Scallions, many friends like to add some chopped scallions when cooking to season their dishes, while others prefer to eat them raw.
Scallions
1. Common scallions come in different sizes. In the north, large scallions are predominant and are often used for stir-frying, pan-frying, deep-frying, and braising. Taking the Shandong large scallion as an example: it has a thick skin and fleshy leaves, some growing up to a meter long and weighing two to three catties (about 1-1.5 kg). Its imposing presence is reflected in names like "Chicken Thigh Scallion" and "Great Wutong Scallion." Dishes like "Stir-fried Kidney with Scallions," "Braised Lamb with Scallions," and "Braised Sea Cucumber with Scallions" feature it prominently. The large scallion is like a dignified lady of the house, frequently appearing on the menu.
2. The south produces more scallions, also known as green onions. In contrast to the Shandong large scallion, the small scallions of Guangzhou are distinctly southern: slender as threads, and tender and smooth. Scallions are like a simple, unassuming maiden, quietly complementing various dishes. They are used in tofu salads, to clear soups, and with noodles, and are typically eaten raw or in cold salads. There is a folk saying, "Scallions dipped in sauce make you stronger the more you eat."
Nutritional Benefits
1. Nutritionally, scallions are relatively high in protein, minerals, and carotene. Per 100 grams, scallions contain 72 mg of calcium, while large scallions contain only 29 mg. Scallions have 840 micrograms of carotene, compared to only 60 micrograms in large scallions.
2. Both large and small scallions are rich in allicin (also known as diallyl trisulfide) and allyl sulfide. On one hand, these compounds remove fishiness and enhance aroma, stimulating the secretion of digestive juices to whet the appetite. On the other hand, these spicy elements have strong antibacterial properties and promote the secretion of related glands in the sweat glands, respiratory tract, and urinary system. Therefore, "ginger and scallion water," made by boiling them with brown sugar, is a traditional Chinese medicine for treating colds caused by wind and cold.
3. Regardless of region, people love to use large scallions to season the oil at the start of cooking. At high temperatures, the allyl sulfide in the scallions volatilizes quickly, releasing a special, rich fragrance. However, compared to eating them raw or in a salad, this method destroys nutrients like vitamin C. Therefore, the time for frying or deep-frying with scallions should be as short as possible. In contrast, sprinkling a little chopped scallion just before the dish is finished allows you to get both nutrition and flavor.