Dear treasures! Hello, i am happy
Every time i go to a restaurant or a supermarket to buy onions, do i always hesitate in front of white and purple stalls? Looks like they're all the same. They're covered in thin skins. They're full of a layer of fruit. But when you go home to cook, some onions eat hot and frowny, others boil long enough, and even grow and waste in a few days -- in fact, white onions and purple onions look alike, but there are significant differences in appearances, tastes, nutrition and cooking uses, which not only makes the food taste better, but also avoids "consumption." i'll tell you from five core dimensions, and i'll never have to guess again。
Look at the look first: white and purple, and the difference
Buying things first is "carrying," and onion appearances are particularly marked, so they can be sorted out by color and head alone。
The skin of the onions is mostly milk white or light yellow, touching thin and soft, and it is easy to strip off the slag; when the skin is stripped, the fruit is pure white, not half-coloured, and the head is usually large, with a weight of between 200 and 300 grams per person, which is suitable for more than one cut in hand。
The onion is a different form, with the skin is dark purple or purple red, which is much thicker than the skin of the onion, and it is not easily broken; when the fruit is cut apart, it can see light purple textures, like a layer of white fruit, lasagna, which is higher, but the head is generally medium, with more individual weight. In 150-250 g, there are few particularly large specifications, and when placed together, they can be separated from onions at once。
Retrospective tastes: white and purple
Taste is onion's “soul”, and the taste of the white-twilight species is different, and it's very different from the experience of eating and eating。
The onion's mouth is mild, its spicy tastes are dim, but with its natural sweetness, the fruit bites it with juicy and juicy juice, and it does not stimulate the mouth, let alone shed tears. For example, when making vegetable salads, cutting half of an onion with raw vegetables, tomatoes and cucumbers, chewing on sweets that can taste light, and giving the salad a sense of refreshment; putting onions in sandwiches without covering the smell of ham or eggs, can constrict the dryness of bread. If it's used for stew, such as the classic french onion soup, the onion boils softly, it'll slowly grow caramel, the sweetness will be fully integrated into the soup, and it'll be so thick that it won't be replaced by other onions。
The onion's taste is much more "heavy" and it's very spicy when it's alive, and it's probably empty when it comes to the entrance, and it's gonna come up with a bit of it, and it's gonna make the eyes sour, so it's not very friendly. But once heated, such as fried, roasted, onion spicy spicy will wave slowly, but it'll come out of thin gin, and the fruit will become soft. For example, with some purple onions when beef is fried, the onion absorbs beef fat and is able to recede back into the aroma; when the roasted vegetable platter is made, the onion cuts the petals together with potatoes and peppers, not only and not only does it not get paste, but also keeps a light purple color that makes the onion look more appetiteful; even if it's pickled, such as vinegar or making. Simple pickles, onions of purple onions can be sour and sour, salty and sweet as to make the pickles look good。
Nutritional focus: day-to-day white selection, chrysanthemum selection
Onions, whether white or purple, are well-nourished vegetables, but the nutritional focus is different and demand-driven to feed。
Onions are rich in vitamin c, potassium and dietary fibres, all of which are nutrients required for daily diet. Vitamin c helps maintain the body's state of cleanliness, the potassium element fits with daily food, the dietary fibre makes the intestines more comfortable, and the onions are usually cooked and flavoured with onions that are both delicious and complementary to basic nutrients, with high value for money。
The advantage of purple onions is that there's an additional "generic nutrient" -- the key ingredient that makes it purple, which is the same as blueberries and chrysanthemum. This ingredient has many benefits, such as a more comfortable skin and a better body-maintenance, and has higher levels of onions than onions, a component that is also useful for daily diets. Onions are fully nourished if they are usually just trying to add a little taste to the food; but if you want to fill it with more veggies, or if you want more color, it is more appropriate to choose the purple onions。
Cooking must be right: what's good for onions
Many people buy the wrong onions because they don't understand the match between practice and onion -- it's not the onion that is bad, it's the wrong species, it's a waste of food。
Onions are more suitable for raw food, stew or fresh sauce. In addition to the salads and sandwiches that were said earlier, it was also possible to make mexican tacos, with shredded onions mixed with corn and chicken porridge, wrapped in pancakes, with a sweet taste that increases the overall level of refreshment; to make sauce, such as garlic sauce or mayonnaise, with some crumbs of onions, which increase the level of wind and do not spoil the fineness of the sauce; and, in the most classic case, to fry it with butter when the onions are cut, until they become deep-cracked sugar, with water and high soup, and the soup is made with natural sweetness and especially warm。
Onions are more suitable for cooked, roasted or pickled. When cooking, the onions and heavy onions are particularly well suited, such as fried chickens, fried squids, high temperatures that make the onions taste less spicy, more visible, and absorb meat; in roasted onions, the onions are “carrying”, such as a couple of purple onions in roasted lamb chops, sweet onions in roasted back-tailed onions and sweet onions in warmed onions, and purple fruit can make the onion in the plate look more venomous; while scratched, the onion sliced in raw, vinegar and a small amount of sugar melted juice, with the refrigerator frozen for one night, can be eaten the next day, sweet in sour salt, with congee and face all the right, and salted onions will not fall colour, and their face will remain lined。
Price and preservation: buy on demand, not waste
Buying onions is not just a matter of “useful” but also of “no value”, and the price and storage time of the onions varies widely, so that they are bought on demand to avoid waste of money。
Onion prices are much cheaper, usually 10-20% lower than purple onions, like onions selling five dollars a pound, which could be about four dollars for people who use onions frequently. But the skin of the onion is thin, the moisture content is high, it is kept for relatively short periods, it's cold, it's only one to two months, it's longer, it's easy to germinate or get soft, and once it's sprouts, it changes the taste of the fruit, and it's only to be thrown away. So if you have a small family, or if you just buy onions occasionally, don't buy them too much, and you're advised to finish them in a month, and avoid waste。
The price of the onion is slightly higher, but it's worth saving. Its skin is strong enough to hold back tides and bacteria, and its constant temperature preservation can last for two to three months, or even longer, and is not easy to germinate or soften, and is suitable for buying more at a time. For example, when you're busy working, you don't have time to go to the kitchen, buy three to four onions at home, take them whenever you want to eat, and don't worry about the onions being broken; and the onions are used for a wide range of purposes, whether they're cuisine or pickles, and they don't have to be "free". But it's a little waste to buy onions specifically for a corset. Not only is it expensive, it doesn't eat its advantages, but it's better than white onions。
And lastly, the truth: no best, only the right
It's not exactly "absolutely good or bad" whether it's onions or onions. It's about how and when you use them。
If you want to eat raw food, like a salad or a sandwich, you choose white onions, and a mild taste doesn't spoil the taste of food; if you want to eat well, such as cuisine, baked dishes, or if you want to have more colour, pick purple onions, warm and sweet, and you can use "paint" ; if you want to use more onions, save money, buy white onions, eat fresh and easy; if you want to hoard, you don't want old onions, you choose purple onions。
I used to buy onions all the time, and i didn't know how important it was to choose the species until i made a salad with purple onions so hot i drank. Now, every time you buy an onion, you figure out what you're going to do next, and then you pick the right type, not only because it tastes better, but also because it doesn't happen that you can't buy enough to waste. I hope you'll learn how to pick onions, and next time you cook them, it'll really be a "plus-substance" and it won't cost you anything。
