Onions, this seemingly mundane ingredient, have actually been in China for thousands of years. Do you know? Its origin is located in the vast land of Central Asia, and even in the history of Zhang Qian's mission to the Western Regions, onions were quietly brought back to China as "treasures". Although many people think of onions with their spicy taste and tear-jerking "magic", in fact, its health value has been deeply explored in the daily life of our ancestors. Especially for fishermen in our coastal areas, before going to sea, they always have to mix a large pot of onions with them, not only to remove the fish, but also because the onions are rich in vitamin C, which can effectively prevent sepsis. Looking back, the nutritional value of onions is much higher than we thought.

So, how do you mix onions so that they are both flavorful and not spicy to the point of tears? Let me teach you by the way and share the experience I've accumulated over the years.

First of all, the way the onion is handled is crucial. If you want to reduce the invasion of tears, you need to be very particular about the way you cut onions. I once consulted with Chef Wang at the wet market, and he told me that the best thing to do was to cut off the top of the onion and put it upside down on the board. The advantage of this cutting method is that the vertical cut reduces the volatile substances released by the onion, which greatly reduces the chance of tears. Of course, if you are particularly afraid of spicy food, you can also take a cold sip before cutting the onion. I've tried it myself, and it really works, but sometimes it's easy to choke on water, so you can choose according to your actual situation.

接著，咱要把洋蔥切成細如髮絲的條狀，放進涼開水里泡個二十分鐘。這時，水裡加入一些鹽，再擠進半個檸檬的汁，當然，如果時間緊張，直接加點白醋也是可以的。泡足了二十分鐘后，撈出來用力攥干水分，這時候洋蔥已經從透明變成了乳白色，辣味也會減輕不少。這個步驟，不僅僅是為了去辣，還能讓洋蔥變得更加爽脆，口感更佳。

Next, we need to prepare the "fairy" flavor sauce. This sauce is the soul of the dish, and without it, it is like cooking without salt, which has no taste at all. In a small bowl, put the minced garlic,milletSpicy and white sesame seeds. Here's the point: prepare peanut oil, one spoonful is enough. Be careful not to keep the oil too hot, and turn off the heat as soon as there is smoke on the side of the pot. The first time I made it, the oil temperature was too high, and the minced garlic was fried directly into black slag, and the taste... Don't talk about it. Therefore, the oil temperature must be mastered, so as to retain the original flavor of garlic to the greatest extent.

When the onions are soaked, we can put them in a large pot. Add some more coriander pieces and sprinkle with some fried peanuts. Then, here comes the most important thing - bumps! You heard it right, take the basin and turn it around to "loosen the bones" of the ingredients inside, so that the seasoning can evenly cover each onion shredded. Next, gently stir from the bottom to the top with your hands, don't mix blindly with chopsticks, so that the taste of the mix is uneven and the taste is not good. My friend taught me a unique technique: holding the edge of the basin with my left hand and gently stirring from the bottom with my right hand like a child in a bath, this technique ensures that every bite of the onion is permeated with the flavor of the sauce.

After mixing, remember to cover it with plastic wrap and put it in the refrigerator for half an hour. At this time, you can peel some garlic or tidy up the stove. Speaking of which, I have to mention the "theft" of my cat. Once, last year, I had just finished this dish, but it had been in the fridge for less than ten minutes when my mischievous cat sneaked into the kitchen and "wiped out" half a pot of onions. The cat ate so spicy that the whole room was in such a mess that even he himself was so spicy that it almost made me laugh.

做涼拌洋蔥，說實話，去辣這個環節是最有技術含量的。不是時間越長越好，洋蔥泡水泡得越久，它就越可能變成醃菜，口感反而會打折扣。一般來說，泡二十分鐘就差不多了，超過半小時就不推薦了。如果洋蔥特別辣，可以在水裡放幾塊冰塊，這樣可以更好地去除辣味。我還記得去年在農家樂吃這道菜時，廚師用的是井水泡洋蔥，那個口感，哇，脆生勁兒簡直難以形容。

So, the next time you make this dish, try putting some effort into it, adding some creativity, or changing the traditional recipe. Who knows, maybe you'll find a whole new flavor.