Today's guide: American type sweet onion steamed egg, cold mix seafood spicy back sweet! This is the ultimate way to eat onions, so that the plates are licked clean and the meat is not changed!
"It's an onion, I added an onion", the eclipsed soul-destroying rice in Stephen Chow's "God of Food", the reason why it touches people's hearts is to master this delicious ingredient.
Can only say that the god of food is worthy of the prophet, the recent is a special period, the anecdotes have also begun to circulate, onions have a wonderful ghost effect, regardless of medical accuracy, onions contain rich dietary fiber, a variety of vitamins and other nutrients, spicy food to help metabolism, it shows that onions are indeed good things.
Stir-frying meat with onions is common, but steamed eggs are more unusual.
Onions are mainly divided into yellow, white and purple 3 colors, purple onion spiciness is between yellow and white, the color is bright and rich in anthocyanins, the antioxidant effect is strong, the color is slightly light after heating, with a little through the tender pink;
With a trick, the onion is cut out of the shape of a petal and steamed with the egg mixture, like a blooming lotus flower, blooming on the smooth and tender steamed egg of goose yellow.
As the verse goes, "The face that waits in the season / Blooms like a lotus flower", looking at the healing can't bear to enter, the energy of the dish is more than this.
material:
1 purple onion, 2 eggs, a pinch of salt, 1 green onion
method:
1. Slightly cut off the bottom of the onion, cut four knives, but not cut.
2. Beat the eggs with an equal amount of water and salt.
3. Put the onion on a steaming plate, drizzle with egg juice, steam for 15 to 20 minutes, sprinkle with green onion.
Purple onion is the first choice for cold mixing, spicy with sweetness, set off the seafood is particularly flavorful, and then add fish sauce, pepper, lemon, sweet and sour salty spicy once in place, love vegetables and fruits can also be accompanied by small tomatoes.
The pairing of onions and tomatoes is not limited to cold mixing;
1/2 puff, 150g of shrimp, 6 small tomatoes, 150g of crab tube meat, 80g of purple onion, 80g of white onion, 80g of yellow bell pepper, 80g of garlic, 1 chili pepper, (seasoning) 1/2 lemon, 60g of fish sauce
1. Cut the shrimp in half, cut the small tomatoes in pairs, chop the garlic, shred the onion and slice the pepper.
2. Boil a pot of boiling water, add seafood ingredients to blanch and fish out, ice well and drain.
3. Add chili, garlic and vegetables to the container, squeeze in lemon juice and add fish sauce.
4. Under the seafood ingredients, grab and mix all the ingredients with the seasonings evenly.
China's native onions are of good quality, especially in the north, and the abundant sunshine makes the meat have a slightly warm and sunny sweetness, stewed with tomatoes into a soup base, with fresh sweet clams, which is a delicious and nutritious soup and can also increase resistance.
1 pound of clams, 3 tomatoes, 1 onion, 3 cloves of garlic, 1/2 cup of sake, water to taste, a pinch of salt
1. Blanch the tomatoes in boiling water and peel them and finely chop. Finely chop the onion and garlic.
2. Sauté the onion and garlic, add wine, water and tomatoes and bring to a boil, reduce heat and cook for 20 minutes.
3. Add the clams and cook until open, season with salt.