In the cold winter, people love to have hot pot.muttonorhotpot, At this point, pickles are indispensable as they can stimulate saliva production, promote appetite, and aid digestion.Chinese onioncauliflowerOK, so how to marinateChinese onionWhich flower is the best to eat? DependsCooking NetworkLet's take a look at several methods for preserving Chinese cabbage flowers together!

Leek flower is rich in calcium, phosphorus, iron, and carrots.carrotthiamine, riboflavin, anti-scorbuticbloodcan be used for pickling or in hotpot, especially when eating lamb slices, where it adds a very nice flavor.

　　The pickling method for garlic chives sauce one

Put 3 kilograms of bought big leek flowers in salt for half a day, and add 100 grams of freshJiang, oneapple(100 grams) wash, chop finely and set aside. Use a small stone grinder or rolling pin to crush the pickled green onion paste, minced ginger, and apple pieces into a pulp. Pour it into a small ceramic jar, cover tightly, and store in a dry, cool place. It can be eaten after one week.

　　The method of pickling Chinese onion flower two

Buy some Chinese leeks, pick the small flowers (as the amount is little, about 500 grams), do not brine them. Prepare garlic, fresh ginger, apples, salt, and sesame oil or cooked vegetable oil ready. Put the Chinese leek flowers, garlic, ginger, and apple pieces in a small stone mortar and pound vigorously until they are finely minced. Then add salt and oil, mix well, and put into clear small bottles. After about half an hour of standing still, the oil will float on top of the Chinese leek flower paste. As long as the temperature does not exceed 38 degrees, it can be stored for a year without issue. When eating, use clean chopsticks to scoop some onto a small plate and add a drop of sesame oil; its fragrance is overwhelming and arouses appetite.

　　The pickling method for Chinese onion relish three

1. Ingredients for pickling Chinese onion flower: Chinese onion flower, salt, ginger, baking soda

2. Pickled mustard greens brine ratio: mustard greens 500g: salt 130g: ginger 10g: baking soda 5-10g 3. Pickling method for mustard greens:

1) Wash the green onion flower, soak it in cool water for 3-4 hours, drain the water, and chop it into pieces.

2) Fresh ginger ground into fine powder

3) Add the green onion paste, salt, ginger, and alkali to the mixture and stir evenly in proportion.