藠头在盘子睡觉，这时鸡蛋很好奇低问“你是大葱头吗？”藠头一脸诧异，我不是葱头，我是藠头（jiào tou ），你以前没有见过吧，鸡蛋说是的，我见过红红的番茄，也见过可爱的青椒，就是没有见过你，藠头说那我来个自我介绍，我是多年生草本百合科植物的地下鳞茎，叶细长，开紫色小花，嫩叶也可食用。
Allium chinense was sleeping on the plate when the egg asked curiously, "are you onion?" Allium chinense was surprised. I am not Allium chinense, I am jiào tou. haven't you seen it before? eggs said yes, I have seen red tomatoes and lovely green peppers, but I haven't seen you. Allium chinense said that I would like to introduce myself. I am an underground bulb of perennial herb Liliaceae, with slender leaves, small purple flowers and edible tender leaves.
我成熟后个大肥厚，洁白晶莹，辛香嫩糯，含有糖、蛋白质、钙、磷、氨基酸、可溶性糖、矿物质 以有胡萝卜素、维生素C等营养物质, 兼具一定的食疗与保健作用，被誉为“菜中灵芝”，这些你不知道吧。
After I mature, I am big and plump, white and crystal-clear, spicy, tender and waxy. It contains sugar, protein, calcium, phosphorus, amino acids, soluble sugar, minerals, carotene, vitamin C and other nutrients. It has certain dietotherapy and health-care effects. It is called "Ganoderma lucidum in vegetables". You don't know these?
鸡蛋说你这么厉害，藠头说不止这些，我产自于云南，是一种著名特产，我是百合科、葱属多年生宿根性草本植物，又称薤、荞头、小蒜、薤白头、野蒜、野韭等，所以你说我看着像大葱头，我们本是一家，而且须根弦状，6~17条，具盘状短缩茎，叶丛生、细长、中空、横节面呈三角形、深绿色而稍带绿粉, 细长柔软易倒伏。
Eggs say you're so good, but Allium chinense says more than that. I'm from Yunnan, a famous specialty. I'm a perennial perennial perennial herb of Liliaceae and Allium, also known as Allium chinense, buckwheat, garlic, allium macrostemon, wild garlic, wild leek, etc. so you say I look like Allium chinense, we are a family, and the fibrous root is string-shaped, 6-17, with short, disc-shaped stems, leaves clustered, slender, hollow, with triangular, dark green and slightly greenish pink transverse nodes, slender, soft and prone to lodging.
上面都给你介绍了，下面来说说我的吃法；
All of the above have been introduced to you. Let's talk about how I eat.
腌藠头：
Pickled Allium chinense Head:
备料：藠头10千克、辣椒2千克、红白糖500克、盐1千克、酱油1千克、花椒、白酒各少量
Material preparation: 10kg of Allium chinense, 2kg of capsicum, 500g of red and white sugar, 1kg of salt, 1kg of soy sauce, a small amount of prickly ash and a small amount of white spirit
制作过程：将藠头用清水洗干净，切去根须，和洗干净的鲜辣椒一起剁碎，入缸，加盐进行腌制。密封2个月后，加进熬熟的红白糖、酱油、花椒水、白酒等调料，再密封一个月，即为成品。
Production process: clean the Allium chinense with clear water, cut off the root hairs, chop with the cleaned fresh chili, put into a jar, and add salt for pickling. Sealing for 2 months, adding cooked red and white sugar, soy sauce, pepper water, white spirit and other seasonings, and sealing for another month to obtain the finished product.
酸甜藠头：
Sweet and sour onion:
备料：鲜藠头10千克、红糖3.5千克、盐110克、醋适量
Material preparation: 10kg of fresh Allium chinense, 3.5kg of brown sugar, 110g of salt and appropriate amount of vinegar
制作过程：将鲜藠头切根须和外皮、用清水洗干净、控干、入缸，加盐800克进行腌制，一层藠头一层盐放置。1周后每2天倒缸一次，连续3次。20天后取出藠头、用清水洗净、再用凉开水浸泡6小时，捞出控干。将红糖和剩余的盐一同入缸，加进凉开水、充份拌匀、倒入藠头内、水要没过藠头、加盖渍、2天后再加入适量的醋，密封10天后即成。
The manufacturing process: cutting the root hairs and skins of fresh Chinese onion heads, washing them with clear water, drying them, putting them into a jar, adding 800g of salt for pickling, and placing them layer by layer. After 1 week, the cylinder is poured every 2 days for 3 consecutive times. After 20 days, the Allium chinense head is taken out, washed with clear water, soaked in cold boiled water for 6 hours, taken out and dried. Add brown sugar and the rest of salt into the jar, add cold boiled water, mix well, pour into the Allium chinense head, cover the Allium chinense head with water, add appropriate amount of vinegar after 2 days, and seal for 10 days.
糖醋藠头：
Sweet and Sour Allium chinense Head:
备料：选取肉质白嫩脆的藠头10千克，另需白糖1千克，盐500 ，藠头(1)克，醋2千克。
Material preparation: 10kg of white and crisp Allium chinense, 1kg of white sugar, 500g of salt, 1g of Allium chinense and 2kg of vinegar are selected.
制作过程：将新鲜藠头洗净滤干，入缸，加盐水浸泡7-8天，用其乳酸发酵。捞出后用清水浸泡，使藠头略带咸味。然后削去藠头根须、头尖、外皮等，再入缸，加进白糖和醋腌渍。密封缸口，20天后即成。成品酸甜可口。
The preparation process comprises cleaning fresh Allium chinense, filtering, putting into a jar, soaking in saline water for 7-8 days, and fermenting with lactic acid. Take it out and soak it in clear water to make the Allium chinense head slightly salty. Then cut off the roots, tips and skins of Allium chinense, put them into the jar, add white sugar and vinegar for pickling. Seal the cylinder mouth and it will be completed in 20 days. The finished product is sweet and sour.
甜藠头：
Sweet onion head:
备料：选用个大，肉质肥嫩的新鲜藠头100千克，精盐10千克，白酒3千克，鲜红辣椒7千克，红糖40千克
Material preparation: 100 kg of fresh Allium chinense, 10 kg of refined salt, 3 kg of white spirit, 7 kg of red pepper and 40 kg of brown sugar, which are big and tender in meat quality, are selected.
制作过程：将藠头须根剪掉，晾干，然后与精盐、新鲜的红辣椒、红糖、白酒混合，拌匀，入缸腌制。每周用木棍翻动一次。1个月后，加盖封泥贮存。3个月后即成甜藠头。
Production process: cut off the fibrous root of Allium chinense, air dry, then mix with refined salt, fresh red pepper, brown sugar and white spirit, mix well, put into a jar for pickling. Turn the stick once a week. After 1 month, seal and store. After 3 months, it will become sweet onion.
哇塞，听着挺厉害的，请问可以炒鸡蛋吗？藠头说：“可以的”
Wow, that sounds great. Can you fry eggs, please? Allium chinense said: "Yes."
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