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葱总是菜肴中的点睛之笔,从小葱拌豆腐到葱烧海参,从葱花饼到葱香大虾,处处都少不了葱的身影。还别说,葱大概是味道最多变的蔬菜,生吃时的刺激,烤制过后的软糯,油煎过后的焦香,都让人食欲倍增,只有久放过后的死葱味着实不让人舒服,算是个小瑕疵吧。如今市场上的葱也越来越多,相貌差别也越来越大,它们的味道有没有区别,我们又该如何选择呢?大葱的白裤腿人类吃葱的历史堪称久远,它同大蒜和韭菜一样都处于百合科葱属(Allium)
Onions are always the crowning touch of the dishes, from small green onions tofu to onion burned sea cucumber, onion scallions to scallions, everywhere unavoidable onions figure. Also not to mention, green onions is probably the most varied vegetables, raw when the stimulus, roasted soft waxy, fried Jiao Xiang after, people appetite multiplied, only a long time after the death of dead onion really does not let Comfortable people, be a small flaw it. Now on the market more and more green onions, looks more and more different, their taste is no difference, how should we choose it? Green onions white trousers legumes eat onion history as long, it with garlic and Leeks are the same in the Liliaceae (Allium)