1.大葱有去腥除腻的效能,一般有三种用法:①炝锅。多在炒荤菜时使用。如炒肉时加入适量葱丝或葱花;做炖、爆、红烧肉、海味、鱼鸭时加入葱段。大葱与羊肉混炒可除膻味。②拌馅。做水氽丸子。在馅中拌入葱花味道醇厚。③调味。如吃烤鸭,卷上葱段,格外爽口好吃;在做酸辣汤或热清 1. Onion has to fishy in addition to the effectiveness of greasy, there are three general usage: 炝 pot. Use more when cooking meat dishes. When frying meat, add the appropriate amount of spring onion or green onion; make stew, burst, braised pork, seafood, duck, add scallion. Scallion and mutton stir can be removed except smell. ② mix stuffing. Mizutani Stir in the filling green onion flavor mellow. ③ seasoning. Such as eating roast duck, scallion rolls, exceptionally refreshing tasty; hot or sour soup