Stir-fry onions in meatballs or not?

Finally, there is a recipe.

There are many recipes for "stir-frying onions" when making meatballs, but I wondered how meaningful the "stir-frying" process was, so I tried to verify it.

All materials are equal.

A chopped onion lentin at 600w

Heat and cool until transparent.

Chop the onion and use it as it is.

Naturally, A is better than Renchin

It takes time to cool, so it takes time.

Washing also increases.

knead and bake under exactly the same conditions,

I seasoned it with the same demi sauce.

The result is...

It almost didn't change.

If I had to say, it's better not to stir-fry

The crunchiness of the onion is slightly left

I thought you were there.

No, but the second time I ate it,

If you eat blindfolded without knowing which one

I was like, i don't know.

Let's make meatballs without frying onions from now on.

However, in the case of hamburger, it is a larger molding

It's important to lock in the gravy. So

We do not guarantee this.

This is the recipe.

Meatballs (about 10)

220g minced pork

1 small onion

1 teaspoon salt koji

(Source)

2 large red wines

2 large ketchup

Chuno Sousse Large 2

① Finely chop the onion

② Knead with minced pork, onion and salt koji

③ Put it in a frying pan while rolling it and light it

(Teflon system does not need oil, iron, stainless steel use appropriate oil)

④ Cook on medium-low heat for 3-4 minutes on each side. Turn off the heat and put the sauce ingredients in the center.

⑤ Turn on the heat again, mix the sauce in the center, and entangle it with the meatballs to complete