Onions in Lin Minghui are well-known blood-clearing ingredients. Its polyphenols "quercetin" and pungent odor source "diallyl disulfide" can purify blood and help prevent cardiovascular diseases such as myocardial infarction and stroke. However, Chihiro Hamauchi, a researcher in Japanese cuisine, said that quercetin, which has strong blood circulation function, mostly exists in discarded epidermis, not in fruits! Although we can't eat onion skin directly, Chihiro Hamauchi said that by extracting the nutritional essence from boiled onion skin tea, it can be absorbed and utilized by the human body more effectively. Different from natto, another blood-clearing food, the nutritional components of onion skin will not change even if it is heated. The following is how to make onion skin tea provided by Chihiro Hamauchi. How to make onion skin tea Material: 3 skin of onion without pesticide, water 1 liter Step 1: Wash the onion skin and dry it in the sun if you have time. Step 2: Put the water and onion skin into the pot and start cooking. Step 3: After boiling, cook for about 10 minutes, and the taste is better. Step 4: Filter out impurities with a strainer and discard the onion skin. After cooling, it is poured into a sealed container and can be stored for about 1 week. Although the boiled onion skin tea can be drunk directly, it is not easy to swallow because of its bitter taste. It is suggested that it can be cooked in the dish, which not only adds flavor to the dish, but also absorbs different nutrients together! Boiled tea with onion skin 1. Ingredients for cooking mushroom rice with onion skin tea: 600g of rice, Grifola frondosa 150g, bean curd skin 1 slice, 30g of carrot, 1 tablespoon of soy sauce, 2/3 teaspoons of salt, 360ml of onion skin tea, boiled in water for 2-3 minutes, and then degreased. Mushrooms are cut to the size of the mouth, and carrots are cut into 5mm dices. Put the washed rice into the inner pot, add salt, soy sauce and onion tea and mix well. Finally, add the materials cut in step 1 and cook directly. Onions in Lin Minghui are well-known blood-clearing ingredients. Its polyphenols "quercetin" and pungent odor source "diallyl disulfide" can purify blood and help prevent cardiovascular diseases such as myocardial infarction and stroke. However, Chihiro Hamauchi, a researcher in Japanese cuisine, said that quercetin, which has strong blood circulation function, mostly exists in discarded epidermis, not in fruits! Although we can't eat onion skin directly, Chihiro Hamauchi said that by extracting the nutritional essence from boiled onion skin tea, it can be absorbed and utilized by the human body more effectively. Different from natto, another blood-clearing food, the nutritional components of onion skin will not change even if it is heated. The following is how to make onion skin tea provided by Chihiro Hamauchi. How to make onion skin tea Material: 3 skin of onion without pesticide, water 1 liter Step 1: Wash the onion skin and dry it in the sun if you have time. Step 2: Put the water and onion skin into the pot and start cooking. Step 3: After boiling, cook for about 10 minutes, and the taste is better. Step 4: Filter out impurities with a strainer and discard the onion skin. After cooling, it is poured into a sealed container and can be stored for about 1 week. Although the boiled onion skin tea can be drunk directly, it is not easy to swallow because of its bitter taste. It is suggested that it can be cooked in the dish, which not only adds flavor to the dish, but also absorbs different nutrients together! Boiled tea with onion skin 1. Ingredients for cooking mushroom rice with onion skin tea: 600g of rice, Grifola frondosa 150g, bean curd skin 1 slice, 30g of carrot, 1 tablespoon of soy sauce, 2/3 teaspoons of salt, 360ml of onion skin tea, boiled in water for 2-3 minutes, and then degreased. Mushrooms are cut to the size of the mouth, and carrots are cut into 5mm dices. Put the washed rice into the inner pot, add salt, soy sauce and onion tea and mix well. Finally, add the materials cut in step 1 and cook directly. 2. Stewed konjac with onion skin tea (2 people): Amorphophallus konjac 1, olive oil 1 tsp, wine 2 tsp, soy sauce less than 1 tsp, sugar less than 1 tsp, onion skin tea with a proper amount (cover) in the pot and stir-fry over medium heat until the edge of Amorphophallus konjac becomes soft. Pour in wine, soy sauce, sugar and onion skin tea and stew. Sprinkle with white sesame seeds when serving. 3. Onion thick soup materials (2 persons): onion 1, olive oil 1 tsp, onion skin tea 100 ml, milk 100 ml, salt13 tsp, pepper, black pepper and a small amount of onion, cut into pieces. After the onion becomes soft, put it in a blender and stir it with onion skin tea until it is smooth and muddy. Pour it back into the pot, add milk, salt and pepper to taste, then serve, and finally sprinkle with black pepper. 4. Onion soup curry materials (2 persons): 1 potato, 1 onion, 1/3 carrots,100g peeled chicken leg meat, 400ml onion skin tea, 2 pieces of curry, 300g brown rice potatoes, carrots, onions and chicken legs. The cut materials are steamed in a pot, and after the water comes out, add onion skin tea to stew. After cooking, the ingredients are dissolved in curry blocks and topped with brown rice.