Nine Things to Know About Onions
Onions are fleshier in spring and summer, and spicier in autumn and winter. In spring and summer, the onions we buy are fresh. These onions have thinner outer skins, thicker flesh, more moisture, and a milder spiciness. Onions available during colder months are mostly stored; they are more pungent, have thicker skins, and 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 odor (because onions release a scent when bruised or cut). After buying, store onions in a cool, dry, dark, and well-ventilated place. Never store onions in a plastic bag—this will cause the normally long-lasting onions to spoil quickly.
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Purple onions are spicy, white onions are sweet. Common onions are divided into purple and white varieties. White onions have tender flesh, high moisture and sweetness, and turn a golden color with a rich sweetness after long cooking, making them more suitable for eating fresh, baking, or stewing. Purple onions have slightly reddish flesh, a strong spicy flavor, and are suitable for stir-frying or in salads. Purple onions are more nutritious.
Stir-fry until slightly browned for a richer flavor. Onions bring a rich, primarily sweet flavor and a beautiful caramel color to dishes. To achieve this, slow heating is the key. The method is: heat a little oil in a pan, add chopped onions, and cook over low heat to allow the onions to slowly and fully release their sugars. Stirring occasionally prevents sticking, and covering the pot retains heat and moisture.
Stir-fried Tofu with Onions
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Raw onions provide a cooling sensation. Raw onions have a pungent taste, but it is these very compounds that 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 minty sensation.
Salads can eliminate "onion breath." The sulfur compounds in onions are beneficial for health, but they have an annoying side effect—they 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 sulfur compounds and eliminate bad breath.
When to use onion powder. Besides pepper powder and ginger powder, onion powder has also appeared on supermarket shelves. However, the use of this 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 fresh onions, such as for batters, dipping sauces, or baking cookies.
Homemade Onion Powder
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How to cut onions without crying. As soon as an onion is cut, the 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.
Onions also have these relatives. Scallions: Many chefs only use the white and light green parts of scallions. They are less pungent than onions and have a milder flavor when cooked. Chives: A small amount added to omelets or soups can provide a hint of onion flavor and a fresh aroma. Garlic: Has less moisture and higher sugar content than onions. They share similarities with onions in terms of flavor and health benefits.