1. Pickled China onion
1. Ingredients: green onion 10 kg, pepper 2 kg, brown sugar 500 g, salt 1 kg, soy sauce 1 kg, pepper and white wine a little.
2. Production process: wash the onion with clear water, cut off the roots, chop it up with the washed fresh peppers, put it in a jar, and add salt for curing. After sealing for 2 months, add cooked seasonings such as brown sugar, soy sauce, pepper water and white wine, and seal for another month to get the finished product.
2. Sweet onion
1. Ingredients: fresh green onion100kg, refined salt10kg, 3 kg of white wine, 7 kg of red pepper and 40 kg of brown sugar.
2. Production process: cut off the hair roots of Allium chinense, dry them, then mix them evenly with refined salt, bright red pepper, brown sugar and white wine, and put them in a jar for curing. Turn it with a wooden stick once a week. 1 month later, it will be sealed. It will be sweet in three months.
3. Sweet and sour onions
1. raw materials: fresh green onion10kg, brown sugar 3.5kg, salt110g, and proper amount of vinegar.
2. Production process: cut off the roots and skins of fresh onion, wash it with clear water, control the moisture, put it in a jar, add 800 grams of salt for curing, and put it one layer at a time. 1 week, replace the cylinder every two days and replace it three times in a row. After 20 days, take out the onion, wash it with clear water, soak it in cold boiled water for 6 hours, take it out and dry it. Put the brown sugar and the rest of the salt in a jar, add cold boiled water, mix well, pour into the onion, and cover with stains. After 2 days, add proper amount of vinegar and seal it for 10 day.
4. Sweet and sour onions
1. raw materials: crisp green onion 10 kg, sugar 1 kg, 500 g of salt, 2 kg of vinegar.
2. Production process: clean and filter fresh green onions, put them in a jar, soak them in salt water for 7-8 days, and ferment them with lactic acid. Take it out and soak it in clear water to make the onion slightly salty. Then cut off the roots, tips, skins, etc. Put the green onions in a jar, add sugar and vinegar and marinate. Seal the cylinder mouth and it will be over in 20 days. The finished product is sweet and sour.
Sweet and sour Allium chinense-Allium chinense (also known as Allium chinense) is the underground bulb of Allium chinense, a perennial herb of Liliaceae, with slender leaves, small purple flowers and edible tender leaves. Mature torreya grandis is big and plump, white and glittering, spicy and tender, and contains nutrients such as sugar, protein, calcium, phosphorus, iron, carotene and vitamin C. It is a good seasoning for cooking and a good seasoning.
How to eat green onions is very particular. Slice or shred fresh meat and stir-fry meat. Unique taste, mostly used for pickling. A big white one can be pickled into sour, sweet and spicy flavors according to everyone's preference. It is not only crystal clear, but also fragrant and refreshing, which makes people smell it.