There are many types of onions, but which one is best eaten raw?

White onions are suitable for eating raw. It has a slightly sweeter taste and can help appetize and promote digestion; Yellow onions and purple onions can also be eaten raw, but with a slightly spicier twist.

The purple onion is very suitable for eating raw because it tastes a little sweet and is not particularly spicy, and it tastes good.

The onions generally sold in the market can be eaten raw, white onions have more moisture, and purple onions are slightly sweet, which is more suitable for dipping sauces and is more spicy.

The varieties that can be planted with yellow onions are: Quanzhou Huang No. 2, Red Leaf Sanbao, Jinqiu, Jinqiu No. 2, etc. Among them, Quanzhou Huang No. 2 tree is an early-maturing variety, and Hongye Sanbao is a late-maturing variety.

This variety is of good quality and resistant to transport and storage, but the yield is low, so it is suitable for making other ingredients. Medium-ripening and late-ripening. Most of the species south of the Yangtze River are medium and early maturing species.

It can also be divided into three types according to different geographical latitudes: the "short-day" type: adapted to the south of the Yangtze River in China, the latitude is 32° 35° north latitude, this kind of varieties, most of them are sown in autumn and harvested in spring and summer.

The spherical one has a ratio of 1 in length and transverse diameter, a thicker neck (about 3 cm), and a single ball weighs 150 200 grams. The bulbs are delicate, less fibrous, and milder and slightly sweeter in spiciness. The bulb has a low water content and is resistant to storage.

1500 2000 kg of bulbs per 667 m2. Purple-skinned onions are slightly spicier in taste than yellow-skinned and white-skinned ones, while the latter two are sweeter. White and yellow onions are mild and suitable for salads, salads, and sandwiches, but light-colored onions are thicker than purple-skinned onions, making them a bit more difficult to preserve.

Purple-skinned onions contain anthocyanins.

.Water management: water the second water on the 4th and 5th days after sowing, water the third water on the 8th and 9th days when the furrow surface buds, and the seedlings on the 10th day.

After the seedlings are gathered, water them once every 7 10 days and pull out the grass. The seedlings are thick in the place of seedlings, and the seedling spacing is 3 4cm. It can reduce peripheral vascular resistance, reduce blood viscosity, and can be used to lower blood pressure, refresh the mind, relieve pressure and prevent colds.

In addition, onions can also remove itchy free radicals in the body, enhance metabolism, anti-aging, prevent osteoporosis, and are suitable for health care for middle-aged and elderly people.

It should be said that there are three kinds of onions, namely red-skinned onions, yellow-skinned onions and white-skinned onions, red-skinned onions have a strong spicy taste, but they are not resistant to storage and are easy to perish, and they are generally produced in Beijing and Shanghai. Yellow-skinned onion is produced in some places in the northeast and Inner Mongolia, water management: water the second water on the 4th and 5th days after sowing, water the third water on the 8th and 9th days when the furrow surface buds, and 10 days for seedlings.

After the seedlings are gathered, water them once every 7 10 days and pull out the grass. The seedlings are thick in the place of seedlings, and the seedling spacing is 3 4cm.

Onions mainly include Golden Crown No. 1, Huanggao Zaofeng No. 1, Red Sun, etc., these are all types of onions, and the yield of these onions will be particularly good, and there will also be high profits, and the quality is also very good, and so on.

1. Red-skinned onions. Red-skinned onions are more common, and the appearance of shallots is purple-red2, white-skinned onions. The yield of white-skinned onions is low, and the representative varieties include Hami white-skinned onions.

White-skinned onions, red-skinned onions, yellow-skinned onions, Huanggao Zaofeng No. 1, Jincan No. 1, Red Sun, Xiongyue Onions, Qingxuan Red-skinned Onions, Jining Red-skinned Onions, Zibo Red-skinned Onions.

1. Red-skinned onions. Red-skinned onions are more common, with purple-red appearance, slightly reddish scales, oblate or spherical, and a diameter of 8 10 cm. It is resistant to storage and transportation, has a short dormancy period, early germination, and is characterized by early to medium ripening.

It is widely cultivated in East China. Representative varieties include Shanghai red skin.

2. White-skinned onions. The yield of white-skinned onions is low, and the representative varieties include Hami white-skinned onions. Its shallots are white, fleshy with scales, white, oblate and spherical, and some are tall round and spindle-shaped.

White-skinned onions are of high quality and are suitable for use as raw materials for dehydration or as an ingredient in canned food.

