Onion is a very common ingredient in our lives. It is now in winter. One of the key points of winter health is protection against cold. If we can properly eat and use onions in our lives, we can have a good warming effect. We want to share relevant knowledge for everyone and tell everyone about dietary taboos on the onion.
Onions are native to Western Asia and have a long history of cultivation in China. They are one of the “three spicy†vegetables that northerners like to eat, and they are essential seasoning products for daily life. The leaves of the onion are delicious, the scallions are fine, soft and white, spicy and aromatic, and both raw and cooked foods are suitable.
Different sizes of onions have different effects:
1 Shallot
Good quality green onion - leaf green, no dry tip and dry rotten leaf sheath, not wet, onion plant uniform, complete without breaking, tied into bundles, clean without mud, no inclusion of foreign matter, no spotted leaves and blight mold . Sub-quality onion - uneven thickness, there are broken or damaged, there is dry tip, onion body is not clean, with dirt.
Infertile shreds - leaf wilting, leaf sheath dry, with yellow leaves, spotted leaves and rotten leaves.
2 green onions
Welsh onions are divided into fresh onions and dried onions due to different time-to-market. Fresh onions are onions that are marketed in autumn, and dried onions are onions that are marketed in winter after storage.
a) Fresh onions
Good quality fresh onion - fresh green, no wither, coke, rotten leaves, onion strains rough shape, hard, no broken, tied into bundles, light blue long, short tubular leaves, clean, no mud water, roots do not rot.
Sub-quality fresh onion - onion thickness is not uniform, short and light blue, pseudo-stem above the soft, green heart empty and not full. Poorly fresh onions - onion plants are small, with dry, coke, rotten leaves, roots or pseudo stems are rot, broken or damaged.
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