You can put ginger and garlic in any dish, and put onions, ginger and garlic in any dish

Onions, ginger and garlic are the ingredients we often use when cooking ingredients, and we are used to adding some green onions, ginger and garlic to them when cooking dishes to remove the smell or enhance the flavor. Although it is said that onions, ginger and garlic are essential ingredients in the kitchen, it is not necessary to add it when cooking any dish, like these four dishes, don't put onions, ginger and garlic indiscriminately! Many people think that they have put it right, only to find that it tastes strange after eating!

Mutton. In fact, when cooking mutton, you can't put ginger in it, because ginger and mutton are warm ingredients, if the two are put together, it is easy to get angry after eating, plus everyone knows that the smell of mutton is very strong, so it can be said to be very complicated in this link of deodorization, and it will not play a role in using ginger, we can add some onions, garlic or peppercorns.

Fish. As we all know, the fishy smell of fish is very strong, so it is generally necessary to add some ingredients to remove the fishy smell, among which ginger is a good choice, ginger has a trace of spicy taste, not only will not cover up the umami of the fish, but also achieve a very good fishy effect, so it is best to put ginger when cooking fish, and then sprinkle with green onions to decorate, however, there is no need to put garlic, it will cover up the umami of the fish.

Seafood. The range of seafood is relatively wide, including fish, but both marine and freshwater fish.

You can't add garlic to it, and so are the ingredients of shrimp and crabs, so it's best not to add garlic, after all, it's its umami that eats seafood pictures, but shellfish.

You can add more garlic to the ingredients, and the taste will be better.

Vegetable. Generally, when stir-frying vegetables, green onions and ginger must not be put in, after all, the taste of vegetables is relatively light, but if you add green onions and ginger, it will destroy the taste of the vegetables themselves, resulting in the whole dish.

It tastes weird, but garlic can be added to it to enhance the flavor.

Don't put green onions, ginger and garlic indiscriminately Not all dishes are suitable for putting green onions, ginger and garlic.

When cooking cold dishes, put more green onions: warm the spleen and stomach, and resist allergies.

Green onions are an essential condiment in the stir-frying process, which will give the food a light aroma.

For example, common vegetables such as Chinese cabbage, winter melon, celery, river crab, snail, river mussel and other common aquatic foods, adding green onions can effectively remove the peculiar smell in the food when making, and can also absorb the warmth of green onions, warm the spleen and stomach.

The addition of green onions to cold foods can also effectively resist allergies, and it is very good for cough and abdominal pain caused by allergies**.

When making aquatic dishes, you should put more ginger: remove the fishy smell and make the taste fresher.

The most suitable food to put more ginger is undoubtedly aquatic food, for example, when cooking fish, put a little more ginger to make the fish more delicious.

Fish is a cold food, and cold food needs warm substances to regulate, and ginger just meets this requirement.

The fishy smell in aquatic foods is strong, and when cooking, ginger is added to remove the fishy smell.

When making poultry meat dishes, add more garlic: flavor, disinfection, and sterilization.

When it comes to garlic, many people will say that eating garlic is helpful for health care, and for this reason, they will eat more garlic, in fact, adding garlic when cooking has a good effect on flavor, disinfection, and sterilization.

Especially for some meat foods, adding garlic has unexpected effects.

For example, when cooking poultry meat such as chicken and duck, amplifying garlic can remove odors from these poultry, help to remove toxins, and promote nutrient absorption.

1. Generally, ginger is put after the oil is heated, and the ginger flavor is put after the vegetables, and the garlic is put together with the ginger or separately after the oil is heated, or it can be put before the dishes are cooked.

2. Ginger: Ginger is a perennial herb. It has yellow-green flowers, a pure imitation, and a rhizome with a prickly and delicate fragrance. corolla yellowish-green, lobes lanceolate; Labial lobe**lobes oblong-obovate.

3. Garlic: also known as garlic, garlic, garlic, gourd, garlic, garlic, garlic Semi-annual herbaceous plant, lily family, allium genus, with bulbs as medicine. Harvest in spring and summer, tie the number of trousers, hang in a ventilated place, and dry in the shade for later use.

Yes, here's how to stir-fry celery with cauliflower.

Ingredients: 300g cauliflower, 100g celery

Excipients: appropriate amount of oil, appropriate amount of salt.

Steps: 1. Cut the cauliflower into small pieces and pick the celery shreds.

2. Cut the celery into sections.

3. Blanch the cauliflower in boiling water.

4. Blanch the cauliflower and pick it up for later use.

5. Heat the oil in a pan and fry the celery first.

6. Stir-fry until the celery is broken, pour in the blanched cauliflower and stir-fry together.

7. Put salt. <>

8. After adjusting the flavor, stir-fry a few times before serving.

In fact, you can leave anything alone, it depends on your own preferences.

Like I won't let go of any time, I'm worse than you, I don't want onions, ginger and garlic, hehe!

But eggplant is not delicious without garlic.

There is also eating meat without garlic, and the meat taste is less than half.