Ginger deodorizes to prevent sticking to the pot, garlic sterilizes and onions taste. Specifically, ginger is suitable for fish. Fish is not only fishy, but also cold, and ginger is warm, which can not only remove the coldness of fish, but also remove the fishy smell of fish and increase the umami taste of fish. Generally speaking, ginger is suitable for slicing and is used for stewing, stewing, burning, boiling and baking. New ginger is mild in spicy taste, suitable for shredding and can be used as an ingredient for cold dishes. Chinese medicine believes that ginger is a warm food, so it should be put less when cooking octopus and eel isothermal fish. Onions are suitable for cooking shellfish. It can not only alleviate the coldness of shellfish, but also avoid allergic symptoms such as cough and abdominal pain after eating shellfish. Onions are more suitable for cooking aquatic products, eggs and animal offal, which can remove the fishy smell. Onion is the most commonly used condiment in cooking. It is not easy to use it correctly. For example, "scrambled eggs", after frying a small amount of onions in an oil pan, pour in seasoning egg liquid and stir fry a few times to get a fresh, fragrant, smooth and tender effect; If you directly put a lot of onions into the egg liquid (which many people are used to doing) and stir-fry them in the oil pan, the result is either that the eggs are cooked and the onions are not cooked, or that the cooked eggs with onions are overcooked, the color is not bright and the taste is not good. Therefore, seasoning with onions depends on the specific situation of the dishes and the variety of onions.