Easy 5 scallions Recipes – Quick Meals Everyone Will Enjoy
Discover delicious and easy-to-make recipes using 5 scallions. Perfect for busy weeknights and family dinners.
Recipes with 5 scallions
This braised pork knuckle with tiger skin is truly impressive—it's the star dish of any large banquet, and in a restaurant, it's a high-end, impressive dish that holds its own. Placed on the table, its glossy, dark red skin wrinkles into beautiful "tiger skin" patterns, sprinkled with tempting scallions—just looking at it makes your mouth water! The meat falls off your chopsticks with a "plop," the skin tender and the meat succulent, not greasy at all—it's like a "gentle paradise" stuffed into your mouth. If you dip it in the light dipping sauce, it's a "refreshing and cleansing" version; the slightly spicy and sour sauce coats the meat, like a cool breeze on your tongue. If you drizzle it with the thick sauce, it's a "sweet and passionate" version; the rich sauce clings to the meat, every bite is a savory blend of soy sauce and meat, like a "sweet embrace" for your taste buds. If you master this skill, serving it to guests at home will guarantee you'll be surrounded by people praising it until you blush! 😂 Which flavor do you prefer?
Sichuan and Chongqing's salty shaobai (rice shao) is a melt-in-your-mouth pork belly. The fatty, glutinous pork belly is not greasy at all, while the lean pork belly is perfectly flavorful. The chopped bean sprouts are salty and fragrant, with a crisp and flavorful chew. Mixed with the pork belly, the combination of salty and sweet flavors is so fragrant it's almost intoxicating! In Sichuan and Chongqing, this dish is a common dish at banquets and restaurants. I, a meat-averse person, saw this shaobai (rice shao) at my grandmother's house and tried a piece. My eyes widened, and I devoured the entire plate! Since then, I've become a true meat-eater. Every time I go back to my grandmother's house, the first thing I shout is, "I want shaobai!"
Sichuan sweet potato noodles are smooth, chewy, and bouncy, soaking up the tangy, spicy, and numbing broth. One slurp and the aroma is heavenly. The peanuts are crunchy, and the pickled radish and green beans add a refreshing crunch, while the cilantro and scallions release their freshness. The tangy and spicy flavor is so addictive, you'll want to drink every last drop of the broth. This is a signature street food from Chongqing and Sichuan, and a popular national dish across China. A bowl of it will make you sweat, providing a truly satisfying experience. It's a genuine delicacy loved by people of all ages.
The scallion and pork floss cake roll is a mixture of salty and sweet. The fluffy cake is wrapped with fresh pork floss and paired with fresh scallions. The taste is rich and layered, and it is soft and satisfying when you bite it. It can be used as breakfast to quickly replenish energy and start a vibrant day; it is also a great choice for afternoon tea, which is comfortable and refreshing when paired with tea; it can also be used as a picnic delicacy to add deliciousness to leisure time. The taste of this cake roll is so unforgettable that I couldn't help but repeat it twice for two consecutive days! Just for this delicious taste~
Homemade soup dumplings are so delicious! This pot of freshly steamed "juicy little bombs" are all soft and fluffy little clouds. Made with a semi-fermented dough recipe, the dough has a glossy sheen and stays soft and fluffy even after cooling down and reheating. Pick one up and gently bite into it, and the meat juice bursts in your mouth, coating the chewy, simple Northeastern-style aspic—it's so fresh it'll make your eyes squint! This is a versatile, basic filling, savory and flavorful with a hint of carrot sweetness; one bite is pure bliss. Breaking it open reveals glistening juice coating the tender pink meat filling—it's mouthwatering just to look at. From the aspic to the semi-fermented dough to the versatile meat filling, all the techniques are in this recipe. Save it and recreate this bursting joy anytime!
"On the left is the non-spicy seafood sauce section: the aroma of freshness hits your nose as soon as it's served. The fish is soaked in the sweet fragrance of seafood sauce, so tender it trembles when you pick it up with chopsticks. My child immediately started gnawing on the fish belly, even chewing the lotus root slices soaked in the sauce with a satisfying crunch, exclaiming, 'Mom, this is even better than what you get at restaurants!'—the seafood sauce gives the vegetables a subtle sweetness, light yet not bland at all. My child even ate rice faster than usual. On the right is our spicy dry pot section: the aroma of the dry pot ingredients fills the kitchen as soon as the sauce is poured on. The fish skin is grilled until slightly crispy, bursting with juice with every bite when coated in spicy oil. Even the celery stalks are infused with the spicy fragrance, becoming more flavorful the longer they cook. In the end, even the last bit of sauce at the bottom of the pot..." It had to be poured over rice and polished clean. The moment this pot of fish was served, the kids on the left exclaimed, "Mmm, this is so tender!" while we on the right were shouting, "Wow, this is so spicy and delicious!" The divider clearly separated the flavors; some were tender, some were fragrant. Even the usually picky kid devoured the lotus root slices. We used a special grill pan for fish that can be heated directly. It bubbled and steamed as soon as the flame was turned on, making it incredibly satisfying to eat and cook at the same time—the kids on the left were plucking at the tender, seafood-flavored fish, while we on the right were enjoying the juicy, spicy pieces of fish, taking a sip of wine, the spicy aroma mingling with the wine's fragrance, enveloped in the warmth—it was so addictive! If you don't have this special pan, a small alcohol stove with a regular grill pan works just as well, filling the air with a smoky, hearty atmosphere. Life is just too good!
Golden and crispy potato cakes, garnished with bright green scallions and finely diced ham, are crispy on the outside and soft on the inside with an aroma that explodes on the tongue.
The moment this bowl of Nanchang mixed rice noodles is served, the aroma fills your nostrils. Each strand of rice noodle is coated in a glistening sauce, springy and chewy, with the rich flavor of the blended sesame oil and the spiciness of the chili oil. The crispness of the dried radish, the caramelized aroma of the peanuts, and the freshness of the cilantro unfold in layers in your mouth, becoming more fragrant with each chew. Its status as a national delicacy stems from the meticulous care put into this bowl of noodles: the blended oil is the essence of vegetables and spices simmered for 15 minutes; the blended soy sauce is a savory-sweet flavor achieved by simmering rock sugar and spices; and it's paired with readily available chili oil—every seasoning is carefully blended. This seemingly simple bowl of mixed noodles embodies an ultimate pursuit of the essence of everyday life; one bite and you'll understand why it's so popular across the country.
Look at these meat-filled pancakes, they're so tempting! Each one is round, golden, and has beautiful burnt lines. Just looking at them makes you hungry. They taste even better. The leavened dough crust is soft and chewy, and the meat filling inside is generously stuffed, with chopped green fennel, which looks fresh. Take a bite, and the meat filling is so tender and juicy, and the fragrance of fennel hits your nose, and the saltiness is just right. When it's fresh out of the pan, the aroma can waft halfway around the block. Eat one while it's hot. The crust is slightly crispy, the inside is soft, and the meat filling is juicy. It's so delicious that you can't stop eating it. It's perfect for breakfast or as a daily snack!
Deer antler mushrooms have a crisp and tender texture and a unique mushroom aroma. After fully absorbing the meat juice, the flavor blends more mellowly; the red and yellow bell peppers are bright and colorful, and they are paired with brown beef and dark brown deer antler mushrooms, creating rich and harmonious colors. Selected tender beef parts are quickly stir-fried to lock in the juice. It goes well with rice and is appetizing. Everyone who eats it will praise the deliciousness.