As the saying goes: "If you eat well onions, ginger, and garlic, you will reduce your disease by half." Onions, ginger, and garlic still occupy an important position in our lives. "Onions, ginger, garlic, and peppers" are also recognized as the "Four Gentlemen" in the food world, and

Green onions are ranked first among the Four Gentlemen. This is an ingredient with no gray area. Those who love it are absolute true love and enjoy it as sweet as sugar; those who hate it will cover their noses and run away, not wanting to see it for a minute.

In our north, scallions are definitely a favorite. They can even be eaten raw, and are grandly served on restaurant tables as pickles, euphemistically called "harvest vegetables." Southerners disagree.

understand.

Eat more green onions in spring to get rid of the turbidity? Spring is the most nutritious time of the year, and it is also the tenderest, most fragrant, freshest and most delicious.

Every spring, a kind of green onion with soil, dead leaves and tender buds quietly appears on the market. This is the sprouted green onion. The sprouted green onion is a kind of green onion, which is composed of roots, leaves and stems. The sprouted green onion is caused by

It is unearthed and marketed when the young shoots sprout, hence the name sprouted onion.

On a mountain not far from my home, there is an old man who grows onions and sells them all year round. Every spring, there is an endless stream of people coming and going. I was very curious, so I asked the man selling onions. It was also green onions. Why were there so many people?

Have a soft spot for your sprouted onions?

The grocery store man told me the correct answer.

Germinated onions are more nutritious. Germinated onions are different from other green onions. They are not planted in spring and harvested in autumn. Instead, they are cultivated in winter. After a whole winter of baptism, sprouted onions enjoy the moisture of snow water and absorb the nourishment of soil. Spring is the beginning of spring.

Unearthed, such sprouted onions are more nutritious.

Sprouted onions are more tender. Sprouted onions are different in shape and taste. They taste fresh and tender. Peel off the dry leaves, revealing the tender green buds and ivory-like white. After a winter of ice and snow, they have already grown.

Filter out the spiciness, and take a delicious bite. It's sweet, crispy, and milky white juice flows out from the stubble. It's really fresh and tender!

Sprouted onions are on the market for a short time. We can see green onions all year round, but sprouted onions are different. The time on the market is very short every year. Is it true? After this village, there is no such store?, for those who like to eat sprouted onions.

Friends, if you miss it, you have to wait a year.

They are also green onions. Why do some people have a special liking for sprouted green onions?

The old vegetable farmer will tell you the correct answer. Don’t miss it. If you miss it, you have to wait for a year. Let’s share another one that my mother made when I was a child: “Scallion Shao Sha”. That is a beautiful memory of my childhood.

1. Dough proofing: Dissolve 5 grams of yeast with 100 ml of warm water, then pour into 200 grams of flour, stir into floc, and knead into a smooth dough. Place in a warm place to double in size.

2. Wash the sprouted scallions and cut them into cubes; dice the pork. Be sure not to chop it into meat fillings, as that will not taste good. Add 2 tablespoons of soybean paste to the diced pork, a little fresh and appropriate amount of five-spice powder.

After stirring evenly, marinate for 20 minutes.

3. Pour the chopped green onions into the marinated meat, add an appropriate amount of vegetable oil, stir evenly, then add an appropriate amount of salt, mix well again, and the filling is ready. The purpose of adding oil first is to lock in the green onions.

of moisture, no water will come out when wrapping.

4. Deflate the risen dough first, then roll it into long strips and divide it into small pieces of equal size. Knead each dough piece again and roll it into a cake crust that is slightly thicker in the middle and thinner around the edges. Use the technique of making round buns.

Wrap the scallions and pork stuffing, and pinch the edges tightly to prevent juice from leaking during frying.

5. Preheat the electric baking pan with oil, put in the cake embryo, with the sealing part facing up, press it gently, brush a layer of oil on it, cover it and press the pie button.

Fry both sides until golden brown, the crust springs back quickly when pressed, is fluffy and soft, and the scallions are cooked.

You should eat the sprouted green onions in spring as soon as possible. They are sweet and crispy. If you miss them, you have to wait a year to get back the taste of your childhood. Especially the roasted green onions that your mother made when you were a child are still fresh in your memory.