I have already prepared 4 kg. green onions and I will still harvest. This onion will add a unique taste to any dish! My husband adds it everywhere, especially in winter he likes it.
A moment of humor to lift your spirits, smile, friends: 😊
Odessa, Privoz. A man with a piece of paper walks along the rows. - Man, you forgot to buy a bow! - But my bow is not written down. - So go, I'll add you!
The joke is taken from the site anekdoty.ru
Greetings to all readers of my channel! My name is Christina and I am very glad to see you on my culinary channel.
✅ Today I want to share the method of harvesting green onions, which I discovered for myself 2 years ago, and not just for the winter, but, if desired, even for several years in advance. When I first tried to prepare an onion like that, I really liked it! We add everywhere: meat, salads, fish, soups, pastries... Yes, at least where.
The onion is kept warm and takes up very little space. You can't put so many in the freezer. You don't even have to argue.
Let's cook already!
Friends, at the end of the article I will leave a video where I showed a few more ways how to harvest onions for the winter, look, you will like it!
That's how many onions I have in the garden. I collected a whole basin.
Rinse and dry the onions well - this is a must. I just spread the bow on the fabric on the balcony, it dried out by itself. If you have a small onion, then just leave it on the table on a towel. It will dry out and so.
Then I chop the onion.
I cut the white parts quite thinly, and the feathers themselves are larger than for salad.
I cut a bowl!
I cover the baking sheet with baking paper and spread the onions quite thickly. I also cover the grating with paper and do the same.
I preheat the oven to 50 degrees (if there is a convection mode, then turn it on, it will be faster), be sure to open the oven door, otherwise the moisture will have nowhere to go.
I dry the onions in the oven for about 2-3 hours (it all depends on your oven and whether there is convection). But it won't be just dried onions!!! Wait. 👌
Turn the onion several times during drying. For the first 40 minutes you don't even need to look into the oven, then stir it. By the way, onions cook on a wire rack much faster than on a baking sheet (keep this in mind).
How to check readiness? We take the onion in the palm of our hand, squeeze, if the onion begins to crumble, you're done!
We get it out. I am making 3 different blanks from these green onions.
✔ Option 1. I leave it as it is. I use this seasoning for my soup.
✔ Option 2. I do not grind very much in a blender + add salt (I prefer sea salt).
✔ Option 3. I chop the onion "into dust" + add salt. I use this blank for okroshka, baking or in those dishes where you need the onion to dissolve instantly.
Why salt? Salt so that the seasoning does not turn into a single lump (over time it can). I keep this onion in clean glass jars. Finely ground - usually in baby puree jars. How do you like this method?
I will be glad to your likes, comments! subscribe to my channel"CULINARY MIX". And here is a video with other ways of harvesting onions: 👇🔽