Onion, also known as onion, onion, jade onion and onion head, belongs to Allium of Liliaceae and is a biennial herb. Belonging to Liliaceae herbs, it is a very common and cheap home-cooked dish. Originated in West Asia, it is cultivated in all parts of China and supplied all the year round. According to their skin color, they can be divided into three types: white skin, yellow skin and red skin:

1. Yellow-skinned species: the bulb is medium-sized, the scales are thin, the skin is yellow, the meat is white and yellow, the meat is tender and soft, the moisture is low, the taste is sweet and slightly spicy, and the quality is excellent.

2. Red-skinned species: the bulb is big, the skin is purple-red or dark pink, the flesh is reddish with white, the tissue is dense, the texture is crisp, the meat quality is not as tender as that of yellow-skinned species, the water content is more, the spicy taste is heavier, the quality is poor, but it can be stored.

3, white skin species: small bulbs, white or slightly green appearance, tender meat, light spicy leaves, good quality, suitable for raw food.

In China, many people are disgusted with the unique spicy aroma of onion, but it is known as the "vegetable queen" abroad because of its high nutritional value and many functions such as diuresis, cancer prevention and blood pressure reduction. The common edible part of onion is the underground hypertrophy bulb (onion head). The main quality requirements are that the onion is fat, the skin is shiny, it does not rot, there is no mechanical damage and soil, and the fresh onion has no leaves; After storage, it is not soft and bolting, with dense scales, less water content and strong spicy and sweet taste.

More exciting, please see the fun group map:

Fried eggs with onions and fried ducks with onions