海报新闻记者 王鹏 日照报道
In autumn, compared with the most common Chinese chives on the table, these tiny white Chinesechive flowers are hardly noticeable, yet they are unforgettable “unsung heroes” on many people’s autumn tables.
Grandma’s vegetable garden holds so many childhood memories of flavor. The Chinesechive flowers look like little white stars dotting the autumn garden. Pick a bag of Chinesechive flowers and take them home to grind. On the way home, the small vegetable plots of the village’s grandparents can be seen everywhere, and the autumn mood of the countryside rushes over you.
After washing the Chinesechive flowers, chop them, add a little salt, and pound them into a paste in a stone mortar. No extra seasonings are added throughout the process, simply to preserve the natural flavor of the Chinesechive flowers with just salt. Once pounded, the Chinesechive flowers become a pale green paste.
Roll it up in a Shandong pancake, and it is salty and richly savory, with a touch of umami; paired with a bowl of millet porridge, it makes a simple, rustic farm meal.
Have you ever tried Chinesechive flower paste?
秋日时节，比起餐桌上最常见的韭菜，这些小小的白色韭花并不起眼，却是许多人秋日餐桌上难忘的“无名英雄”。
奶奶家的菜园，承载了太多小时候的味觉记忆。朵朵韭花像白色小星星，点缀在秋日菜园里。采上一袋韭花，回家研磨;回家的路上，村里爷爷奶奶的小菜园随处可见，乡村秋意扑面而来。
韭花洗净后切碎，加入少许盐，再用蒜臼子捣成泥。整个过程不加任何多余调料，只为保留盐和韭花最天然的风味。捣好后，韭花变成淡绿色的糊状。
把它卷进煎饼里，咸香浓郁，还带着一点鲜味;再配上一碗小米粥，就是一顿简单朴素的农家饭。
你们吃过韭花酱吗?

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本文来源：海报新闻