Braised scallion with Scallion(cong shao chui tong zai )

Braised scallion with Scallion

Introduction:

"Today, the so-called" fried squid with Scallion "is a squid. I don't know why we don't call it squid. The first time I ate this dish was a few weeks ago. The leader had foreign affairs activities that day. I had a bad headache and couldn't solve my eating problem. So I had to wait for the leader to bring it back, and he brought me a piece of scallion stewed and blown tube. At first, I thought it was leftover. When I asked, I knew they had ordered it, and I thought I would like it, so I got another piece. I was quite moved to hear that. I can't wait to try it as soon as I hear it delicious. It's the first time I've ever tasted it. It's so delicious that I feel my tongue is beating. The leader always says that this onion is the one we usually eat. In fact, when you look carefully, what he said is "onion grain" is actually leek flower. Where does the taste of onion come from? As soon as my curiosity comes up, I'll see Holding chopsticks kept turning (I am a person dedicated to ha, no one dislike), the original is red onion, no wonder this taste so fragrant. Since it's delicious, of course I can't miss this one. When I bought the puffer, I made it with red onion and a little leek flower. It's easy to make. The raw soy sauce must be better. It's a little bit old and has a little seasoning. It tastes good. After eating too much, I'd like to stir fry the puffer in white and soy sauce. Try this one. It's very good. Stir fry it with ink It will be worse, but it will be more nutritious. "

Production steps:

Step 1: wash and chop the red onion and leek flower;

Step 2: wash the blowpipe, blanch and drain;

Step 3: heat up the frying pan, add oil and saute the red onion;

Step 4: stir fry the leek flower to get the fragrance;

Step 5: blow down the tube and stir fry evenly;

Step 6: stir in soy sauce and soy sauce.

Materials required:

Blowpipe: right amount

Red onion: a little

Leek flower: a little

Veteran: a little

Soy sauce: moderate

Edible oil: right amount

Note: it is said that the ink is nutritious, so I didn't take it. It directly affects the appearance, but it won't affect the taste. Of course, if you don't like it, take off the ink when you wash it.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Cong Shao Chui Tong Zai