Homemade chives recipe

Chives cannot generally be used as a single ingredient to make dishes, but when making some other dishes, they often become an indispensable seasoning and condiment. Adding chives can often improve the quality of the dish and enhance the aroma of the dish. For example, you can make chive bread, scallion rolls, etc. You can also make scrambled eggs with chives, fried shredded potatoes with chives, etc. These are all common home-cooked methods.

Chive Rose Head

The ingredients include a piece of rose pickled cabbage, a handful of green onions, an appropriate amount of soaked and cooked soybeans, cooked white sesame seeds, and an appropriate amount of white sugar. Method 1. Cut the rose hip pickle into shreds, wash and drain the green onions, and cut them for later use. 2. Put a little oil in the pot, and when the oil is slightly hot, add a small amount of shallots to sauté until fragrant. After the aroma comes out, add soybeans and stir-fry for a while. Then add rosehip pickle shreds and stir-fry together. Add appropriate amount of sugar to season, then add the remaining shallot segments and stir-fry for a few times, turn off the heat, and finally sprinkle with cooked white sesame seeds, mix well and serve.

Chive Bread

Ingredients for filling: 20 grams of chopped green onion, 10 grams of butter, 15 grams of whole egg liquid, 1/2 teaspoon of fine salt, 1/4 teaspoon of black pepper. Ingredients for dough: a. 160 grams of high-gluten flour, 40 grams of low-gluten flour, 20 grams of fine sugar, 30 grams of egg, 100 grams of water, (1/2+1/4) teaspoons of salt, 1/2+1/4) teaspoons of yeast powder b. 20 grams of butter. Method 1. Use the dough function of the bread machine to put all the above ingredients a into the bucket and mix them. When there is a dripping sound, add ingredient b. Usually I change to the dough proofing function at this time until it reaches the complete stage. 2. Divide the fermented dough into 6 portions, roll into balls, cover with plastic wrap and let sit for 10 minutes. 3. Roll the small dough into a round shape, release air, and roll it into a round shape again. 4. Arrange 3 dough balls in a row and place them on the baking paper for final fermentation. 5. Ferment at room temperature for 18 minutes, brush with egg liquid, cut a vertical cut in the middle, and ferment for another 2 minutes. 6. Put the chopped green onion stuffing into the cut. (To make the chopped green onion filling, mix the above ingredients, and add the chopped green onion only in step 5, otherwise water will come out if added too early.) 7. Preheat the oven to 200 degrees, increase the upper and lower fire to 180 degrees, and bake on the middle layer for 20 minutes.

Scallion scrambled eggs

Ingredients: 2 green onions, 3 eggs, 1/2 teaspoon salt, 5 ml light soy sauce. Method: 1. Beat the eggs in a bowl, add salt and light soy sauce and beat for later use. 2. Wash and cut green onions into sections. 3. Heat oil in a pan until slightly hot, add the white part of the scallion and stir-fry until fragrant. 4. Pour in the eggs. After about 10 seconds, when you see the eggs change color and slightly solidify, pour in the green onions. 5. Stir-fry evenly, chop and serve.