Before dealing with the chives, there's a critical step.
The most troublesome thing about chive and egg filling is the moisture. If too much moisture is drawn out from the chives, it not only affects the taste but also makes the steamed bun skins become limp.
The knife from the kitchenware set Wang Fan received can best retain the vegetable moisture when cutting, and the recipe also taught him a double insurance.
Which is oil.
Pour the eggs into the bowl and heat oil in a new pot.
Green onions, ginger, fennel, Sichuan pepper, Amomum tsao-ko, cinnamon, star anise, Wang Fan took a suitable amount of each and put them into the oil pot.
A blend of spice aroma mixed with the smell of oil began to permeate.
When the spices were all fried golden, he fished them all out, and set the oil aside to cool.
The room was quite cold, so these things cooled down relatively quickly.
After completing all this, he took out the newly bought chives.
