What dishes do you put onions, ginger and garlic, and what dishes do you not have to put onions, gin

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. Tomatoes are an all-purpose condiment, fried cabbage, scrambled eggs, scrambled zucchini... Tomatoes fry everything, today we will first fry a cauliflower, appetizer.

Ingredients: Half a cauliflower.

Tomatoes 3 pcs.

Salt to taste. Stir-fry cauliflower with tomatoes without onions, garlic and seasonings: Blanch the cauliflower and add a few drops of cooking oil (shiny).

Step 2Blanch the tomatoes and peel them.

Step 3: Cut the tomatoes into small pieces.

Step 4 Heat the pan with cold oil, add the tomatoes, and stir-fry until some soup comes out, this step can be on medium heat to prevent the pan from sticking and the soup is consumed too quickly.

Step 5Add cauliflower, salt and continue over medium heat, stir-fry until all the cauliflower is coated with tomato broth, and cover.

Step 6If there is a lot of soup, you can reduce it on high heat, and the appropriate amount of soup can be removed from the pot.

Step 7 is very healthy and delicious without any seasoning, and it is disced every time.

Tips for stir-frying cauliflower with tomatoes without onions, garlic, and seasonings.

The first: lamb.

Lamb is a very suitable ingredient for the body, whether it is eaten in summer or winter. The most common way to stew mutton is to stew it, but you can't put ginger when stewing mutton at home.

Because mutton and ginger are both ingredients of the same nature, it is easy to catch fire if you eat them together.

Everyone generally uses ginger to remove the flavor, and the mutton smell is relatively heavy, but it is not only the ginger flavor that can be fishy among many ingredients. If you want to remove the mutton smell, you can use shallots or peppercorns.

The second: greens.

People who have fried vegetables should know that fried vegetables are light in taste, and the taste of ginger and garlic is relatively strong, so you can put less garlic in an appropriate amount when frying vegetables.

The third: seafood.

Seafood is a big category, many people may feel more confused when they see seafood, doesn't seafood need to use these ingredients to season? Today we're mainly going to talk about methodology. There are many cooking methods for seafood, among which steaming is the most original one, if you are doing steaming, it is best not to put onions, ginger and garlic to season.

In addition, I would like to add that everyone must scrape the scales clean when eating fish, and generally people like to focus on the black membrane in the gills and belly of the fish.

Stir-fried snow peas with sliced meat:

Marinate 1 handful of meat slices with cornstarch, salt, soy sauce and oil, and let it be fine for 5 minutes. The slices of meat are very tender and flavorful.

2Heat the oil first, then add the meat slices and stir-fry for 2 minutes, then set aside.

3. Stir-fry the snow peas again, stir-fry until they become turquoise and thicken (thickening is very simple, water, cornstarch, soy sauce, oyster sauce stir well, about half a bowl of water), cook for another 3 minutes, put the meat slices and cook for another 2 minutes, and serve.

Crucian carp boiled eggs.

Crucian carp boiled eggs. The recipe is simple, but the taste is delicious, and the egg absorbs the sweet crucian carp juice, wow, slippery, tender, and melts in the mouth. People who don't like eggs even eat a few bites.

Preparation: 1 Steam the fish on high heat for 10 minutes.

2 Take three eggs, a glass of water, add salt, stir well, beat the egg wash well, gently spread it on both sides of the crucian carp, and then return to the pot to steam for 5 minutes.

3 Remove and put the hot soy sauce.

Stir-fried shrimp is OK, plain.

Whether you want to put it or not depends entirely on personal habits, you can put it if you want to eat, and you can leave it if you don't want to eat anything.

Stir-fried leafy greens such as rape, lettuce, kale, etc. There is no need to add green onion and ginger, which highlights the original flavor of green vegetables and the aroma of garlic. If you need to add soup to the dish, you can add green onion and ginger, so that as you heat, you can slowly integrate the aroma of green onion and ginger into the soup with the soup.

After heating the pot, you can add some ginger slices (ginger shreds), garlic slices (minced garlic), boil the pot, fry the fragrance, and then fry, be sure to fry over high heat, so as to better ensure the umami and nutrition of the vegetables, and finally when it is about to cook, you can add chopped green onions and stir-fry, volatilize it, and when the finished product comes out, it feels like it is so bad. Later, I treated the garlic cloves differently, cooking different dishes, and the time period for putting the garlic cloves was different.

<>Take the fried fat pot meat as an example, you can't put the green onions, ginger and garlic first, you have to fry the meat until the oil is fragrant before putting the ginger and garlic, add other seasonings and finally put the green onions, so the order is right! Put the green onions, ginger and garlic first, and how to eat them when they are fried in the end. It is also particular about stir-frying green onions, ginger and garlic, and it is generally used for stir-fried rape (stir-fried green vegetables).

The garlic has a particularly strong taste, and compared to green onion and ginger, the garlic is put in a little less. Finally, add the shallots to the pan. Hope it works for you.

