What does it mean that meat does not have ginger, fish does not have garlic, sheep does not have gin

This is an old, traditional practice that the old people said a long, long time ago. It cannot be said whether it is right or wrong, because in that era, due to the limitations of material conditions and the requirements of people's tastes, the practices of that era were produced.

Now it is different, people generally pursue the new, the strange and the special, and the practice is also in step with the times. Just think about the hot pot, there are so many messy seasonings, people eat with relish, who cares about "meat is not ginger, fish is not garlic"? Ginger is used to roast meat now, and garlic was added to roast fish in the past, but now garlic is also used in roasting river fish in restaurants, so isn't it also welcome?

Therefore, the conclusion is that even if you use it, delicious is the last word.

Stir-fried pork Stewed pork is inseparable from ginger, and stewed fish cannot be separated from garlic, both of which have been used in this way for thousands of years. The old people in the countryside on the Internet say: "Meat is not ginger, fish is not garlic", most of my life, I have never heard of it.

Focus on putting peppercorns in meat: When roasting meat, it is advisable to put more peppercorns, especially beef and mutton. Sichuan pepper helps to warm and detoxify. When cooking lamb and dog meat, you should put less of it.

Ginger in fish: Fish is fishy and cold, ginger can alleviate the coldness of fish and relieve the fishy smell. When cooking warm fish such as hairtail and eel, use sparingly.

Shellfish and sea cucumbers focus on green onions: green onions can not only relieve the cold of shellfish, but also anti-allergies. Many people will have allergic cough and abdominal pain after eating shellfish, so more green onions can be enlarged when cooking to avoid allergic reactions.

Focus on garlic in poultry meat: When cooking chicken, duck and goose, it is advisable to add more garlic to make the meat more fragrant and tasty.

It's an old saying.

The effect of ginger is to remove the fishy and greasy, the material conditions of people in the past are not good, eating meat is to eat a meaty taste, and putting ginger will affect it, so do not put it;

The same is true for garlic. In the past, eating fish was to eat a fishy smell (the so-called fish taste), so I didn't want to put garlic to destroy it, and now people are pursuing fat but not greasy, fresh but not fishy, so it's basically the other way around.

No, I haven't heard of it, I have freshly put ginger in fried meat, and garlic in cooking fish. That's how it tastes good.

I haven't heard of it, but it tastes better when you cook fish with some garlic.

As the saying goes: "Fish is not garlic, beef is not leek, meat is not ginger", and cooking is also very particular.

This is your husband's habit of virtue, and he may get the true inheritance of virtue from your father-in-law and mother-in-law. Look at the hot pot you eat, there are no big or small ingredients, all of them, how fragrant. Ha ha.

I haven't heard of it, and I also put one in the cooking, and it won't taste good if I don't put it.

I don't think the person who said that didn't cook at all, or had never cooked at all.

The meaning of fish without garlic, beef without leeks, and meat without ginger means: don't put garlic when cooking fish, don't put leeks when cooking beef, and don't put ginger when cooking pork.

1. Fish do not have garlic.

Garlic can indeed remove the fishy smell of fish, but garlic removes the fishy smell at the same time, the fragrance of the fish itself is gone, especially after heating, the taste of garlic basically masks the aroma of fish.

2. Cattle are not leeks.

The taste of leeks is relatively large, and beef needs to master the heat when cooking, and if it is cooked together, it is very easy to cause the beef to be undercooked, and the leeks are already old.

3. Meat is not ginger.

When making pork, I like to marinate pork with ginger slices and ginger juice, and the marinated pork tastes burnt. Try not to put ginger when making pork, otherwise it will really affect the taste, but you can put some minced ginger when making pork dumplings. Mission.

Views on fish without garlic, beef without leeks, and meat without ginger

There are some other versions of the saying "fish does not have garlic, beef does not have leeks, and meat does not have ginger", but the middle head is basically the same. In fact, it is to summarize some specious things in a simple, catchy, and smooth way, which is very popular among some people, such as those in our group whose names are similar to "love each other".

The earliest version seems to be "pig does not pepper, sheep does not expect", most likely it is the local eating habits and taste habits of some small places, and then it happens that in recent years, since the development of **, the network information spreads quickly, some people take the Internet to say, I didn't expect to attract attention, so it was out of control, and gradually more and more versions were made.

Regarding the answer to "fish does not have garlic, beef does not have leeks, and meat does not have ginger", the content of these "old sayings" and "common sayings" does not have to be more serious, most of them cannot stand scrutiny and pondering, and they have little practical value for life.

Meaning: don't put garlic in boiling fish, and don't put ginger when boiling lamb.

The older generation of chefs often say that garlic can not be put in stewed fish and roasted fish, because garlic has a strong function of "increasing flavor and dispelling differences", if garlic is put in, it will suppress the fresh fragrance of the fish, resulting in the fish eating without the original fresh fragrance.

