Onion is a well-known ingredient for blood cleansing. Its polyphenol substance quercetin, the source of its pungent odor, diallyl disulfide, and other ingredients can purify the blood and help prevent cardiovascular diseases such as myocardial infarction and stroke. However, according to Japanese cuisine researcher Chihiro Hamauchi, most of the quercetin, which is a powerful blood-pumping ingredient, is found in the discarded skin, not in the fruit! Although we can't eat onion skins directly, Chiho Hamauchi said that by boiling onion skin tea to extract the nutrient essence, more efficient for the body to absorb and utilize. Unlike another blood cleansing ingredient, natto, onion skins do not change in nutrient content even after heating. Here is how to make onion skin tea from Chiho Hamauchi. How to make onion skin tea Ingredients: Skin of 3 pesticide-free onions, 1 liter of water Step 1: Wash the skins of the onions and dry them in the sun if you have time. Step 2: Put water and onion skins in a pot and start boiling. Step 3: Bring to the boil and cook for about 10 minutes to allow the flavors to seep out. Step 4: Remove any impurities with a strainer and discard the onion skins. Let cool and pour into an airtight container and refrigerate for about 1 week. Although the boiled onion skin tea can be consumed directly, it is not easy to swallow due to its bitter flavor. It is recommended to add it to dishes to add flavor and different nutrients! Onion Skin Tea 1. Onion Skin Tea Cooked Mushroom Rice Ingredients: 600 grams of rice, 150 grams of maitake mushrooms, 1 slice of oiled tofu skin, 30 grams of carrots, 1 tbsp of soy sauce, 2/3 tsp of salt, and 360 milliliters of onion skin tea. Boil the oiled tofu skin for 2-3 minutes to remove the oil and then slice it into chunks. Cut mushroom into bite-sized pieces and carrots into 5mm cubes. Put washed rice into an inner pot, pour in salt, soy sauce, onion tea and mix well, finally add in the ingredients cut in step 1 and cook the rice directly. Onion is a well-known ingredient for blood cleansing. Its polyphenol substance "quercetin" and the source of its pungent odor "diallyl disulfide" are ingredients that purify the blood and help prevent cardiovascular diseases such as myocardial infarction and stroke. However, according to Japanese cuisine researcher Chihiro Hamauchi, most of the quercetin, which is a powerful blood-pumping ingredient, is found in the discarded skin, not in the fruit! Although we can't eat onion skins directly, Chiho Hamauchi said that by boiling onion skin tea to extract the nutrient essence, more efficient for the body to absorb and utilize. Unlike another blood cleansing ingredient, natto, onion skins do not change in nutrient content even after heating. Here is how to make onion skin tea from Chiho Hamauchi. How to make onion skin tea Ingredients: Skin of 3 pesticide-free onions, 1 liter of water Step 1: Wash the skins of the onions and dry them in the sun if you have time. Step 2: Put water and onion skins in a pot and start boiling. Step 3: Bring to the boil and cook for about 10 minutes to allow the flavors to seep out. Step 4: Remove any impurities with a strainer and discard the onion skins. Let cool and pour into an airtight container and refrigerate for about 1 week. Although the boiled onion skin tea can be consumed directly, it is not easy to swallow due to its bitter flavor. It is recommended to add it to dishes to add flavor and different nutrients! Onion Skin Tea 1. Onion Skin Tea Cooked Mushroom Rice Ingredients: 600 grams of rice, 150 grams of maitake mushrooms, 1 slice of oiled tofu skin, 30 grams of carrots, 1 tbsp of soy sauce, 2/3 tsp of salt, and 360 milliliters of onion skin tea. Boil the oiled tofu skin for 2-3 minutes to remove the oil and then slice it into chunks. Cut mushroom into bite-sized pieces and carrots into 5mm cubes. Put washed rice into an inner pot, add salt, soy sauce, onion tea and mix well, then add the ingredients cut in step 1 and cook the rice. 2. Stewed Konnyaku with Onion Tea Ingredients (for 2 persons): 1 piece of konnyaku, 1 tsp olive oil, 2 tbsp wine, less than 1 tbsp soy sauce, less than 1 tbsp sugar, onion tea (enough to cover all ingredients), white sesame seeds, moderate amount Rub konnyaku with salt to remove the water, then rinse it and cut it into bite-sized pieces. Stir fry the konnyaku over medium heat. When the edges of the konnyaku become soft, pour in the olive oil and stir fry a bit more. Pour in wine, soy sauce, sugar and onion skin tea and simmer, garnish with white sesame seeds. 3. Onion soup Ingredients (2 servings): 1 onion, 1 tsp olive oil, 100 ml onion skin tea, 100 ml milk, 1/3 tsp salt, pepper, a pinch of black pepper. Cut the onion into pieces and sauté with olive oil in a pan. When the onions are soft, put them in a juicer and blend with the onion skin tea until smooth and pureed. Pour back into the pot, add milk, salt and pepper to taste, then plate, and finally sprinkle with black pepper. 4. Onion Soup Curry Ingredients (2 servings): 1 potato, 1 onion, 1/3 carrot, 100 grams of skinless chicken thighs, 400 milliliters of onion skin tea, 2 pieces of curry, 300 grams of brown rice Cut potatoes, carrots, onions, chicken thighs into convenient serving size. Steam the chopped ingredients in a pot, add the onion skin tea and bring to a simmer. When the ingredients are cooked, add the curry pieces to dissolve, and top with brown rice to finish.