Which light blue and onion leaves are more nutritious? How to use onion best?

When someone uses onions, they throw away onions. Someone wonders, what are the more light blue and onion leaves? It's a shame to throw away the green onion leaves. Here's to tell you which of the light blue and onion leaves are more nutritious! Also, tell you the best way to use green onions.

Light green and onion leaves, which is more nutritious

Chinese medicine believes that onion has the efficacy of sterilization, through milk, sweating, and sleeping. However, on weekdays, people eat green onion and are accustomed to leaving only light green and Chinese medicine. And throw away the onion leaves. In fact, greens contain no nutrition such as chlorophyll, carotenoids, etc., which should not be easily discarded. Chlorophyll has an important role in the human body, such as resisting radiation, removing toxins, and strengthening muscles. Therefore, onion leaves are more nutritious than onion

If you buy the green onion leaves, it is very old and has shrunk yellow, then you can throw away, do not blindly believe that the onion leaves more nutritious, but did not choose to affect the taste.

How to use onion best

Before cooking, it can be chopped with ginger and sautéed in a pan; good dishes can also be sprinkled with raw green onion. It can be said that the onion is a versatile, frying and frying all suitable. Here we take a look at how to use green onion best!

Method 1. Use onions according to the characteristics of onions

The green onions and green onions commonly used in the family include spicy and spicy flavors. They are widely used in dishes and can be used as accessories and condiments. It can be processed into silk and silk, and can be used as a seasoning for cold dishes. It can also be used as a sterilization and disinfection agent, and can be processed into sections or other shapes. After being fried, it can be cooked with the main ingredients. Fresh ingredients dissolved as one.

In addition, the green onion stirs the scent of the green onion after being fried with oil. It is an indispensable seasoning for cooking fish and animal dishes. It can be processed into small pieces, pieces, pieces, silk and main ingredients with the cooking, or twist into knots and the main material with the stew, when the pan out of onion to remove the onion flavor. The tender green shallots are also called shallots. They are fried in boiling oil, scented, and green in color. They are mostly used for salad dishes or for forming and mixing in dishes such as “onion mixed tofu” and “scallion chicken”.

Method 2. Use onions according to the shape of the main ingredient

The onion processing shape should be consistent with the main ingredient, generally slightly smaller than the main ingredient, but it should also be used depending on the cooking method of raw materials. For example, "stewed fish", "dried fish", "steamed fish", "carp fish", "cooked fish soup", etc., are also fish dishes. Since the cooking methods are different, the requirements for onion processing shapes are not the same. . "Spicy fish" requires that the green onions and the fish be burned together; "dry-fired fish" requires that the green onions be kept in line with the ingredients; "steamed fish" just put the whole green onion on the fish and wait for the fish to pick out the green onion. Take the scallion scent; “squid ball” requires the onions to be soaked in the water, and only the onion juice is used so as not to affect the color of the fish balls. When “cooked fish soup” is used, the scallion is generally cut into sections and fried together with the fish. . The fried green onions have a strong scent and can remove fishy smells. The soup is well burned to the scallion, and its clear soup is not turbid.

Method 3. Use onions according to the needs of raw materials

Aquatic products, poultry, livestock's internal organs and eggs are rich in scent and smell, and onions are an indispensable seasoning when cooking. Legume products and rootstock ingredients, seasoned with onions to remove the smell of beans, soil smell. A single green vegetable has its own natural aroma. It does not have to be seasoned with onions.

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