onion flavour Rich, can store and store. It can be used as seasoning and can be cooked separately. Therefore, onion is a popular dish eaten by every household. But eating too much does not mean you can eat it. Recently, the magazine "cooking light" published nine things about onion.
about onion, you should know nine things (for map / cover)
spring and summer meat is thick, autumn and winter is more spicy. In the two season of spring and summer, we can buy fresh onions. The outer skin of this onion is thinner, and the meat is thicker, more moisture and less spicy. In cold times, most of the onion is stored. Their pungent flavor is more irritation, thicker skin and less moisture.
to be stored in the dark. When you buy onions, you need to buy a very heavy one in your hand, the skin is dry, tight, no scratches, and no smell (because the onions are scent when they are bruised or scratched). The onion bought should be kept in a low temperature, dry, dark and well ventilated area. Never put onions in plastic bags - so the onions will rot soon.
purple skinned onions and white skinned onions. The common onion is divided into two kinds: purple skin and white skin. White onion is tender and tender with high water and sweetness. It has a golden color and sweet taste after long cooking. It is suitable for fresh food, roast or stew; purple skinned onions are slightly red and spicy, suitable for frying or making lettuce salad. Purple skinned onions are better nutritious.
stir fry a little, and the flavor is thicker. Onions give the dishes a light sweet taste and a beautiful caramel color. To achieve this effect, slow heating is an important secret. The specific way is: pour a little oil into the pot, put in the chopped onion, and heat the small fire to make the onion slowly and fully release the sugar. Occasionally stir frying can avoid sticky pan, cover the lid can keep the temperature and humidity.
raw onions bring a cool feeling. Raw onion has some puny taste, but it is these substances that are smelled and have excellent health functions such as cancer prevention. If you want to get more health from onion, eating raw or mixing salad is the best way. When you eat beef and mutton and other heavy and greasy foods, matching onions can play a role in resolving greasy food, bringing fresh mint feeling.
salad to remove the "halitosis" of the onion. Sulfides in onion are good health care ingredients, but they also have an annoying side - the "bad breath" that keeps people's mouth full of onion flavor. It's not always effective to brush your teeth at this time. You might as well try a salad. Because enzymes in raw fruits and vegetables can neutralize sulfide and remove bad breath.
when to use onion powder. Besides pepper and ginger powder, onion powder is also found on the supermarket shelves. However, this onion powder is of limited use - it does not have the strong flavor and sweetness of fresh onions. But when you do not want to eat onions, you can use them, such as fried paste, dipping water seasoning, dry pancake, etc.
how to cut onions does not choke people. When the onion is open, the sulfide will react and choke people's tears. Teach us a simple way: onion in the refrigerator 10 to 15 minutes later cut. In addition, with the sharpened knife, the chance for onion to choke is smaller. In addition, the root should be cut at last because the highest sulphide content is in the roots.
the onions and these relatives. Green onion, many chefs only use the white and light green parts of the green onion, its pungent flavor is lighter than onion, and its taste is softer after cooking. Chive, when you spread the egg cake, make a little soup, can bring a little onion flavor, and a fresh flavor. Garlic is lower in moisture and higher in sugar than onions. They have similar flavor and health value to onion.