Homemade chive paste

Homemade chive paste

Introduction:

"It's convenient to eat a small dish directly or make it into a hot pot dish or stir fry meat. The only bad dish is a little salty, so it's not suitable to eat more. My father likes this better. Recently I found that I like it very much! Ha ha, assimilation. "

Production steps:

Step 1: material drawing

Step 2: leek moss, ginger, wash, drench dry water, garlic to coat, rinse to dust.

Step 3: slice the onion and ginger, and cut the leek moss into sections.

Step 4: I was going to smash it with garlic mortar, but I found that my arm was a little painful. I had an old problem. With the help of a blender, I smashed it all into pieces. I beat it many times, adding garlic and ginger evenly every time.

The fifth step: add salt and sugar to the broken vegetable, and pour it on the Baijiu about 30 milliliters, mix evenly.

Step 6: store in a closed bottle. Put it in the refrigerator after a day at room temperature or put it directly in a ventilated and dry place. When eating, take out the sesame oil or chili oil, with pancakes, steamed bread or porridge. It's very good.

Materials required:

Leek Moss: 500g

Garlic: 50g

Ginger: 50g

Salt: 50g

Sugar: 20g

Highly Baijiu: 30 ml

Note: the salt can be adjusted when the sauce is self-made, but too little salt is easy to break. No oil and no water during manufacturing. If there is a relatively large leek flower, the taste will be better. If you mash it out with garlic mortar, it will taste better.

Production difficulty: simple

Process: salting

Production time: several days

Taste: slightly spicy