How to chop green onions without spicy eyes, how to pick green onions that are not spicy?

Teach you a way not to chop: find a wooden board (or a used shoe brush, remove the plastic hair, and stuff a nail in each hole), nail a few rows of nails, plow along the back of the green onion, and a lot of thin strips will appear on the green onion, and then cut a few times, very fast, no need to chop again, both labor-saving and time-saving, not spicy eyes, especially convenient and fast.

When chopping the shallots, place a burning candle next to the cutting board. Or dip the kitchen knife in water and then cut the green onions, which also works very well.

Drizzle water over the knife with which the green onions are chopped.

Wear swimming goggles, they won't be spicy at all, and they will be 100% spicy.

You can put it under the hood and cut the green onions.

How to pick green onions and make them spicy.

First, we seem to buy green onions, there are several different choices, for example, if you want to eat green onion burritos, then you need to buy Shandong green onions, because Shandong green onions taste sweet and fragrant, slightly spicy, most suitable for making scallops and shallots, other onion flavors are not right at all.

Clause. Second, when Shandong green onions are selected, we mainly look at the green onion white, if the green onion white area accounts for less than one-third of the whole green onion, then it means that the quality of the Shandong green onion is not good, the taste is very poor, the best ratio is one to one, so Shandong green onion is authentic.

Clause. Third, we will choose green onions to mix vegetables when we mix cold dishes in summer, and it is better to choose green onions in the south for such green onions, because this kind of green onions generally require a delicate taste and moderate spiciness, so that they can be completely integrated into the cold dishes and have an endless aftertaste.

Clause. Fourth, when we choose shallots in the south, we must pay attention to carefully check the leaves of the shallots, which is very important, because when I mix cold dishes, the main thing is the leaves of the shallots, so if you see the leaves of the shallots yellow, or have yellow spots, then absolutely do not buy, to buy emerald green leaves.

Clause. Fifth, the southern shallots, we also look at the two small petals of the leaves when we choose, if it looks very neat and tidy, there is no other color in the middle, it means that the taste of the shallots is very good, if there is whitish in the middle, it means that the shallots are spicy and not suitable for selection.

Clause. Sixth, we will store some green onions in winter, especially the people in the north, storing green onions is a habit of life, we store green onions, green onions in the Northeast are naturally the first choice, because the green onions in the Northeast are resistant to low temperatures, and they are stored in winter, which we must pay attention to.

Clause. Seven, winter green onion selection should pay attention to the roots of green onions, if the roots of green onions are relatively long, we do not choose, because this kind of green onions will be sour for a long time, and the taste is very poor, we should choose short roots, easy to store, and the taste is good!

If you want to eat something a little sweeter, choose something a little thinner.

The coarser green onion will have a heavier spicy flavor than the thin one, and the green onion flavor is stronger.

There are two kinds of green onions on the market now:Shandong green onions: green onions are not spicy and a little sweet, suitable for raw eating Characteristics: green onions are white and long, the more thinner the green onions, ** more expensive than Hebei green onions.

Hebei green onions: relatively spicy, suitable for stir-frying, boiling pot Features: green onions are white and short, the more thick the green onion roots, and cheaper.

Green onions are crispy but not spicy, first of all, in the process of its growth, to ensure that it has enough moisture.

When buying green onions, ask the vegetable vendor to know whether the green onions are spicy or not.

Heating and cutting onions can effectively reduce eye discomfort when cutting onions.

Onions are one of the favorite vegetables of Russians and they can't live without them for three meals a day. Due to the short summer and long winter in Russia, and the lack of sunshine, there are few fresh seasonal vegetables and fruits, and it is difficult to store, especially in the long winter, potatoes, carrots, onions, and cabbage are called the "four kings" on the table by the Russians, accompanying thousands of families to survive the cold.

In Russia, the most common way to eat onions is raw, that is, to shred onions and other vegetables to make a vegetable salad, or to eat shredded onions as a side dish and steak and other staple dishes, and you can also sandwich some raw onions in hamburgers and sandwiches.

Let's share my experience with you.

When the onion has a spicy taste, it will make you cry to him, in fact, my method is also very simple, if you want to eat an onion tonight, you will process it first, first remove the dry skin and cut it in half, put it in a container and soak it in water. You can go and make other dishes, and at the end of the chopping of the onion, (after soaking in water for 10-20 minutes,) the pungent taste of the onion is gone, and you will not cry while cutting.

You can give it a try.

This is what I said about watching Star TV's "Starry Sky Wonderful Butler", putting onions in the water and putting a cutting board on them will not be spicy to the eyes.

Put the onion in the water and cut it so that you won't get your eyes.

Like watching TV and blistering in water? I'm not so sure.

After washing the green onions, put them in the freezer of the refrigerator for 2 to 3 minutes to take them out, so that they can not be spicy and do not shed tears when cutting, and this tip can also be used for other spicy vegetables.