Hengchun Onions Are Sweet And Juicy! Japanese National Treasure-level Chefs Push "whole Onion Soup" To Quickly Eliminate Fatigue And Restore Physical Strength

From March to the end of April every year, Hengchun onion is rich in onion. The quality of onion in Hengchun Peninsula is quite good, especially sweet and juicy. Japanese national treasure chef Yoshiko Tatsumi recommends a "whole onion soup" to help relieve fatigue and restore physical strength.

Tatsumi Yoshiko pointed out that it is said that when the pyramids were built, the workers were given onions to eat. After hearing this story, I started making fresh onion soup to welcome summer.

Tatsumi Yoshiko said that the focus of the whole fresh onion soup is to use the whole 4-5 cm small onion, which can be done without the use of a kitchen knife, and can be easily made by men and children.

Although it is a small onion, it is difficult to eat so many onions at ordinary times. It is recommended that the onion cooked in the following way is juicy and smooth, and it is easy to eat. After eating it, it can indeed become the energy of the body. Not only that, but barley is added to this soup, along with the energy of olive oil, kombu, and Japanese-style pickled plums.

After the Grain Rain and summer is approaching, onions are rich in sulfide, which can promote the absorption of vitamin B1, help eliminate fatigue and restore physical strength. Tatsumi Yoshiko suggested that consuming onions every day can nourish the spirit, and use the whole onion soup that infuses the body with full and juicy power, so that the physical strength is not lost to the high humidity of the island country in the summer.

12-13 fresh onions (preferably 4-5 cm in diameter), 7 chicken wings, 2 lemons (sliced), 5 kelp4~5 cm square pieces, 3 Japanese-style pickled plum seeds (with pulp removed), 2 tablespoons of olive oil, 2 bay leaves, about 9 cups of water, more than 2 teaspoons of salt, and 60 grams of barley.

❶Avoid fragmentation during cooking. Do not cut off too much of the leaves and roots of the onion, just cut a thin layer to remove the dirt. Cut chicken wings into two pieces from the joint. Boil water in a pot (outside of the weight), add lemon slices and chicken wings. After boiling again, take out the chicken wings and rinse thoroughly with running water. ❷ Arrange the trimmed onions on the bottom of the pot, add 1 chicken wings, kelp, pickled plum seeds, olive oil, bay leaves, and then pour in water to cover the ingredients. ❸Add 1 teaspoon of salt, and heat it up. At first, turn on medium-high heat. After boiling, take out the foam, turn to low heat, and bring to a slow boil. After the onion becomes 70% transparent, take out the chicken wings, kelp, and pickled plum seeds. ❹Rinse the barley with water beforehand, soak it in water for 10 minutes and then drain it. Add barley to pot of 3. ❺ Continue to boil and adjust the consistency with the remaining water as needed. Adjust the cooking time according to the softness of the barley. Season with salt after the onions are fully cooked.

◎This article is excerpted from / "Tatsumi Yoshiko's Western-style Soup Recipe" by Tatsumi Yoshiko ◎Photo source/Building Block Culture‧Dazhi Image/Shutterstock