Onion, also known as “scallion head” in some regions, is often referred to as the “Queen of Vegetables.” It has warming properties that aid digestion and boosts energy, although some people may not be fond of its taste. However, onions are very beneficial to health, so it's worth trying out these recipes.
Crispy Onion Rings
Ingredients:
Main Ingredients: 1 onion. Additional Ingredients: 1 egg, 50g flour, 50g breadcrumbs. Seasonings: Half a teaspoon of salt, half a teaspoon of black pepper, vegetable oil.
Instructions:
1. Peel the onion, trim the ends, wash it clean, then slice it into rings. Place the rings in a bowl, add black pepper and salt, mix well, and let it marinate for about 10 minutes. In a separate small bowl, crack an egg and whisk it aside.
2. Coat the marinated onions with flour and egg mixture, followed by breadcrumbs.
3. Heat an appropriate amount of vegetable oil in a pan. When the oil is about 60% hot, fry the onion rings until golden brown.
Tips:
1. Serve crispy onion rings with tomato sauce for extra flavor.
2. Choose longer onions when shopping, as they will produce smaller rings.
3. Remove the inner membrane of the onion to prevent burning during frying.
Scallion Head Scrambled Eggs
Ingredients:
Main Ingredients: 200g scallion head, 100g eggs. Additional Ingredients: Oil, salt.
Instructions:
1. Crack an egg into a small bowl, add a little salt and water, then whisk it. Cut the scallion head into pieces and set aside.
2. Heat an appropriate amount of cooking oil in a pan. Once hot, pour in the whisked egg and cook over low heat. Tilt the pan to ensure all the egg is coated with oil, and slowly cook until the egg sets.
3. Flip the egg once one side is cooked, and continue cooking until both sides are golden brown. Use a spatula to break the egg into large pieces, then add the scallion head pieces and stir-fry.
4. Once the scallion head is about halfway cooked, it can be served.
Tips:
1. There's no need to remove the egg from the pan after cooking; the remaining oil in the egg is enough to stir-fry the scallion head, which doesn't absorb much oil. Reusing the same pan would make the scallion head too greasy.
2. The scallion head does not need to be fully cooked, stopping at around 50% cooked will give it a better crunchy texture.
Soy Sauce-Exploded Squid with Onion
Ingredients:
Main Ingredients: 1 squid, 1 onion. Seasonings: Half a teaspoon of soy sauce, 1 tablespoon of Doubanjiang (fermented broad bean and chili paste), an appropriate amount of vegetable oil, half a teaspoon of sugar.
Instructions:
1. Cut open the squid head, remove the intestines, beak, and membrane, then rinse it clean. Slice the body into flower shapes for both aesthetic appeal and better flavor absorption. Wash the onion and cut it into strips.
2. Heat an appropriate amount of vegetable oil in a pan. Once hot, add the squid and stir-fry. When the squid starts to curl, add Doubanjiang and onion, then stir-fry together.
3. Add an appropriate amount of soy sauce, stir-fry for about 1 minute, then add a little sugar. Stir well and serve.
Tips:
1. There is no need to add additional salt since squid naturally contains salt, and Doubanjiang and soy sauce are also salty.
2. When slicing the squid, make sure to cut the inside, as cutting the outside will not cause it to curl.