Drying method: In autumn, when the green onions are in the growing period, they can be dried. Bundle the green onions, root down, and hang them in a dry and ventilated place to avoid direct sunlight. This method can keep the scallion fresh and prolong its storage time. Cellar storage method: If you have a cellar at home, you can bundle the green onions and put them in the cellar with their roots down. The humidity and temperature in the cellar are very suitable for the storage of green onions.
Refrigerator storage method: clean the green onions, cut them into small pieces, put them in fresh-keeping bags, and then put them in the refrigerator for refrigeration. This method can keep the freshness of green onions, but it should be noted that the temperature should not be too low, otherwise it will lead to frostbite of green onions. Storage method at room temperature: Wash the green onions, dry them, and then place them in a cool and ventilated place with their roots down to avoid direct sunlight and humidity. This method is suitable for storing green onions in a short time.
Selection method of scallion
Look at the appearance: choose scallions with long scallions and few leaves, which are tender and taste better. At the same time, observing the color of green onions should be bright green, with no yellow leaves or dead leaves.
Look at the scallion: the scallion part should be full and full, without cracks or rot. It should be elastic when pressed lightly by hand.
Smell: Fresh green onions should have a unique faint scent, not a peculiar smell or rancid smell.
Selection of varieties: different varieties of green onions have different characteristics and uses. For example, the scallion in Zhangqiu is long and suitable for baking or cooking; Beijing green onions, on the other hand, are stout and suitable for boiling or stewing.
Pay attention to the season: the quality of green onions is better in autumn and spring, because the climatic conditions in these two seasons are conducive to the growth and storage of green onions. In summer and winter, due to the hot or cold climate, the quality of green onions may decline.