Do you know this green thing? It is the bud of the green onion, also called the green onion ball, the green onion doll, every year in the spring, the green onion will grow such a bud, some people will take it to dip the sauce to eat, some people take it off and dry it, I heard that it is a kind of Chinese medicinal material, if you leave it alone, it will gradually grow until it bears black seeds. After the summer, the seeds are ripe, collected and dried, which can come in handy when planting green onions the following year.
However, at the beginning of spring, the buds of these green onions are still very tender, and we can pick them and make them into a unique spring delicacy. In the countryside, you can pull the buds directly from the green onions, but in the cities, you can get them by simply going to the vendors selling onions at the farmers' market.
After buying the buds of the green onions, the outer layer of the skin is peeled off, and the buds inside are thin and small, very soft, and have a strong onion fragrance. This tiny bud, like a green strawberry, is slightly pruned with small scissors, cutting off the outer dry skin and the bottom of the stalk, and then soaking it in salted water for 30 minutes.
The buds of green onions will have some bitter taste, and soaking them in salt water can remove the bitter taste, and at the same time, it can also make it more water-content, and the food made more delicious and delicious. About 250 grams of green onion buds were collected, soaked in salted water, rinsed twice with running water, washed and set aside.
Next, we first mix a batter, prepare flour, eggs, baking powder, yeast powder, sugar, salt, and mix them well with beer. The prepared batter is just like the batter we usually use to fry small crispy meat, and the better state is thick yogurt-shaped, so that it is fluffy and crispy, and it is particularly delicious.
Once the batter is stirred, set aside and allow to rise slightly, and wait for small bubbles to appear inside before using. At this time, you can also dry the green onion buds to remove the excess water inside. After about 20 minutes, we found that the batter was a little swollen, and there were small bubbles in it when stirring with chopsticks, so we could use chopsticks to pick up a green onion bud and put it into the batter so that it was evenly covered with batter up and down, left and right.
Then, we heat the oil until it is 60% hot, put the batter-covered green onion buds into the oil pan, and fry them over medium heat until the surface is golden and crispy. After putting it in the pot, don't touch it until the surface is slightly set before turning it over. You can also add some white sesame seeds to the batter when frying, so that the fried taste will be more fragrant.
This method is similar to fried tempura, where a layer of batter is evenly coated on the outside of the green onion buds, which locks in the moisture of the ingredients in the batter during the frying process, and after frying, it is charred on the outside and tender on the inside, which is particularly fragrant and delicious. Fry until the skin is completely golden brown, and you can remove it. Put it on a kitchen paper towel to control the oil, and it will taste more delicious and not greasy.
Because the batter is very well protected, the water in the green onion buds is relatively sufficient, and the green onion has a particularly strong fragrance. After we put it on the plate, we can sprinkle some spicy fresh or chili powder and cumin powder on its surface, and then we can eat it. In this way, a fried onion bun with delicious taste, charred on the outside and tender on the inside, and rich in the aroma of green onions is ready.
Don't look at it as fried, but this green onion aroma will not be greasy at all, and it has been soaked in salt water in advance, and the bitter and astringent taste in it has been completely removed. When you take a bite, the green onion is full of aroma, which can be used as a snack or a drink, which is particularly delicious.
In addition to the method just mentioned, there is another way to make it more charred and crispy. Before frying, we don't use batter, but wash the green onions and put them directly on the plate to retain moisture. Then mix sweet potato starch, cumin powder, spicy fresh, salt, and chicken powder, and sprinkle it on the buds of green onions, so that the buds of green onions can use the water they originally possess to absorb these dry powders.
When all these dry powders are adsorbed to the small buds of the green onion buds, they are then fried in an oil pan. This can reduce the residue of water in the green onion buds, and the taste is crispy, fragrant and crispy after frying, with a strong green onion fragrance, which is more suitable for small snacks.
However, when using the second method to fry, be sure to control the oil temperature, because it has less moisture and is easier to fry. It is recommended to fry in a pan at a 50% oil temperature, and use medium heat throughout the frying. If you like a crispy texture, you can also remove it when it is slightly golden brown, and then raise the oil temperature to 80% heat and re-fry for 20 seconds to make it more crispy.
The taste of fried green onion buds is also a unique thought of our rural children in spring. Every year at the beginning of spring, fried toon fish, fried green onion buds, and fried pepper sprouts are our most delicious snacks. In addition, Yuqian Wotou, cold willow sprouts, dandelion vegetable dumplings, camellia cakes, Huaihua stall eggs, wild vegetable porridge, and wild vegetable rice are all delicious foods that rural children often eat in spring.
Tips: The buds of green onions are small buds, people with pollen allergies should not touch them to prevent danger, and the thing itself is fried, easy to get angry, don't be greedy to eat too much.