What about the properties of shallots? What kind of shallot?

1. Whether the green onion is cold or not.

Although the taste of green onion is a little spicy, it is a warm food, not a cold food. Warm food is very good for our health, and eating some green onions can improve our physique. Especially for some uncomfortable symptoms of the body, it can play a good role in relieving the effect, such as cold, wind heat, headache and other conditions are more suitable for eating some green onions.

In addition, when there are some swelling and poison, or it is not good to urinate in the disease, it can also be relieved by eating support, which usually has a good effect.

2. The nutritional content of green onions.

The protein contained in green onions is relatively rich, not only rich in protein, but also rich in some vitamins and minerals. In addition, green onions also contain a lot of antibacterial and anti-inflammatory ingredients. Therefore, if you eat some green onions often, you can not only supplement a lot of nutrients, but also resist bacteria, and can also play an auxiliary role in some inflammation.

3. How to eat green onions.

There are many ways to eat green onions, generally you can eat it with some ingredients at the same time, so that you can make the taste of the dish more fragrant, and the nutritional value will also add a lot, you can cook green onions and eggs together, the taste is very fragrant, and the nutrition is relatively sufficient, not only can be done with eggs, but also with some meat, such as braised fish with fish.

If you eat it, it will also add a lot of flavor.

1. Shallots contain protein, fat, carbohydrates, calcium, phosphorus, iron, carotene, vitamin C and other nutrients. In addition, it contains a variety of ingredients such as protopectin, water-soluble pectin, thiamine, riboflavin, niacin, and allicin.

2. Shallots belong to the genus Allium of the Lily family, aliases: chives, shallots, shallots, four seasons shallots, and fine rice shallots. The upper part is green onion leaves, and the lower part is white onion.

Native to Siberia, China has a long history of cultivation and wide distribution, and Shandong, Hebei, Henan and other provinces are important production areas. Green onion is an important seasoning, the edible part is green onion leaves, green onion white, green onion whiskers, can be eaten fresh, fried, can also be processed into dried green onions, green onion crisp; Green onion has a variety of effects in food therapy and treatment, and it is also a kind of health care medicinal vegetable.

Onion belongs to the lily family Allium perennial herbaceous plant, likes to grow in a cool environment, onion is very adaptable to temperature, its seed germination temperature is 3 5 degrees, and the leaves are suitable for growth at 18 20 degrees. The onion ripens in July and September every year, and its fruit is rich in nutrients, which is good for eating in moderation.

Onions, also known as shallots, shallots, are one of the common vegetables in life, some people will ask what the properties of onions are, onions belong to the lily family Allium perennial herbaceous plants. Onions are native to western Asia and like to grow in a cool environment, and are mostly planted in Fujian, Shandong, and Inner Mongolia in China.

Onion is very adaptable to temperature, its seed germination temperature is 3 5 degrees, the suitable growth temperature of seedlings is 12 20 degrees, and the suitable growth temperature of leaves is 18 20 degrees. The suitable growth temperature of onion bulbs is 20 26 degrees, the suitable growth temperature of sturdy young seedlings is minus 6 to 7 degrees, and the bulb expansion period is more than 15 degrees.

Onions have a higher demand for water in the germination period, seedling growth period, and bulb expansion period, so it is necessary to increase the number of watering times appropriately, but the amount of watering each time should not be too much to prevent waterlogging. Onions are long-day plants that require a lot of light, so it's best to place them in a well-lit environment.

Onions are very adaptable to the soil, but they are most suitable for growing in loose, fertile, and well-permeable neutral loams, and it is best to choose sandy loam soils that retain water and fertilizer when planting. When the onion is cultivated, it will ripen in July and September every year, and the onion contains a variety of nutrients, so it can be fried or boiled to eat.

Shallots, aliases: chives, shallots, shallots, green onions, green onions, shallots. Allium belongs to the lily family and is a perennial herbaceous plant.

The stems and leaves of green onions are green on the upper part and white on the lower part. Native to Siberia, China has a long history of cultivation and is widely distributed, with Shandong, Hebei, Henan and other provinces as important production areas. According to the length of the green onion, it can be divided into two types, green onion and shallot.

The green onion plant is tall, the green onion is white and sweet, and it is cultivated more in the north. Green onion is a must-have in the daily kitchen, it can not only be used as a seasoning, but also can prevent and control epidemics, can be described as a good vegetable medicine, mostly used for frying and frying. Shallots are prolific in the south, which is a common seasoning, also known as chives, and is generally used for raw food or cold dishes.

Green onion is a kind of green onion, with a spicy taste and a slightly warm nature, and has the effect of publishing Tongyang, detoxification and seasoning. It is mainly used for symptoms such as wind chill and cold, chill and fever, headache and nasal congestion, cold and abdominal pain, dysentery and diarrhea, internal obstruction of insect accumulation, milk blockage, and unfavorable stool. Green onions contain volatile oil, the main component of the oil is allicin, and it also contains diene inner sulfide and calcium oxalate.

In addition, it contains fat, sugar, carotene, vitamin B, C, niacin, calcium, magnesium, iron and other ingredients. People with gastrointestinal diseases, especially ulcers, should not eat too much.

The differences are as follows: 1. From the morphological characteristics:

The shape of the aboveground part of the green onion plant resembles that of an onion. The leaves are cylindrical and hollow, and the stem part of its leaf sheath contains a false stem, and if the soil is softened, it will cause a stick-shaped "green onion white", and the green onion white is the main edible part;

The upper part of the shallots is green onion leaves, the lower part is white onion white, it is an important seasoning, and the edible part is green onion leaves, green onion white, green onion whiskers, which can be eaten fresh and fried, and can also be processed into dried green onion and green onion crisp.

The height of green onions can reach more than 80cm, and they can be harvested after about 4 months of planting;

The height of the shallots is about 50cm, and they can be harvested after about 2 months of burial and planting.

3. From the aspect of use:

The taste of green onions is spicy, and it is mostly fried with some ingredients during cooking, such as scallion roasted sea cucumber, scallion fried mutton, green onion fried back to the pot meat, etc., and it will also be used for wrap cakes in the north;

Shallots have a fragrant taste and are mostly used as condiments, such as shallots mixed with tofu, green onion mixed with noodles, etc., you can also put shallots in the baking cake to make green onion cakes, and you can also sprinkle raw shallots to decorate after the food is cooked.