How to fry the onion will be soft and rotten, and how to fry the onion without blackening

When stir-frying, you should pour in the broth, so that it will not be frivolous and soft. Can be replaced with water.

Summary. Hello dear, how to fry onions without blackening The method is as follows:1

The onion is stirred with dry flour after it is cut, and then it will not turn black when stir-frying, and it is best to fry the onion over high heat, and put salt and cornstarch when it comes out of the pot, so that the onion will be more tender, and sprinkle a little green onion after serving, and the effect will be better. 2.After the onion is cut, if it is not immediately oiled, then put it in clean water to prevent oxidation, which can effectively prevent the onion from turning black.

How to fry onions without blackening.

Hello dear, how to fry onions without blackening The method is as follows:1The onion is stirred with dry flour after it is cut, and then it will not turn black when stir-frying, and it is best to fry the onion over high heat, and put salt and cornstarch when it comes out of the pot, so that the onion will be more tender, and sprinkle a little green onion after serving, and the effect will be better.

2.After the onion is cut, if it is not immediately oiled, then put it in clean water to prevent oxidation, which can effectively prevent the onion from turning black.

Here's how to make it:1Peel the onion, soak it in cold water for a while, then cut it into small pieces.

2. Wash the tenderloin, cut it into thin slices, and marinate it with chopped chili, light soy sauce, starch and cooking wine for about 10 minutes. 3. Sit in a pot to heat the oil, wait for the oil temperature to be 8 hot, slide into the shredded meat, quickly disperse, and fry until the meat slices change color and break off. 4. Add the onion and stir-fry for a while until the onion is fragrant, add a little salt and then start the pot.

Onions are a vegetable, but they contain a certain spicy flavor that can enhance the body's ability to fight viruses. There are many ways to eat onions, you can eat them directly, you can soak them in vinegar, and you can also fry them. Some people like to eat onions very much, but it should be noted that because onions have a spicy taste, they may harm eye health and damage health when cutting onions.

In addition, eating onions every day may also damage the gastrointestinal mucosa, resulting in impaired gastrointestinal function and causing certain harm to intestinal health. Therefore, people with gastritis or stomach ulcers should not eat onions to avoid aggravation of the condition.

The above information is ** on the food network.

Onions are an ingredient that contains a lot of natural sugars, and a series of chemical reactions occur during cooking, including the Maillard reaction. This reaction causes the color of the food to darken, which turns the onion black.

Specifically, when an onion is heated, the natural sugars in it are broken down into sugars and amino acids. These sugars and amino acids combine at high temperatures and form a brown compound called a Maillard reaction product. This compound darkens the color of the food, which turns the onion black.

In addition, the sulfur compounds contained in onions may also react with heat to produce discoloration. When the onion is heated, the sulfur compounds break down into ammonia and hydrogen sulfide. Hydrogen sulfide combines with iron ions to form black iron sulfide.

In conclusion, onions undergo several chemical reactions during cooking, causing them to darken in color and thus turn black. While this discoloration may affect the appearance of the food, it does not affect its taste and nutritional value.

The main reasons why onions turn black when they are fried and put are as follows:

1. The hot temperature is too high: The sugar content in the onion is very high, and the hot temperature is too high, which will cause the sugar cubes on the surface of the onion to burn and turn black.

2. The temperature of the hot oil is too high: there is a lot of starch in the onion, if the oil temperature is too high, the surface of the onion will precipitate the starch and turn black.

3. Put the onion for too long: If you put the onion for too long, the active substances on the surface of the onion will be oxidized and turn black.

4. Cooking time is too long: Cooking time too long will also cause the active substances on the surface of the onion to be oxidized and turn black.

5. Acidic conditions: If the ingredients put in during the cooking process have a certain acidity, then the onion will turn black after the reaction.

6. Excessive salt: If too much salt is added, the active substances on the surface of the onion will react and turn black.

The above points are the reasons why onions turn black when they are fried. During the cooking process, you can take the methods of putting less salt and cooking on low heat to protect the onions more carefully so that they do not turn black. When cooking onions, you can choose to put a pinch of spare sugar in the pan to enhance the crunchy texture of the onions, and also prevent the onions from crystallizing and turning black when they are cooked.

The iron pan reacts with the onion, causing the onion to turn black.

This is a normal oxidation phenomenon, and a closer look reveals that the color of the onion is closer to a mixture of dark green and dark blue. When frying onions, add more oil and increase the speed of stir-frying can alleviate oxidation. After using the iron pot for a period of time, a thin film will form between the metal and the air to prevent oxidation, and it is not easy to change color when stir-frying onions and lotus root slices.

Onions contain calcium, phosphorus, iron, vitamin B1 and other trace elements, which contains propylene sulfide, which can improve the absorption rate of vitamin B1 in the gastrointestinal tract, and lean meat is also rich in vitamin B1, so fried meat on onions can ensure that the body can better absorb vitamin B1; Vitamin B1 is a coenzyme necessary for carbohydrate metabolism and can enhance carbohydrates.

