1, normal temperature storage: storage period: about 1 month, maintaining the state of soil adhesion: after harvesting, shallots still have soil adhesion, wrapped in newspapers, and stored upright in the shade. In addition, it can be preserved for a long time if the long onion lies in a corner of the field and is covered with soil, or if the white part is buried in the soil.

2. Cold storage: storage period: about 1 week, covered with plastic wrap: it is best to cover the harvested shallots with wet newspaper, put them in plastic bags, and then store them in the vegetable room of the refrigerator. When it is necessary to cut, the green and white parts are separated, wrapped with plastic wrap and put into storage bags respectively, and stored upright in the vegetable room of the refrigerator.

3. Frozen storage: storage period: about 1 month. Cut into pieces or chunks: when frozen, you may wish to use various cutting methods to cut them for use. Cut it into pieces, wrap it with plastic wrap and put it in a preservation bag. Directly used as flavoring, etc. Cut into chunks and put them into storage bags. Once frozen, the fiber will be destroyed, it will be easier to cook, and it will be made into stewed dishes. The sticky taste is very delicious.