Chapter 12 happy tears

--------------- happy tears --------------- Operation (Figure 7) Operation (Figure 8) Everyone is afraid of cutting onions because they are afraid of crying. I enjoyed the tears pervertedly: I peeled off the paper-like golden coat layer by layer, from rough to tender, cut the head and tail with two knives, the sulfur element in the juicy white meat splashed, and turned into sulfur in the eyes Sour, and the tears welled up—that’s where the orgasm was. After crying, I will laugh. When I smile, I think of the spicy and sweet taste of eating raw onions, and then the rich and fragrant flavor of frying onions in butter, and the richness of French onion soup. Sweet, crunchy American-style onion rings...

Many people only regard onion as a cooking ingredient, but I often regard onion as the main course. Fry an onion, sprinkle some parsley, add some salt, and bake a good piece of bread. In fact, it is a typical ploughman'slunch in the early British countryside, Russia and Central Asia. The region is more primitive, and raw onion with black bread is already a very authentic lunch. As a half onion fan, I really want to have the opportunity to go to Catalonia, Spain in the spring.The main "ritual" for local residents to celebrate the Onion Festival is to put the new young onions in season on the vine rack and roast them, and eat them with garlic and roasted almond sauce.At the Onion Festival in the Barcelona area in autumn, the big plump onions are grilled and eaten while they are hot. Just thinking about it makes me cry.