Onions are widely used in southeast provinces and southeast Asia. The concepts of ginger, onion and garlic include fresh onion and onion. The most famous one is crispy red onion, the soul of braised pork rice in Taiwan Province Province. But people in other areas only know its name, and it is difficult to actually feel its beauty.
Dried onion (Mao Cong) was originally produced in three northeastern provinces. At the beginning of South China, it was used as a substitute for red onion, and now it has been widely used. The following briefly introduces the characteristics and uses of the two components, hoping to help.
At present, there are two kinds of thin and fat red onions on the market, as shown below. I also saw a "single-headed" red onion on the Internet. I haven't seen the real thing yet. Write it down for the time being.
2. Definition, scientific name and nature description of red onion and dried onion.
Onion is a mature bulb of Allium, but it can also be used fresh. Usually used as seasoning and seasoning.
Dried onion (Mao Cong) is a mature bulb of onion (Allium cepa L.), which can be understood as a small onion with multiple bulbs. In the northeast, it is eaten raw, scrambled eggs dipped in sauce, and in the south, it is used instead of red onions as seasoning and seasoning.
The spicy taste of onions comes from sulfur-containing compounds (in the form of allicin). After the tissue of onion is destroyed, it will decompose into a series of compounds, producing spicy, meaty and grassy flavors. The flavor of onion can be seen from this, which can remove fishy smell, enhance freshness and enhance fragrance.
After heating (cooking in oil), it will give off a charming aroma and fragrance, and a large number of spicy substances will be decomposed, leaving a fleshy n-propyl mercaptan, plus a bunch of substances called thiane and thiophene, so onion oil will have a strange meaty, burnt and onion flavor. But one thing, if you cook for a long time, the taste will disappear. (This passage is quoted from Shi Jun's Onion: No Difference between North and South.) Generally speaking, different varieties have different sulfur compounds and different transformation processes, which leads to obvious flavor differences.
3. The generalization of sex and taste, their similarities and differences.
Onion has a moderate spicy and green pungent taste, almost no sweetness, and can be stored at room temperature for a long time, but it is not durable when cooking. Raw food tastes green and pungent, and after heating (especially cooking with oil), the spicy taste fades, producing wonderful aroma and fragrance. Used to make fish, it can improve taste and fragrance.
Dried onions taste similar to red onions, but slightly biased towards onions. Compared with red onion, it is slightly less irritating, obviously higher in sweetness, slightly less fragrant after heating, and more likely to produce odor after heating for a long time (using more materials), similar to onion. So, just eat it raw. In general, hot dishes can be used as a substitute for red onions. The fishy smell is not as good as red onion, so we should pay attention to the influence of its sweetness on cooked food.
4. Briefly describe the practical application occasions, examples and simple recipes of red onion. By the way, the comparison and substitution suggestions of dried onions.
-Raw food (cold salad, dish dipping);
Eating with meat is spicy and fragrant, which can relieve greasy. Especially suitable for white-cut vegetables, such as white-cut pork hands and white-cut chicken. Generally, red onions and dried onions can be used here. Dried onions are slightly sweet, easy to peel, cheaper and more common in commercial occasions.
The picture shows the white-cut chicken with ginger and onion oil in Fogang, Guangdong Province, which is made of dried onion and oil ginger and tastes good. Universal collocation and dipping vegetables have the same effect.
In addition, soy sauce+red onion+peanut oil is also a very common dip dish, which is very suitable for white-cut chicken or white-cut meat, various internal organs and so on. So you can go to Sao to extract fresh boredom.
-As the head of a hot dish, it is usually heated with oil to output fragrance;
Onions are widely used as materials, especially for internal organs and aquatic products, so I won't go into details one by one. The form of cooking is generally frying, and then adding meat, but it will lose its fragrance and spicy taste if it is not cooked for a long time. Use red onion to get special fragrance and taste, and use dry onion to get slightly sweet taste.
In addition, steamed vegetables with red onions are also commonly used. Chopped and mixed with other seasonings, it tastes good. For better effect, peanut oil can be slightly fragrant first, and then steamed with meat, with excellent flavor. I made delicious steamed chicken with red onion. Let me briefly introduce the method:
(1), a large number of red onion slices, three-quarters of the oil is slightly fragrant, and oil and onion are used separately. A quarter of my life.
(2) Cut the chicken into small pieces, and marinate with salt, sugar, soy sauce, freshly ground pepper and ginger slices 15-30 minutes.
(3) Before serving, add raw flour (water starch is better) and fried scallion oil and stir well. Spread a single layer of chicken on a metal plate, and evenly spread the fried onion slices on the surface of the chicken.
(4) After the water is boiled, put the vegetable chicken into a steamer and steam for 6-7 minutes on high fire, with little chopped green onion sprinkled.
-Fried dry products: crispy red onions;
Crispy red onions are common in Taiwan Province Province and Fujian Province. Used in cook the meat, dough mixing and soup rolling, similar to the existence of natural monosodium glutamate. One is dry and the other is a mixture of onion crisp and onion oil. Crispy scallion oil fried with red onions is the real thing. Pay attention when buying, don't buy dried onions, or even onion fried substitutes.
The most famous and useful aspect is that it is used to cook braised pork rice in Taiwan Province Province. There are too many recipes, so I'm not embarrassed. There are only two points to pay attention to when frying red onion crisp: First, it should be fried with vegetable oil and animal oil, which is both fragrant and fried. The second is that the onion will be picked up when it changes color, and the residual heat is enough to heat it to the requirements. When you see the color is dark, you will be burnt when you take it out.
-Fresh red onion oil, used for cold salad, noodles, etc. ;
Red onion is sauteed, and the oil absorbs the fragrance of onion, which is used for cold salad, noodle mixing and so on. The spicy taste is gone, very fragrant and smooth. Not to mention scallion noodles, red onions are more spicy and delicious than ordinary shallots. Just introduce the red onion oil soaked with rotten bamboo that I often make. It is a very simple and delicious side dish.
(1), soak yuba thoroughly and cut into sections.
(2), the modulation of soy sauce emperor. Mix light soy sauce, dark soy sauce, sugar and broth (cold boiled water) and heat.
(3) Boil the skin. Boil yuba in salt water to taste. Drain and plate.
(4), stir-fried red onion crisp. Slice the onion. Two tablespoons peanut oil, heat. Add the red onion and fry it over low heat.
(5) Pour oil and soy sauce. Pour hot onion oil (including onion) on tofu, and then pour in soy sauce.
-Steamed fish, braised fish and so on.
This is the tradition of house and boat (Jia family). They have lived on ships for a long time, and the ingredients are mainly aquatic products, with few vegetables. Red onion, which can not only keep the fishy smell, but also be preserved for a long time, has become a necessity. Steamed fish and braised fish have a qualitative improvement in taste.
There are two uses, one is to use raw onion directly, and pat it into pieces or slices. The other is to pour the fried scallion oil on the fish together. A mixture of the two is also acceptable. The effect of dried onions here is not as good as that of red onions, so it is not easy to replace them.
-Making sauces:
XO sauce, red onion sauce, etc. To use red onions, you can use dried onions instead. Because I haven't done it myself, I won't expand it. Good to know.