The rural proverb "Fish is not garlic, cattle is not leek, and sheep is not ginger" is actually a proverb circulating in the coastal areas of Shandong and Dalian. And it is not a rural saying, but some taboos in the catering industry about stuffing!

The subject should write "sheep don't ginger" as "meat doesn't ginger"!

When I was studying in cooking school, the pastry teacher often said that when making stuffing, "Fish is not garlic, cattle is not leek, and sheep is not ginger", because the combination of these ingredients is easy to affect the taste of stuffed food after cooking, so this is a taboo.

1. "Fish is not garlic"

2. "Cattle is not leek"

3. "Sheep is not ginger"

The first question: What does "fish is not garlic, cattle is not leek, and meat is not ginger" mean? As everyone knows, there is no need to say more. Let's talk about the second question directly. Does it make sense to cook like this?

first, do fish not garlic?

the first one is wrong. whether garlic can be used in cooking fish mainly depends on which method is used, which can't be generalized.

1. Fragrant flavor practices: for example, steaming fish, cooking fish soup, etc., pay attention to the original flavor. You really can't put garlic. Its rich smell will overshadow the unique sweetness of the fish itself.

2. Luzhou-flavor cooking methods: braising, frying, stewing in sauce, stewing and so on. For example, the most common "pickled fish" and "boiled fish" always have garlic paste, which can better show the fragrance of fish and enrich its taste level. If you don't let it go, it feels strange and lacks a certain taste.

second, is the cow leek?

This argument is quite controversial. Those who agree that beef should not be put with leeks think there are three reasons.

1. Beef and leek are alike, and they will be poisoned if eaten. (If it's true, I may have been reincarnated many times.)

2. Beef and leek are both hot things, so you can't eat them together, otherwise you will get gum inflammation. (How could I not! )

3. Beef and leek are both warm tonic foods, which are easy to be overcompensated when eaten together, and even cause nosebleeds. (it's bad, terrible! Pure rumor)

4. Amaranth is very strong and can't be fried with beef, otherwise it will only smell like leek, without a trace of beef. (When beef and leek jiaozi doesn't exist! )

in any case, the above is just the speculation of netizens and my blind teasing. After all, where did this proverb come from, and where did the rural people say it? There are very few ancient Chinese allusions, so it is impossible to know. Maybe this saying means something else. Maybe beef was expensive and taboo in the past, and ordinary people rarely ate a meal, while leeks were relatively perishable. They were left unfinished after being mixed and fried for a long time, fearing that beef would turn sour, so there would be no refrigerator.

If so, it made sense at that time, but it is not applicable today.

third, is the meat not ginger?

My family used to cook pork without ginger, thinking that the function of ginger is to remove fishy smell, while pork itself has no fishy smell, so it is unnecessary at all. With the mutual influence of local cuisines, new sparks have collided. Nowadays, it is also customary to put a proper amount of ginger to taste when cooking meat.

of course, the individual is not everything. Will you let it go? Does it make sense? It depends on local eating habits, food culture, and ultimately on personal preferences! Personal opinion!

Good food is subjective! So I think "fish is not garlic, cattle is not leek, and meat is not ginger" is unreasonable.

Slipped away ...

What does the rural proverb mean: "Fish is not garlic, cattle is not leek, and meat is not ginger"? Does it really make sense?

"Fish doesn't have garlic"-in a nutshell, it means that garlic is not allowed in the home-cooked version of cooking fish. To tell the truth, when I first saw this sentence, my mind was really a little confused. Are you kidding me when you cook fish without garlic?

First of all, I can tell you with great certainty that garlic is an absolutely essential seasoning for home-cooked fish, whether it is stewed, boiled or braised. The spicy taste of garlic can well remove the fishy smell of fish itself, and at the same time, like the cooking of these meat foods, garlic also has a good sterilization effect. I remember when I was a child, I liked to eat braised fish cooked by my grandmother. At that time, I never cut the garlic head of fish cooked at home. After peeling it, I put the whole handle into the pot. To tell you the truth, although my father doesn't like to eat fish, he always eats garlic in the fish pot.

"Cows don't have leeks"-to put it simply, it means that leeks are not allowed in the home-cooked braised beef. When I first saw this sentence, I especially wanted to ask such a question. Do you always put leeks as ingredients when you cook beef on weekdays? I think this should be impossible! Fried leek with beef is so big that I have never heard of it.

In fact, there is another very unwritten saying that cows are not leeks in our countryside. First of all, beef has a good effect of nourishing yin and tonifying yang. As we all know, this leek also has a good effect of nourishing yin and tonifying yang. Therefore, there are many people in our countryside who say that mixing beef and leeks together is too powerful because of its nourishing effect, which may make people unbearable. Therefore, beef is not leek. What it says is that beef and leek must not be mixed together, otherwise it is easy to have an accident.

