american eleutherine rhizome

In China, there are more than a dozen kinds of onions. Like croissants with yellow and tender leaves, shallots with green and sweet leaves, and improved shallots with beautiful and fragrant shapes … but they are not as spicy as red onions. Red onion, named for its red skin. Ordos people love to eat red onions, and farmers also love to grow them. In autumn and October, whether in cities or rural areas, people are always busy storing red onions for consumption in winter and spring. At this time, people will see that cars carrying red onions are running on the highway, or transported to government agencies or transferred to other places. The cries of selling red onions in the farmers' market are endless. After urban residents buy red onions, they tie them up in bundles, uniformly code them under the wall or put them on the edge of the house, and let Wenxi's sunshine slowly dry their skins and then save them. Although the red onion is not afraid of freezing, it should be moved less frequently in winter. Otherwise, it destroys the structure of the onion and is not good to eat. Onion contains protein, fat, sugar, carotene, vitamins B1, B2, C and many minerals that are beneficial to human body. As the saying goes, "stir-fry with white onions and make stuffing with red onions." The cells of red onion contain a lot of volatile essential oil called allicin. Its taste is spicy, so jiaozi is wrapped, steamed stuffed bun is made and pie is eaten. As long as it is put in, it will play a role in removing fishy smell, improving taste and promoting appetite.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)