Can chives and onions be stir fried together

Leeks and onions can be stir fried together and eaten together. The combination of the two not only does not produce harmful substances, but also enhances the nutritional value and flavor of the dish. Leeks are rich in dietary fiber and sulfides, while onions are rich in vitamin C and quercetin. Cooking together can help promote digestion and enhance immunity. Attention should be paid to controlling the heat to avoid nutrient loss, and individuals with gastrointestinal sensitivity should consume in moderation. The combination of chives and onions is common in cooking, both of which are low calorie and high nutrient vegetables. The volatile sulfides in chives have bactericidal effects, and the spicy ingredients in onions can stimulate gastric acid secretion. Eating them together can help stimulate appetite and digestion. When stir frying, it is recommended to first add onions and stir fry until semi transparent, then quickly add chives and stir fry, which can preserve the crispy and tender taste while stimulating the release of aromatic substances. This combination is suitable as a side dish for meat dishes, such as pairing with eggs or lean meat, which can balance the ratio of protein and plant nutrients in the diet. The combination of prostaglandin A in onions and thiosulfinates in chives may have a synergistic protective effect on cardiovascular health. But both contain a high amount of soluble dietary fiber, and excessive consumption at once may cause gastrointestinal discomfort, especially in people with chronic gastritis or irritable bowel syndrome. In special circumstances, people who are allergic to onions and garlic vegetables should avoid eating them together. High temperature treatment during cooking can reduce some irritating ingredients, and those with weak digestive function can extend the stir frying time until the ingredients are soft and tender.

In daily diet, chives and onions can be stir fried to make seasonal spring dishes, which are better paired with whole grain staple foods. It is recommended to choose fresh chives and purple skinned onions. The former has straight leaf tips without yellow spots, while the latter has a dry and compact skin. Retaining the outer purple skin of onions can increase the content of quercetin, and adding a small amount of vinegar during rapid frying can help stabilize the vitamin B1 in chives. It is more suitable for people with normal gastrointestinal function to consume 2-3 times a week, while also paying attention to maintaining dietary diversity. Other dark vegetables such as broccoli and carrots can be alternately paired to obtain more comprehensive plant nutrients.