“A green onion a day, and a thin lotus can survive the winter”, the cold and the wind are tight, and the onion that is cold and appetizing has become an essential condiment on people's table. However, the onions and shallots have different ways of eating:

The common onion has the size of the size of the green onion in the north, mostly for scallions, mostly used for frying and frying, take Shandong green onions as an example: thick skin leaf fertilizer, and some one meter long, weighs two or three pounds, its magnificent momentum from the "chicken drumsticks The names of "Onion" and "Great Indus" are also evident. Onions burst kidney, green onions and mutton, green onions and sea cucumbers, etc., onion like a regular member of the hall to show up, frequent appearances on the menu.

The southern region is prolific in spring onion, also known as chives. Corresponding to Shandong green onions, Guangzhou's Xiaoyu onion is rather Southern in character: small as a line, soft and smooth. Onion is like a small home jasper, silently supporting a variety of dishes, mixed with tofu, Zuo Qing Tang, the following article, are generally raw or mixed with cold dishes. Folks have the saying "Spicy green onion sauce, eat more and more strong" argument.

1. In terms of nutrition, the content of protein, minerals and carotene of Shallot shall be relatively high: For every 100 grams, Scallion contains 72 mg of calcium, Welsh only contains 29 mg, Scallion contains carotene 840 μg, Welsh only 60

microgram.

2, green onions and shallots are rich in green onion (also known as allicin) and propylene sulfide, on the one hand in addition to wolfberry flavor, stimulate the secretion of digestive juice, people greatly increase appetite; while there is still a strong sterilization Efficacy promotes the secretion of relevant glands in sweat glands, respiratory tract, and urinary system. Therefore, "Onion ginger water" made with ginger and brown sugar is a traditional Chinese medicine for the treatment of cold and cold.

3. Regardless of north and south, people love to use green onions and shabu-shabu when cooking, because in the high-temperature oil, the vulcanized propylene in the onions evaporates quickly and emits special aromas. However, compared to cold or raw, this practice destroys. Vitamin C and other nutrients, so fry with onion, fried time as short as possible; compared to vegetables, sprinkled with a little chopped green onion before, you can make nutrition, delicious two correct.

It should be noted that although the green onion is delicious and nutritious, people with gastrointestinal ulcers should still eat less.

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