雜貨舖THE GROCER
Chive flower paste
韭菜花醬
The flowers of garlic chives, salted and ground to a green paste: salty, sharp and grassy. In the north it always goes into the sesame sauce for instant-boiled lamb, and in Hong Kong half a teaspoon goes into the northern sesame-and-peanut sauce or the Hong Kong sesame saucer. It is never a dip on its own.
Cautions: read first
- Very salty; a little is enough.
- Refrigerate once opened; use a clean, dry spoon, and read the label for what is in it.
Preparation
Stir before use; start with half a teaspoon and taste before adding more.
Origin
Northern China. Small jars on the sauce shelf at Asian grocers; rarely in supermarkets.
Availability in Australia
Herbal shops / specialists
