Onion is an indispensable basic raw material in Chinese food, but most of the time, we only like to use scallion. For example: wok, stuffing, ingredients, soup and so on. Green onion leaves, even when buying food, have been cut off and thrown away by the seller directly. In fact, green onion leaves and green onions are rich in nutrition, and there are various ways to eat them. It is a pity to throw them away. Onion oil method: 1) Put 1 aniseed, 8 fennel, 15 pepper and 1 fragrant leaves into cold oil. 2) Stir-fry the spices slowly with low fire, and then add the onion leaves. 3) Continue to stir-fry onion leaves with low fire until the onion leaves turn light brown and dry. 4) Filter out all spices and onion leaves in the oil pan, and the remaining oil is chive oil. Super verbose: * * Onion oil can be kept for at least 3 months. Keep it in a cool place, not in the refrigerator. * * Onion oil can be mixed into cold salad and cold noodles, or stuffed with steamed stuffed buns and jiaozi, only smelling onion, not onion leaves. * * Saute vegetarian dishes with scallion oil, which tastes particularly fragrant. I suggest you try. * * Description: The green onion leaves in the picture are green onion leaves, but green onion leaves can also be used to make green onion oil, and can be eaten with the following two kinds. You can also eat onion leaves like this: 1) When making flower rolls, wash and chop the onion leaves, put them on a flat dough, and then roll them up and steam them. Onion rolls are delicious. And personally, there must be onion leaves in the roll, preferably chopped chives, which are delicious, beautiful in color and can stimulate appetite. 2) scrambled eggs, everyone will? Adding onion leaves to the beaten egg liquid can add a lot of flavor to the egg.