Onions are a vegetable we often eat, and onions can be eaten raw or made into other very delicious dishes. Onions are particularly crisp and refreshing, but they are spicy to eat. Onions have a very unique smell of their own, which many friends especially like, while some friends don't like it at all. When we go to the market to buy onions, we will find that there are two kinds of onions, one is a purple-skinned onion, and the other is a yellow-skinned onion, so how to choose these two kinds of onions? Today I will share with you the selection and purchase tips of onions, remember these 5 tips, buy onions that are tender and not spicy.
Point 1, observe the shape of the onion, some of the onions are long and pointed at both ends, showing an oval shape, and some onions are relatively rounded and flattened at both ends, so what kind of onions should be chosen? We have to choose round and flat, the stomach is relatively large onion, because such an onion whether it is water or pulp content is higher, and the two pointed belly small onions are less flesh content, water is also lacking, such onions are actually not very good taste, and the food made is not beautiful enough, so we must choose short fat and round onions, which is the performance of high-quality onions.
Point 2, look at the small tip position on the top of the onion, the onion is actually a particularly easy to germinate vegetables, if placed in a relatively high temperature, improper preservation, its top tip will begin to germinate after moisture. Although the onion does not produce harmful substances to the human body after germination, it can still be eaten, but because it sprouts, the bud will absorb the original nutrients in its body, so that its water and nutrients are lost.
Point 3, check the dryness of the onion skin, which needs to be dried after picking. This effectively extends the storage time of the onion. When we choose onions, we should avoid picking up the onion skin that is damp or somewhat rotten, and we must choose the onion skin that is particularly dry and does not feel the moisture, so that the onion skin is relatively intact, and there is no moisture, we can also store it for a long time after buying back such an onion.
Point 4: Pinch the onion with your hand, the outer skin of the onion is very thin, but the internal moisture content is relatively high. A good quality onion feels hard when pinched, showing a saturated whole. If we feel that the onion is very soft and not so tight when we pinch the onion, it means that its interior has begun to deteriorate and rot, and the moisture has been lost a lot. Therefore, we must choose the overall hard, not soft onion, which is also the performance of high-quality onions.
Point 5, to distinguish the varieties of onions, onions have white-skinned onions, yellow-skinned onions, and purple-skinned onions, and purple-skinned onions are the most common. Purple onion has the darkest color, because it has a very high anthocyanin content, anthocyanins can play a very good antioxidant effect, and purple onions are also the most spicy of onions. Purple-skinned onions are easily spicy to the eye when cut.
The carotene of other onions is relatively higher than that of purple onions, and the pungency will be lower, which is very suitable for making salads or some cold dishes, and the taste is crisp. If you consider the nutritional value alone, then the purple onion is more nutritious than the white skin onion and the yellow skin onion, and in terms of taste, the other two onions will taste better than the purple onion.
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