Regarding the best time to eat scallions, there is a folk saying that "scallions in January and scallions in February". In addition to seasoning, scallions are also a nutritional expert who is delayed by their taste

Regarding the best time to eat scallions, there is a folk saying that "scallions in January and scallions in February". In addition to seasoning, scallions are also a nutritional expert who is delayed by their taste.

Why is January more suitable for eating scallions? What are the taboo groups for eating scallions?

Life Times interviewed experts to interpret the nutritional advantages of scallions and teach you how to use a scallion to assist in cooking.

Interviewed experts

Wang Yongqin, Researcher at the National Vegetable Engineering Technology Research Center of Beijing Academy of Agricultural and Forestry Sciences

Yang Pu, Executive Committee Member of the Science Popularization Professional Committee of the Jiangsu Society of Traditional Chinese Medicine

Senior Cooking Technician Zhang Faguo

There are three health advantages of "January scallions"

The Compendium of Materia Medica records that "all things are suitable for (scallions), so it is said that vegetables are abundant and harmonious." In other words, scallions are the blending agent for various dishes, so they also have the nickname of "harmonious herbs".

Scallions have rich nutritional value, with high levels of protein, carbohydrates, provitamin A (concentrated in green scallion leaves), food fiber, and iron, magnesium, among others.

January scallions refer to the large or small scallions that grow during the first month, and are cultivated in southern regions and places such as Zhangqiu in Shandong.

Scallions grown in the first lunar month are more nutritious, tender, fragrant, and delicious.

In addition to better taste, January scallions also have many advantages in terms of health performance:

• Early spring is a high incidence stage of wind cold and cold. It is advisable to eat foods that benefit qi and promote yang, and eat more January scallions to help prevent respiratory infections to some extent;
• January scallions have lower irritation and are relatively friendly to people with gastrointestinal diseases, especially gastric ulcers;
• People who are afraid of the cold should also eat more spring onions, which can fully supplement their calories.

It should be noted that,After the first lunar month, the irritation of scallions increases, and it is best to stir fry or cook them before eating them

The pungency of onion stems from its pungent volatile oil with pungent smell, and one of its components is organosulfur compound. When cutting scallions, they will evaporate in large amounts, stimulating the nasal cavity.

There is a recommended intake for eating scallions

Vegetables such as scallions, chives, chives, and onions all belong to the Liliaceae and Allium genus. Eating scallions is a taboo and is usually not recommended for people with gastrointestinal diseases. But a new study found that eating onions also has recommended intake, which is conducive to reducing the incidence rate of gastric cancer.

The study published in the British Journal of Cancer combined 17 related studies and compared 6097 gastric cancer patients with 13000 healthy individuals. It was found that:

• Eat an average of 50-80 grams of scallion vegetables per day,A total intake of over 500 grams per weekBetter cancer prevention effect;
• The higher the intake of Allium vegetables, the lower the incidence rate of gastric cancer, which is particularly obvious for Asian people.

Previously, the research published by experts from West China Hospital of Sichuan University in the American Journal of Gastroenterology also showed that 20 grams of garlic a day could reduce the incidence rate of gastric cancer by 10%.

After consumption by some people, it may cause gastrointestinal flatulence, abdominal pain, and even diarrhea, because scallions contain certain fructose. If similar symptoms occur, it is recommended to eat less, and it is best to eat heated vegetables, which are easier to digest.

Scallion white, green leaves, and scallion beard are the "three flavors of medicine"

In the eyes of chefs, scallions are a versatile vegetable; In the eyes of modern nutrition experts, it is a collection of nutrients; From the perspective of traditional Chinese medicine, scallions are still three herbs.

Scallion white

Pass up and down yang qi

Pass up and down yang qi

Scallion white

Qingye

Benefiting the eyes and reducing swelling

Qingye

Take an appropriate amount of scallion leaves, dried ginger, and phellodendron, add water to decoction, soak and wash externally to treat wind in sores and relieve swelling and pain.

Scallion beard

Relieve heat, replenish deficiency, and sterilize

Scallion beardScallion beardScallion beard

Scallion beardScallion beard

5 different forms of scallions, each with suitable dishes

Many families use scallions for seasoning when cooking, but in fact, scallions have their own suitable dishes in different forms.

Scallion section, scallion knot: Cooking and stewing

To cook or stew some ingredients with a strong fishy or pungent taste, it is generally necessary to use scallions or onion knots, that is, cut the scallions into sections, tie the scallions into knots, and stew them together with the ingredients.

For example, when making braised fish, scallions are often cut into sections and cooked together with the fish; When cooking fish soup, usually the scallions are cut into sections, fried in oil, and then stewed with the fish. Fried scallions have a stronger aroma and can remove fishy odor.

Shredded scallionsSeafood steamed vegetables

Shredded scallions

Cut the scallions into thin shreds, mix well with shredded ginger and red pepper, and soak in water. When seafood dishes are steamed, place the soaked three shreds on the surface of the seafood dish, stir in hot oil to stimulate the aroma of the scallions, and then add steamed fish and soy sauce.

Scallion degree, scallion flower: Stir fried with meat

1Scallion white

When cooking, especially for small stir fried dishes with meat, adding scallions can affect the appearance of the dish. Adding scallions can be extremely disharmonious, lacking in aroma and flavor, resulting in just the right amount of scallions.

Scallions are generally used to supplement the fragrance. After the dish is loaded, sprinkle scallions and use the leftover heat to stimulate the fragrance.

Scallion oil, scallion powder: Mixed vegetables

Shredded scallions

Scallion oil is generally used for mixing vegetables and noodles, characterized by a strong aroma without the presence of scallions.

Scallion powder is a powder ground from dried scallions, usually mixed with other seasonings to enhance the flavor of the dish.

Scallion juice: Dipping and filling

Scallion juice

Scallion juice

Editor of this issue: Zhang Yu

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