Among the many types of vegetables, the scallion may not be the most conspicuous, but its unique appearance is instantly recognizable. The long green stems and plump roots are reminiscent of a variety of combinations.
Southerners and northerners love it alike, whether it's drying in the sun or soaking in a clear soup, the charm of scallion is always a sight to behold.
Characteristics of scallion
The reason why scallion stands out from the crowd of vegetables is due to its unique and rich taste. The spicy smell, like a faint smell of fireworks, makes people taste it as a customer. When you take a bite, the crisp and tender texture is full of strength, like taking a bite of fresh spring. And this taste is not only on the surface, but also the nutrients rich in scallion are even more praiseworthy. Whether it's vitamin C or dietary fiber, scallion is on our plate, silently infused with the power of health.
How to eat scallion
When it comes to the way to eat scallion, I have to mention that scrambled eggs and fried bacon, the perfect collision of fresh and salty aroma can always remind people of the taste of home. However, what can really make people have an endless aftertaste is the pickled hot and sour scallion. The hearty sourness and slight spiciness, as if draped in a light dance skirt for the dishes. Every bite makes you want to have another one, and with bibimbap and bibimbap, the appetizing effect is simply unparalleled.
Pickling method
So, how do you make this delicious spicy and sour scallion dish? First, prepare the ingredients you need: fresh scallion, millet pepper, refined salt, sugar, and peppercorns. For those who are trying pickling for the first time, there is a tip: marinate the scallion with salt in advance to effectively remove its pungency. This is a simple step, but it provides a solid foundation for subsequent flavors.
Next, cut the scallion into sections, put it in a clean container, and add the appropriate amount of millet pepper, salt, sugar and Sichuan peppercorns. Once sealed, they are allowed to ferment naturally at room temperature. After about two or three days, you can see that the scallion gradually becomes bright and sour, and you can't help but want to taste it.
conclusion
In this fast-paced life, walk into the wet market, pick a handful of fresh scallion and try the trick of pickling. Let's wake up the long-dormant taste buds and feel the sour and spicy touch.
Accompanying every meal, an appetizer, scallion will be a timeless sight in your kitchen.