This way cutting onions does not deter people onions to know nine things

Rich onion flavor, can store resistance. It can be eaten in a variety of ways. It can be used as a seasoning and can be used alone. Therefore, onions are the common food that every family eats. However, eating more does not mean that you will eat. Recently, the United States "Cooking Light" magazine published nine things that onions must understand.

Spring and summer are thick and autumn and winter are more spicy. In spring and summer, we can buy fresh onions. The skin on the outermost layer of the onion is thinner, and the meat is thicker, more watery, and less spicy. While colder onions are mostly stored, their spicy taste is more irritating, the skin is thicker, and the water is less.

Store in dark places. When you buy an onion, you need to buy the kind that is very heavy in your hands. The skin is dry, tight, no scratches, and no smell (because the onion releases an odor when it is scratched or scratched). The onions that are bought must be kept in a cool, dry, dark and well-ventilated place. Do not put onions in plastic bags—this way the already resistant onions will soon rot.

Purple onion spicy, white onion sweet. Common onions are divided into purple and white skin. White skin onions are soft, with high moisture and sweetness. After cooking for a long time, they have golden color and rich sweetness. They are suitable for fresh food, roasting or stewing. Purple skin onions are slightly reddish and spicy. Suitable for stir-fried or lettuce salad. Purple skin onion nutrition is better.

Fried coke a little, more flavor. The onion can give the dish a slightly sweet taste and a nice caramel color. To achieve this effect, slow heating is an important recipe. The specific method is: pour a little oil in the pot, put the cut onion, and heat it on a low heat so that the onion can slowly and fully release the sugar. Occasionally stir fry to avoid sticking pans and keeping lids to maintain temperature and humidity.

Raw onion brings a cool feeling. Raw onion tastes a little flush, but it is precisely these flavored substances that have excellent health care functions such as anti-cancer. If you want to get more healthy from onions, raw or mixed salad is the best way. When eating heavy oily foods such as beef and mutton, with raw onions, can play a role in solving tired, with a fresh minty feeling.

Salad removes "halo onion". Sulfur in onions is a beneficial health ingredient, but it also has an annoying side - it will always make people have "halitosis" onions. Brushing your teeth may not work at this time, so try a salad bar. Because enzymes in raw fruits and vegetables can neutralize sulfides and remove bad breath.

When onion powder is used. In addition to pepper and ginger powder, onion powder also appeared on supermarket shelves. However, the use of this onion powder is very limited - it does not have the rich flavor and sweetness of fresh onions. However, they can be used when they are reluctant to eat onions, such as frying paste, dipping sauce, baking cookies, etc.

How to cut the onion is not to blame. When the onions are all open, the sulphides inside will react and the people will have tears. A simple way to teach everyone: Onions in the refrigerator 10-15 minutes later cut. In addition, with sharper knives, the chances of the onion being smashed are smaller. In addition, the roots must be cut at the end because the roots have the highest sulphide content.

Onions also have these relatives. Onions, many cooks only use white and light green parts of scallions, its spicy taste is lighter than onions, and its taste is softer after cooking. Shallots. Put a little bit of time when spreading egg cakes and soups. It can bring a bit of onion and have a fresh scent. Garlic has lower moisture and higher sugar content than onions. They have similarities with onions in flavor and health care value.

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