Cold pear onion
By JoeRath
Northeastern people like cold salad very much, and they prefer to make cold salad in the hot summer. The ingredients for cold dishes are basically raw, so the nutrition and taste of vegetables are best preserved. Seeing that foreigners basically eat onions, they are also onions when frying vegetables, while we basically use green onions and chives to saute fragrant. Onions, also called onions, have extremely high nutritional value. Onions contain allicin and selenium sulfide, which can inhibit the synthesis of cancer substances, enhance cell vitality, and have a health care effect on patients with hypertension, hypertension, and cardiovascular and cerebrovascular diseases. There are three types of onions: white skin, yellow skin, and purple skin. Today, I used purple skin to introduce this "Cold Sydney Onion". Purple-skinned onions are the three most nutritious ones. And I went to the supermarket and saw purple, so I bought purple. It's best to use white for cold salad, which is less spicy and slightly sweet. Before making this dish, you have to cut the onions in two and place them in the refrigerator for half an hour. This will reduce the spicy taste of the onions and never hurt the eyes when cutting them.
Recipe Recommendations
- onion one
- Sydney one
- white vinegar 8 scoops
- water 2 tablespoons
- white sugar 5 scoops
- fish sauce 4 tablespoons
- sweet and sour
- mix
- ten minutes
- simple
Steps for Cold pear onion
1
The raw material is purple-skinned onions as shown in the picture. It is best to use white onions to avoid spicy food.
2
Use a spoon to mix the mixed juice well.
3
Shred the onions, as thin as paper as possible.
4
Peel the pear.
5
Cut the pear into thin threads.
6
Put shredded onions and shredded pear onion into a vessel, add the sauce and mix well. Put it in the refrigerator for a while to cool, sweet, and crispy cold pear onions.