Which is more fragrant, dried onions or onions

Dried scallions and onions each have their own characteristics, with dried scallions having a more concentrated and rich aroma, suitable for enhancing flavor and aroma; Onion has a fresh and sweet aroma, suitable for direct cooking or raw consumption. The selection should be based on specific dish requirements.

Dried scallions are dehydrated scallions with low moisture content and highly concentrated aroma substances. They can quickly release a strong scallion oil aroma when fragrant at high temperatures, especially suitable for Chinese stir fried and braised dishes that need to highlight the scallion aroma. Its sulfide content is relatively high, and after stir frying with oil, it will produce a unique burnt flavor, but prolonged stewing may lead to bitterness. Fresh onions have a moisture content of up to 90%, with a relatively soft and sweet aroma. They are rich in organic sulfur compounds and carbohydrates, and when heated, they produce a distinct sweetness. They are suitable for making soups, stews, or raw salads. Purple onion has a higher anthocyanin content and a more spicy and stimulating aroma; Yellow onion has a more prominent sweetness.

In daily cooking, dry onions can be used in scenes that need quick fragrance, such as noodles mixed with onion oil, braised pork; Onions are more suitable for dishes that require sweet support, such as borscht and onion scrambled eggs. Both contain beneficial sulfides and antioxidants, but the sodium content in dried onions is high and needs to be controlled in dosage. Eating onions raw may irritate the gastrointestinal mucosa. It is recommended to adjust the usage according to personal taste and digestive ability, while preserving the nutritional value of ingredients and enhancing the flavor level of dishes.