Stewed Scallions

by Yu Fei

4.8 (1)

Favorite

2

Difficulty

Easy

Time

30m

Serving

2

When I was a kid, I used to have a row of braised green onions in a street shop in Shanghai. Now I want to eat it. It's like buying a lottery ticket. Either you are too old to chew, or you just want to eat, or you can do it yourself. "

Ingredients

3 pieces Big Row
1/2 a catty Shallot

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1 piece Egg

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Some Oil

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4 tablespoons Soy Sauce

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4-5 tablespoons Granulated Sugar
1 tablespoon Corn Flour

Stewed Scallions

1. Knock loose with the back of a knife

2. Use beer bottles to knock the large row twice as large

3. The bottom on the left is knocked, and the right is not knocked

4. Knock a large row, put in a basin, pour half of the light soy sauce and dark soy sauce, 1 spoon of sugar, and a whole egg

5. After kneading well, marinate for 20 minutes

6. Leave the flour and wake up for 5 minutes

7. Heat oil on low heat, put onion and sauté

8. Put the pot in a large row, no more than 10 seconds per side

9. Fry and take out, set aside

10. Put a bowl of water in the pot, put all the remaining seasonings in the pot, boil on high heat

11. Put in a large row, cover, medium heat for 5 minutes

12. Water starch in an underwater pot, collect the juice, take out the pot in 20 seconds

Tips:
Remember to knock the big row, and make sure not to cook for more than 5 minutes at the end, the longer it gets, the older you get

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