How do you recognize green onions!!!!!!!!!!!!!!!!!!!

Morphological characteristics of green onions.

Roots: Roots are white, string-like, and the lateral roots are few and short. The number, length and thickness of the roots, which increase with the increase in the total number of leaves of the plant, green onions.

During the peak growth period, the number of roots can reach more than 100.

Stem: The stem is extremely shortened and globular or oblate, solitary or clustered, 1 2 cm thick, the outer skin is white, membranous, and not broken. The upper part is covered with multi-layered tubular leaf sheaths, and the lower part is densely covered with fibrous roots.

When the growth point of the seedling is differentiated into flower buds, it will gradually develop flower stems. The green onion flower stem is stout, hollow and unbranched, 30 to 50 cm long.

Leaf: The leaf is composed of a leaf body and a leaf sheath, and the leaf body is long and conical, hollow, green or dark green. The individual leaf sheaths are cylindrical. The multi-layered leaf sheath and the 4-6 young leaves that have not yet been unsheathed encased inside form a club-like pseudostem.

Flowers: Born at the tip of the stem, the developing umbel is hidden in the bract before flowering. The onion plant with full growth of vegetative organs has 400-500 flowers in an inflorescence, and more than 800 flowers.

Amperecital flowers, cross-pollinated. Each flower has 6 perianths and 6 stamens. When the pistil is mature, the columella is 1 cm long.

Ovary superior, 3 chambers, 2 capsules per chamber.

Fruit seeds: The fruit is a capsule, which is easy to crack when ripe. The seed is shield-shaped, black, with 6 ridges, with irregular dense wrinkles. 1000-grain weight.

Hello, to store green onions in autumn, you want to buy the kind of white deep, and solid, thicker. In this way, when you eat it in winter, you throw away less skin and waste less.

The roots of green onions are prone to rot disease, so that the tips of green onions are easy to yellow, and there will be many pests to erode the roots at the same time, you can sprinkle some low-concentration lime powder on the surface, and then assist a little ordinary pesticide should solve the problem. Also be careful not to water too much, otherwise it will be easy**.

Maybe I didn't get much sunlight

This is garlic.

The leaves of the green onion are hollow, and there are many types of green onions, I live in the south, the green onions are very small, the green onions in the north are very large and can be eaten raw, and the ones in the south are used for seasoning, rarely eaten raw, and are not used as staple food. The leaves of garlic are solid and flat, which is also seasoned, and there is an important difference that the head of mature garlic is very large, and there are generally other ways to eat and practice, and the cold dish "garlic head" in Guangdong is very famous.

This is garlic. The hollow leaves are the green onions, and the solid flat leaves are the garlic.

To be precise, garlic sprouts, garlic can be said to be garlic! It's the kind of garlic that hasn't grown yet. I'm from Zhengzhou City, and we produce this.

It has a name called garlic seedling, and the green part is leaf-shaped. If it's hollow, it's a green onion, understand?

I'm shocked by your friend's IQ.

This is green onions, and the northerners don't say that they are delicious green onion dipping sauce, but this is what they are referring to.

It's garlic and I'm southerner. Onions are hollow leaves with round tubes, which are flat solid leaves.

I'm a northerner, and I'm a green onion!

Use green onions according to their characteristics. The green onions commonly used in the family include green onions and shallots, which have a strong spicy fragrance and are widely used in dishes, which can be used as both auxiliary materials and condiments. It is processed into silk, powder, can be used as a seasoning for cold dishes, in addition to increasing freshness, it can also play the role of sterilization and disinfection, processed into segments or other shapes, cooked with the main ingredient after frying, and the fragrance of green onion and the umami of the main ingredient are dissolved into one.

In addition, after the shallots are stir-fried in oil, the fragrance of the green onion can be more highlighted, and it is an indispensable condiment for cooking aquatic products and animal offal. It can be processed into dices, segments, slices, shreds and cooked with the main ingredients, or twisted into knots and stewed with the main ingredients, when out of the pot, discard the green onion to take its green onion fragrance.

