1. Eating scallions daily is beneficial to your health. Scallions can be eaten raw or served as a cold salad. As a seasoning, they are often used in meaty, fishy, gamey, and other strongly-flavored dishes and soups to enhance their flavor and aroma. They also add flavor and fragrance to dishes and soups without strong odors.
2. Depending on the main ingredient, chopped scallions and scallion greens can be used in combination. Neither should be fried or stir-fried for too long.
3. Scallion greens are rich in vitamin A precursor and should not be discarded.
4. Allyl sulfide in scallions is volatile, so its effects will be lost if soaked in water or cooked for too long.
5. Sprinkle chopped scallions after turning off the heat for the miso soup to make the flavor more delicious and preserve the effects of allyl sulfide.
Stir-fried Tofu with Scallions
6. Consume scallions with foods that are rich in vitamin B1.
If you are not accustomed to the pungent taste of scallions, you can try other ways to eat them.
Put a scallion in the pot when boiling dumplings. When boiling dumplings, put a whole, washed, uncut scallion in the pot with the water. This has the added benefit of preventing the dumplings from sticking to the pot, resulting in firm and chewy skins. Drinking the dumpling soup after the meal is a traditional practice ("the original soup digests the original food"), and the soup with scallions is particularly nourishing, especially in the winter.
Put a scallion in the hot pot for Shuan Yangrou (hot pot with sliced lamb). Instead of buying ready-made hot pot base, you can make your own. Add garlic cloves, fresh ginger slices, longan, broth, salt, and chili to the pot base, along with a large scallion. This gives the hot pot a unique flavor that is both delicious and healthy, so why not?
Tofu onions