葱是人们制作菜肴常用的一种调味品,但不一定人人都用得恰到好处.例如“清炒鸡蛋”,将少量葱放油锅内煸炒之后,倒入调好味的蛋液翻炒几下出锅,即可收到鲜香滑嫩的效果;若把许多葱直接放入蛋液,再入油锅内翻炒,其结果不是蛋熟葱不熟,就是葱熟蛋已过火变老,色彩不明快,味道也欠佳.又如“榨菜肉丝汤”,汤烧好后,要是撒入少许香葱末,更能起到增香助色作用;而有的人却把青葱末撒在上面,其结果汤的鲜味皆失,尽是生葱味.因此,以葱调味,要视菜肴的具体情况、葱的品种合理用葱. Onions are commonly used as a condiment for making dishes, but not necessarily for everyone. For example, “fried eggs”, put a small amount of onion in a pan and stir fry, Few pots, you can receive fresh and smooth effect; if a lot of green onions directly into the egg, and then into the pan stir fry, the result is not cooked eggs onions unfamiliar, that is, onion cooked eggs have been too volatile Old, unsightly color, taste is not good. Another example is “mustard pork soup”, after the soup is burned, if sprinkle a little chives at the end, but also play a role in incense to help color; and some people put shallot At the end of the sprinkle on the above, the result of soup flavor are lost, all raw onion taste.Therefore, to onion seasoning, depending on the specific circumstances of the dishes, onion variety reasonable use onion.