The more tender shallots, also known as chives, are fried in boiling oil, fragrant and verdant, and are mostly used for cold salad or processing and sprinkling on finished dishes, such as "green onion mixed with tofu", "scallion oil chicken" and so on. Use green onions according to the shape of the ingredients. The shape of the green onion processing should be consistent with the main ingredient, generally slightly smaller than the main ingredient, but it should also be used flexibly depending on the cooking method of the raw material.

Use green onions according to the needs of the ingredients. The offal and egg raw materials of aquatic products, poultry and livestock are fishy and have a strong smell, and green onions are an indispensable seasoning when cooking. Bean products and root raw materials, seasoned with green onions can remove beany smell and earth odor.

A single green vegetable has a natural aromatic flavor and does not necessarily have to be seasoned with green onions. At the same time, green onions are also very nutritious when eaten raw.

Eat it raw, like the northerners!

o(∩_o...Haha, you can eat whatever you like.

Yulin Ling never complained.

He is like Bo Xing Jinyilang, than wings.

Hello son, you can see that the storm is coming more violently.

That's it! I tried it last time! specially asked a friend from the Northeast to bring the sauce made by his mother and the green onions grown by his own family!

I ate a handful of snot and a handful of tears! Northerners say it's sweet and delicious, that's what they're used to! In fact, it is spicy eyes and nose washing!

Tears and runny nose while eating.

Just eat like this, generally find a little tenderer, the white part of the green onion is better, the dipping things are much better, sweet noodle sauce, bean paste, chili sauce, and sesame sauce, peanut butter are all good Hehe, I am from the north.

When people in the north eat green onions, they generally use bean paste with oil first, and then dip them in green onions to eat, it is best to roll a pancake to taste better, try it!

Dip in sweet noodle sauce. You can buy it in the store.

Sweet pasta sauce

It is sold in supermarkets and wet markets.

Ingredients: Green onions.

Excipients: 2 tablespoons of sugar and 1 tablespoon of vinegar.

Two and a half spoonfuls of soy sauce.

Steps to prepare cold green onions.

1.Add sugar, vinegar and soy sauce to make the green onions dying.

2.Then stir-fry the green onions in a pan.

It's bean sauce.

Soybean paste is a traditional self-condiment with Chinese characteristics, including soybean paste, bean paste, bean noodle sauce and other types. Soybean paste is made by fermentation after frying and grinding various bean foods, and the production areas are Shandong, Henan, Sichuan, Chongqing, Hebei, Jiangsu, Shanxi, Shaanxi, Anhui, Zhejiang and other places, and the taste is both similar and different.

Sweet noodle sauce bai, bean paste, and.

Du soybean paste can be bought in general supermarkets.

Green onion dipping sauce is common in northern China, especially in Shandong. In Shandong, soybean paste is generally made in the spring. First of all, the soybeans are soaked in water, put in the shade to ferment, and when the beans are covered with hair, they are ground with water and salted, so the Shandong soybean paste is salty, unlike sweet sauce in some places.

However, the freshly ground soybean paste is the original yellow color of soybeans, and it also tastes like raw soybeans. Next, it is put under the sun to dry, and the layer on top of it will slowly turn brown under the action of sunlight, and finally turn into the so-called soy sauce (oil) color. At this time, the raw flavor of the soybeans is removed, and it is ready to eat.

After the sauce, you can add vinegar, soy sauce, monosodium glutamate and other seasonings that match your taste, and you can also add chili sauce. mustard oil, etc.

After stirring, it is ready to serve. It is not only green onions that can be dipped in sauce, but also green garlic dipping sauce when the green garlic is just ripe and has not yet been cloved, wild vegetables in the spring can also be taken home to dip in sauce, and radishes and lettuce in summer can be dipped in sauce.

Soybean paste, bean paste, the main ingredient is soybeans, sold in supermarkets.

Supermarkets have Yingkou sauce for sale.

Bean paste, sweet noodle sauce.

Personally, I think the bean paste is delicious.

My family is from Shandong, and you can buy it in supermarkets and stores.

There are many brands.

Soybean sauce is what I eat anyway.

You can buy it almost anywhere.

But the better sauce is the homemade one.

Preferably Tohoku miso! Bean paste is also lively.