Chive flower sauce, a pungent and savory condiment, elevates dishes from noodles to grilled meats. Here’s a simple yet versatile method to make it at home.
Ingredients: Fresh chive flowers (200g), ginger (30g), garlic (3 cloves), dried chili peppers (5-6, adjust to taste), salt (1 tbsp), light soy sauce (2 tbsp), cooking oil (100ml), and a pinch of sugar (optional).
Steps:
1. Prepare the chive flowers: Trim off tough stems, wash thoroughly, and pat dry. Chop into 1cm pieces.
2. Make the base: Mince ginger and garlic. Soak dried chilies in warm water for 10 minutes, then deseed and chop.
3. Stir-fry: Heat oil in a wok over medium-low heat. Add ginger, garlic, and chilies, stirring until fragrant (1-2 minutes). Avoid browning.
4. Combine: Add chopped chive flowers, salt, and soy sauce. Stir-fry for 3-4 minutes until the flowers soften and release their aroma. Add a pinch of sugar to balance flavors if desired.
5. Store: Let the sauce cool completely, then transfer to a sterilized glass jar. Seal tightly and refrigerate for up to 2 weeks.
Serving Suggestions: Mix with dumpling dipping sauces, drizzle over congee, or use as a marinator for pork or tofu. The sauce’s bold, garlicky kick adds depth to any dish. Enjoy this homemade delicacy that captures the essence of summer!
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