A small group in the northwest spent ten years bringing shallots out of the Gobi, what kind of plant

Shallot is an edible wild vegetable, it is also called Mongolian leek, from the appearance, it is very similar to leek, is a pure and pollution-free wild plant, mainly grows in the desert of the northwest region, is the companion plant of the desert meadow plant, it tastes spicy, can kill bacteria and anti-inflammatory, can also be antiviral, suitable for stir-frying and sometimes can also be used in medicine, from this point of view it is a plant with high utilization value.

Appetizers

Shallot is more spicy is a kind of appetizing green vegetable, this vegetable pickled after the taste of fresh orange and rich in spicy substances, it can promote the secretion of digestive juice in the intestinal juice can make people appetite greatly, appetite, can also improve the digestive function of the stomach and intestines, speed up the digestion and absorption of food in the stomach and intestines to the body, and have a certain relieving effect on the loss of appetite and indigestion that often occurs in human beings.

Prevention of Alzheimer's disease

Eating more shallots can also prevent the occurrence of Alzheimer's disease, because this wild vegetable is pure and polluted, containing a variety of trace elements that are beneficial to the human body, these trace elements can nourish cranial nerves, improve brain cell activity, and can promote intellectual development and improve memory.

Anti-inflammatory and antiviral

Shallot has a good anti-inflammatory and antiviral ability, because it contains some natural medicinal ingredients, which can inhibit the activity of viruses and bacteria in the human body, prevent them from causing damage to human cells, prevent human physical strength from appearing severely, and prevent the emergence of viruses.

How to eat shallots

There are many different ways to eat shallots, the most common way to eat is to wash the fresh shallots, add an appropriate amount of edible salt and seasonings to marinate, and when it becomes soft, remove the water, and eat it with an appropriate amount of sesame oil, in addition, it can also be matched with eggs and shrimps, fried and eaten, or chopped and then made into fillings with an appropriate amount of minced meat to make steamed buns or dumplings. After doing well, the shallots are very delicious, but everyone should also pay attention when eating shallots, and the hot physique should be eaten less, otherwise it will cause fire, and patients with low blood pressure should also eat less, it has an obvious antihypertensive effect, and these people will make the body uncomfortable because of low blood pressure after eating.

It is a wild vegetable, and then it is generally grown in the desert, and it can grow after rain, and it is particularly drought tolerant.

This is a plant in the desert, this plant is very drought tolerant, and can withstand cold, and it likes light, and it is also relatively tasty.

Companion plants, and the environment in which they grow is usually in some desert. The cold resistance is still very strong. If it rains, it can also promote growth.

It took the young man from the northwest ten years to bring the shallots out of the Gobi, the reason why they are called shallots is because they are vegetables grown in the desert, the appearance looks very similar to shallots, and the taste is also very unique, the key is that this shallots were originally grown in the Gobi Desert.

Shallot is very similar to shallots, the taste in the mouth is like shallots and leeks, a little spicy and sweet, but more crispy than ordinary shallots. Residents living near the desert have the habit of eating shallots, but at that time, the shallots people ate were grown in the wild, and they were only seen in summer and autumn, and it was also a very rare dish in the northwest region.

Shallots grow very fast in the wild, even the arid desert has not been able to stop the growth of shallots, and shallots are cold and drought tolerant. The local people spread the saying "no rain for three years, shallots do not sprout for three years", but as long as it rains a little, shallots will recover their vitality and grow rapidly, so wild shallots are the best and fastest to grow in the summer and autumn rainy seasons.

Shallot is rich in vitamin C, vitamin A and carotene, and shallot is warm and spicy, eating raw can promote cell metabolism, enhance elasticity, and have the effect of beauty and beauty. Shallots also have the effect of removing peculiar smells, whether it is marinating meat or making fish, you can put shallots to remove the smell and improve the flavor.

Shallot is warm and spicy, shallot is rich in volatile substances, spicy taste can play a role in sterilization, especially the sulfide substances in shallot have a strong bactericidal and antibacterial effect. Eating more shallots also has the effect of preventing high blood pressure, eating shallots will make blood vessels dilate, promote blood circulation, and at the same time promote the secretion of adrenal hormones, accelerate sodium metabolism, improve blood flow, can keep blood pressure stable, and prevent the occurrence of high blood pressure diseases. After research, the nutritional content of shallots and eggs is more balanced, and the method is simple, first fry the eggs and then put in the shallot cut into sections and stir-fry, quickly stir-fry evenly, add salt and sesame oil to taste.

