1, scallion
Green onions, also called grass, taste very spicy and smell very spicy. It is better to have strong stems, thick onions and old people. In China, Shandong's green onions have the best quality, good taste and strong fragrance.
As a seasoning for home cooking, green onions are rich in protein, sugar and vitamins, and have high nutritional value. It is an essential seasoning in the kitchen and is found in all kinds of home cooking. Suitable for cooking, scallion is suitable for cooking or soup seasoning, and it is most suitable for cooking dishes such as fried beef with scallion, shredded pork with Beijing sauce and scallion dipping sauce, which is especially tasty.
2, shallots
Green onions are shorter than green onions, mostly in the north and common in the south. From the point of view of nutrition, the contents of protein, minerals and other nutrients in shallots are higher than those in scallions.
Cold seasoning, shallots are often used as condiments in home cooking, and are often used in cold dishes. For example, chive tofu is a well-known side dish. It is often used to make pasta, fried rice or pasta without shallots. Such as flower rolls, pancakes, etc. It's more delicious with shallots.
Nutritional efficacy
1, nutritionally speaking, the contents of protein, minerals and carotene in shallots are relatively high: per 100g, shallots contain 72 mg of calcium, shallots only contain 29 mg, shallots contain 840 micrograms of carotene and shallots only contain 60 micrograms.
2. Onions and shallots are rich in allicin (also known as allicin) and propylene sulfide, which can remove fishy smell and enhance fragrance, stimulate the secretion of digestive juice, and greatly increase people's appetite; At the same time, capsaicin also has a strong bactericidal effect and promotes the secretion of sweat glands, respiratory tract and urinary system. Therefore, "onion Jiang Shui" cooked with ginger and brown sugar is a traditional Chinese medicine for treating wind-cold and cold.
3. No matter in the north or south, people love to use scallion oil to stir-fry pans, because in high-temperature oil, propylene sulfide in scallion oil quickly volatilizes, giving off a special fragrance, but compared with cold salad or raw food, this practice destroys nutrients such as vitamin C, so the time for frying and frying with scallion oil should be as short as possible; In contrast, sprinkling a little chopped green onion before cooking is nutritious and delicious.