People from Jiangsu, Zhejiang and Shanghai seem to like braised soup the most, and they also like to grill anything with onions. This type of onion refers to a small onion, which is thin and long, with few white onion roots and a long green onion tube. Jiangnan people like to put some spring onions in every dish. Because of its frequent use and the small amount used each time, many people are used to planting some green onions in flower pots for emergencies. This dish wouldn’t be complete without that last handful of scallions. Green onions, common in the north, are tender white in color and thicker than your thumb. In Shanhaiguan, I saw green onions more than one meter long, piled thickly and in bundles on the ground. They are also purchased in bundles. It is true that one country is nourished by water and soil, and regional differences bring about differences in food culture.
The dish I am going to talk about today is cooking with whole green onions. The most famous ones are Shanghainese’s home-cooked dishes, Ningbo’s grilled fish with large ribs and green onions and river crucian carp grilled fish with green onions. Friends in the north don’t understand the word “roast” either. They thought it was roasted over an open fire, but it wasn't. It is a method of stewing slowly over low heat and finally collecting the juice. They write it as "", but now this word is too uncommon, and most people use the word "roast".
The cuttlefish is so delicious, even the onions and ginger can be used to make two bowls of rice, so delicious
My mother is best at grilled onions. Whether it is grilled onions, grilled crucian carp, or grilled squid, they are all top-notch delicious dishes and are the best dishes for dinner. When encountering these dishes at the dinner table, people usually eat meat and fish first, especially crucian carp, which is relatively unpalatable. I almost ate the fish first, and my mother would say "eat it quickly", which means the roasted onions are ready to eat. As time went on, when I saw the shallots, I thought that would be a good dish.
Today, I also bought a big cuttlefish, grilled it with a handful of green onions and a piece of ginger, put the onions and ginger under it, tore the cuttlefish into thin strips and put it on top, and almost ate it Cuttlefish, so I served a big bowl of rice with special green onions. My husband said that the strange thing is that when you eat cuttlefish, you don't eat it, you only have green onions poured over rice to eat, so I told him the above paragraph.
[Grilled cuttlefish with green onions and ginger]
Ingredients: 500 grams of large cuttlefish
Accessories: a handful of green onions, a piece of ginger, 20 grams of oil, 30 grams of soy sauce, 50 grams of cooking wine, 10 grams of sugar, 2 grams of soy sauce
Practice: Step 1: Boil a cuttlefish on a plate. A handful of scallions and a piece of ginger can add a little more flavor.
Step 2: Wash and peel the cuttlefish to make it taste better. Slice the ginger, wash the green onion, and cut into long sections for later use.
The cuttlefish is so delicious, even the onions and ginger can be used to make two bowls of rice. It’s so delicious. Step 3: Add oil to the hot pot and fry the ginger slices and green onions
The cuttlefish is so delicious, even the onion and ginger ingredients can be used to make two bowls of rice, so delicious
Step 4, remove the cuttlefish and stir-fry
Step 5, cover the green part
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Step six, pour cooking wine
Step seven: add soy sauce
Step eight. Add some soy sauce for color
Step 9. Add a bowl of water, keeping the ingredients the same
Step 10: Add a teaspoon of sugar to refresh
Step 11: After the high heat boils, change to low heat and cook for 30 minutes until You can easily penetrate the thickest part of the head meat with chopsticks
Step 12: Put the cuttlefish, onion and ginger in a bowl and let cool slightly
Tear it into small strips, even if The heads of boiled cuttlefish can also be easily torn apart by hand. This dish is very delicious. I can eat two bowls of rice by myself at Chongjiang.