Whitebait run-off eggs

Overview

In Chinese cooking, the most common spices we use to remove fishy smell and relieve greasiness are probably green onions and ginger. I believe that when everyone cooks, they usually sprinkle a handful of chopped green onions when cooking. Such dishes are both delicious and beautiful. However, did you know that most of the time, the most fragrant part of green onions is thrown into the trash can? Onion roots, it is said that these roots can be used as medicine. Today I went to the vegetable market to buy vegetables, and I specifically emphasized the need for green onions with long roots. The aunt who bought vegetables was very surprised. She said that everyone wants green onions with fewer roots. What do you want to do with this? I said cooking, and the aunt said, I didn’t know that this onion root can be eaten. So today I will tell you the wonderful uses of onion roots.

Tags

• snacks
• hot dishes
• cooking wine
• egg
• onion roots
• silverbait
• ginger
• salt
• vegetable oil

Ingredients

Steps

1. 1 Remove the dirt from the roots of the shallots and wash them.

   

2. 2 Add ginger, cooking wine, and a small spoonful of salt to the whitebait, mix well, and marinate for a while.

   

3. 3 Add oil to a pan, heat it up, and fry the scallion roots into the pan until they become fragrant. When the scallion roots turn brown, take out some of the roots and leave some roots and scallion oil in the pan.

   

4. 4 Pour the whitebait into the scallion oil and stir-fry for a while.

   

5. 5 After the whitebait has shrunk and curled up, put the beaten eggs with salt into the pot and wrap them all in the whitebait. Fry over low heat, turn over and fry again.

   

6. 6 After all the egg liquid has solidified, pour out and cut into pieces, then sprinkle a handful of green onion roots. Crispy, soft and Q taste.