Leek 150g, scallion 150g. Ginger slices, salt 1/2 tsp, sugar 1/4 tsp, cooking wine 1 tsp, a little sesame oil. Wash leeks and green onions and cut into sections. Saute ginger slices in a wok, add salt to taste, then add leeks and green onions and stir fry. Add cooking wine and sugar, stir-fry to taste, and drop a little sesame oil before cooking.

This dish is not only delicious, but also has the functions of strengthening yang, removing blood stasis, promoting blood circulation, benefiting stomach and kidney.

Health tip: leeks are easy to get angry, and people who are hot or have stomach problems should avoid eating more. Leek should not be eaten with beef, otherwise it is easy to make qi and blood abnormal.

Second, the practice of burning green onions with lard.

Green onion 1000g, litchi 200g, pork (fat and thin) 200g, and dried shrimp 20g. Lard 15g (refined), cooking wine 25g, ginger 15g, sugar 15g, garlic (white skin) 25g, soy sauce 20g, salt 6g and vegetable oil 50g.

Cut the green onion into 5 cm long pieces, blanch it with boiling water and take it out; Fry the scallion in a 70% hot oil pan until golden brown, then blanch it with boiling water, take it out and drain it for later use; Peel and core litchi, and take meat; Wash and shred pork; Heat the wok with cooked lard, add ginger, shredded garlic and shredded pork, stir fry, add 250 ml of cooking wine, soy sauce, sugar, salt and broth, boil to remove foam, and pour into the onion bowl; Put litchi meat around the green onions, sprinkle Shanghai rice into a cage and steam for 15 minutes; Pour the original soup into the pot, buckle the green onions into the soup plate, hook the original soup with water starch into rice soup, and pour it on the green onions.

This dish is golden and attractive in color. The soup is fresh and fragrant with onions and served with fresh litchi. It tastes salty, sweet and slightly sour.

Practice essentials: Scallion is blanched twice in boiling water to remove the peculiar smell of scallion. Blanched scallions are fragile and scattered all over the floor. Use hot oil when frying, and then push it after frying to keep the scallions intact. After filling the bowl, the steaming time should not be too long to prevent the onion from rotting and losing its beauty. Because of the frying process, it is necessary to prepare 750 grams of vegetable oil.

Third, the practice of salted green onions.

Onion 1000g, coriander 75g, salt 100g, monosodium glutamate 5g, ginger 10g and sesame oil 15g. Pick and wash the green onions, cut them in half, and then cut them into 4 cm long sections; Cut coriander into small pieces 1 cm long; Marinate the onion with salt for 1 ~ 2 hours, and control the salt water; Add Jiang Mo, coriander segments, monosodium glutamate and sesame oil to taste.

Fourth, the practice of frying green onions with lean meat.

Four or two lean meats and one or two green onions. One dollar for sesame oil, one dollar for sweet noodle sauce, five cents for miso, three cents for vinegar, five cents for soy sauce, pepper water and a little salt. Cut the meat into half-thick slices and mix well with batter and a little sesame oil slurry. All four-petalled and one-inch-long diagonal wires are onions. Add an appropriate amount of oil to a tablespoon, heat it with high fire, stir-fry the sliced meat for five times, stir-fry the onion for a few times quickly, add seasoning and sesame oil, and serve.

This dish is tender, crisp and delicious.

Five, the practice of fried green onions with sliced meat

Onion, sliced meat, ginger, soy sauce, glutinous rice, cooking wine. Add soy sauce, glutinous rice, cooking wine and shredded ginger to the sliced meat and marinate for about half an hour. Cut the green onions, and then cut them into strips from the middle. After the oil pan is hot, first add the marinated meat slices and stir fry to change color. Then add the green onions and stir fry. If you think the pickled taste is not strong enough, you can add a little soy sauce and glutinous rice at this time. After the scallion changes color, you can take the pot and put it on the plate.