Trial of Xinhe soy sauce: raw mixed Chinese onion

Trial of Xinhe soy sauce: raw mixed Chinese onion

Introduction:

"Allium Chinense is the underground bulb of perennial herbaceous Liliaceae plants, with slender leaves, small purple flowers and edible tender leaves. The mature Chinese onion is big and thick, white and crystal clear, spicy, tender and glutinous. It contains sugar, protein, calcium, phosphorus, iron, carotene, vitamin C and other nutrients. It is a good cooking seasoning and food accompaniment. The most common way to eat Chinese onion is to marinate and fry it. In fact, it is a good appetizer to mix it raw

Production steps:

Step 1: Several Chinese onion

Step 2: wash and remove the root

Step 3: cut into thin slices and put them on the plate

Step 4: chopped ginger and garlic

Step 5: take Xinhe soy sauce

Step 6: add ginger and garlic, pour in soy sauce and vinegar, sprinkle a little sugar, and pour in chili oil

Step 7: mix well

Materials required:

Chinese onion: 1 dish

Soy sauce: 8 ml

Ginger: right amount

Garlic: right amount

Vinegar: right amount

White granulated sugar: right amount

Chili oil: right amount

Note: Xinhe's June fresh super grade soy sauce is used here. The soy sauce is very delicious, so there's no need to add MSG to make it fresh. If you don't like the spicy flavor of Chinese onion, you can put it for a while after mixing

Production difficulty: simple

Process: mixing

Ten minutes: Making

Taste: slightly spicy