‘Spring’s First Green’ Chives: Easy Recipe for Fresh, Tender Early Spring Vegetables - Don’t Replace Meat With It!

Intro: Known as ‘Spring’s First Green’, and also popular for being both fresh and tender, it’s healthy, easy to make, and delicious, ‘Don’t replace meat with it’.

As spring arrives, with all things coming to life, spring also represents renewal. During this season, many vegetables and fruits naturally grow, and we should certainly eat more of these vegetables, especially those known as ‘Spring’s First Green’. This vegetable is at its most fresh and delicious in early spring, and can be cooked in various ways, such as stir-frying or making dumplings. Many people have probably guessed it – it’s chives! Fresh chives, no matter how you cook them, are delicious, and the cooking methods are particularly simple. Early spring chives are more fragrant than meat, and when made into chive boxes, they are sure to be loved by many. It can be eaten for breakfast or as a main dish. Below, I will share the detailed method for making chive boxes with you. I hope your family can also enjoy delicious food.

Chive Box Recipe:

Ingredients:1 bunch of chives, 300g of flour, 180ml of hot water, 150g of vermicelli noodles, 2 eggs, a little sesame oil, a little salt, a little five-spice powder;

Production process:Step 1, put the flour into a bowl, and slowly pour in the hot water while stirring with a chopsticks until it becomes a, then knead into a smooth dough, cover with a plastic film, and let it rest for 20 minutes;

Step 2, during the resting process, crack 2 eggs into a bowl, add a little, and mix and beat evenly. Heat oil in a pan, and pour in the egg liquid, stir-fry until cooked and broken into pieces. Soak the vermicelli noodles in hot water until softened, then drain and chop into small pieces. Wash and chop the chives into small pieces.

Step 3, then cut the chives and vermicelli noodles into small pieces, first mix the chives and vermicelli noodles together, then add a little sesame oil and five-spice powder and mix evenly, and thoroughly mix after a good mix, then add the cooked eggs in the middle, and add a little salt for seasoning;

Step 4, at this time, the dough is almost rested, move it to the cutting board, divide it into small pieces of dough, then roll it into dough sheets with an intermediate thickness and thin edges, put it into the filling like pinching dumplings, and pinch it tightly, and place the mouth down, and press it into a pancake shape;

Step 5, follow this method to make all the chive boxes, use a non-stick pan, brush with a little oil, put the dough sheet on a small fire and cover with a lid, cook until both sides are colored, and then you can take it out.

Editor’s Summary:Early spring chives are particularly delicious, so they are called ‘Spring’s First Green’. At this time, chives are delicious no matter how they are cooked, and this chive box is also a popular method loved by many. This time, I will share the detailed method with you. The chive box has thin dough and a lot of filling, and it’s very delicious. If you follow the recipe seriously, you can easily make delicious chive boxes. I have to say that I use this method to make chive boxes, which are very popular, and as soon as they are put on the table, family members grab them to eat. For such delicious, easy to make and healthy chive boxes, don’t replace meat with it, and eating seasonal vegetables will also help your body.

Cooking Tips:

1. To make the dough of the chive box thin and soft, you can use the steaming method, that is, using boiling water to make the dough, which will make the dough very soft. If you want a little elasticity, you can also choose half-steamed dough, which tastes very good.

2. Chives contain a lot of water, so you must drain the water before seasoning, and it is best to process other ingredients before chopping chives, which can prevent the dough from getting wet, and when seasoning, give the chives a little sesame oil or vegetable oil in advance, which can help prevent the dough from getting wet;

3. When frying the dough sheet, use a small fire and a non-stick pan, which is easier to operate, wait until one side is browned before flipping it over to continue frying.