炒飯先下蔥vs後下蔥？
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都不加 上菜時在放
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半先下半後下
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先下聰再炒比較好
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蔥白可以先下，蔥花最後下吧
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我習慣是先炒飯再放菜 是錯嗎
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蔥白跟蒜頭爆香，最後撒上蔥花點綴
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先加白後加綠
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通常都是後把 前很奇怪
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差在蔥白比較耐煮，蔥白先下，最後起鍋前下蔥綠
說是這麼說，看那些水管上的教學好像也不少人是不分蔥白蔥綠，一把扔下去翻兩下起鍋，外面炒飯攤也常見沒在分的所以應該沒差…
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後下聰 聰只是用來增加色彩 炒過頭就會出水 導致食物變濕
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後下如果先下蔥會被炒焦口感上會不好
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肯定是後下點綴
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分兩次下，前下蔥白可炒出蔥香味和甜味，後下蔥綠可以保留蔥辣味
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分兩次 但如果是蛋炒飯我都先下蛋 蔥都是最後放下去炒兩三下就起鍋
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最後下蔥我覺得比較好吃
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蔥白先下爆香用 蔥綠後下 增加色澤
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蔥花的話當然是最後在下
比較漂亮 不然有時候都是一樣的顏色 -
據我偷窺餐飲業的經驗
似乎多數都是後放蔥 -
最後再下
先下蔥容易燒焦
最後下新鮮風味佳 -
看蔥白還是蔥綠吧
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