I generally use garlic to stir-fry vegetables to increase the fragrance of vegetables, spinach, chrysanthemum, Chinese cabbage, green vegetables, with garlic chopped into minced stir-fried dishes are particularly delicious, Missy but there is no such taste, I went to the kitchen to consult, the ingredients are the same as at home, the main thing is when to put onions, ginger and garlic, and to ensure that the taste is fragrant, sometimes the heat is not right to ruin the whole dish. The order of green onions, ginger and garlic is also exquisite, depending on what dishes to adjust the order, fry the chicken first put the onion and garlic, then put the ginger, make fish first put ginger and garlic, and finally put the green onion, this is my habit, others may have a better understanding and practice. Garlic only plays a role in garnishing and seasoning when cooking, and cannot be used as a main dish, so we just want to stir-fry garlic and ginger, because garlic and ginger have a spicy and pungent taste, and stir-fry with boiling oil to remove that spicy and pungent taste.

It's better to put it in at the beginning, first put ginger, green onions, and then garlic. The cooking will make the meal more sweet and tasty, and the taste will be better, among which, the mastery of the heat, the rhythm of the stir-ring, and the type and order of seasoning added are the key to the success of the final stir-frying.

Hello, happy to answer for you, your question I have received, please give me about two minutes to type, love to eat roast duck is not a robot, please do not end the order, thank you!

Hello, I have found out for you the green onions, ginger and garlic when stir-frying, you should put the green onions, ginger and garlic after the oil is hot. At the same time, I also found the relevant information for you: the general order should be to put ginger, green onion, and then garlic.

Generally, when stir-frying, put the oil to heat it first, put the ginger and shallots in the pot, stir-fry the fragrant, and then put the vegetables, and only put the garlic when it is fried out of the pot, so that it has a taste. Of course, if the three of them cook together and stir-fry fragrant, you can also serve the food.

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When stir-frying, ginger and garlic should be put into the pan during the hot oil stage to stir-fry the aroma of ginger and garlic. Green onions should be placed in the pan within a minute before they come out of the pan to enhance the flavor and garnish of the dish.

Ginger and garlic should be put in when the oil is warm, which can bring out the fragrance and make the dish taste more delicious, and the chopped green onion is best sprinkled before the dish comes out of the pan, so that the dish looks more beautiful and has a great appetite.

If it is fried, you can put the ginger and garlic together with the vegetables, and only sprinkle a little green onion when it is about to come out of the pot, so the dish is very delicious, and it is recommended to try it more.

I think the onions, ginger and garlic are the first time to put the oil, and then when the oil is hot, this is the most suitable time to put it down, because it can completely burst out the fragrance.

1. Corn with pine nuts.

Pine nut corn is a traditional dish in Northeast China. It is very representative of Northeast cuisine, and pine nuts and corn are both specialties of Northeast China. Corn contains a lot of calcium, as well as nutrients such as lecithin and vitamin E.

2. Pull out the old and ruined sweet potatoes.

The hot candied sweet potatoes is a traditional dish made from sweet potatoes, sugar, oil and other ingredients.

3. Prepare shredded apples.

Drawing silk apple is a characteristic traditional famous dish in Shandong Province, belonging to the Shandong cuisine, mainly using apples as the main ingredient, the appearance is golden in color, the block type is smooth, the taste is sweet and sour, and the sugar silk is long.

4. Crispy bananas.

Crispy bananas, commonly known as fried bananas, are a dessert. The main production materials are bananas, flour and eggs, which are golden in color, crisp on the outside and tender on the inside, sweet and mellow, sweet but not greasy, and very nutritious.

5. Pull the banana.

Drawing silk banana is a special traditional Shandong dish, with bananas, sugar, eggs as the main ingredients, crispy on the outside and tender on the inside, sweet and glutinous. The color is light yellow and slightly bright, the texture is soft and fresh, and it is dipped in water and pulled when eating, which is sweet and delicious.

Green onions and garlic can be put together when stir-frying, green onions, ginger, garlic, peppers, known as the "four gentlemen" of seasoning, they can not only be seasoned, but also sterilized and mildew, which is of great benefit to human health.

The focus of meat is more peppercorns.

When roasting meat, it is advisable to put more peppercorns, and beef, mutton, and dog meat should be put more. Sichuan pepper helps to warm and can also detoxify.

Ginger is the main focus of fish.

Shellfish focus on green onions.

Green onions not only relieve the cold of shellfish (such as snails, mussels, crabs, etc.), but also fight allergies. Many people will have allergic cough and abdominal pain after eating shellfish, so they should put more green onions when cooking to avoid allergic reactions.

It is best to add green onions, ginger and garlic under hot oil.

Choose one of the green onions, ginger, garlic, and peppercorns according to different dishes. Garlic is the focus of poultry meat, which can improve taste, disinfection and sterilization. Put more peppercorns in meat, peppercorns can help warm and detoxify.

Put more ginger on fish, which can remove the smell and relieve the cold. Add more green onions to shellfish, green onions can enhance fragrance and remove peculiar smells.