Best spring onion Recipes for Everyday Cooking
Make the most of spring onion with our handpicked recipes — simple, satisfying, and full of flavour.
Recipes with spring onion
The soy sauce is rich and delicious, the fresh squid is crispy and bouncy, stir-fried together, the fresh flavor rises instantly. This time, a little slightly spicy bean paste sauce was added, which not only makes the taste more layered, but also highlights the freshness of fresh squid.
As a coconut lover, this coconut taro puree pumpkin stew is a blessing for taste buds! It retains the sweetness of pumpkin, the mellowness of coconut milk, and the density of taro. The triple taste melts in your mouth. The soft and glutinous Lipu taro and sweet pumpkin are soaked in silky coconut milk. The natural sweetness blooms on the tip of the tongue. It is soul-stirring and directly included in the unlimited repurchase list! Tips Wear gloves when handling taro to avoid allergies and itching.
The amount of ginger paste in this recipe is three times the usual amount, because my whole family loves ginger paste. Generally, ginger paste is served with boiled chicken, but everyone in my family mainly eats ginger paste with rice, and the amount of rice is two to three times larger than usual 😳
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How to make ground fish? We need a recipe for cooking from raw food. You can add details and republish it. (English: How to make ground fish? We need a recipe for cooking from raw food. You can add details and republish it.)
The salmon head with attractive color is roasted until golden and crispy, with the edges slightly curled up. The high temperature forces out the fish oil, leaving attractive amber lines on the skin, which is crispy on the outside and tender and juicy on the inside. The fresh fruit acid of lemon juice instantly penetrates into the fish meat, neutralizing the greasiness while awakening the taste buds; dip a mouthful of sesame salt, and the salty and fragrant particles burst on the tip of the tongue. Paired with a little wine and a drink with teammates, it is comfortable and satisfying. Watching teammates squint their eyes and praise "drunkenness and dreamlessness", at this moment, there is no need for gorgeous words, the happiness in the fireworks is quietly overflowing, and food and company are the most healing appearance of life.
Fried fish is tempting but it is easy to stick to the pan and break the skin, which makes people feel stressed. Today, I will challenge fried grass carp belly. Wipe the fish body dry (moisture is the key), and master the heat is the key. Follow this method to make your fish pieces in a row no matter where they are 😂, the fish skin is intact and crispy, the fish meat is tender and tasty, and it also has gravy [color]. Say goodbye to the anxiety of frying fish, and no longer be afraid of frying fish overturned ~ Come and try it.
This dish, in fact, is better to use mud carp which is very bony and not suitable for old and young. So I replace it with grass carp belly.
We have to set aside a lot of time to make dumplings at my house because everyone in the family loves eating dumplings, so we have to make a lot. This time we made two kinds of pork and vegetable dumplings: small tangcai and Chinese cabbage, and also topped them with mushrooms, dried shrimps, fungus and carrots, which are full of flavors and nutrients. Today's portion is relatively large. If you don't need such a large amount, you can reduce the ingredients proportionally.