lead: when is the right time to put ginger, garlic and onion in cooking? How much is appropriate? How did you do it?

The main purpose of putting ginger, onion and garlic in our cooking is to stir-fry, enhance fragrance and remove peculiar smell, and the other one appears in the dishes as a seasoning, so its quantity and adding time are very particular! So when is the right time to put onion, ginger and garlic? Let's take a look at it with Xiaobian!

Onion, ginger and garlic are roughly regarded as the seasonings needed in cooking. For onion, ginger and garlic, it refers to ginger, scallion, garlic and garlic heads. The use of these seasonings in daily cooking is basically arranged as follows:

1. When cooking fish, put more ginger, which is usually cut into Jiang Mo and mixed with a small amount of garlic paste, which is mainly used to remove fishy smell;

2. When meat is used, it mostly refers to pork. Generally, the ingredients will be blanched with ginger slices to remove the fishy smell. When cooking, Jiang Mo or ginger slices will be added appropriately.

3. For preserved bacon and sausage, garlic cut into pieces is mostly used when frying;

4. When cooking shellfish and other little seafood, garlic paste and green onions will be used more;

5. When frying vegetables, that is, leafy vegetables, we often say that garlic paste will be used more;

6. When cooking beef and mutton, the ingredients are usually blanched with ginger slices to remove the fishy smell. When cooking, Jiang Mo or ginger slices are also added appropriately, and the green onions are cut into chopped green onions, and some garlic is added before cooking.

7. When making dip, stir-fry Jiang Mo with garlic paste in the oil pan and pour it in the bowl of seasoning juice.

when is the right time to put ginger, garlic and onion in cooking? How much is appropriate? Whether you are cooking meat dishes or frying vegetables, the onion, ginger and garlic are all put in this way:

After the gas stove is ignited, put a small amount of salad oil in the pan for about 2 seconds. When the oil temperature is 3-4% hot, put in the Jiang Mo and garlic we prepared, or ginger slices and garlic cloves. After frying, you can put in the main ingredients to be cooked that day and start frying.

how much onion, ginger and garlic do you put in a dish?

In the chef's session, there is a saying that "too much oil is not necessarily fragrant, and too much seasoning is not necessarily fresh". How much onion, ginger and garlic to fry a dish depends on the amount of main ingredients. Generally, two or three slices of ginger are chopped, two halves of garlic are chopped and chopped, and a short piece of onion is cut into chopped green onion.

The onion, ginger and garlic must be sauteed. It is the best time to heat the onion, ginger and garlic at 3% oil temperature, and the onion, ginger and garlic will be fragrant when cooked, and will not be burnt. In our chef industry, the first step of cooking is to sauteed the onion, ginger and garlic, and the first step is to make it perfect, thus ensuring the original taste of this dish.

Onions, ginger and garlic have always been small kitchen helpers. Marinate ingredients with heavy fishy smell, such as "fish", and add some onion and ginger to remove the fishy smell. For example, ingredients with heavy odor such as "fat sausage" can be deodorized by adding onion and ginger. When cooking, stir-fry the onion and ginger first, then put the chopped green onion out of the pot, and a delicious food is born. So onion, ginger and garlic play a very important role in the kitchen. Onion, ginger and garlic are added to a dish, just like this dish has its soul.

When cooking, we usually put onions, ginger and garlic, and the time of putting them varies according to the dishes we cook. Have you understood what Xiaobian introduced today?