Mutton, like beef, belongs to red meat, they are relatively hot meat, and although ginger has a good effect of dispelling alienation and increasing flavor, ginger is also a hot food, and the combination of the two will lead to fire.

Fish not garlic, sheep not ginger" too absolutely.

When cooking some fishy fish and frozen fish, it is often necessary to put garlic appropriately. For example, braised fish that is heavily flavored, long-lasting, and heated-up at high temperatures requires garlic. After the garlic is stir-fried in oil, it produces a strong garlic fragrance, which mainly plays the role of removing the fish, deodorizing and increasing the flavor, so it is more suitable for braised fish to use stir-fried garlic and garlic slices.

When making mutton every day, onions, ginger and garlic are usually used to increase the flavor, and there is no special avoidance. For example, hand-grasped mutton and shabu mutton will be put into green onion and ginger to remove the smell when boiled; For example, traditional Chinese dishes such as angelica ginger and mutton are inseparable from ginger; Stir-fried lamb with green onions can be appropriately put with some ginger rice.

In particular, these sayings can be said to cover all aspects of life, providing us with a lot of convenience from work to daily life, so that we can avoid a lot of detours.

All said"The people live on food", the ancestors put in the effort of eating, but it is no less than on others.

And when it comes to cooking, there is"Fish is not garlic, beef is not leeks, and meat is not ginger"As the saying goes, why is that?

The so-called garlic in the fish is the garlic we often see, that is, when you are cooking fish, you can't enlarge the garlic in the dish, everyone knows that the garlic taste is particularly serious, if you put it in the fish, it will cover the taste of the fish, so that the two clash with each other, you can't eat anything.

Then the final dish will be ruined, and no matter what Chinese cooking does, there will be particularity, especially fish soup, which can not enlarge garlic, the taste is too heavy and easy to choke others, then drinking fish soup is not a kind of enjoyment, the fish should be fresh, and you have to put some other seasonings into it, the taste will be more delicious, so that you can eat the fish with a different feeling, this is what the ancestors said about fish without garlic.

So cow is not leek, I think many people understand, that is, when making beef, don't put leeks in, mainly there are 2 reasons, the first is that these two are hair, if a person has poor immunity, then eating it is very bad for the body, and it will also be very uncomfortable, and some people eat these two foods together, they find that there are small red spots all over the body, and even fever, which is the so-called allergy.

There is also the fact that beef is very difficult to rot, if you want to cook beef, it takes a long time, and leeks are easy to cook, these two put together, the beef has to be boiled for a long time, then the leeks have already been cooked rotten, how to eat this dish? There is also meat not ginger, don't put ginger when making meat, ginger has a strong taste, you can remove the fishy smell of meat, but pork has no fishy smell, so ginger and pork together, that is also not good, which destroys the good taste of pork.

And ginger should be put together with chicken and duck meat, but you can't put more, just one or two slices, you can slightly reduce the taste, can be a good chicken and duck meat, so this saying is the Chinese ancestors left the food practices, now the society is developing rapidly, the practice of food is slowly improving, many ingredients have also begun to appear, the previous traditional techniques have been broken, such as meat not ginger now some chefs began to use, many things are not so constant, Any rule can be broken.

Fish should not be garlic, the taste is more fragrant. When we eat fish, we always have the habit of putting garlic out of the pot, which is actually not advocated, because the fish itself has a unique light fragrance, which is suitable for steaming and light, so that we can eat the original tender taste, so if the fish is garlic, it is more late to the garlic fragrance, but it covers the original fragrance of the fish.

Cattle do not work with leeks to keep healthy. Beef and mutton are hot things, leeks themselves are also yang, its name has "Yang grass", beef and leeks spray together, it is harmful to the health of the eater, and the result is the same as durian with beef, which will cause diarrhea and other symptoms, so this is resolutely not cooked together, and it is not recommended to eat at the same time.

The meat is not separated from the ginger, and the fishy face is removed. Whether we are stir-fried meat or stewed meat, we can't do without onions, ginger and garlic, especially green onion and ginger, this should be used by every family, as ginger is mainly to remove the fishy smell in the meat, especially when cooking poultry meat, it is inseparable from the cooperation of ginger, regular consumption of ginger is also good for the body, ginger can drive away cold, this is well known.

As the saying goes, "Fish does not have garlic, beef does not have leeks, and meat does not have ginger", what does this mean? Does it still apply now?

Literally, it is easy to understand, that is: do not put garlic when cooking fish; Stir-fry pork without ginger; Cook beef without leeks. The purpose is the same, to ensure the flavor of the fish, pork, and beef itself.

In fact, the meaning of no in this sentence is not that you can't eat it, but that you don't eat it if you don't have it, which translates to mean that you don't eat fish without garlic, don't eat beef without leeks, and don't eat meat without ginger.