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. The green onion leaves, even when buying food, have been directly cut off and thrown away by the seller. In fact, the green onion leaves and scallion are rich in nutrients, and there are various ways to eat them, so it is a pity to throw them away. Method of scallion oil: 1) Put 1 aniseed, 8 fennel, 15 pepper and 1 fragrant leaf in cold oil. 2) Stir-fry the flavor of spices slowly with low fire, and then add the onion leaves. 3) Continue to stir-fry the onion leaves with low fire until the onion leaves turn light brown and dry. 4) Filter out all the spices and onion leaves in the oil pan, and the remaining oil is fragrant onion oil. Super verbose: * * The scallion oil can be preserved for at least 3 months. Just keep it in a cool place, not in the refrigerator. * * Onion oil, can be transferred to cold salad, cold noodles, you can also put steamed stuffed bun, jiaozi's stuffing, only smell the onion, not the onion leaves. * * Stir-fry vegetarian dishes with scallion oil, which tastes particularly fragrant. I suggest you try it. * * Explain: The green onion leaves in the picture are green onion leaves, but the green onion leaves can also be used to make green onion oil, which can be eaten with the following two kinds. Onion leaves can also be eaten like this: 1) When making flower rolls, wash the onion leaves, chop them up, put them on a flat dough, and then roll them up and steam them. The onion flower rolls are delicious. Moreover, personally, the rolls must be filled with onion leaves, preferably chopped chives, which are delicious and beautiful in color, and can stimulate appetite. 2) Scrambled eggs, everyone will, right? Adding onion leaves to the beaten egg liquid can add a lot of fragrance to the eggs.