Mountain chopped green onion, also known as twist, chopped green onion, wild leek flower, thief twist, picking twist, sweet flower, green flower, first flower, thief face and tea twist. Distributed in Inner Mongolia, Northeast China, North China and other places, wild in the sunny half slope of the mountain. Only when it rains will it blossom and bear seeds. Because it is wild, it is natural, green and rare. When eating, heat the cooking oil to about 180 degrees and add chopped green onion. It tastes strange and makes people appetite. It is an excellent condiment for pot noodles, porridge, stir-fried dishes, hot pot, pasta and cold dishes in northern Shanxi and northern China.
There are also many people in life who don't like lard, so when making chopped green onion oil, they can only use blended oil to fry. It needs two or three slices of fresh chopped green onion blended oil. Remove the onion leaves from the chopped green onion, and then cut it into diced green onion. After the wok is dried, add proper amount of blending oil. Be sure to put more oil here. After the oil temperature is heated to 70 degrees, put the chopped green onion into the pot. Turn down the heat and stir-fry the chopped green onion in the pot slowly with low heat. After the fried chopped green onion turns golden, turn off the torch and take it out. What's left inside is fried chopped green onion oil and chopped green onion. Don't throw it away. You can keep it. When cooking noodles or other dishes, you can add fried chopped green onion to improve the taste and freshness.