You, probably already made sure that when cooking there are no trifles and the taste of dishes in many respects depends literally on each ingredient. Here it is important not correct to choose products, but also it is correct to process them, including even a way of cutting. It would seem what can be simpler, than cut onions for salad, but there is a secret thanks to which your salad will become even more tasty. Fir-trees you didn't try to pickle onions for salad yet, we advise you to make it.
Instruction
1. For salads onions grades are considered as ideal red Crimean and white Central Asian. They are not such caustic as usual onions and more sugary. Take a bulb, clean it, cut off that part from where backs grow and cut in half. The tail can be not cut off, - for it it is convenient to hold a bulb during cutting. Sharp knife a bulb thin half rings and put in a bowl.
2. If it is usual onions, then fill in it with boiled water for several seconds, red and white onions are filled in with cold water. Mix onions and drain water.
3. Add a half of a teaspoon of balsam vinegar or fresh lemon juice to onions, salt it and mix slightly wringing out. Leave to stand that it was kept waiting and I started up juice. After that it can be put in salad or just a tax together with fresh greens to fried meat.