"Meat without ginger"-in a nutshell, it means that ginger is not needed for home-cooked braised pork, braised pork and boiled pork.

meat is not ginger. If this sentence was put aside in the countryside 2 years ago, I think it is correct. Every household in the village will kill pigs for the New Year when the family is about to celebrate the New Year in the twelfth lunar month. To tell the truth, at that time, the taste of local pork was really good. On weekdays, there was no seasoning at home, but simply putting some salt made you feel delicious. However, the statement that meat is not ginger is definitely wrong today, because most of the pork we eat today is factory-produced feed pigs. Compared with the rural pork in the previous village, this kind of pork is simply day by day, and it is impossible to express the specific differences between the two kinds of pork in general language. I believe that only those who have eaten it will have a personal experience.

This proverb is estimated that many people often hear it from some old people around them. Some chefs in rural areas do strictly abide by this proverb when cooking. Its meaning is also relatively simple, saying that when cooking fish, try not to put garlic, but when cooking beef, you can't cook with leeks; It is best not to put ginger when frying pork. Is this statement correct?

Today, it is estimated that many people don't do this when cooking, so this proverb is not credible and unreasonable. But in the past, there was such a saying, which was also an old saying handed down by the ancients. Do not put garlic when cooking fish, because eating fish means eating umami. As the old saying goes, "Summer fish eat fresh, preserved fish eat pickled". In the past, the material conditions were not good, and it was rare to buy fish several times a year, so fish was eaten just to taste like fish. Garlic has the function of removing fishy smell and improving taste. If garlic is added when cooking fish, it will destroy the umami taste of the fish and only smell garlic. Today, the concept of diet is different. More people pursue fat but not greasy, fresh but not fishy, so many people put garlic when cooking fish.

The old saying "Fish is not garlic, cattle is not leek, and meat is not ginger" is actually very easy to understand. Fish is not garlic, which means that when cooking fish, you don't need garlic, but doesn't it smell fishy without garlic? The answer is yes, there must be a fishy smell, which is the origin of the old saying. According to my mother, in the past, when my family was poor, fish could only be eaten if I wanted to. Therefore, when cooking fish at home, I used to deliberately keep the fishy smell, but don't worry that I can't eat it. The fishy smell after cooking is not as strong as that of raw fish, so it is also a flavor, which is what parents and grandparents often say "the taste of childhood".

Now that living conditions are good, cooking pays attention to "color, fragrance and taste", so garlic is usually used when cooking fish. If the elderly cook fish at home, it is rarely used unless it is in a large family.

after talking about "fish don't garlic", let's talk about "cows don't leek", that is, when cooking beef, you don't put leek in it. Everyone in jiaozi has eaten it, and the taste can sum up everything. Beef is inherently fragrant, but when you put leek in it, it completely summarizes the flavor of beef itself. Generally, you put more potatoes in beef.

"Meat is not ginger". The meat here refers to pork, and ginger is not used when cooking meat. At a gourmet party, a sister fried a plate of shredded pepper, and then someone asked, why didn't you put ginger? My sister was stunned and said, "Can fried pork and ginger be delicious?" I was a little puzzled at this moment, and I said that there was no experiment to prove it.

We came to the experiment of "Fish-flavored shredded pork" and fried two dishes, one with shredded ginger and the other without shredded ginger. The experiment proved that the fish-flavored shredded pork with shredded ginger was better. I also consulted many "home chefs", and they also put shredded ginger in their experience.

Then the problem comes again. In the famous meat dishes I found in online cookbooks, ginger is rarely put in the recipes, only a few of them put shredded ginger, so not all meat dishes don't put ginger. Jiang Ye can better remove the fishy smell from the meat.

So I summed up the following points

1. Ginger is rarely used in stir-fried meat dishes. If you seldom cook, don't take the risk of putting ginger

2. You must put ginger in stewed pork ribs, because there is much meat, and putting ginger pieces has a good smell of meat

3. The cooking methods in the north and the south are slightly different. Take the north as an example. I am from the north.

thank you for watching. I hope you can point out the shortcomings!

do you know why you put potatoes in beef? Discuss under the comments

There are many proverbs in rural areas. I have to say that these proverbs are summaries of some experiences. If you know some proverbs, you will take fewer detours in your life.

There are more common sayings about eating, such as "Fish is not garlic, cattle is not leek, and meat is not ginger". People who cook meals every day, or chefs, must know what this means.

let's talk about it in general.

