1. Onions have a pungent taste, a slightly sweet aftertaste, a characteristic aroma, and a tear-inducing effect. The main flavor components are onion allicin, etc., which are used in cooking and processing to remove fishy smell, remove mutton, and Flavoring effect.

2. Garlic has a strong pungent taste and a characteristic aroma. It tastes sweet when heated. The main flavoring substance is allicin. The heat resistance of allicin is much stronger than that of onions. Garlic has a strong The stimulating effect tightens the flavor of the food and makes the food taste better. It can also be sterilized. In general cooking, either onions or garlic can be used in soybeans, both of which have been accepted by everyone.