Scallion: Frequently used in a variety of dishes flavored "green onion", can be said to be the most familiar ingredients in Taiwan. The green onion is divided into two parts: the green onion in the upper half and the white onion in the lower half. The white onion has a more pungent odor and is often used to make incense, while the green onion is shredded or cut into chopped green onions to add color to dishes at the end, making it an indispensable addition to the flavor of a dish.
The chopped green onion is used as a garnish.
White scallions are more commonly used for aroma.
Garlic: People who don't cook often think of garlic as a white head, but if you go to the market and tell the owner that you want to buy garlic, you'll usually get a long strip of garlic that looks like a green onion. Garlic and garlic are really the same plant, just different parts of it. The freshly grown garlic is called "garlic seedling", and when it is fully matured and withered, the bulb left behind is dried in the sun, which is the so-called garlic head.
Garlic
Garlic (Garlic Seedling)
2 places to easily distinguish onion, garlic
POINT 1 look at the upper part of the leaves:
Scallion: green part of the green part of the hollow round tubular, cut out of the scallion can be clearly seen in a circle of the profile, and the leaves feel more tender.
Garlic: the upper green part of the leaf appears flat, and the leaf is wider and rougher.
The white and green knots of green onions are hollow and round tubular.
Garlic (garlic cloves) is usually cut on the diagonal, while green onions are most often cut into scallions to garnish dishes. As you can see from the cuts, garlic is solid and green onions are hollow.
POINT 2: Look at the white of the scallion and the white of the garlic:
Scallion: The thickness of the scallion will be the same, and the white of the scallion at the bottom will be close to the ratio of the green of the scallion.
Garlic: the white of the onion is shorter, and near the root it will expand into an elliptical ball, which is the head of garlic that will be formed later.
Garlic can be distinguished by its leaves and roots.
How to use green onions and garlic
Garlic has a stronger odor and higher pungency than green onions, and is often used to match fishy ingredients to make heavy dishes, the most classic dishes are garlic sausage and garlic bacon.
Garlic seedlings have a heavier odor and are often used in stir-fries.
Green onions can also be cut into segments and used for popping.
Scallions, with their finer fibers and moisture content, are tender and sweet, and can be used in stir-fries, chilled, and to enhance flavors, and are much more refreshing than garlic, making them a good match for almost any cuisine.
The use of green onions and garlic can be determined by personal taste, but garlic is generally more expensive, so you can use green onions instead of garlic if necessary.