How to put the cooking order of onion, ginger and garlic: The general order should be ginger, onion and garlic first. Generally, when cooking, heat the oil first, then put the ginger and onion in the wok for frying, then put the vegetables, and then put the garlic when it is cooked, so that the garlic tastes particularly fragrant. Of course, it is ok if the three are wok together, fragrant together and served. Delicious food is served with condiments. Onion, ginger, garlic and pepper, known as the "four gentlemen" of seasoning, can not only season, but also sterilize and prevent mold, which is also very beneficial to human health. However, reasonable cooking can be more delicious and effective.
Put more pepper in the meat: put more pepper in the meat, especially beef and mutton. Zanthoxylum bungeanum can help warm and detoxify.
Put more ginger in fish: fish is fishy and cold, and ginger can alleviate the coldness of fish and relieve the fishy smell.
Put more garlic in poultry meat: garlic can improve the taste. Put more garlic when cooking chickens, ducks and geese, the meat will be more fragrant and delicious, and it will not cause diarrhea due to indigestion.
Focus on putting more onions in seafood and shellfish: green onions can not only alleviate the coldness of shellfish, but also resist allergies. Many people will have allergic cough and abdominal pain after eating shellfish. Put more green onions when cooking to avoid allergic reactions.
What is the order of ingredients when cooking: put salt when it is almost cooked. Adding order: sugar, wine, vinegar, salt and soy sauce. Stir-fried meat dishes, sugar and wine must be followed by vinegar, otherwise the sugar will not dissolve easily and the flavor of the wine will be difficult to play. Add salt when the meat is medium-ripe, otherwise it will make the meat old. Soy sauce should be added last to prevent rich amino acids from being destroyed by high temperature. For example, celery fried shredded pork. Heat the pan first, put the oil in, and when it is 50% to 60% hot, add the shredded pork and stir-fry until it turns white. Add a little vinegar, stir-fry celery, add salt when it is almost cooked, and add some soy sauce. Optional seasoning: sugar, wine, vinegar.
When frying meat dishes, pickling with sugar and a small amount of cooking wine can remove the fishy smell and make the meat tender. Sugar must be put before salt, otherwise the dehydration of salt will make the meat old, and the sweetness cannot penetrate into the raw materials, resulting in sweetness on the outside and saltiness on the inside. Bogey: monosodium glutamate. Meat already contains glutamic acid. When it meets the salt in dishes and is heated, it will naturally produce the main component of monosodium glutamate-sodium glutamate. If monosodium glutamate is added to fried meat dishes, it will destroy the natural flavor.