Onion
The onion is a white, yellow, or red bulb covered with thin paper skins, and fleshy layers attached at the root end. Onion comes in two general categories: spring/summer fresh onion and storage onion. Fresh onion is juicy thus often used raw, the color can range from white, yellow, or red, while storage onion is typically much harsher and sweet than fresh one, it is usually round in shape with several layers of thich skin. Onion can be usually chopped or sliced, in almost every dish, such as stir-fries, salads, and soups.
Provide:
Onion is available year-round in supermarkets and Asian stores.
Purchasing Tips:
When purchasing onions, select uniform sized ones that are dry, firm, with smoothy and shiny thin skin, which can be loose, and the necks should be tightly closed with no green sprouts. Avoid onions with brown, mouldy, soft, or wilted spots.
Storage:
Store onions in loosely woven bags, do not use plastic bags this time, and then store in a cool, dark, and dry place. For long-term storage, please wrap each onion in foil, refrigerate for about 2 weeks.
Preparation and Usage:
Peel the papery outer skin away with your hands, and then trim off the top, peel the outer layers and leaving the root, chop into cubes, ready to cook.
Nutritional and Health Benefits:
Onions are effective at fighting against conditions ranging from the common cold to heart disease, diabetes, osteoporosis, sore throat, and so on.
The chemical compounds that onion contains believed to have anti-inflammatory, anticholesterol, anticancer, and antioxidant properties such as quercetin.
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