Chive flower sauce
Chives flower sauce has evolved from a snack to a large one. Early autumn is the season when chives bloom, so it is necessary to use chive flower sauce without flowers and seeds that are not old. If chive flowers have white flowers on top, the chive flower sauce may have more moisture and be difficult to store. If the seeds are old and turn black, the taste will be poor. Because there are several rows of chives in my field, I have to make chive flower sauce every year.The chive sauce I make every year is crushed with a mortar. There are too many chives this year, so I use a meat grinder to make it, which saves a lot of trouble. The chive sauce made by a meat grinder may have a slightly different taste compared to the one made by a mortar, but it is still very delicious.
Step 1 . Wash the chives thoroughly and air dry until there is no moisture left.
Step 2 . Cut off the stem of dried chives.
Step 3 . Wash the chili and ginger thoroughly and air dry until there is no moisture.
Step 4 . Put the chives into the meat grinder.
Step 5 . Break the chili into small pieces and put them in.
Step 6 . Cut the ginger into slices and put them in.
Step 7 . Add salt and stir until crushed.
Step 8 . That's it.
Step 9 . Just seal and store the chive sauce in a water free and oil-free bottle.
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