How to pickle shallots

In some places, onions are called shallots. This common vegetable in life should be familiar to everyone. Shallots are usually fried because they have a pungent smell, which disappears after cooking. However, pickled shallots taste quite good, and adding a little vinegar can reduce the irritation. So, what is the method for pickling shallots? Let’s take a look below.

Ingredients: 1 onion, 5 grams of minced garlic, 1/3 tablespoon of salt, 1 tablespoon of fine sugar, 50cc of red wine vinegar

Method 1. Wash the onion, remove the head and tail, peel the skin, cut into shreds and set aside.

2. Take a mixing bowl, add the onion shreds from step 1, add salt and mix well, marinate for about 50 minutes and drain.

3. Put the onion shreds from step 2 into a container, add minced garlic, fine sugar, and red wine vinegar, mix well, and marinate for 1 day before eating.

⒊ Stimulate appetite and aid digestion . Onions contain allicin and have a strong aroma. During processing, the pungent smell often makes people cry. It is this special smell that stimulates gastric acid secretion and increases appetite. Animal experiments have also shown that onions can increase gastrointestinal tension and promote gastrointestinal motility, thereby playing an appetizing role. It has a significant effect on loss of appetite caused by atrophic gastritis, insufficient gastric motility, indigestion, etc. ⒋ Sterilization and anti-cold Onions contain phytoncide such as allicin, which has strong bactericidal ability and can effectively resist influenza virus and prevent colds. When this phytoncide is excreted through the respiratory tract, urinary tract, and sweat glands, it can stimulate the secretion of the cell duct walls in these locations, so it also has the effects of expectorant, diuretic, sweating, and antibacterial and preservative.