How to cut onions
As the most common aromatic vegetable on the table, onions conquer the taste buds of diners around the world with their unique flavor and rich nutritional value. But the dazzling spicy gas during handling always makes the cooking process challenging. This article will systematically analyze the secrets and creative ways to handle onions, allowing you to easily control this magical bulb. The core technique of onion processing is precise slicing and non-loose longitudinal cutting is the key to maintaining the integrity of onion fiber. Stand the onions with heads and tails removed on a chopping board, and use a serrated knife to cut them vertically at 2mm intervals, taking care to leave about 1cm of the roots without cutting them. At this time, the unfolded onion will have a perfect fan-shaped structure, and the knife can be pushed horizontally to obtain uniform filaments. This cutting method can maximize the retention of onion juice and is especially suitable for cold dishes. Four-step method for perfect dicing 1. Cross cutting: Cut in half, rotate it at 90 degrees and then cut it again. 2. Parallel slicing: Maintain a 15-degree angle between the blade and the chopping board to cut slices. 3. Vertical knife change: Maintain a 1cm spacing. Longitudinal cutting 4. Finishing: Use a "swinging knife" to completely separate the uncut parts. Through this grid cutting method, a standard dicing shape of 0.5 cm square can be quickly obtained, which is especially suitable for stewing dishes. Creative application of raw food processing techniques Icing method can effectively remove the spicy taste of raw onions: Soak the shredded onions in ice water for 20 minutes, changing the water 2-3 times during this period. Serve it with a sauce made with lemon juice and honey to make a refreshing Thai onion salad. It is recommended to choose purple-skinned onions, which have higher anthocyanin content and less spicy. Hot stir-fried gold combination classic onion stir-fried meat pays attention to the control of the heat: 1. After a wide and slippery pan, saute the garlic slices and dried peppers to fragrant. 2. When the shredded pork is stir-fried until it is seventy ripe, pour cooking wine along the edge of the pan. 3. After the onion slices are put into the pan, keep frying for 30 seconds. 4. Finally sprinkle freshly ground black pepper to enhance the aroma. This quick frying method can keep the onions crisp and tender taste and perfectly blend with the oil of the meat. Creative advanced cuisine, try wrapping onion rings in beer batter (flour: starch =3:1), frying them until golden brown at 165 ° C oil temperature, and pairing them with homemade garlic mayonnaise. Or mix diced onions with mozzarella cheese, fill them in baguettes to make lava onion buns, and bake them in the oven at 200 ° C for 8 minutes to achieve the drawing effect.
From basic knife skills to creative cooking, mastering these onion handling techniques can instantly upgrade home-cooked dishes. Whether it's a quick frying that retains the crisp taste or a slow stew that stimulates the sweetness, this versatile ingredient can always bring surprises. It is recommended to keep different varieties of onions-white onions are suitable for raw food, yellow onions are suitable for frying, and purple onions are rich in antioxidants, allowing the perfect combination of health and delicacy.