Leek can be eaten all over the body, not to mention leek leaves, and it is indispensable for jiaozi, scrambled eggs, vegetable boxes and cold dishes. Leek roots can also be eaten, pickled after washing, and stewed in soup. The tender leek moss can be pinched and fried with green pepper, which is tender and sweet. It can also be fried with fresh meat and bacon, and added with dried pepper to enhance the taste. The taste is still sweet and refreshing, which is not the same as its leaves. And the flowers on the leek moss are of course edible. As for the taste, according to different practices, the difference is quite big. There are two kinds here, one is leek flower sauce in the north, and the other is leek flower &”;sauce&”; in the south. Eating hot pot everywhere has its own set of dish collocation methods, among which there are many local specialties such as spices, herbs and peppers. When you eat instant-boiled mutton in Beijing, there is also a small ingredient, that is, leek flower sauce. How is the leek flower sauce done? According to the general understanding of sauce, there is no shortage of soybeans and peppers, but leek flower sauce is purely fermented by itself, only adding salt to promote fermentation and seasoning, and it does not have any spicy taste and does not need soybeans. The production process is also relatively simple. The half-opened leek flower is pinched as early as possible, washed, chopped, salted and canned, and fermented for a period of time to become the leek flower sauce. Pay attention to some, use the wild leek flowers on the grassland, and have a fresh taste. The leek flower sauce with mutton is a must, and the effect of removing the mutton and refreshing it is first-class Anyway, my recipe for dipping instant-boiled mutton is absolutely indispensable: first, make the pure sesame sauce slightly thick, but not stick to chopsticks. As the base, add half a spoonful of red fermented bean curd (small spoon), then half a spoonful of chives, half a spoonful of vinegar, more coriander and less fragrant onion, and finally a spoonful of freshly fried Chili oil, which is enough. When conditions permit, it will also add some cooked peanuts to enhance fragrance. Such a dish of small ingredients is mainly salty and fragrant, which combines the taste of hot and sour, and it is delicious to dip in the freshest mutton. Thinking about it makes me greedy. Besides dipping in mutton hotpot, you can also dip in pancakes. The leek flower sauce made in this way is not only a little fragrant, but also a little spicy, which can just eliminate its own &”;grass flavor&”; and you don&;t feel scarce when you eat vegetarian food. There are many other ways to eat, and it is not impossible to dip in other hot pots. I also know that some people eat jiaozi seasoning, and they can&;t do without it. When cooking vegetable pancakes, put less salt, dilute it, and coat it with a small layer of leek sauce, which is also delicious. The leek flower in the south, here is the leek flower in Yunnan. The leek flowers you choose should be made with seeds to look good and delicious. I don&;t know how to do it, but I have to go through the fermentation step: after the leek flower is washed, you don&;t have to chop it up, just sprinkle salt and white wine and shake it off and mix it well, then put it in a jar for sealed fermentation, and take it out almost at the same time, add some fresh red pepper and other ingredients in the jar, and you can eat it after a while. The taste is salty and fragrant, and it is very durable. You can eat it alone, like pickles. It&;s good to eat rice with porridge and steamed bread. You can also stir-fry it with minced meat, make it into a bowl of small string of meat that you can eat with a spoon and mixed with white rice. You can also stir-fry with vegetarian dishes, such as slicing potatoes, frying them in oil until they are cooked and soft, adding a spoonful of chives to taste, and using no other ingredients, you can get a bowl of vegetarian dishes that cost a lot of rice. You can also work with the cloudA wild fungus in south China, called Ganba mushroom, is also a good dish for next meal. This kind of leek flower is very storable. When cooking noodles and rice noodles, you can add a little seasoning and eat it for a long time. Leek is so delicious all over. Do you like leeks? Is there any other way to eat leek flowers in your hometown? Say it and be greedy.