3. Yellow-skinned onions. The shallots of the yellow-skinned onion are brassy to pale yellow, with fleshy scales, yellowish and soft, fine tissue, and strong spicy flavor. Its yield is lower than that of the red-skinned species, but the quality is better, and it can be used for dehydration.

Onions can be eaten raw, purple-skinned, yellow-skinned, and white-skinned are edible onions.

Eating raw onions is more nutritious than cooked ones, especially the bactericidal effect of onions, because if the cooking heat is not well controlled, it is easy to destroy the nutrients in it.

Onions can lower blood pressure, promote digestion, kill bacteria and fight colds.

If you like slightly sweet and spicy onions, you can eat red and purple onions raw, which have a crispy taste; If you like something less spicy, you can eat light-colored yellow and white-skinned onions, which are more hydrated and tender to eat. Usually white onions are eaten raw, but purple onions are relatively more nutritious.

Cold onion preparation.

Ingredients: Onion (purple), green pepper, red pepper, coriander.

Seasoning: dried chili, garlic, salt, chicken essence, aged vinegar, cooking oil.

Steps:1Peel and shred the onion and soak it in water to remove the spicy flavor and make it crispier (this is the first secret to making cold onions).

2.Wash the green and red peppers, cut off the two ends, and cut into shreds; Cut off the roots of the coriander, wash and cut into sections, and put it in a pot for later use (adding these ingredients is the second secret to making cold onions delicious).

3.Soak the dried chili peppers in water in advance, so that the chili oil will not be easy to paste.

4.Cut off the roots of the garlic, remove the skin, chop into minced pieces and put them on a plate for later use.

5.Blanch the fungus and remove the cold water for later use.

6.Put an appropriate amount of cooking oil in the pot, add the soaked chili peppers and fry them over low heat to bring out the fragrance, and change color slightly (adding chili oil is the third secret to mixing onions deliciously).

7.Add minced garlic, vinegar, salt, chicken essence to a bowl, pour in chili oil, and stir well.

8.Pour the cut shreds into the basin and mix well to taste.

9.Put it on a plate and serve it on the table, it is light and refreshing, and the crisp and tender cold onion salad is ready to eat.

There are white onions, yellow onions and purple onions, and varieties include purple ball shallots, high pile red skin, No. 13 shallots, etc.

There are red-skinned, yellow-skinned, white-skinned and other types of onions, and most of the domestic ones like red-skinned and yellow-skinned species, and most of the exported onions are yellow-skinned onions. There are some well-known varieties of onions, such as: Huang Gao Zaofeng No. 1, Golden Pot No. 1, Red Sun and so on.

Red-skinned onions, white-skinned onions, yellow-skinned onions, Xiongyue onions, purple onions, Huanggao Zaofeng No. 1, Jincan No. 1, Red Sun, Jining red-skinned onions.

There are 11 types of green onions.

1. Ordinary green onions.

Green onions are indispensable ingredients in our lives, so there are several kinds of green onions, which can be divided into 11 kinds, ordinary green onions can be divided into long and short green onions, long green onions are relatively white, and the taste is spicy, among which Liaoning Gaiping green onions are the most famous, short green onions are short and thick and thick.

2. Divide the green onions. The leaves of the green onion are rich in color and white onions.

The part is pure white color, light spicy, and strong tillering power, it is relatively easy to see in the market, the plant is small, and it can be eaten directly after washing it and dipping it in sauce, which is also a good choice.

3. Lou onion. The stem of the onion variety is relatively small, but the root part is spherical, the tillering power is strong, and the green onion leaves are relatively short, and the spicy feeling will be relatively light and elegant compared to other varieties.

4. Shallots. Shallot is mostly planted in the southern region, the leaves are weak, and the taste is elegant, mainly green onion leaves when eating, and it is relatively common in the market at present, and it is also relatively cheap and affordable.

5. Horn onion.

Horn onion plants are very short, usually in a greenhouse pool.

Medium growth, there is also a part of the open field planting, the leaf color is yellow-green, the green onion is white, the taste is fresh and tender, and it is deeply loved by everyone in the market.

6. Ground horn onion.

The growth habit of the ground horn onion is relatively special, and at the same time, it will be left in the spring when it is not mature in the first year, and the green onion white presents a pure white color, the leaves are green and thick, and can be eaten raw, full of spiciness.

