Onion is a kind of onion, which originated in Siberia and was introduced to China for planting. Therefore, this kind of onion has strong cold and heat resistance and can be planted under any conditions. Produced in Guangdong, Hebei, Henan and other places in China. Onion is one of the indispensable seasonings and fishy foods in everyone's cooking materials, and it also has a very good therapeutic effect-bacteriostasis, promoting digestion and so on.

I. Nutritional components of shallots

The key nutrient elements of shallots are protein, glycogen, dietary fiber and its minerals such as phosphorus, iron and magnesium.

1. Like shallots, shallots contain allyl acetyl chloride. Allyl acetyl chloride can affect the metabolism of gastric acid and improve appetite. At the same time, cassava starch and sugar contained in vitamin b2 1, when ingested together with components with high content of vitamin b2 1, will become calorific value, thus improving the function of repairing fatigue.

2. Part of the green onion leaves contains more vitamin C and calcium than the white part of the green onion. Onions contain an extraordinary amount of vitamin C, as well as capillaries in the left ventricle, which promotes the blood circulation system, helps to avoid dizziness caused by high blood pressure, keeps the brain flexible, and prevents Alzheimer's disease.

3. Onion contains selenium, which can reduce the content of sodium nitrite in gastric acid and play a certain role in preventing rectal cancer and various malignant tumors.

4. Onion contains cinnamaldehyde and capsaicin with pungent smell, which can remove the peculiar smell in greasy and fatty dishes such as fishy smell, create a unique flavor, have a strong bactericidal effect, stimulate the metabolism of digestive enzymes and improve appetite.

Second, the efficacy and role of chives

Green onions are spicy and warm; Has the effects of activating yang, promoting blood circulation, removing blood stasis, killing insects, expelling toxin, sweating and tonifying deficiency; Indications: cough due to wind-cold, carbuncle, swelling and gangrene, acute enteritis, slight pulse, abdominal pain due to cold coagulation, and dysuria. It has a good therapeutic effect on fever, cold syndrome, headache, abdominal pain caused by yin evil, internal resistance of insects and acute enteritis.

Third, the practice of shallots

1, steamed fish with onion

Raw materials:

500g shallot, one fresh fish, a small amount of garlic paste, lobster sauce, wine, salt, shredded ginger, shredded pepper, shredded shallot, old rock sugar, black vinegar and sesame oil.

Exercise:

(1) Trim the shallots and put them in the bottom of the pot.

(2) Wash the fish, marinate with garlic paste, fermented soybean, wine and salt, and cook the shallots in a wok.

(3) Put shredded ginger, shredded pepper and shredded chives on the fish and pour in the cooked juice.

2. Stir-fried branches and leaves with onion

200g cuttlefish slices, 50g shallots, 5g pepper slices15g, shredded ginger10g, fermented grains 1/4 teaspoons, salt 1/4 teaspoons, chicken powder 1/4 teaspoons, and sugar.

(1) Cool the pan, pour in 2 teaspoons of cooking oil and saute shallots, pepper slices and shredded ginger.

(2) Add cuttlefish slices and fry them quickly. Add wine and stir well.

(3) Add the remaining condiments and stir-fry until they are tasty.

3. Sauté ed squid with scallion

Squid, shallots, ginger slices, edible oil.

(1) Clean the squid, cut into pieces, and wash the internal organs.

(2) Cut the shallots into sections and set aside the ginger slices.

(3) Let the pan cool, put the cooking oil, put two or three slices of ginger, add the squid with water control, immediately cover and cook for three minutes, and take it out from top to bottom.

(4) Boil the cooking oil, add the onion, add the squid, and cover again. Stir-fry for about 2 minutes.

Fourth, how to eat shallots

Eating shallots every day is good for the human body. Onions can be eaten raw directly or mixed with cold dishes as cold dishes. As a condiment, it is mostly used in meat, fishy smell and other dishes and soups with strong smell, and also plays a role in enhancing the taste and fragrance of tasteless dishes and soups.

1, depending on the main ingredients, it can be cut into onion segments and mixed with onion powder, which are not suitable for frying, and the frying time is too long.

2, because the green onion leaves contain vitamin D, you can't just throw them away. After adding flavoring juice to stop the fire, and then sprinkling onion segments, the aroma can be fresher, and the practical function of allyl acetyl chloride can also be fully exerted.

3. Ingestion of shallots with foods with high vitamin b2 1 content. Because it has the function of removing odor, raw pork or beef and other fishy dishes should be seasoned with shallots as much as possible.