Some people also say: Life is lush, you can be ginger if you can, but you can't be ginger if you can.
Look carefully, these words are very reasonable and philosophical, but I won't discuss the underlying logic of these proverbs today. I want to talk about onions, ginger and garlic, which are indispensable for cooking in the kitchen every day.
Onion, ginger and garlic are collectively called Xiangtou. Known as the "three treasures in the kitchen", it is an indispensable condiment in people's daily life. They are rich in nutrition, especially a kind of onion and garlic, which can effectively remove fishy smell, enhance fragrance and detoxify. There has always been a folk proverb called "Eat onion, ginger and garlic well, and the pain is half less", which means that eating onion, ginger and garlic correctly can prevent diseases and enhance physical fitness.
1) Onion
Onions are the most common plants in flowerpots beside houses or balconies. The organic sulfides in onion have antibacterial and anti-inflammatory effects, and at the same time, they can scavenge free radicals in the body, have antioxidant effects, promote blood circulation, improve nervous system function and prevent cardiovascular diseases. Onions are also widely used as seasonings in dishes, which can be used for cooking fish, meat, stewing, stewing and roasting.
"The green onions are dipped in sauce, and the more you eat, the stronger you are." Northerners dip green onions in sweet noodle sauce and roll pancakes. It smells good to think about it.
2) Ginger
As the saying goes, "Go to bed to eat radish, get out of bed to eat ginger", "Eat three slices of ginger before drinking ginseng chicken soup". It can be seen that the position of ginger in spicy seasoning is not only far beyond the general ingredients, but also unique among onions, ginger and garlic.
Ginger has a unique spicy taste, and it is also called "four spicy" with onion, garlic and pepper. Ginger is divided into old ginger and tender ginger according to its meat quality, maturity and storage time. Gingerol in ginger can also enhance blood circulation, stimulate gastric juice secretion, promote digestion, strengthen stomach and stimulate appetite.
I often soak ginger slices in vinegar and eat them in the morning. I persisted for many years and seldom caught a cold.
3) Garlic
Garlic can be divided into garlic and small garlic. Zhang Qian introduced a kind of garlic with large petals from the Western Regions in Han Dynasty, which is widely eaten today. China is one of the countries with the largest garlic planting area and output in the world.
Allicin in garlic can promote the absorption of vitamin B 1, and has the functions of sterilization and blood lipid reduction. Garlicin heating will also fail, so try to eat it raw, and it is best to mash it into garlic, and eat it after 10- 15 minutes, which is more conducive to the production of allicin and let garlic play its greatest role.
Eating garlic has both advantages and disadvantages, that is, after eating garlic, the smell of garlic left in the mouth is disgusting, so it is best to brush your teeth after eating garlic.
Garlic is widely used in cooking and can be used for seasoning and decoration. Garlic is the most widely used, and garlic cloves can be used to prepare poultry with strong smell, such as garlic-flavored roasted silver carp and garlic-flavored sausage. Mix sliced garlic cloves with garlic paste in a small stone mortar to mix eggplant, cucumber and bean jelly. In addition, garlic can also be pickled into sweet and sour garlic, pickled laba garlic and so on.
Onion, ginger and garlic have strong antioxidant capacity, and adding some during cooking is beneficial to delay and reduce the damage of vitamin C.
This little card is used when I cook. I have a bad memory and always use it wrongly. Just write it down and put it in the kitchen for reference when cooking. Still very useful!
Fish-more ginger
Poultry meat-more garlic
Shellfish-put more onions.
Remember: eat well onion, ginger and garlic, and the pain is half!