Shallots are characterized by drought tolerance, easy survival, high water content, edible, and can also prevent desertification.

Shallots have a long tradition of eating in Wuwei, which is not only fragrant and delicious, but also nutritious. Shallot has a spicy but not spicy taste, dark green color, crisp and tender texture, and excellent taste, which is an excellent companion for making various nutritious soups and accompanying meals and wines.

Shallot is a plant of the genus Allium in the family Liliaceae. Shallot is a light-loving plant, which is drought-tolerant, cold-resistant, barren-tolerant, and grows rapidly when it rains.

The taste is spicy but not spicy, the stems are very tender, etc. The taste is spicy but not spicy, suitable for soup and wine; The stems are tender, crisp and digestive.

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Shallot is also known as Mongolian leek, mainly grows in China, distributed in Xinjiang, Qinghai, Shaanxi, Inner Mongolia and other regions, their vitality is relatively tenacious, mainly growing in desert, sand or arid slopes. The flowers and leaves of the Mongolian leek are edible, and the nutritional value is very high, and there is a certain medicinal value, which is an economical and edible plant.

1. It can be chilblains.

You can mash the shallots and then apply them to the areas with chilblains, which can be effective.

2. Improve the immune function of the human body.

The nutritional value of shallots is relatively high, and regular consumption of shallots can improve children's intelligence and prevent the occurrence of some diseases.

3. It can prevent high blood pressure.

Shallot can promote the blood circulation of the human body, improve the body's metabolic ability, and can maintain the body's blood pressure to a relatively stable critical point.

4. It can increase our appetite.

Shallots can promote our gastrointestinal peristalsis and increase our appetite.

1. Pickle the shallots and serve.

Generally, in summer, the young leaves of the shallots are taken and then pickled with salt, and they are generally ready to eat after about a week.

2. Serve cold.

It is also good to clean the shallots and eat them cold.

3. Stir-fry and eat with meat.

When eaten stir-fried with meat, you will feel that the taste is more unique, and it is also a taste that many people like.

The young man's behavior was particularly moving, and it can be seen that this young man is very persevering, particularly responsible, and also cares about the motherland and the agricultural cause of the motherland.

This guy's behavior is indeed very good, and it has also brought very good treatment results to the Gobi Desert in my country.

Shallot generally refers to Mongolian leek, which is a plant of the family Liliaceae, mostly distributed in China, Russia, Kazakhstan and southwestern Mongolia. Shallot is drought-resistant, cold-resistant, barren and thin-resistant, mostly grows in desert, sand or arid slopes, with an altitude of 800-2800 meters, and at the same time, sand and shallot can be used as medicine, mainly used for dysentery, baldness and chilblains, children often eat can also enhance intellectual development and improve immune function.

Shallot plant category.

Shallot generally refers to Mongolian leek, is a lily family allium plant, its leaves and flowers are edible, and the aboveground part can be used as medicine, so it has good ecological value and economic value.

The effect of shallots.

Shallot can be used in medicine, mainly used for dysentery, baldness and chilblains, children often eat can also enhance intellectual development, improve immune function, the elderly often eat can effectively prevent senile dementia, but also effectively prevent cancer, help health and longevity.

Where shallots grow.

Shallot is drought-tolerant, cold-resistant, barren and thin-tolerant, mostly grows in desert, sandy land or arid mountain slopes, with an altitude of 800-2800 meters, and is mostly distributed in China, Russia, Kazakhstan and southwestern Mongolia.

The appearance of the shallots and **.

The flower leaves of Shallot are about 10-30 cm high, cylindrical in shape, the lower part is sheathed by leaves, the umbel inflorescence is hemispherical to globular shaped, there are many dense flowers, the small peduncle is nearly equal in length, there are no small bracts at the base, the flowers are light red, lilac to purplish-red, relatively large.

