Salad onion

1

Buy fresh Chinese onion, remove its roots and leaves, wash it, and dry it (just dry it to dry the surface water, otherwise it will not be crisp and tender)

2

Shred, sprinkle with salt, mix well, and marinate for a while. I paired it with my own pickled peppers (because the kimchi itself has a sour taste, you can put less white vinegar behind it)

3

When the Chinese onion is marinated until it is a little wilted and soft, rinse it with mineral water once or twice. (Use edible water, because the pickled Chinese onion is eaten directly and is no longer heated)

4

After rinsing, squeeze out the water, then mix well with the soaked peppers, add sugar, white vinegar, pepper oil, red oil, and if necessary, add a little salt and mix well. (If you don't like spicy food, you can change red oil to sesame oil)

5

This is a plate of sweet, sour, slightly spicy, and special Chinese onions ~~~~

Some methods on the Internet to make Chinese onion include soy sauce or vinegar. However, in my hometown, I like to pickle or cold Chinese onion to retain its original color, crystal clear and clear, and the meridians on the skin are clearly visible, so I didn't put it in soy sauce, and white vinegar is also used for vinegar. Moreover, white vinegar has a hint of sweetness, which is more suitable for cold dressing and has a refreshing taste. The first time Chinese onion was marinated with salt was to soften it and remove some of the spicy flavor of the garlic, so that a little more salt could be added. After that, you will rinse it with mineral water, so you don't have to worry about being too salty. This can also allow the Chinese onion to absorb salt and add flavor, stimulate its natural sweetness, and make the taste longer. It is best to make the seasoning simple. The Chinese onion itself has a rich flavor. Don't let the seasoning steal the limelight of the "protagonist"~~ Let me remind you again that the Chinese onion should not be eaten with beef.