洋蔥的切法有幾種，有的時候順紋切，有的時候則是逆紋處理。當需要燉東西的時候，我們切大片，以免燉到最後洋蔥消失了，需要將洋蔥快速煮出味道的時候，就逆紋切絲或切成條狀。

雞翅料理通常都和”吮指回味”有關聯，透過不同醬汁的變化，簡單的雞翅也能風味萬千。今天的茄汁雞翅作法，可以把雞翅抽換成小雞腿、雞腿排，配飯可帶便當，請試試看：）

這個番茄醬汁之前也有一些變化型，例如做成番茄牛肉丸、番茄義大利麵、番茄海鮮麵等作法，都可以用這樣的簡便方式做出新鮮的番茄醬。

Directions:

1. Mix 10-15 small tomatoes and 3 gloves of garlics in blender until smooth.
2. Marinate chicken wings with rice wine and soy sauce for one hour (or overnight). Then pan fry them until golden brown and cooked.
3. Remove chicken wings from pan, then sauté thinly sliced onion, followed by tomato sauce, half a teaspoon sugar, one teaspoon soy sauce, 1 teaspoon fruit vinegar, and chicken wings. Continue cooking until the sauce is thickened. The dish is ready to be served.