Red onion head as long as after air-drying sun dehydration can be stored for a long time, dry red onion head shaped like a garlic clove, there it is, no matter frying grilled stewed can play a role in increasing the role of aroma, the flavor is amazing. In Taiwan and Fujian area, red onion presence is very strong, in and out of the kitchen become a daily routine, people use red onion to simmer a bowl of onion oil used since the production of marinated meat rice, or use red onion to make dried meat, grated minced meat sautéed dry out of the oil, put red onion popping aroma, coupled with a variety of flavors and stir fry evenly, whether it is a dried meat thrown to the noodles or rice, pouring a spoonful of meat sauce to get the odd aroma of a strong, but without losing the simple texture of the good! The flavor of the meat is very rich, yet simple.

Throw fresh red onions in the oven with their skins on until the tip of a knife can be inserted gently, and the roasted red onions can be used as a side dish in stews or sauces, or, for a fun twist, chopped up into a puree and tossed with water and butter, and seasoned with ground black pepper and salt for a flavorful dip.

A more homemade version is to use chopped red onion to fry eggs. The aroma and sweetness of the red onion makes this ordinary homemade fried egg dish personalized, and when mixed with a well-beaten egg mixture, the eggs are coated with the personalized aroma and sweetness of the red onion, which makes them more appetizing than the original monotonous texture.

There is a famous dish in Cantonese cuisine which becomes fascinating because of red onion. Steamed chicken with red onion and three yellow chickens is made with red onion, three yellow chickens are marinated with wine to remove the fishy smell, and mixed with a large amount of red onion and then steamed in a pot, which makes the dish vivid in color, and the yellow chicken is paired with the purple-red green onion for the tenderness and charming aroma.

◆Red onion baked chicken legs◆

▲▲▲▲ Ingredients: red onion, chicken legs, soy sauce, soy sauce, wine, black pepper, salt, oyster sauce

▲▲▲▲▲ Steps: red onion washed and peeled and sliced; chicken legs washed and cut into pieces to marinate, with wine and salt plus plus plus soy sauce, black pepper, and oyster sauce to marinate for half an hour or so;

Red onions in the process of production will be out of water, all the red onions, the best way to make sure that the chicken is not too hot and that the chicken is not too hot.

The red onion will get watery during the process, so it's best to put a little more red onion into it~

Start a pot of oil and fry the red onion, and then soften it and remove it from the pot to the bottom of the casserole dish;

Now start to sauté the chicken thighs to dry the skin and present a golden brown color, then replace it into the casserole dish;

Add a little bit of salt, soy sauce and start to bake the ham on medium-low heat slowly.