The difference between onion and garlic depends on the lower part of onion white and garlic white. The thickness of the whole onion will be the same, and the ratio of onion white to onion green at the lower end is close. Garlic's scallion is short, and the place near the root will expand into an oval ball shape, which is the garlic that will be formed later. The fiber of onion is thin and rich in water, and it tastes tender and sweet. It can be used to explode fragrance, cold salad and enhance flavor, which is much fresher than garlic and can be matched with almost all dishes.

Let's talk about the difference between onion and garlic in taste and function:

1. Onion:

It has spicy taste, slightly sweet taste, characteristic aroma, and tear-jerking effect. The main flavor components are allicin, etc., which have the functions of removing fishy smell, removing odor and enhancing fragrance in cooking.

2. garlic:

It has a strong spicy taste, has a characteristic aroma, and tastes sweet when heated. The main flavor-presenting substance is allicin, which has much stronger heat resistance than onion. The strong stimulating performance of garlic tightens the taste of cooking, making it taste better. It can also sterilize.

In general cooking, for example, when frying vegetables, you can use onions, garlic, or both, both of which have been accepted by everyone (except for special hobbies).

If subdivided, onions are more used for meat, and the unique function of onions is to remove fishy smell or other odors. Garlic does not have this function.

Onions can remove the fishy smell, so there is no need to say more. Let's talk about removing other odors. For example, if you cook rice and the rice is burnt, you can remove the burnt smell by inserting an onion in the middle of the rice. On the contrary, you can't remove the burnt smell by adding garlic.

Specific to the following article, you can put chopped green onion or chopped garlic. The purpose is to improve the taste.

When cooking fish, the purpose is to remove fishy smell, so most of the time, there should be more onions than garlic! Because, onion has the function of removing fishy smell, but garlic does not. Of course, it's ok to put both.

For another example, there is a dish called "Stir-fried mutton with onion", which is to use onion to remove the smell of mutton. However, there will never be a dish of "Fried Mutton with Garlic", because garlic can't effectively remove the smell of mutton.