What are the types of onions, there are many types of onions, and what are the types of 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.

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.

Small chives include four seasons rice onions, Sichuan small shallots, Lu onion No. 1, and Chongzhou.

Varieties such as horned onion and Shanghai chive, among which Lu onion No. 1 belongs to a generation of hybrid varieties, which is suitable for growing in loose and fertile soil, and can be used in the preservation process with humus rich in organic matter.

Soil planting, which can be watered every three days to keep the soil moist.

1. Four seasons of rice and shallots.

Chive varieties include all-season shallots that are suitable for growing in mineral-rich, well-drained soils. Rich in trace elements can be used when growing.

Humus soil with loose soil quality can also be used as a regular loosening soil for chives after planting to improve soil permeability.

2 Sichuan chives.

Varieties of chives also include Sichuan chives. During the salting process, it can be watered every three days to keep the soil moist. When the weather is hot, you need to water it once a day. When watering chives, use mineral-rich natural or purified water.

3 Lu Onion No. 1.

The chive variety also includes the hybrid variety Lu Onion No. 1, which can provide fertilizer every other week during the maintenance process, and plant ash can be used for fertilization.

It can also increase the growth rate of plants, and also provide well-rotted organic fertilizer for green onions, making them grow better.

4. Chongzhou horn onion.

The varieties of chives also have Chongzhou horned shallots, and in the process of maintenance, it is necessary to provide all-day sunlight so that the plants can photosynthesize normally.

In cases where the light is too strong, move the chives to a scattered environment or create a shade net for them so that the plants can receive scattered light.

There are 11 varieties of green onions, and the following is a brief introduction:

1.Ordinary green onions.

Ordinary green onions can be divided into long onions and short green onions, long green onions are relatively white, and the taste is spicy, among which the green onions of Liaoning Gaiping are the most famous, and the short green onions are long and thick and thick.

2.Divide the green onions. The leaf color of the green onion is relatively rich, the white part of the green onion is pure white, the spicy taste is relatively light, it is easier to see in the market, the plant is small, usually it is generally washed and dipped in some sauce to eat directly, it is also a good choice.

3.House onions. The characteristics of the onion variety are that the root part is a spherical shape, the stem is relatively small, the tillering force is strong, and the green onion leaves are also relatively short, compared with other varieties of green onions, the spicy taste will be more elegant.

4.Shallots. Most of the shallots are planted in the southern region, the leaves of the leaves are relatively weak, and the taste is elegant, when eating, it is mainly green onion leaves, which are also relatively common on the market, and they are also relatively cheap and affordable.

The green onion in life can be divided into 11 kinds, ordinary green onion, green onion, floor onion, shallot, horn onion, ground onion, shallot, improved green onion, green onion and old green onion, among which the green onion is fresh and tender, spicy with sweetness, can be eaten directly, usually used to eat raw, the growth period of the old green onion is relatively long, usually eat the white part of the green onion.

How many types of shallots are there? For us here, all I know is that there are two kinds of shallots, one is that the head of the shallot is red, and the other is that the head of the shallot is white, I can't tell what the name is, I don't know what the shallots are in other places.

Shanghai chives, Zhejiang's four seasons chives, and green onions. Shallots are a common vegetable in daily life.

Is onion a green onion?

No. But they are two species of the same genus. Onions, also known as bulb shallots, shallots, shallots, shallots, belong to the genus Allium of the Lily family, are 2-year-old herbaceous plants, and the edible parts of onions are the hypertrophic bulbs underground, that is, shallots; Green onions also belong to the genus Allium in the lily family, and the edible parts are leaf sheaths and leaves.

In our daily life, we commonly have white onions and purple onions, and here we mainly introduce purple onions, which are also known as shallots. As we can tell from the name, the purple-skinned onion has a purplish-red appearance, and in terms of smell, its smell is particularly spicy and strong, and it is indeed much spicier than the white onion in terms of taste. Red onions are often found in Western food, whether they are made directly into salads, barbecue, or to add beauty and flavor to dishes.

For example, when making pasta red sauce in a Western restaurant, red onions are usually added to it, which looks very beautiful and instantly stimulates our appetite.

Green onions, the taste is also relatively spicy, good quality green onions tend to be sturdy, green onions white thick and long straight. In China, the green onions produced in Shandong Province are of excellent quality, good taste and good aroma. Green onions are rich in protein, sugar and vitamins, the nutritional value is extremely high, is a must-have home-cooked condiment in the kitchen, can be used to stir-fry or make soup seasoning when cooking, especially suitable for making dishes such as fried duck liver with green onions, shredded pork in Beijing sauce, etc., the taste is extremely delicious.

Onions and green onions are not only used differently, but also have different effects. According to research, onion has the function of flattening the liver and moistening the intestines, and the volatile oil it contains contains cholesterol-lowering substances--- diallyl disulfide, according to research, it currently contains prostaglandin-like substances, it is the only one, in addition to which it can also activate the active components of hemolytic fibrin, the main role is to relax the blood vessels and coronary arteries in the heart, and can promote the excretion of sodium salt, thereby reducing blood pressure and preventing thrombosis. Green onions, with the effect of publishing Tongyang, detoxification and seasoning, are mainly used for wind chill and cold, chill and fever, headache and nasal congestion.

Onions and green onions are not the same thing, but they are both indispensable seasoning ingredients in the kitchen.