Leek150g, scallion150g. Ginger slices, salt 1/2 tsp, sugar 1/4 tsp, cooking wine 1 tsp, and a little sesame oil. Wash leeks and scallions and cut them into sections. Saute ginger slices in a frying pan, add salt to taste, and then add leeks and green onions into the pan to stir fry. Add cooking wine and sugar, stir-fry to taste, and drop a little sesame oil before taking out the pot.

This dish is not only delicious, but also can tonify yang, disperse blood stasis, promote blood circulation, benefit stomach and kidney.

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

Second, the practice of burning green onions with lard

Onion1000g, litchi 200g, pork (fat and thin) 200g, and dried shrimp 20g. Lard (refined)15g, cooking wine 25g, ginger15g, white sugar15g, garlic (white skin) 25g, soy sauce 20g, salt 6g and vegetable oil 50g.

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

The color of this dish is golden and attractive, and the soup is fresh and fragrant with onion, accompanied by fresh litchi, which makes the taste salty and sweet and slightly sour.

Practice essentials: Scallion is blanched in boiling water twice, in order to get rid of the odor of scallion. The blanched scallion is fragile and scattered. When frying, use large hot oil, and then push it after frying and shaping to keep the scallion section intact. After filling the bowl, the steaming time should not be 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

Onion1000g, coriander 75g, salt100g, monosodium glutamate 5g, ginger10g, and sesame oil15g, with appropriate amounts each. 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 scallion segments with salt1~ 2 hours to control the salt water; Stir in Jiang Mo, coriander segments, monosodium glutamate and sesame oil to adjust the taste.

Fourth, the practice of frying green onions with lean meat

Lean meat is four or two, and green onions are one or two. 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 one and a half thick slices, and mix well with flour paste and a little sesame oil slurry. All the four-petal, one-inch-long oblique wires are scallion. Add a proper amount of oil to a tablespoon, heat it with high heat, stir-fry the sliced meat for five times, stir-fry the scallion a few times quickly, add seasoning and sesame oil, and serve.

This dish is tender, crisp and delicious.