How to preserve shallots effectively

Scallions are also a kind of onion. Scallions are a very common food in our daily life. The storage of scallions is also something many people are concerned about. Improper storage of scallions can easily lead to deterioration of the scallions. When it comes to preserving green onions, you must pay attention to time control and they should not be kept for too long.

1. Planting

If you want to plant chives at home, you can use a common clay flower pot. The soil in it should be common soil, but it should be loose and not hardened. Chives are easy to manage. You don't have to worry about it at all! As long as the soil is dry, water it thoroughly. There is no need to fertilize frequently. Just put the flower pot on a windowsill with good light. The green onion leaves will photosynthesize under the light, and the growth of the green onion will be accelerated! The soil should be fertile, and the soil should always look loose, so that the green onions that grow will be very thick.

2. Freezing

You can buy one or two pounds each time and remove the old leaves and roots of the green onions. Wash and dry. Chop. Then dry the water. Put the dried shallots into a dry container. Place in the freezer of the refrigerator. Whenever you want to eat something, take some out and put it back in the freezer immediately. It’s frozen and still looks fresh, but remember not to keep it out of the freezer for too long. It will break.

3. Freshness preservation

Rinse the green onions and cut off the roots with a knife. Remove the wilted and stale parts and leave the plump and tender parts. Rinse again with water, spread out, place in a ventilated place, and drain the moisture on the surface of the onion - this step is very important. If the moisture is not drained and put into a fresh-keeping box, in the closed space, the moisture attached to the surface of the onions will not only fail to preserve them, but will accelerate their decay. After completing the previous step, separate the green onions into white and green parts. The white part of the scallion can be used when stewing or blanching meat; the green part of the scallion can be processed into chopped scallion. Put it in a fresh-keeping box, cover it with a lid, and refrigerate. If stored in this way, the onions can remain basically unchanged for a week.