Why do onions hurt your eyes when you cut them?
This is because onion contains a kind of "allicin" (also called alliinase), which has a strong spicy taste. When it is cut, the smell is particularly strong, pungent and often makes people cry. Also because this special smell can stimulate gastric acid secretion and increase appetite.
Purple onion is the most spicy, followed by yellow onion, white onion is the lightest spicy, others are suitable for frying and eating, and white onion is the most suitable for cold salad, with natural light sweetness.
How to cut onions without burning eyes and tears?
The first type: napkin stuffed into nostrils.
I like to use this method. If you put a napkin in your nostrils, the smell won't be sucked in, and you won't have spicy eyes and tears. Because onions stimulate eyes to shed tears through smell, if the pungent taste is inhaled into the nasal cavity, it will be taken to the stomach, lungs and other parts, which will stimulate eyes to shed tears.
Second, cold water bubble method.
Remove the old skin from the onion, cut it in half directly, and soak it in cold water for about 5 minutes, so that the smell of the onion will not volatilize, the spicy taste will be dissolved by water, and then cut it again, so that it will not irritate the eyes.
The third type: cold storage method
Remove the skin from the onion and put it in the refrigerator directly 1-2 hours later. When cutting, the onion doesn't need to volatilize alliinase easily, at least reducing the volatilization effect by 40%!
The fourth method: flowing water method
This method is more troublesome, I think so. It is a waste of water and time to wash under the faucet while cutting, but the effect is good.
As for other eye protection methods and hair blowing methods, the effect is not very good and not very practical. Spicy eyes are spread by smell. It is unrealistic to blow away the smell with an electric fan. You can't cut it next to the electric fan every time. The most practical ones are the above four methods. From the perspective of nutritional value, the more spicy the onion tastes, the higher the nutritional value. Purple onion is one of them, because purple onion tastes more spicy than the other two varieties of onion, which means it contains more alliinase.
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