Tips for cutting green onions

Chopped green onion is a very good ingredient. Many dishes need to add some chopped green onion to make the taste richer. The most important thing is that when chopped green onion is added to the dish, it can enhance the beauty of the dish. However, cutting chopped green onion is still a technical job. Remember not to cut it too big, otherwise the flavor of the chopped green onion itself will not be able to be released.

Chopped green onion refers to chopped green onion segments used as seasoning; it also refers to the spherical flowers of green onion. Onion is an indispensable condiment on people's dining table. Common onions come in different sizes. Large onions are the main species in the north, while small onions, also called chives, are more common in the south.

Onion is an indispensable condiment on people's dining table. Common onions come in different sizes. Large onions are the main species in the north, while small onions, also called chives, are more common in the south.

Nutritionally speaking, shallots are relatively high in protein, minerals and carotene: per 100 grams, shallots contain 72 mg of calcium, while scallions contain only 29 mg; shallots contain 840 micrograms of carotene, while scallions contain only 60 micrograms.

Both scallions and shallots are rich in allicin (also known as garlic) and propylene sulfide, which can remove fishy smell, enhance fragrance, stimulate the secretion of digestive juices, and increase appetite; at the same time, capsaicin also has a strong bactericidal effect, promoting the secretion of related glands in the sweat glands, respiratory tract and urinary system. Therefore, "scallion and ginger water" boiled with ginger and brown sugar is a traditional Chinese medicine for treating colds.

Regardless of the north or south, people like to use green onions to stir-fry when cooking, because in high-temperature oil, the propylene sulfide in the green onion evaporates quickly, giving off a special aroma. However, compared to mixing it with a cold dish or eating it raw, this method destroys nutrients such as vitamin C. Therefore, the time for frying or deep-frying the green onions should be as short as possible. In comparison, sprinkling a little chopped green onions on the dish before serving can make it both nutritious and delicious.

It should be noted that although onions are nutritious and delicious, people with gastrointestinal ulcers should eat less.

Scallions: The leaves are dark in color, the white part is pure white, the spiciness is mild, and the quality is good.

Onion: White and sweet, with short leaves and poor quality.

Scallion: Mostly cultivated in the south, it has a soft texture and light taste, and people mainly eat the onion leaves.

Depending on the length of their growing period, green onions in the northern region can be divided into several varieties, including sheep horn onion, ground sheep horn onion, shallot, improved onion, ditch onion, green onion, and old onion.

Sheep's horn onion (also known as yellow onion) is grown from small old onion leaves with roots left in a greenhouse pond. It has golden leaves, white stems, and a fresh and tender taste.

Ground onion: It is the onion that is not mature enough in the previous year and is put on the market in the early spring of the following year. The stems are white, the leaves are green and thick, and they are very spicy when eaten raw.