Onions bring a rich flavor dominated by a hint of sweetness and a beautiful caramel color to dishes. To achieve this effect, slow cooking is the key secret. The specific method is: pour a little oil into the pot, add the chopped onions, and heat over low flame to allow the onions to slowly and fully release their sugars. Stirring occasionally prevents sticking, and covering the pot helps maintain temperature and humidity.
Onions are flavorful and have a long shelf life. They are versatile in use, serving as both a seasoning and a standalone dish. Therefore, onions are a common vegetable in every household. However, eating a lot doesn't mean you know how to eat them. The American magazine "Cooking Light" published nine things you must know about onions.
1. Spring/summer onions are fleshier, while autumn/winter onions are more pungent. In spring and summer, we can buy fresh onions. The outer skin of these onions is thinner, the flesh is thicker and juicier, and they have a milder pungency. Onions available during colder months are mostly storage onions, which are more pungent, have thicker skins, and contain less moisture.
2. Store in a dark place. When buying onions, choose ones that feel heavy in your hand, with a dry, tight skin, no bruises, and no smell (because onions release an odor when bruised or cut). Store bought onions in a cool, dry, dark, and well-ventilated place. Never store onions in a plastic bag—as this will cause the long-lasting onions to spoil quickly.
Spicy and Savory Stir-fried Squid with Onions
3. Purple onions are pungent, white onions are sweet. Common onions are divided into purple and white varieties. White onions have a tender flesh, high moisture and sweetness, and turn a golden color with a rich sweet flavor after long cooking; they are more suitable for eating fresh, baking, or stewing. Purple onions have slightly reddish flesh and a strong pungent flavor, making them suitable for stir-frying or in salads. Purple onions are more nutritious.
4. Slightly burnt for a richer flavor. Onions bring a rich flavor dominated by a hint of sweetness and a beautiful caramel color to dishes. To achieve this effect, slow cooking is the key secret. The specific method is: pour a little oil into the pot, add the chopped onions, and heat over low flame to allow the onions to slowly and fully release their sugars. Stirring occasionally prevents sticking, and covering the pot helps maintain temperature and humidity.
5. Raw onions provide a cooling sensation. Raw onions have a sharp taste, but these very compounds have excellent health benefits, such as anti-cancer properties. To get more health benefits from onions, eating them raw or in a salad is the best way. When eating rich and greasy foods like beef or mutton, pairing them with raw onions can cut through the richness and bring a refreshing mint-like sensation.
6. Salad to eliminate "onion breath." The sulfur compounds in onions are beneficial for health, but they have an annoying side effect—they can cause persistent "onion breath" in the mouth. Brushing your teeth may not be effective in this case; try a salad instead. The enzymes in raw fruits and vegetables can neutralize these sulfur compounds and eliminate bad breath.
7. When to use onion powder. Besides pepper powder and ginger powder, onion powder is also available on supermarket shelves. However, the uses for onion powder are limited—it lacks the rich flavor and sweetness of fresh onions. It can be used when you don't want to use fresh onions, such as for breading, making dipping sauces, or baking cookies.
8. How to cut onions without crying. As soon as an onion is cut, sulfur compounds inside react, causing tears. Here's a simple trick: refrigerate the onion for 10-15 minutes before cutting. Also, the sharper the knife you use, the less likely it is to make you cry. Additionally, cut the root last, as it has the highest concentration of sulfur compounds.
9. Onions also have these relatives. Scallions: many chefs only use the white and light green parts. Their flavor is milder than onions and becomes more tender after cooking. Chives: adding a small amount to omelets or soups can impart a subtle onion flavor and a fresh aroma. Garlic: it has lower moisture and higher sugar content than onions. They share similarities in flavor and health benefits with onions.
Stir-fried Pork Tripe with Onions
Onion is not only the most common and ordinary vegetable, but it also has many health benefits. Recent medical research shows that the main health benefits of onions are reflected in the following eight aspects:
1. Onions have the effect of dispelling wind-cold because their bulbs and leaves contain an oily volatile substance called propylene sulfide, which has a pungent and spicy taste. This substance can resist cold, fight against influenza viruses, and has a strong bactericidal effect.
2. Onions are nutritious and have a pungent odor. They can stimulate the secretion of the stomach, intestines, and digestive glands to increase appetite and promote digestion. Onions contain no fat, and their essential oils contain a mixture of sulfur compounds that can lower cholesterol. They can be used to treat indigestion, loss of appetite, and food stagnation.
3. Onion is currently the only known food source of prostaglandin A. Prostaglandin A can dilate blood vessels and reduce blood viscosity, thereby lowering blood pressure, reducing peripheral vascular resistance, increasing coronary blood flow, and preventing thrombosis. It can counteract the effects of blood pressure-raising substances in the body like catecholamines and promote the excretion of sodium, thus lowering blood pressure. Regular consumption is beneficial for patients with high blood pressure, high blood lipids, and cardiovascular diseases.
4. Onions have a certain refreshing effect. They help cells better utilize glucose, while also lowering blood sugar and supplying energy to brain cells. They are an excellent dietary food for diabetic patients and those with listlessness.
5. Onions contain a substance called "quercetin," which is one of the most effective natural anti-cancer substances known. It can prevent biochemical changes in the body, control the growth of cancer cells, and thus has a cancer-preventing and anti-cancer effect.
6. The trace element selenium in onions is a powerful antioxidant that can eliminate free radicals in the body, enhance cell vitality and metabolic capacity, and has anti-cancer and anti-aging effects.
7. Onions also contain a certain amount of calcium. In recent years, Swiss scientists have found that eating onions regularly can increase bone density and help prevent and treat osteoporosis.
8. Onions contain plant bactericides such as allicin, giving them strong antibacterial properties. Chewing raw onions can prevent colds.
Stir-fried Eggs with Onions and Carrots