Why add soda when frying onions: a secret trick of housewives
Onions are a well-known vegetable crop that is present in a huge number of dishes.
Housewives add onions to hot dishes, appetizers, salads, both raw and fried.
It's rare that soups or borscht don't contain a small amount of golden-fried onions.
However, you have to deal with this problem: when frying, onions can behave capriciously and burn.
To simplify the process of preparing onions, use this simple tip.
Why does onion need soda?
Baking soda will simplify the process of frying onions. Soda will not allow the onion to burn in the pan. It will help to preserve the texture of the vegetable crop, give the onion a unique golden color.
The soda is not immediately combined with the onion. First, the onion is fried in a frying pan with vegetable oil until it is a delicate golden color, after which you can add the soda at a rate of 1/3 teaspoon of soda per 300 g of raw onion.
Soda will not change the taste of the vegetable and will help fry the onion almost perfectly. After frying, the onion is added to minced meat, salads, soups, and roasts.
