Allium fistosum L.var. giganteum making is a kind of onion, which can be divided into four types: common onion, chopped green onion, shallot and chopped green onion. The scallion is pungent and slightly warm, and has the functions of releasing yang, detoxifying and seasoning, sweating and bacteriostasis, and relaxing blood vessels. Mainly used for wind-cold common cold, aversion to cold and fever, headache and nasal congestion, abdominal pain due to yin cold, dysentery and diarrhea, internal resistance of insect accumulation, milk obstruction, and unfavorable stool. Onion contains volatile oil, mainly allicin, and also contains diene sulfide and calcium oxalate. In addition, it also contains fat, sugar, carotene, vitamin B, vitamin C, nicotinic acid, calcium, magnesium, iron and other ingredients. It is a perennial herb with cylindrical leaves, hollow middle, fragile and easy to fold, and blue. Onion is often eaten as a very common spice or vegetable in East Asian countries and Chinese areas around the world, and plays an important role in oriental cooking. However, in Shandong, there is a way to eat green onions dipped in sauce.

Leek:

Promote digestion and absorption:

Onions also stimulate the secretion of digestive juice, which can strengthen the spleen and stimulate appetite.

Can reduce the fishy smell of food: there are fishy substances in general animal foods, especially aquatic products. It increases with the decrease of food freshness. These odorous substances not only make people sick, but also do harm to human health after eating. There are many ways to remove the fishy smell when cooking, depending on the fishy smell of raw materials. Take some comprehensive measures. So as to achieve the purpose of removing odor.