For friends who love onions, seeing an onion gives it a halo of its own—not only is it delicious, but it also looks quite good. How much do you know about onions? Why do you tear up every time you chop one? How can you prevent the choking sensation when cutting onions? 9 things you need to know about onions.
Spring and summer onions are fleshier, while autumn and winter onions are spicier.
In spring and summer, we can buy fresh onions. The outer skin of these onions is thinner, the flesh is thicker and juicier, and the spiciness is milder. Onions from colder seasons are mostly stored; their spiciness is more intense, the skin is thicker, and they contain less moisture.
Store them in a dark place.
When buying onions, choose ones that feel heavy in your hand, with a dry, firm skin, no bruises, and no smell (because onions release a smell when bruised or cut). Store the bought onions in a cool, dry, dark, and well-ventilated place. Never put onions in a plastic bag—this will cause the naturally long-lasting onions to spoil quickly.
Purple onions are spicy, white onions are sweet.
Common onions are divided into purple and white varieties. White onions have a tender flesh, high in moisture and sweetness, and turn a golden color with a rich sweetness after long cooking. They are more suitable for eating raw, baking, or stewing. Purple onions have a slightly reddish flesh and a strong spicy flavor, making them suitable for stir-frying or for raw salads. Purple onions are more nutritious.
Sear them a bit for a richer flavor.
Onions bring a rich, predominantly sweet flavor and a beautiful caramel color to dishes. To achieve this, slow heating is the key secret. The specific method is: pour a little oil into the pan, add the chopped onions, and heat over low heat to allow the onions to slowly and fully release their sugars. Stirring occasionally prevents sticking, and covering the pot maintains temperature and humidity.
Raw onions provide a cooling sensation.
Raw onions have a sharp taste, but it is these pungent substances that have excellent health benefits, such as anti-cancer properties. If you want 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 and mutton, pairing them with raw onions can cut the richness and bring a refreshing mint-like sensation.
A salad can remove "onion breath".
The sulfur compounds in onions are beneficial health components, but they also have an annoying side—they can cause "onion breath" that lingers in the mouth. Brushing your teeth may not be effective at this point. You might want to try a salad. The enzymes in raw fruits and vegetables can neutralize sulfur compounds and remove bad breath.
When to use onion powder.
In addition to pepper powder and ginger powder, onion powder has also appeared on supermarket shelves. However, the use of onion powder is very limited—it lacks the rich flavor and sweetness of fresh onions. But it can be used when you don't want to use onions, such as for batters, dipping sauces, or baking cookies.
How to cut onions without crying.
As soon as an onion is cut, the sulfur compounds inside react, causing your eyes to water. Here's a simple trick: refrigerate the onion for 10-15 minutes before cutting it. Also, the sharper the knife you use, the less likely you are to be bothered by the onion. Additionally, cut the root last, as it has the highest concentration of sulfur compounds.
Onions also have these relatives.
Scallions (green onions), many chefs only use the white and light green parts, which are less pungent than onions and have a milder flavor when cooked. Chives, adding a little when making omelets or soups can bring out an onion flavor and a fresh aroma. Garlic, lower in moisture and higher in sugar than onions. They share similarities with onions in terms of flavor and health value.
Winter's healthy vegetable—onions, not only are they nutritious, but they can also be stored for a long time, making them a great choice for winter diets. 9 aspects of onions you should know: do not store them in a dark place, distinguish between purple and white onions, you can sear them a bit when cooking for a better taste. After eating, a salad can remove the oniony aftertaste from your mouth.