Allium belongs to Liliaceae and is a perennial herb. Also known as "Cai Bo" and "He Cao Shi". Pseudostems and young leaves mainly composed of leaf sheaths are used for eating. Originated in western China and Siberia, Soviet Union, it was domesticated and propagated by wild species in China, and then spread to Europe through Korea and Japan. China's records about onions first appeared in Er Ya and Shan Hai Jing, and were later recorded in detail in the Book of Rites, Qi Yaomin's Book, Qing Louis and other ancient books. Onions are mainly divided into: green onions, chopped green onions, chives, shallots, shallots, leeks and so on. Onions, mainly produced in the north of Huaihe River in Qinling Mountains and the middle and lower reaches of the Yellow River, mainly include: Shandong Zhangqiu Onion, Shaanxi hua county Valley Onion, Liaoning Gaiping Onion, Beijing Gaojiao White Onion, Hebei Longyao Onion, Shandong Laiwu Chicken Leg Onion and Shandong Shouguang Eight-leaf Onion; Split onion, also known as four-season onion, vegetable onion and winter onion, is mainly produced in the south of the Yangtze River. This kind of onion is easy to cook and has a strong spicy taste. Shallots and shallots are mainly produced in Fujian and Guangdong. However, onions and leeks are planted in small quantities all over the country.
The onion that Shandong people like to eat is Zhangqiu scallion. The characteristics described in Shandong Specialty Flavor Guide (edited by Zhang Lianming) are: "The stems are long and thick, the onions are full and crisp, the spicy taste is light, and the taste is slightly sweet. The stem is three or five centimeters thick and weighs more than a catty. " There are many ways to eat green onions, such as dipping raw onions in sweet sauce burritos, which is the most famous dietary preference of Shandong people; In addition to raw food, there are many famous dishes in Shandong cuisine, such as "sea cucumber with onion", "beef with onion" and "fish belly with onion". In addition, there are many foods with onion as seasoning, such as "onion oil", "onion pepper sauce" and "onion oil Shao wine".
Onions have high nutritional value. Every 100g fresh product contains about 92-95g of water, 4. 1-7g of carbohydrate, 0.9- 1.6g of protein, and also contains vitamin C, carotene, phosphorus and propylene sulfide. It has a special spicy taste and is an important deodorizing condiment. Traditional Chinese medicine believes that onion is pungent and warm, which can release internal harmony, promote yin blood circulation, expel worms and detoxify, and has a good therapeutic effect on colds, wind chill, headache, abdominal pain due to yin cold, insect resistance and dysentery.
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Onions are nutritious. Besides protein, fat, carotene, vitamin A, vitamin B, vitamin C, iron, calcium, phosphorus, magnesium and other minerals, it also contains volatile oil. The main component of oil is allicin, which has a strong bactericidal or inhibitory effect on bacteria and viruses. When respiratory infectious diseases are prevalent in spring, eating raw onions has preventive effect. In addition, onions can also effectively treat colds. Once a person has symptoms of sneezing and runny nose. Chewing onions until you sweat is economical and practical.
Don't modern people advocate eliminating toxins from the body? Onions can help you Medical proof shows that onion cleaning and oiling in human body can make the function of human body look brand-new. Eating more onions can improve digestive function and eliminate unclean things in the body. As long as you pay a little attention, you will find that the stool discharged after eating more onions will be particularly smooth, which is undoubtedly very beneficial to human health.
Modern medicine has proved that onion can also remove blood clots in blood vessels, reduce the content of cholesterol in blood, prevent abnormal coagulation of blood and prevent arteriosclerosis. Onions can also stimulate the sweat glands of the human body, have the effect of sweating and relieving exterior syndrome, and can also stimulate the secretion of digestive juice, which has the effect of invigorating the stomach. Science has found that eating onions often can reduce blood fat, blood sugar and blood pressure, and can also nourish the brain, so onions are regarded as "green supplements" for mental workers. People with anemia, low blood pressure and fear of cold can fully supplement calories by eating more onions. People whose eyes are prone to fatigue, bleeding, insomnia and neurasthenia are unstable. Eating more onions can excite nerves and make people energetic.
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