What should I do if the chive flavor is too strong

The strong flavor of chives can be alleviated by blanching, pairing with acidic foods, refrigeration, chewing thoroughly, drinking green tea, and other methods. The special odor of chives mainly comes from sulfur-containing compounds, and proper treatment can effectively reduce the odor.

1. Blanching treatment

Put the cut chives into boiling water and blanch them quickly for about 10 seconds, which can decompose some volatile sulfides. Immediately supercooling after blanching can maintain the emerald green color and reduce the emission of odors during cooking. This method is suitable for making cold dishes or dishes that require secondary heating.

2. Paired with acidic ingredients

Acidic substances such as lemon juice, vinegar, or tomatoes can neutralize sulfides. Add a little white vinegar when making chive dumpling filling, and drizzle lemon juice when stir frying to soften the aroma. Yogurt, apples, and other foods containing fruit acid also have similar effects.

3. Refrigeration flavor reduction

Fresh chives should be sealed and refrigerated for 2-3 hours. Low temperature environments can inhibit the volatilization of sulfides. The odor concentration of refrigerated chives can be reduced, making them particularly suitable for direct consumption raw. Please note that the refrigeration time should not exceed 6 hours to avoid nutrient loss.

4. Adequate Chewing

Prolong chewing time to more than 20 times during eating, and enzymes in saliva can break down some odor substances. Eating foods rich in polyphenols such as apples and celery together can reduce residual odors in the mouth. Chewing peanuts after meals also has a covering effect.

5. Drinking green tea

Tea polyphenols can combine with sulfides to form non-volatile compounds. Drinking concentrated green tea immediately after meals can relieve bad breath. Rinsing with green tea water has a better effect, and the catechins in it also have the effect of inhibiting the growth of oral bacteria, reducing the production of odors from the source. As a high dietary fiber vegetable, chives are rich in vitamin A and potassium elements. It is recommended to consume 2-3 times a week, with about 100 grams per time. People with weak digestive function should control their intake to avoid gastrointestinal discomfort. Wearing gloves when handling chives can prevent residual odors in the hands. After contact, stainless steel tools can be used to rub the hands to remove odors. If you are particularly sensitive to the odor of chives, you can choose a variety of broad leaf chives with a lighter odor, or switch to alternative foods such as chives.