Yellow-skinned onions and white-skinned onions are not so spicy, but they taste a little sweet and are more suitable for raw food. Red-skinned onion, also known as "purple-skinned onion", is full of water, rich in flavor and crisp in taste. It is a very good ingredient for both cooking and stuffing.
With the addition of onion, the representative cold dish fried meat in Northeast China will have an unusual taste.
Onion plays an important role in western cooking, and its usage in western food can be comparable to that in Chinese food. After the onion is cooked, it has almost no spicy taste, only a thick sweetness.
Onions give me the feeling that they are a perfect match with beef and mutton. The smell of onion can mask the fishy smell of beef and mutton, and it can also play a role in enhancing fragrance and refreshing. Many barbecues like to marinate beef and mutton with onions, and Xinjiang people must put "skin teeth", that is, onions, which shows that onions and beef and mutton are the most delicious.
Barbecue with onions at the bottom is especially popular.
Share the main ingredients of onion fried mutton: lamb tenderloin, purple onion, sesame, Chili noodles, cumin, coriander, starch, salt, egg white, coriander segments and a fresh soy sauce.
Production method:
1. Mutton is shaved, then cut into thick shredded pork, marinated and sized with salt, egg white and starch.
2. Peel the onion and cut it into filaments for later use. Mix sesame, Chili noodles and cumin together.
3. When the oil temperature in the pot is 30% hot, slide the mutton into the pot until it changes color and floats, and take out the oil control.
4. Put the oil in the pan, stir-fry the shredded onion to make it fragrant, then add the tender shredded mutton, add a little fresh soy sauce to color, add salt to taste, sprinkle with the mixed sesame, Chili powder and cumin, stir well, and put it in the coriander section to take out the pan.
The mutton is smooth and tender with the smell of barbecue, and the onion is crispy and not spicy, which is a good table wine.
Techniques of selecting and making onions. When buying onions, choose onions with bright skin and short neck. If there are sprouted or softened onions, they are not suitable for storage, so buy them carefully.
2. When cutting onions, it's best to soak them in water for a while before taking them out for cutting, so as not to burn your eyes. You can also burn the knife on the fire before cutting the onion, so that the juice of the onion will not splash out and will not burn your eyes.
3. Onions can be eaten raw or cooked, but it is better to cook them for a long time when frying, otherwise the onions will become soft and affect the taste.
Onions are good ingredients. Beef and mutton are delicious, and meat dishes are nutritious. But people with poor gastrointestinal tract should eat less onions, which is not conducive to digestion.