When is it better to use onions instead of onions in cooking?

Although onions and shallots taste similar, they are not exactly the same.

If you really can't tell the difference between them, the answer I want to say is that it really doesn't matter.

If possible, I think it's better to eat shallots raw (for example, mixed in salad). Raw onions taste much lighter than raw onions and taste worse. For those who say "no onions" on hamburgers, onions may be an acceptable choice.

But it's ripe. I think the taste will be closer. If you mix it with other foods in your diet, and onions or onion heads are more like a background flavor (rather than a "star flavor"), I dare say that most people can't taste the obvious difference.

Personally, I seldom use onions. I found that onions are cheaper (sometimes you can buy five catties for a dollar) and there is much less peeling/chopping work (they are much bigger than green onions). Cutting onions is troublesome. You need a lot of onions to be as big as its close relative. I like onions very much. I used to avoid a bag of balls less than an inch in size when I saw it in the store. I always thought you got too much work from them.

Our local supermarket began to sell shallots at least three times as big. I'm surprised. Don't have to do too much work. Add garlic onion. I think they can be used interchangeably with onions.

Is one better than the other? Are apples more delicious than pears? Are peaches more delicious than nectarines? They are all very similar, and each has its own advantages and disadvantages.

? Everyone has their own ideas. I can't answer this question, but here are some possibilities:

Maybe you know Italian food in America. We tend to remember what we ate when we were growing up.

Maybe you come from an immigrant family who has lived in the United States for a hundred years, and your chef has lost contact with the original cooking methods. This is very common. I live in Brazil, where the "Italian" dishes and cooking styles are very different from those you can find in your hometown.

It may be because American Italian food is fatter, sweeter and richer in all aspects-in order to adapt to American cooking, American cooking is generally fatter, sweeter and richer in taste and taste. Americans like their food very noisy. Don't get me wrong, I like noisy food. I like all food.

Maybe it's because you haven't learned to appreciate simple dishes, simple dishes and dishes made of the freshest ingredients possible.

You'll never find anything like this in Italy:

This is an atrocity. Chicken on spaghetti? This sauce? Spaghetti looks dry! What's the use of coriander? How to cut chicken without cutting spaghetti? Why can't you act like a civilized person? Eat one dish first, delicious and moist, coated with thick tomato sauce, and then eat the second dish, chicken breast wrapped in bread crumbs?

Maybe you haven't been to Italy, and you haven't had a chance to taste the food here. Most people are impressed by it.

But then again, taste is a matter of taste. (sorry)

You can choose whatever you like.

I will love you no matter what-but if you are hungry, don't come near me.