There is a saying in some rural areas that fish do not match garlic , why can t garlic be put when

The meaning of this saying is that garlic is not enlarged when cooking fish, which I think is completely up to personal preference, after all, garlic is the most common seasoning, of course, for some people in some areas the taste is light, and pay attention to the freshness of eating fish, so putting garlic will destroy the original taste and texture of the fish, so there is a saying that "fish is not garlic", for example, Hangzhou's vinegar fish pays attention to adding vinegar to the sauce, but it should not be too much, and at the same time, the soy sauce is also a small amount, the juice should be less, not oil, so this sentence is still more reasonable for some fixed areas. But if it's braised fish, then garlic is an essential condiment, and I often see people in Guangdong Province who don't put chili peppers and garlic even if they are braised fish.

It may be that they are not used to eating, and there is genetics, some people are not used to eating garlic, and always feel uncomfortable in the mouth after eating, not only that, but even green onions, leeks, scallion and other common lily family allium species are not eaten, so it can be seen from this matter that this is completely decided according to different people, different tastes and different regions.

Actually, in my opinion, I still like to put garlic and ginger, which can remove the fishy smell, mainly depending on personal taste. Speaking of the best dish that combines fish and garlic, it is fried fish with garlic, this dish is rich in garlic, the fish meat is delicious, tender and refreshing, because the main ingredient is carp, the fishy smell is relatively strong, just use the taste of garlic to cover the fishy smell of the fish, but also highlight the taste of the fish.

The saying that fish is not garlic is only caused by the different dietary customs and habits formed by people in different regions, and the southern fish is mainly steamed and boiled, boiled, sweet and sour, or soup-based, so naturally garlic will not be put in. Don't put garlic in steaming, boiled fish is a must, ask for different regional sayings. In fact, another requirement for cooking is to be attentive and pour your sincerity into the dishes, so that the dishes will have a soul and the taste will never be bad.

I'm curious why my dad put so much garlic, garlic has the effect of removing the smell and improving the freshness, which can make the taste of the fish more fragrant.

Because garlic is cooked together with fish. Some chemical reactions will be generated.

Because garlic tastes a little stronger, it will spoil the deliciousness of the fish soup.

Because when boiling fish, putting garlic in the two flavors will cause it to be unpalatable.

Because the garlic has a very strong taste, it will ruin the taste of the fish when you put it in.

There is no truth to this statement. When boiling fish, you can put garlic.

Some people may feel that enlarging garlic will affect the food and nutritional value of fish.

The taste of the fish and the taste of the garlic clashed, and the flavor of both was gone.

Maybe it's a local custom, I think you can still put a little green onion and garlic in the grilled fish, so that the fishy smell can be removed.

Garlic is no stranger to everyone. Garlic is a food that we can eat on a regular basis in our lives. There are many ways to classify the types of garlic of different sizes and colors.

Generally, it can be divided into: white-skinned garlic and purple-skinned garlic. According to the size of the garlic cloves, it is divided into large cloves of garlic and small cloves of garlic.

Garlic is one of the most common foods on the table in life. Garlic can be eaten not only raw but also as a condiment.

Of course, the difference between garlic and garlic is also relatively large, at least the difference in size is obvious. Garlic and baby garlic also work differently. Of course, garlic and garlic are very nutritious, it's just that their main processing methods are different.

So why can't garlic be enlarged when cooking fish?

Fish are not salty''There is no scientific basis for this, and this is just the conclusion of most chefs in their seasoning experience. Don't enlarge garlic when making fish, because eating fish is eating umami. As the old saying goes:

Summer fish is fresh, pickled fish is pickled". In the past, material conditions were not good. It's rare to buy fish a few times a year, so I eat fish just to eat.

Fish to taste. Garlic has the effect of removing odor and improving flavor. If garlic is added when making fish, it will destroy the umami of the fish and only the smell of garlic can be smelled.

Benefits of eating garlic with fish:

1. Promote blood flow, garlic and green fish can make blood flow, garlic can promote the digestion of fish protein. Pomfret fish, saury, and green cabbage are rich in unsaturated fatty acids, which have obvious effects on lowering cholesterol, coagulating platelets, and dissolving blood clots. Taking it with garlic will help with blood flow.

2. Antibacterial and anti-inflammatory, garlic is a spicy food, containing natural antibiotics, garlic has a bactericidal ability of 10%, which has the ability to inhibit and kill various viruses that cause bacteria. For example: dysentery, typhoid, paratyphoid, tuberculosis and Vibrio cholerae.

Precautions for eating fish:

1. Eat less raw fish, raw fish slices have not been sterilized at high temperatures, there may be a lot of parasites in the meat, if you eat a person, it is easy to have abdominal pain or be infected with other diseases. So I advise you not to eat raw fillet.

