After all these years of cooking, i've been troubled by a small thing, the onion's conservation problem. The onion is an indispensable mix of household cooking, which is the only source of fresh spices. But the onions are particularly delicate, and it's a shame to have yellow, rotten roots and water in two days' time to buy them, and then to throw them out one by one. It was not until today that i learned this super-simplistic method of conservation that i realized that the onions could be kept for a full year, were green and fresh, and would never be wasted again。
Usually you go to the market to buy food, and onions are sold in one piece, and you can't buy a few. Each time they were bought back, the first two days were green and looked particularly appetiteful. But three days at the most, the problem is. The roots start to rot and get soft, the leaves go yellow and dry, and it's easier to put them in the fridge, with a layer of water, and it's so slimy that it can't be eaten again. I've tried to get water before, to keep the film wraps, to freeze directly, and it's not working. Most of the onions are wasted in vain, and it's always a shame。
It's amazing to learn today from the old people of life how to keep it in the home, not using complex tools, to make the steps simple enough for everyone, and to try and directly subvert my knowledge。
First, the little onions bought were carefully selected, the yellow and broken parts were removed and only the green onions were left intact. The water was then washed lightly and focused on the root sand and impurities. The most critical step is that the onions that are washed must dry the surface completely and not leave some raw water, which is the key to long-term preservation. After drying up the water, the onions are cut into small onions that are common for cooking。
They are then packed in clean, dry, sealed safeguard boxes or sealed bags, drained of excess air and stored directly in the freezer. It's just a few steps, and the onions can be stored for a year。
I tried it in advance, and the frozen onions were still green, not black and yellow. Every time a cooking needs to be done, a spoon is drawn directly from the fridge, without the need to unfreeze, and the taste is the same as that of a fresh onion。
I used to think that food was troublesome, and i didn't think a little onion was hiding such a practical life skill. Since this method, there have been no more cases of onions and dry flowers in the home, and the buying of food is no longer a matter of being too careful to waste, to be used, to be clean, to be particularly prudent。
In fact, life never needs to be done, with a lot of petty troubles that can be solved easily by finding the right way. Small conservation techniques not only save small money for food, but also make living in a home clean, sober and wasteful. It is these little tacts that make three meals and four seasons gentle and comforting。
