一、腌洋葱1.材料:洋葱400克。选购时以果肉硬、坠手、干身而表皮光滑者最新鲜。若手捏发软为内部已腐烂,勿选,也不可采用未成熟的洋葱。2.调料:白醋100克,味啉75克,白糖、鱼露、橄榄油各50克,高粱白酒20克,精盐适量。3.做法:①泮葱剥去外皮,切成两半,再横切成粗丝,抖散后入盆静置15 First, pickled onions 1. Material: 400 grams of onion. Buy flesh hard, fall, dry and smooth skin, the most fresh. If the hand pinch soft internal decay, do not choose, nor can not use unripe onion. 2. seasoning: 100 grams of white vinegar, 75 grams of flavor, sugar, fish sauce, olive oil, 50 grams, 20 grams of sorghum liquor, salt amount. 3. Practice: ① Pan onion peeled off the skin, cut in half, and then cut into thick silk, shake loose into the basin after standing 15