Red Onion Soufflé

Introduction

Red Onion Soufflé, the ingredient used to make Red Onion Soufflé, is said to have originated in Palestine, and was later introduced to Europe, and is also widely cultivated in Asia; especially in Taiwan, Red Onion Soufflé is used to enhance the flavor and aroma of many dishes. Red onions resemble miniature onions, but are firmer and thinner in texture than onions, and have a more pungent odor; chopped and deep-fried, they become crispy, delicious red onion crisps.

Ingredients ?

Red onion

Cooking oil

How to make red onion crisps ?

Soak red onion in water for a while, it's easy to remove the skin, wash and dry the surface with a dry towel or kitchen paper; cut in half and then cut into julienne strips, use your hands to break up the julienne strips as much as possible

Pour oil into a frying pan, add the julienne strips and keep the heat on medium-low; when the water gradually evaporates and the julienne strips become golden brown, turn off the heat; the cooled red onion crispy texture will become Crispy, drain the oil into an airtight container to store, whether it is mixed with rice, as a noodle topping, or used to make soup, the flavor is excellent

Tips

Frying shredded red onion as much as possible to apply the dry water, do not have to wait for the oil to heat up can be put into the pot, so as not to produce spattering oil; fire should not be too large, the water should be slowly evaporated, fried out of the shredded green onion will be crunchy, and the color is nice to look at. If you are making Taiwanese-style marinated pork rice, you must have red onion crisps~