Place the onions in the freezer and freeze for about 15 minutes before cutting.

Freezing will not destroy the flavor of onions and can reduce the generation of irritants.

Cut onions in a naturally ventilated area, such as moving a fan to blow directly, or turning on a range hood to avoid contact with the irritating vapors of the onions.

You can also chop onions in an airtight container.

However, when we cut onions, some people will shed tears. If you follow a few tips, you will not shed tears when cutting onions: put the onions in the refrigerator for half an hour before cutting.

Cut the onion in half and soak it in cold water for a while before cutting.

Cleaning the fruit knife regularly with cold water is also effective.

Sprinkle some salt on the surface of the onions and cut them.

Onions contain a chemical called alliinase.

When an onion is cut open, the released alliinase reacts with certain carbohydrates in the onion to form unstable sulfenic acid.

Sulfenic acid quickly turns into a volatile gas, irritating the peripheral nerves in the cornea.

The feedback mechanism reaches the human brain, and the human brain makes a judgment and then issues commands to the tear gland located at the corner of the eye, causing it to metabolize tears and flush away such irritants.

This is the main reason why I shed tears when cutting onions.

Onions have a high water content and are low-fat and low-sugar foods. They are suitable for weight loss groups or patients with high blood pressure.

In addition, onions also contain sulfur-containing compounds, prostacyclin A, flavonoids, ginsenosides, phenols and other plant active ingredients.

Sulfur-containing compounds are responsible for the sweetness and pungent smell of onions. Onions are the only vegetables known to contain prostacyclin A. Flavonoids and phenolic compounds are the most important antioxidant active ingredients in allium plants.

Most of the functions of onions spread in folklore are derived from the functions of these substances.

Refrigerate or even freeze the onions before cutting them to reduce the enzymatic reaction in the onions; heat them in the microwave, put the onions in the microwave and heat them for 20-30 seconds to destroy the enzymes in the onions, and they will stop crying when you take them out and cut them again;

Whatever safeguards you take when chopping onions will eventually be defeated by the onions.

The same goes for protective goggles when swimming.

I still remember some people saying that cutting onions in water is less likely to irritate the eyes.

However, through testing, it was discovered that the prerequisite for cutting onions in water is that you have such a knife.