2. Don't eat fish gallbladder. There are folk prescriptions that say that fish gall bladder has the effect of clearing heat and detoxifying, but eating it raw will cause poisoning, and may also cause eye, liver and kidney failure.

3. Don't kill and cook right away. Some people believe that the fresher the fish, the better, so if you catch a fresh fish, they like to kill it immediately and eat it. In fact, some wild fish species are here to stay.

The toxic substance has not yet decomposed. It should be raised with clean water for a day or two, and then the killed fish should be soaked in water for a period of time, which is more conducive to the discharge of residual toxins from the fish.

After all, garlic is the most common seasoning, of course, for some areas, the taste is light, and pay attention to the freshness of eating fish, so putting garlic will destroy the original taste and texture of the fish, so there is a saying that "fish is not garlic", so this sentence is still more reasonable for some fixed areas.

Because garlic has a strong spicy flavor, putting garlic will destroy the umami of the fish soup, and the fish soup still needs to be light and delicious, and retain the taste of the ingredients themselves, so cook the fish without garlic.

It's not used to eating, and it's genetic. Some people are not used to eating garlic, and always feel uncomfortable in the mouth after eating, not only that, but even green onions, leeks, scallion and other common lily family onion phase vegetables are not eaten, and the family will deliberately leave a dish that does not put this kind of phase dish when cooking. The phorn tree knows people who do not eat garlic, green onions, scallions, and leeks, and it has family inheritance.

Not necessarily, some places will put garlic when cooking fish, and some places will put garlic when cooking fish, and the dishes are different, and the garlic is not the same, mainly depending on personal practices and taste preferences.

The reason for not putting garlic is because of the habit of eating lightly.

In fact, we probably guessed that "fish does not match garlic" should come from Guangdong, Jiangsu and Zhejiang, because people there not only like to eat fish and seafood, but also most of the steamed, boiled and other light ways to eat. Many of them can't stand the smell of garlic, so they rarely amplify garlic.

Garlic is also a particularly delicious way to eat fish.

There are many ways to make fish, and garlic is also divided into garlic kernels, garlic stalks, and garlic leaves, as long as you pay attention to the method and sequence, it is also delicious to put garlic when cooking fish. Generally, barbecue is to put garlic, chili pepper and other ingredients; Cooking fish is also to cook the fish first, and then sprinkle some garlic and garlic stalks that have been adjusted in advance to add color and freshness; Similarly, braised and steamed fish can be seasoned with garlic after the fish is cooked, which reduces the earthy smell of the fish itself.

Garlic is not tolerant to high temperatures, forming the saying that "fish are not garlic".

There is some truth to the saying that "boil fish without garlic" in the question, because garlic will be boiled in boiling hot water. Garlic kernels are boiled into garlic puree, garlic stalks and garlic leaves will also be boiled and yellowed, and the nutritional structure of garlic will also be destroyed, unless all the garlic ingredients are picked out before eating fish, otherwise it will really affect the appetite.

Is it better to make fish with garlic or without garlic.

1. When making steamed fish, the steamed fish must not be marinated with garlic, and the garlic and fish are steamed together. Because the taste of garlic is too strong, it will rob the umami of the fish.

2. When making fish soup, fish soup is also to drink its delicious taste, as if when cooking fish soup, I have never seen anyone add garlic.

3. When steaming or boiling seafood, because the seafood itself has its own fresh and sweet taste, we generally add a few slices of ginger to remove the cold, and increasing garlic will rob the freshness of the seafood, so there is no enlargement of garlic at all.

4. But when you need to improve the freshness and flavor of stewed fish or braised fish, you generally put onions, ginger and garlic together.

This depends on the specific situation, the ingredients used in the traditional fish stew are green onions, ginger and garlic cooking wine, these things. The main purpose is to remove the fishy, depending on what fish you want to stew, if the fish is big, you can consider putting garlic, or replace it with other seasonings, if the fishy smell is small or not, you can not put it.

As the old saying goes, "fish don't have garlic", which means that it's best not to enlarge garlic when stewing fish. The wild fish in the countryside is particularly delicious, if you add garlic, the taste of garlic is relatively strong, which will cover up the umami of the fish itself, so people can not feel the deliciousness of the fish, so try not to put garlic in the stewed fish.

I think you should put garlic in the fish stew because garlic can enhance the flavor and make the fish more fragrant, and it can also remove the fishiness and add the flavor of the fish.