The so-called fish is not garlic, which means we can't put garlic in the fish dish. Because we eat fish mainly because of its freshness.

only when the fish is cooked lightly can we feel the delicacy of the fish. Therefore, when cooking fish, you can't see anyone putting garlic into the fish.

The reason is that the taste of garlic is really too strong. With the taste of garlic, they will make the fish delicious.

So when cooking fish, garlic is definitely not allowed.

So, why can't you put leeks in beef?

beef is a favorite meat on the daily table, but when cooking beef, you won't see anyone putting leeks in it.

In fact, leeks are rarely eaten with other dishes.

Because leeks are spicy, one thing is that leeks are very small, and they are easy to rot in the pot. The cooked dishes not only taste bad, but also look unattractive.

Chinese chives can't be paired with beef, because beef has a trembling taste, which is mixed with the spicy taste of Chinese chives, and many people are not used to it.

If leeks are paired with beef, it will be a bit of a waste of meat. Therefore, there is a saying that cows are not leeks.

finally, what does it mean that meat is not ginger?

The meat here refers to pork, and ginger is not allowed when cooking pork. Because pork itself has no smell.

Ginger is a spicy seasoning. When we cook fish, we like to put ginger. Because fish has a fishy smell, ginger means to cover up the fishy smell.

pork has no fishy smell, so ginger is rarely used when cooking pork. Also, when meat and ginger are cooked, the color is almost the same, so the cooked ginger is easy to be eaten.

Therefore, when cooking pork, it is best not to put ginger.

China has always been a gourmet kingdom. It can be said that China people eat to the extreme, and Chinese food culture occupies an important position in the world. In the long-term practice, China people have their own unique views on eating, and there are certain rules for what kind of dishes to match with what kind of condiments.

For example, "Fish is not garlic, cattle is not leek, and meat is not ginger" is a typical example. Is it reasonable to cook like this? Of course, it makes sense. This is a summary of many years' valuable experience in China and master chef, which is produced through continuous practice. Let's talk about what fish is not garlic, cattle is not leek, and meat is not ginger.

Let's talk about fish without garlic. The garlic here refers to our common garlic, that is to say, when cooking fish dishes, garlic is not allowed. Why? Because the smell of garlic is very strong, it will offset the umami taste of fish. If you put garlic in fish dishes, you can't eat the umami taste of fish, nor can you eat the fragrance and spicy taste of garlic.

In the end, it becomes a dish that is "four unlike". Especially in China, there is fish soup in fish dishes, but garlic is not allowed. The pungent smell of garlic will make people lose interest in fish soup instantly. The real practice of fish dishes lies in the word "fresh", just add a little thirteen spices to make them fresh, and what you eat is the original flavor and umami taste of fish dishes.

Besides, cows don't have leeks, which means you can't put leeks in beef dishes. This should be said from two aspects. First, beef and leeks are both hair products, and at the same time, people with poor immunity will inevitably feel uncomfortable at the entrance. The day after eating beef and leeks, some people began to have little red dot all over their bodies, with low fever, which is obviously an allergy.

Second, beef is difficult to rot, which requires a long time of stewing, while leek belongs to vegetables, and it will rot when cooked. If the two are added together, the beef is not boiled yet, and the leek has become a paste, and the dish will fail. Who can eat it?

Finally, the meat is not ginger, so you can't put ginger when cooking meat dishes. Ginger has a strong taste and was originally used to remove the fishy smell. And pork has no fishy smell. If you throw a piece of ginger down, the taste of the finally cooked pork becomes neither fish nor fowl, completely losing the original taste of pork.

The use of ginger should be put in the stew of chicken and duck meat, and even the stew of chicken and duck meat only puts one or two pieces, which slightly removes the fishy smell, and if it is put too much, the taste will be very strong, masking the original flavor of chicken and duck meat. "Fish is not garlic, cattle is not leek, and meat is not ginger" represents the principle of China cuisine, but this principle is not immutable.

With the development of modern society, the cooking technology of food is also constantly improving, new ingredients are constantly appearing, and some original practices and rules are gradually broken. In particular, the last sentence "meat is not ginger" has actually been abandoned by many chefs. It can be seen that there are no immutable rules in the world, and the development of everything must meet the development needs of society. When society needs it, all kinds of rules can be changed.

However, these proverbs about food are quite instructive for novice chefs who have just entered the food industry. They can not only learn some basic industry norms through these cooking proverbs, but also understand the profoundness of Chinese food culture, thus strengthening their confidence in doing it all the time.

These three proverbs handed down are some cooking principles that need to be followed, and they have been handed down to this day, and they have their own way.