiling or changing taste. When eating, pick up some with clean chopsticks and put it in a small dish, then drizzle some sesame oil. The aroma is fragrant and appetizing.

Nutritional Value

Chive flowers are spicy, sweet and warm in nature, and can warm the kidney yang and strengthen the waist and knees. It also has the effects of promoting blood circulation, removing blood stasis, eliminating stomach heat, and detoxifying drugs. In addition, the fiber content in leek flowers is relatively high, which is beneficial for preventing and treating constipation. Chive flowers contain allicin, which also has a certain bactericidal effect.

Chives are a specialty of our country and can be found in the cold Northeast, the hot South, the northwestern plateau and the coastal towns.