Eating onions like this is really amazing. The 98-year-old grandma always eats like this. Hello everyone, this is the Variety Kitchen. Today I will share with you a traditional way of eating onions of the older generation. It can be eaten for a month at a time. Let’s learn with the video below.
Prepare a purple onion, cut it into such large intestines, pour it into a larger basin, add a spoonful of salt, and stir well with chopsticks.
Onions are very nutritious, crispy and tender, and delicious. There is also a special taste in it. Many people don’t like onions because of this taste.
Onions are divided into purple-skinned onions and white-skinned onions. Personally, we like to eat this kind of purple-skinned onions in our family. It is not only more colorful in color, but also crisper in taste. After stirring well, check to see if there are any onion slices sticking together, and if so, separate it with your hands.
Don’t let them stick together, it will not be easy to taste. After mixing well, stir the onion with chopsticks.
Stir well and put it aside to marinate for five minutes. Next, prepare a purple-skinned garlic and break off the garlic cloves. Here I will share with you a little trick to remove the garlic cloves. Cut the garlic cloves like this Put it in the middle of the two papers, press lightly, and a big hole will be laid on the garlic skin, so that the garlic skin and the garlic meat will be fully separated, and it will be very easy and convenient to peel it off again. It is simple and convenient. fast.
Then chop the garlic into minced garlic like this, the finer the chop, the better, which is conducive to the full use of the nutrients inside. You must know that the taste of garlic is also very special, and the allicin contained in it is also very rich .
Five minutes have passed, and now our onions are marinated too. Now add an appropriate amount of water to the bowl, wash and wash the onions to remove excess salt on the surface.
Many friends may wonder, what is the effect of using salt to pickle onions? Pickling the onion with salt for a while can remove the strange smell inside, and the pickled onion will become particularly tough and taste better. The onions are so clean and salted that we only need to wash them once.
Then prepare a clean bowl, spread gauze inside, drain the onion slices, and grab them into the gauze. Then along the edge of the gauze, lift the gauze completely to close it, and then use a little force to squeeze out the excess water in the onion. There is also a way to squeeze here, you must squeeze it with your hands, and don’t twist it like twisting clothes.
If you feel that your strength is not strong enough, you can also ask family members or friends for help.
After squeezing the water, transfer the onion slices to another large clean bowl.
Then pour some white vinegar into it. The amount of white vinegar does not need to be too much, about two or three spoons are enough.
White vinegar is a very common condiment in our household kitchens. In addition to being used as seasoning, it actually has many other functions, so I won’t tell you more here.
Then add a little light soy sauce, the amount of light soy sauce and white vinegar is 1:5, then grasp and mix evenly, when grasping and mixing, use a little force with your hands, because the onions we pickled just now have been hardened The moisture inside was squeezed out.
At this time, if we use white vinegar and light soy sauce to marinate, use a little force to grasp and mix, which will help the onions better absorb the white vinegar and light soy sauce.
Just grab and mix in this posture for two to three minutes, and then add the chopped garlic just now.
Continue to mix and mix, and massage the onion for a while, so that each piece of onion is evenly coated with minced garlic. Both garlic and onion are very good and cheap ingredients, and they have many functions. Combine the two together , plus white vinegar, it will be even more effective.
Next, we prepare a sealed bowl like the one used in the microwave oven. You can also use canned bottles or sealed jars at home instead.
Put all the well-mixed onions into a sealed bowl, and be careful when loading them, so as not to drop the onions everywhere. After putting them all in, we use chopsticks to tidy them up to make them evener.
Then seal it with plastic wrap.
After sealing it well, put the lid on, so that it is foolproof. Keep the onion in a relatively closed space, and then put it in the refrigerator to refrigerate. It can be eaten overnight. If you are in a hurry, make it in the morning and eat it at night. It will not be bad if you store it in the refrigerator for a month.
We can make a little more every time, and we can take it as we eat, which is very convenient.
Every time we want to eat, we take it out of the refrigerator, open the lid with plastic wrap, take a little, use clean water-free and oil-free chopsticks or spoons, and take out as much as we eat.
The onions produced in this way are more delicious than onions soaked in vinegar, with moderate acidity and strong garlic aroma, which is very delicious.
But the effect is the same as that of onions soaked in vinegar. We take out a little when we eat it every day. Whether it is used with steamed buns, porridge, rice, or noodles, it is very fragrant and appetizing.
It’s really refreshing to take a bite. This method is also a traditional method handed down from the older generation. Although the method is simple, the use is not simple at all.
My grandma still eats like this all the time. If you like it too, please save it and try it out. It’s delicious and nutritious. Well, that’s all for today’s sharing, thank you for watching, see you tomorrow, bye.