I'm making chow fun (wide Chinese rice noodles) for dinner tonight. My hands are actually a bit sticky with char siu glaze and onion juice as I type this entry--but I wanted to post the following tip before I forgot: FREEZE YOUR CHOPPED SCALLIONS!I cook a lot of Asian dishes so I use scallions (or green onions) in my cooking all the time. But they tend to wilt and lose their crisp texture after just 24 hours in the fridge. I've tried wrapping them in damp paper towel, putting them in ziploc baggies, making sure they're in the crisper drawer--but none of those solutions seem to work for me. I always end up with floppy scallions, which are not only ugly and unappetizing, but also really difficult to chop.
So now I do what my mom and my grandmother do: I chop them all up while they're still fresh, put them into a freezer safe bag or container, and freeze them. Then when it's time to use them again, I only remove the quantity I need. Genius, aint it?
1 comment:
I put my green scallions in a small glass of water in the fridge, with the bottoms still intact. They usually last me a few days to a week and stay crisp. I've also started placing them in some potting soil. Then all you have to do is snip the onion and it will grow back within a week.
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