Serves: 5
Discard both the leafy green tops and root ends of thick scallions, leaving only the white stalks. Make a number of vertical, parallel cuts about 1/2-inch deep at one end. Then make a number of other parallel cuts at right angles to the first set to form a grid pattern. (You may do this at one or both ends of each stalk.) Soak 1 hour in ice water. (The shredded ends will open and become frilly.) Drain. Place in a serving dish.
NOTE: Onion brushes are served with Peking Duck or as a relish with hoisin sauce.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This _Onion Brushes: To make recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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