Onions contain an enzyme called polyphenol oxidase, which is released when an onion is cut or cooked. Polyphenol oxidase can catalyze the oxidation of phenolic compounds in onions to quinoline compounds, so that the color of onions changes from white to brownish-black.

In addition, when the onion is cut or cooked, the sulfur compounds in it are also released. These sulfur compounds can react with ammonia to form hydrogen sulfide, which gives onions a pungent smell. When the onion is cooked or left out for a while, the hydrogen sulfide further breaks down into sulfate and water, which can also cause the onion to turn black.

Therefore, the fact that onions turn black after being fried for a while is due to the action of polyphenol oxidase to catalyze the oxidation of phenolic compounds and the decomposition of hydrogen sulfide.

The reason why the onion turns black after being fried for a while is because the onion contains an ingredient called citric acid, and when the onion is cooked, the citric acid reacts with iron ions (Fe2+) to form a black ferrite citrate, which turns the onion black.

If it turns black during stir-frying, it is likely to be due to some chemical reaction, and it is edible.

Stir-fried shredded pork with onion and double pepper

Ingredients].PorkOnionsGreen peppersRed peppers, light soy sauce, oyster sauce, cooking wine, ginger, salt.

Specific production steps].

PorkCut into shredded meat, add cooking wine and starch and stir well, and marinate for 10 minutes, so that the processed shredded meat tastes very tender.

OnionswithGreen and red peppersWash them separately and cut them into shreds. ​

3. Heat the wok, pour in the oil, then add the ginger shreds, and fry over low heat until fragrant.

4. PourShredded meatStir-fry over high heat until the shredded meat changes color.

5. Add oyster sauce and light soy sauce to taste, continue to stir-fry evenly, stir-fry until the sauce is fragrant. ​

6. PourShredded onionStir-fry quickly over high heat until the onion is tender.

7. PourShredded green and red peppersStir-fry over high heat until broken. Finally, add an appropriate amount of salt to taste, stir-fry well again, and then turn off the heat and serve. ​

ThisStir-fried shredded pork with onion and double pepperIt's done, a seemingly simple dish, but the taste is excellent, and it fills the house with fragrance as soon as it comes out of the pot.

Personal experience

2. It can be usedChicken breastCut into shredded meat to make this dish, it tastes just as good, and the chicken is low in fat and easy to digest, which is better than pork.

You can make a stir-fried pork fillet with onions, a home-cooked dish made with onions and lean meat as the main ingredients. The combination of the two is not only beautiful in color, but also fresh and rich in taste, which is very delicious. Here's a quick rundown of how to make fried pork slices with onions.

Ingredients for stir-fried pork fillets with onions:60 grams of pork, 320 grams of onion, 3 grams of starch, 3 grams of salt, 1 gram of monosodium glutamate, and 5 grams of soy sauce.

Preparation of fried pork slices with onions:

1. Wash and slice the onion.

2. Wash the lean pork, slice it, and marinate it with seasoning.

3. Stir-fry the onion until fragrant, season, and fry the lean pork.

4. Stir-fry the starch lightly and eat as much as you like.

Edible value:

1. Pork is one of the important animal foods on people's tables. Because pork fiber is softer, there is less connective tissue, and muscle tissue contains more intermuscular fat, so the meat tastes delicious after cooking and processing. Pork provides humans with high-quality protein and essential fatty acids.

Pork provides heme (organic iron) and cysteine, which promotes iron absorption, which can improve iron deficiency anemia.

2. The prostaglandin A contained in onion is a strong vasodilator, which can activate the active ingredient of hemolytic fibrin, which can reduce the resistance of the peripheral blood vessels and coronary arteries of the heart, resist catecholamines and other pressor-boosting substances in the body, and promote the excretion of sodium salts and other substances that cause increased blood pressure, thereby reducing blood pressure and preventing thrombosis.

You can scramble eggs, beef, and pork liver.

First mix the sauce, cut the pork liver into pieces, mince the ginger, sprinkle it on the pork liver, pour in the cooking wine, add salt, add starch and stir, slice the onion, **, preheat the oil in the pot, and fry the pork liver in the pot. Put the onion in the pot, add the pork liver and other ingredients, turn off the heat and serve.

<> onions start to rot from the inside, it is generally caused by onion soft rot, onion dry rot, onion neck rot and other diseases. Take the symptoms of soft rot and dry rot as an example, soft rot: after the bulb is infected, it is initially soaked in water, and it begins to soften and rot inward, giving off a strong smell of decay.

Rubber dry rot: the root disc, bulb and root whiskers of the diseased plant at the harvest and cultivation stage are all matched with the reeds to brown and die, the aboveground part withers, and the white mist is produced between the scales, which rots from the stem disc to the inside of the bulb.