How to make delicious chive flowers

Chive flowers can not only be used in cooking but also made into seasonings for seasoning dishes. Moreover, chive flowers have a wide range of uses and are very attractive whether eaten or viewed. Chive flowers can be used to make dumplings or fried with eggs. After being pickled, chive flowers can be preserved for a long time. You can take them out whenever you want to eat them. It is very convenient. The following is a brief introduction to the uses and effects of chive flowers.

Method 1:

Ingredients

Ingredients

1 bunch chives

Two eggs

Excipients

Red pepper shreds

Ingredients

Salt to taste

Chicken powder

Steps to make fried eggs with chives

1. Required Materials

2 Wash and cut chives into sections

3 eggs, beaten

4 Heat the pan with oil, fry the eggs and set aside.

5. Use the remaining oil from the scrambled eggs in the original pan to fry the red pepper shreds.

6. Stir-fry the chives until cooked.

7 Add eggs and fry, then add salt and chicken powder and stir-fry evenly before serving.

Tips

Add salt just before serving. If you add it too early, the chives will release water, affecting the taste.

Method 2

Ingredients

Ingredients

Chives flower

Excipients

Shrimp

Steps to cook fried chives with shrimp

1Wash the chives and cut into sections.

2 Peel the shrimps and marinate them with pepper and sesame oil for a while.

3 Heat the pan, pour in olive oil and add the shrimps.

4 Stir-fry over high heat and add a little cooking wine.

5 Add the chives and stir-fry together.

6 After stir-frying evenly, add a little salt, sugar and pepper powder, thicken with cornstarch and serve.

Method 3

Ingredients

Ingredients

Cuttlefish 400g

200g chives

Excipients

Peanut oil

Shredded ginger

1/2 spoon rice wine

1 tbsp salt

1/2 scoop chicken powder

Steps to make fried chives with ink tablets

1. Cut the ink fountain to remove ink and impurities

2 Peel off the black layer of skin.

3 Cut into slices with a slanting knife

4 shredded ginger

5 Remove the old stems of the chives, wash them and cut them into sections.

6. Heat a pan, add a proper amount of oil, add shredded ginger and stir-fry until fragrant.

7 Add the cuttlefish slices

8 Stir-fry over high heat until the water is released

9 Then dry the water, pour in half a spoonful of rice wine to remove the fishy smell and serve.

10 Pour a little oil into the original pan, add the chives and stir-fry for a few times.

11 Pour in the inkstone slices and stir-fry evenly. Add appropriate amount of salt and chicken essence, mix well and serve.

Tips

The black skin of the cuttlefish must be removed so that it does not affect the taste.