What dishes to put what condiments seem to have become a habit, many people say do not enlarge garlic when making fish, which will affect the deliciousness of fish, especially in Guangdong, there is a saying that "fish is not garlic", we all know that Cantonese people like to make soup, especially to make fish soup, Cantonese people can not put garlic when making fish, think that the taste of garlic is more spicy, raw eating will leave an unpleasant smell in the mouth,Garlic after high temperature cooking will also mask the taste of the food itself, especially when cooking fish soup, adding garlic will hide the freshness and lightness of the fish.

If the garlic is enlarged when cooking the fish, the spicy smell of the garlic will cover up the original taste of the fish soup and become a thick garlic flavor. In fact, there is no absolute, not all ways to make fish can not enlarge garlic, everyone's taste is different, some people like to eat spicy, taste of food, some people like to eat light original taste, the so-called ten miles of different customs and customs, people's taste or local eating habits have a relationship.

In the south, pay attention to the freshness of the ingredients, mainly to highlight the freshness of the ingredients, if the fish is put on the garlic, the garlic can easily become noisy, covering up the deliciousness of the fish, and the whole dish will become the taste of garlic, so in the south there will be "fish do not match garlic" talk. ButIn the north, this situation rarely occurs, northerners have a heavier taste, and when cooking fish, they will use green onions, ginger and garlic to boil the pot, which can enhance the layering of the dish and also remove the fishy smell of the fish.

There is a very famous dish called "garlic fried fish", the fish is steamed, the garlic is minced and placed on the steamed fish, and then the chili pepper is put on it, and then the hot oil is poured on it, the garlic is rich and fragrant, and the fish is tender and delicious. This dish is generally made with carp, which has a strong earthy smell, and the use of garlic can just cover up the fishy smell on the fish, and also highlights the unique taste of this dish, so it is very popular with northern diners.

Because the fish itself is very fishy, and garlic also has a strange smell, it is particularly strange to say that garlic is enlarged when cooking fish. The fish was also contaminated with garlic, and the taste became very bad.

Because there is a saying that fish is not like garlic for a long time, if you put garlic, the fish will become tasteless.

It may be that the fish is fishy and the garlic has a strong taste, so when you put the two together, it will make the taste feel weird.

I think this proverb should be unique to a certain place, after all, the taste is different in each place, and basically many people in Guangdong do not eat garlic and chili. Garlic is one of the most common condiments, mainly used to enrich the flavor and remove the smell when cooking. Many people may think that the taste of garlic is heavier, and the breath is very bad after eating, but the northerners do not think so, they all directly say that they eat garlic, and the taste of raw garlic is even heavier, if you eat garlic and talk to others, you can smell the smell of garlic a few meters away.

Southerners, on the other hand, rarely eat garlic raw, and generally cook garlic as a seasoning in some dishes, which may taste a little more fragrant. I used to hear others say that you can't put leeks when you eat beef, and you can't put star anise when you eat mutton, but I want to eat it in the middle of this statement, which is completely the opposite, and in the north you can eat dumplings with leek beef stuffing in some dumpling shops, and generally eat mutton soup in the south, basically there will be a variety of seasonings in it, including star anise, cinnamon, only put these flavorful condiments, so as to cover up the smell of mutton.

And the fish that the subject said is not garlic, that is to say, garlic can not be enlarged when cooking fish, I feel that this statement is absolutely not valid on our side, anyway, garlic is an absolutely indispensable condiment for cooking in our daily life. Of course, as for whether to put garlic in it, it still depends on how to cook the fish, if it is steamed or boiled in soup, no one will enlarge garlic in the soup. But if it is braised fish, then garlic is an indispensable condiment, I often see that some people in Guangdong Province often do not put chili peppers and garlic even if they are braised fish, but we don't think we will do this, because if you don't put chili peppers and garlic, there will be no taste, so this depends entirely on the taste of each place, not absolutely.

So whether boiling fish can enlarge garlic, this can't be generalized, it's certain that you can put this, but some people don't like to eat the taste of garlic, so no matter what they cook, they don't like to enlarge garlic, and if there is garlic, they don't like to eat it. If this is our rural hometown in Jiangxi, no matter how you cook fish, you must definitely enlarge garlic, and the dishes in Jiangxi are generally heavy, ginger and garlic are things that must be put in, as well as chili peppers.

I think that as long as all the ingredients are put together, they will not produce substances that are harmful to the human body, so there is nothing wrong with putting them together no matter what, and the key is to decide on the individual's taste. Just like people in the north like to eat garlic, it is enough to have one garlic when drinking. But for people in the south, life and death planning is something that can't be imagined, after all, garlic tastes very spicy when eaten raw, and the smell is very strong, and the breath is very heavy after eating, which is unacceptable to many people.

Do you think that's the truth?