Summary. Shallot is not planted in a large area in China, many people do not know about it, and its taste is relatively special, and people's acceptance is not the same, so if you consider large-scale planting, there is still a certain degree of difficulty. With the study of it, many of its advantages have been discovered, such as the sulfide of shallots can alleviate the smell of mutton, so when making mutton, you can add shallots to remove the smell and improve the freshness, etc., and the shallot condiment has appeared on the market.

Hello. Shallot is not planted in a large area in China, many people do not know about it, and its taste is relatively special, and people's acceptance is not the same, so if you consider large-scale planting, there is still a certain degree of difficulty. With the study of it, many of its advantages have been discovered, such as the sulfide of shallots can alleviate the smell of mutton, so when making mutton, you can add shallots to remove the smell and improve the freshness, etc., and the shallot condiment has appeared on the market.

Shallot is a kind of pollution-free wild vegetable that grows in the desert, can grow in the rain, has strong drought and cold resistance, and its root system will not die in the hot and dry summer or in the cold and frozen midwinter. It does not rain all year round, and it is difficult to see it even in the desert, but once it rains, you can see the lush sand all over the field within a few days, and if the rain does not last, it disappears from the beach, waiting for the rain to come again. Underground rhizomes are also not exposed to freezing at minus 50.

According to the Mongolian Pharmacopoeia, Shallot has the special effects of lowering blood pressure, lowering blood lipids, appetizing and digesting, strengthening the kidney and strengthening yang, and treating constipation. Food can cure diarrhea, enteritis, diarrhea, chest paralysis and other diseases.

Greased"Reishi in the dish"。Rich in nutrients and unique in flavor. Regardless of cold dressing, stir-frying, filling, seasoning, pickling are rare delicacy, it is a pure natural green health food.

Shallots are rich in plant protein, dietary fiber, and minerals needed by the human body. Shallot is a perennial herbaceous plant of the lily family, the stems and leaves are needle-shaped, with small purple flowers, it is the companion plant of desert meadow plants, often born in the sandy soil Gobi at a higher altitude, because it resembles a young onion, so it is called Shallot. Shallots can be cooked with meat, eggs, etc., and have a strong local flavor.

Its pickled products have a spicy but not spicy taste, dark green color, crisp and tender texture, excellent taste, and are the best dishes for cooking all kinds of nutritious soups and accompanying meals and wines. Shallot has high nutritional value, has certain medicinal value, is rich in a variety of vitamins, helps digestion and stomach. Shallot is also known as wild onion, the leaves are slender cylindrical, and the leaf color is dark green.

It is a pure natural green health food. In recent years, with the development of the market economy and the improvement of people's dietary structure, green health food shallots are more and more favored by consumers, and the prospects for development and utilization are very broad.

At present, there is very little artificial planting, and wild shallots are limited by drought, which is far from meeting the needs of people's lives. In early spring, the first batch of shallots are listed on the market at a price of more than 60 yuan per kilogram, and the shallots are long-day strong light plants, with three flavors of green onion and leek, and they are sweet and flat, can dispel wind and cold, and remove dampness and heat. Because of its flavor of onions and leeks, there are many ways to eat, and the pure natural way to eat is to boil the selected washed raw materials in clear water, add a little refined salt and clear oil, and eat them as cold dishes, which are fragrant and delicious; Hot scrambled eggs can be compatible, and the taste is higher than that of scrambled eggs with leeks; If you want to taste this game for a long time, you can add brine, pickle it into pickles, and eat it at any time, and it will not go bad for many years.

Shallot, Mongolian leek is a perennial herb of the lily family. Rhizomes, bulbs columnar, clustered. The basal leaves are finely linear. The flowers are cylindrical. Most of the florets are densely packed into hemispherical and spherical umbels, bright lilac to purplish-red. Flowering period is from June to August.

The seeds are long-lived and may germinate after being buried in sandy soil for a few years. It is a companion plant of desert meadow plants, often born in the sandy soil Gobi at a higher altitude, and is called shallot because of its resemblance to young shallots. Shallots can be used to make a variety of delicacies, and also have certain medicinal value.

Due to the scattered growth and distribution of shallots in the sandy soil Gobi, it is not easy to harvest, and due to the limitation of its biological characteristics, its yield increases and decreases with the different annual climates.