Recipes with Scallions (about 150 g)
Soups Pernod cream foam Fresh, chopped dill Freshly squeezed lemon juice ...
Pil the virgin tailors - save the shells. Clean and dry the fish. Cut it into smaller, mundane pieces.
Cut the bottom and top of the spring buds. Store the spikes and cut the cleaned spring onions in thin strips. Remove the outermost rough leaves and sticks
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