#Scallion

[savorytoothgirl]

Savory Bacon, Cheddar, & Scallion Scones

[buffetlicious]

We in Singapore and Malaysia simply called it Glutinous Rice (糯米饭) but in Taiwan it is better known as Sticky Rice (油饭). Our local version typically has fried shallot and its oil plus topping of crunchy fried peanuts and chopped scallions. You can also add on fried luncheon meat, hotdog, fish fillet or even crispy fried chicken wing if you want an upsized meal.

[foodcravings]

Cheddar scallion biscuits (via Instagram)

[cmanflip]

Yuri Scallion

Finally, the third doki girl has been modeled as a VT species, which she is a scallion! Only one more to go which is obviously gonna be Natsuki!

[foodcreation101]

Scallion Ramen 🍜

[cheftulips]

Pikmin Synchronicity

Caught this butter corn miso ramen rock Pikmin and my work wife made me this butter corn miso ramen with bacon at my job.

[isitasandwich]

Duck Scallion Pancake.

Yes, it is a sandwich.

[anonspiceart]

A bunch of sketches I did while at work/waiting for footage to render that I then tidied up and coloured! The batch up top were sketched in ballpoint pen while the bottom were done digitally and slapped on a scan of my sketchbook bc I liked the format

(Art from April 2021)

[certifiedceliac]

Raw Ginger Scallion Oil (via The Woks of Life)

[sew-much-to-do]

DIY Rolled Spinach Omelet

✖✖✖✖✖✖✖✖

sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.

[foodfarrago]

nori crusted beans

[lookashiny]

(via Flaky Scallion Pancakes with Shallots | Healthy Nibbles by Lisa Lin by Lisa Lin)

[myquelquechose]

Tofu Curry Salad

[buffetlicious]

Fried Glutinous Rice (炒糯米饭) or Chinese sticky rice that mum bought in her morning trip to the market. Came topped with fried peanuts, fried shallots and spring onions. Drizzle with a little of the chilli sauce and you are good to go.

[foodfuck]

layered scallion pancraffles · lady and pups

[angelkin-food-cake]

Niu Rou Mian (Beef Noodle Soup)

3-4 lbs beef shanks (Preferably with the bone and marrow still attached to make for a richer stock, or separated by tendons. If it is separated by tendons, the meat will have to be sliced before serving)

1 can chicken broth

1 yellow onion

1 tomato 

soy sauce 

shaoxing wine (rice cooking wine)

rock sugar (the best is the "red" kind from Taiwan)

spices (I use a special packet of spices I bring back from Taiwan, but star anise would work fine)

dou ban jian (hot chili bean paste)

noodles (I actually use a dry flour kind from Nijiya Market)

scallions

cilantro

Place the beef shanks in a pot of water and bring to a boil. This prevents the impurities in the beef from getting into your stock later. Remove the beef shanks and place in a clean pot.

Add one can of chicken broth (family secret!) and add enough additional water to cover the beef.

Cut both the tomato and onion in half before adding to the pot.

Add soy sauce, shaoxing wine, rock sugar, and spices in ratios that work for you. The best way to do this is to taste test. To get more flavor into the meat, don't be afraid to add a good amount of soy sauce. I like to thin this braising liquid with more chicken broth or water at the end to make the stock. If you want some spiciness in your stock, add some dou ban jian to taste. I grew up without it, but I think it adds a flavor that many associate with niu rou mian.

Bring to a boil and let simmer for at least 2 hour, or until tender. The meat will harden when cooled, so keep that in mind.

Before serving, cook noodles, reheat the stock, and slice the beef. Combine and garnish with cilantro and green onions.