When cooking in Chinese style, adding onions, ginger and garlic can increase the flavor. In all kinds of Chinese cooking or salads, onion, ginger and garlic are indispensable, and all kinds of cuisines are inseparable from the seasoning of onion, ginger and garlic. Therefore, onion, ginger and garlic can play a seasoning role in China cuisine. First, when cooking fish, put more ginger to remove the fishy smell. Fish is cold and needs a hot substance like ginger to regulate it. Like steamed fish, you need shredded ginger. Eat crabs with vinegar and Jiang Mo. In addition, shellfish (such as snails, mussels, crabs, etc. ) and other cold seafood should also be cooked with ginger.

Second, onions can strengthen yang, enhance fragrance and remove odor. When cooking some cool vegetables, you can put more onions for cooking, which can relieve the spleen and stomach. Such as water bamboo, white radish, mung bean sprouts and so on.

Third, garlic can improve the taste and has the function of disinfection and sterilization. Meat with a strong smell, such as soft-shelled turtle, must be put with garlic. When cooking chickens, ducks and geese, put more garlic, which can reduce cholesterol and promote nutrient absorption.