The first kind: cold onion. First, clean the onion and cut it into filaments, then put it aside, then find a glassware to hold some cold purified water (drinking water is ok if there is no standard), then put the cut onion in it, but it must be soaked in water, and then put it in the refrigerator 12 hour. The next day, scoop up the onion and add some sesame oil, vinegar, soy sauce and incense. The advantage of this is that it can remove the spicy taste of onion itself and retain the nutritional components of onion itself.

The second type: fried onion rings. Many people like fried onion rings in fast food restaurants. Very good. First cut an onion from beginning to end, then cut it into rings and put it on a plate for later use. Then pour the fragrant fried powder into an idle container and beat in two raw eggs, so that the onion rings can be glued more firmly, and you can add less "gaps" in the powder face, and then roll the onion rings in the prepared fragrant fried powder twice, hahaha. Burn oil on the other side, but remember that the fire doesn't need to be very big, just low. After the oil is heated to 60%, put the onion rings in the pot and fry them one by one. After the onion rings are fried to orange, they can be taken out. Then control the oil to dry and put it into the plate. Then put the ketchup, burnt salt and salt into a small dish, so that you can eat an extreme fried onion ring.

The third kind: Fried beef with onion.

Ingredients: onion120g, Shage120g, sliced, tremella15g, ginger, a teaspoon of minced garlic, beef and mutton150g.

Practice: cloud ear bubble, low water output. Heat two tablespoons of oil, stir-fry onion, Shage and Tremella in the oil. Slice beef and mutton and marinate for ten minutes. Heat two tablespoons of oil, saute ginger until fragrant, add beef and mutton and garlic and stir-fry until beef and mutton are cooked, add seasoning, onion, tremella and astragalus, stir-fry evenly, and sprinkle with corn flour and water to serve.

The fourth kind: onion seafood soup

The basic raw materials are onion, fresh squid, fresh shrimp, crab fillet, straw mushroom and raw eggs. Seasoning: salt, chicken essence, white pepper, rice wine and white soup.

1. Sprinkle raw eggs, add salt, chicken essence, white pepper and white soup, put them in a drawer and cook them.

2. Cook chopped green onion, straw mushroom slices and seafood segments respectively, take them out and put them on steamed eggs.

3. Put the white soup into the pot, season it with salt, chicken essence, white pepper and rice wine, boil it and pour it on seafood and egg custard.

Fifth: Braised fish with onion

The basic ingredients are a snapper, an onion cut into strips, four ounces of tomatoes, two spoonfuls of chopped leek moss or onion, two slices of ginger and half a spoonful of wine.

Ingredients: a snapper, an onion, four ounces of tomatoes, two spoonfuls of chopped leek moss or onion, two slices of ginger and half a spoonful of wine.

Seasoning: half a spoonful of sugar, a little salt, a spoonful of soy sauce, a glass of water and a little white pepper.

Production method: 1. Soak tomatoes in water for 5 minutes, take them out, peel them and cut them into hard particles. 2. After the fish is cut, wash and control the moisture. Rub the marinade with salt and white pepper evenly inside and outside the fish and marinate for 30 minutes. Then control the water to dry, apply a small amount of custard powder, put it in a pot and fry it with warm fire until both sides are orange. When frying, put two pieces of ginger.

3. Take the oil pan, add onion and tomato to stir fry until fragrant, add fish and wine, add seasoning to boil, and simmer for 5 minutes until the fish is cooked. Spoon the fish into the plate, learn to put down the leek moss or onion, and then cook. The juice should be thickened with a small amount of raw flour, water and starch and drenched on the fish.