Aneka OlahAN Bawang Merah Yang Delicious Dan Meningkatkan Khazanah Kuliner

Illustration of shallots (freepic)

Shallots are small tubers with a distinctive strong aroma and taste, and become one of the essential kitchen spices that is never absent in Indonesian kitchens. More than just a kitchen spice, there are various processed shallots that are attractive and pamper the tongue.

This article will invite you to explore delicious creations made from shallots. This proves that this simple material is able to transform into a delicious dish and enrich the culinary experience.

Reporting from the Madaniya Journal, there are some delicious and high economic value shallot preparations, including:

To produce fried onions with a thicker texture and attractive brownish yellow color, a two-stage frying method has proven to be more effective.

This process requires fresh shallots that have been peeled and washed, cooking oil, and onions slicing tools to get a uniform slice.

The first step is to heat oil and fry slices of shallots with moderate to half cooked flames. Furthermore, the half-baked onions are fried back in hot oil until they reach perfect maturity.

Also Read the article that discusses Haram Kitchen Spices, Beware Often Used For Food Pots

Culinary innovation continues to develop, one of which is manifested in the creation of unique pastries made from onions known as cheese red onion cookies.

Although shallots are commonly used as basic spices for daily cooking, their utilization as the main ingredient for pastries is still not widely known and practiced by the public.

To produce delicious cheese red onion cookies, ingredients such as fine fried onions are needed, freshwater butter, refined sugar, salt, egg yolk, scarm cheese, wheat flour, Maizena, powder milk, and palm sugar are needed.

The manufacturing process also requires standard equipment such as ovens and cake prints with various shapes. Other advantages, all materials and tools needed are relatively easy to find in the surrounding environment.

The method of making onion flour refers to the Bogor IPB Repository page which involves adding tapoka, sugar, salt, and maltodekstrin flour.

The process of making flour begins with peeling and cutting shallots, followed by immersions in the salt solution concentrating 2000 ppm for approximately 3 minutes.

After slicing it, the onion slice is mixed with tapioka flour to reach a concentration of 4% (weight per weight). Furthermore, the mixture is dried using a vacuum drying device at a pressure of 20-110 mmHg and a temperature of 57.5-60$C for 5 to 6.5 hours to produce a dry garlic slice which is then smoothed with a grider.

The next stage is the formulation of onion flour with the addition of preservatives in the form of a mixture of sugar flour and kitchen salt with the best ratio (50:50) to increase the taste of the final product. In addition, maltodedristrin is added as a filling material (filler).

Shallot itself is important for the body because it has many benefits, because it contains various nutrients, such as Carbohydrates, Protein, Fiber, Iron, Calcium, Folat, Magnesium, Kalium, Zinc, Antioxidant.

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