New breakfast choices: make salty food without touching the noodles, the green onion is fragrant and delicious, and the milk and soy milk are matched...

Small, chopped green onion meatballs

300 grams of flour, 3 grams of yeast, 3 grams of salt, 5 grams of sugar, 300 grams of water, and an appropriate amount of chopped green onions

Here's how:

Pour the flour into a basin, add 3 grams of yeast, 3 grams of salt, add 300 grams of water, stir into a fine and viscous batter, and put it in a warm place to ferment until it is twice as large. You can also prepare it in the refrigerator for fermentation the night before, and take it out to warm it up for a while the next morning.

Wash and drain the shallots and finely chop, using only the green onion leaves.

This is what it looks like to put it in the refrigerator and ferment for eight hours. (I put it in the refrigerator at 10 o'clock in the evening, took it out at 6 o'clock in the morning to warm it up, and started making it at 7 o'clock.) ）

Place the chopped green onion in the leavened batter.

Stir well again and let the second proofing for about 10 minutes.

Put oil in the pot and turn on the fire, there are two ways to shape the chopped green onion balls:

One is to pour the batter into a clean plastic bag (plastic bags are not allowed!). It's too thin), the mouth must be tied firmly, cut a small mouth of about 0.5-1 cm from the bottom corner of the bag, squeeze the bag with the left hand, and hold a pair of chopsticks with the right hand to cut it off easily.

The other is to use a spoon directly to hold the batter, preferably the one with a drainage, slowly pour the batter with the left hand and cut it off with chopsticks with the right hand.

I've used both methods, so you can try them all and choose the one you like, or you can use other methods according to your habits.

Squeeze one into the pot and float quickly, indicating that the oil temperature is OK. Use medium heat throughout the whole process, all float up, and if you move it, the round one can't be turned over.

Fry until slightly yellow, the green onion is still green, and take it to a colander to control the oil.

The thin layer of the outer skin is crispy, and the inside is fragrant and soft. Tear one open and take a look, it's not oily at all.

Serve and enjoy. Served with porridge, with soy milk or milk, it is a delicious breakfast. Eat a good breakfast, the morning is full of energy and vitality