7. Shallots. The root system of shallots is white, the stems and leaves are green, the most suitable for raw eating, spicy with a sweet taste, usually in April will be eaten, if you want to eat raw to choose the best varieties.

8. Improve green onions.

Improved onions are usually cultivated in late autumn with shallot seedlings after transplanting, usually after the shallot is on the market, the improved onion will gradually be on the market, the taste of the improved onion is relatively spicy, and the leaves are slender and dark green.

9. Ditch onion.

The stem of the water ditch onion is relatively thick, and the stem is white, unlike other varieties is that the old leaves are inedible, must be picked in time, usually planted in the ditch.

10. Green onions.

The market time of shallots is usually after frost falls, and this variety needs to be planted densely, without soil, or covered with a small amount of soil.

11. Green onions.

The growth period of the old green onion is relatively long, and the stem is relatively thick, usually eat the white part of the green onion, the root is thick and gradually tapered, just like the shape of the chicken thigh, it can be stored for a long time, its fragrance is strong, suitable for seasoning to eat.

1. Shallots. There is a kind of green onion called shallot, this green onion is a variety that is more planted in the south, its texture is very soft, the taste is relatively light, usually people will choose to use the leaves of this variety of green onion for stir-frying. The taste is relatively fragrant, and the vitamin C contained in Hucun is extremely rich, many vegetables can not be compared with it, because it is much higher than ordinary vegetables, and there are many fungicidal substances in the shallots, which can play an antifungal role.

2. Divide the green onions. The green onion is also one of the more unique types of green onions, the leaf color of this green onion is relatively strong, and it is very lush, the green onion white is pure white, and it is very conspicuous. This variety of green onion has a little spicy taste in the mouth, but it is not very heavy, and it should be a light and spicy taste strictly speaking.

The quality of this variety of green onion is very good, has a high edible value, and can play a certain role in improving our health. Usually green onions are used as seasonings, which is to add them to the dish when cooking, which not only enhances the taste of the dish, but also increases the nutritional value.

3. Lou onion. Among the many types of green onions, there is also a kind of green onion called Lou onion, the appearance of this green onion is more unique, the color is white, the taste is relatively good, and it tastes a little sweet, unlike other varieties of green onion that tastes slightly spicy. But the green onion leaves of this green onion are very small, much smaller than the leaves of the previous two kinds of green onions, in general, the quality of the green onion is slightly inferior to that of the green onion and the green onion, it is also often used to make a seasoning to use, such as when grilling fish or some meat dishes, you can put some to enhance the taste, which is very suitable.

There are three types of onions: red-skinned onions, yellow-skinned onions, and white-skinned onions. Red-skinned onion: Jiangxi red-skinned onion, plant height 50-70 cm, plant width 45 cm.

The tubular leaves are dark green, with little wax powder, and the bulb is oblate, 5 cm longitudinal in diameter and about 7 cm in transverse diameter. Yellow-skinned onion: The bulb of yellow-skinned onion is oblate or round to high-pile-shaped, the outer skin is copper-yellow to pale yellow, and the flesh is slightly yellow.

The meat is dense and tender, sweet and spicy, and of good quality. <

There are three types of onions: red-skinned onions, yellow-skinned onions, and white-skinned onions.

1. Red-skinned onion: Jiangxi red-skinned onion, plant height 50-70 cm, plant spread 45 cm. The tubular leaves are dark green, with little wax powder, and the bulb is oblate, 5 cm longitudinal in diameter and about 7 cm in transverse diameter.

2. Yellow-skinned onion: The bulb of yellow-skinned onion is oblate or round to high pile-shaped, the outer skin is copper-yellow to light yellow, and the flesh is slightly yellow. The meat is dense and tender, sweet and spicy, and of good quality.

3. White-skinned onion: White-skinned onion is a local variety in Xinjiang, and the main planting areas are Shihezi City and Hami City. The plant has a medium growth potential, with a height of about 60 cm and a spread of about 20 cm.

Morphological characteristics of onions:

Onions are biennial or perennial herbs. string-shaped, dark green cylindrical hollow leaves with waxy surface; The leaf sheath is thick and scaly, dense around the short stem, forming a bulb (commonly known as shallots); umbel-shaped inflorescences with small white florets; Capsule. The rhizome is covered with a thin layer of skin (white, yellow, or red) on the outside, and layers of flesh on the inside, usually white or yellowish.

The radicle of the onion shrinks soon after it enters the soil, so it does not have a taproot, and its roots are string-like fibrous roots.