When making stir-fried onions with pork, people find that the texture varies from person to person. Some dishes turn out with a strange taste, making them almost inedable. What causes this? Others also encounter many difficulties during the process, such as peeling the onions. Experienced cooks, however, handle this with ease and quickly create a delicious dish. In fact, there are some small tricks involved. Mastering these tricks solves all the problems.
1. Before cutting the onion, soak the kitchen knife in cold water for a while. This way, you won't tear up when cutting due to the stimulation of volatile substances.
2. Microwave the onion for a short time to make the skin easier to peel and to prevent tears while cutting.
3. When cutting an onion, you can place a candle next to the cutting board to reduce the pungent smell.
4. Peel and wash the onion, then place it in the refrigerator's freezer compartment to chill it below room temperature. When you then take the onion out and chop it, moisture in the air will condense on the surface of the cold onion (including the cut surfaces), forming a fine layer of water droplets. This layer of water surrounds the cut surface of the onion, preventing its irritating gases from escaping.
5. Pay attention to the heat when stir-frying the onion; do not overcook it, as this will affect its original flavor. The onion is ready as soon as it becomes just translucent.