Now, there are sayings that fish don't like garlic and chickens don't like onions and fish don't like garlic.
Hunan cuisine is other ingredients added in cooking, including condiments, spices and side dishes. Hunan cuisine can add flavor, embellish dishes and enhance flavor. Without Cai Xiang, some dishes may never be able to make that unique taste. Of course, Cai Xiang has its own emphasis on Cai Xiang, and what kind of Cai Xiang each dish is suitable for has formed an easy-to-spread spoken language.
However, some experience may be a habit in a certain place, and it does not represent the vast majority. For example, the thorn bush, just like the way of eating pork, mutton and beef mentioned at the beginning. What about Sichuan cuisine without Chili in pork? How about mutton soup if you avoid putting star anise in mutton? And if beef doesn't go with leeks, what about beef and leeks in jiaozi?
First, fish don't like garlic.
Kaki thinks that garlic and fruit are different in fish, but they are the same in some places, as mentioned in the question. Garlic is spicy and irritating, and there was garlic in ancient meat dishes.
1, not used to eating, genetic. Some people don't like garlic, and their mouths are always uncomfortable after eating garlic. Not only that, they don't even eat common leeks in Liliaceae, such as green onions, leeks and green onions. When cooking again, their families will deliberately leave a dish without such a dish. Kaki knows some people who don't eat garlic, onions, green onions and leeks, which runs in the family.
2. Garlic is delicious. Garlic has a strong spicy taste and tears when eaten raw. When it is cooked at high temperature in dishes, the taste of garlic itself may mask the main course that is not strong in itself. "Endina garlic" should mean that only fish soup can be cooked without garlic. Soup should be light and delicious, and try to keep the original flavor of the ingredients. When garlic is put into fish soup, it is estimated that the fish soup will have a strong garlic flavor, just like "a mouse excrement spoils a pot of soup."
Second, fish can be garlic.
In fact, many fish practices can be compared with garlic, such as braised fish, fried fish with garlic flavor and cold fish. When cooking, soak pepper, ginger and bean paste, add garlic cloves and stir fry together, then pour the fish into it and stir fry until both sides are slightly yellow, and then mix with water to make braised fish. Garlic is also used for cold fish. First, steam the fish, then dip it in water with minced garlic, minced pepper and chopped green onion.
Third, juniper summary.
In addition to a light diet, garlic also helps to remove the fishy smell. Fish without garlic is only a personal and local habit, and it is not representative.
In some rural areas, there is a saying of "Endina garlic". Why can't garlic be used to cook fish?
A few days ago, I made a bass for my parents. Before cooking, I put garlic cloves in it and saute them. Then I added seasonings like bean paste. The cooked perch has no fishy smell and is very tasty. I really don't want to put garlic in the fish.
When I saw this problem, I began to recall all the fish my family cooked. Children who grew up along the Yangtze River eat more crucian carp, and they love to eat braised crucian carp cooked by their mothers since childhood. It seems that ginger and garlic are always put in. From my parents, I have never heard of this statement.
In my cognitive world, I have never heard of this statement. Under the influence of my parents' schedule life, I have never heard of this statement. When we eat fish in our restaurant, garlic will also be put in. I have never heard of this statement in my classmates' homes, friends' homes, or even relatives' homes far away from the suburbs of the city.
The subject said that there is a saying in some rural areas that garlic is not used when cooking fish, so I will talk to you first, cook in the kitchen at home and put garlic in the wok:
1. Garlic is an indispensable condiment in our daily life. When we cook fish, the main function of adding garlic is to remove the fishy smell. When cooking fish, adding garlic can basically remove the fishy smell of fish. When stewing meat, garlic is also added to remove the fishy smell of different meats.
2, greasy taste, may be a common problem of many meat ingredients, when we burn, adding garlic can greatly reduce the greasy feeling of meat;
3, increase appetite, in our daily life, when we cook in the kitchen, we will put less garlic in the pot to explode, and the smell of garlic stimulated by hot oil will greatly increase our appetite;
4. Garlic can also be used as a side dish. For example, some time ago, I cooked garlic roast chicken and garlic pork belly at home. Garlic appears as a side dish in this kind of dishes, but it is edible in this kind of dishes;
In some rural areas, there is a saying of "Endina garlic". Why can't garlic be used to cook fish?
In the above article, we briefly introduced the functions of cooking in the kitchen at home and putting garlic in the wok, so why don't some rural areas put garlic when cooking fish? On reflection, my guess is as follows:
1, when cooking fish, garlic does not stick, there may be some places. I'm worried that the smell of garlic masks the original fishy smell, so I think garlic destroys the delicious taste of fish. The delicacy here may refer to the fishy smell, and it may be that the local countryside thinks that eating fish is the original taste of eating fish, and fish without fishy smell is not delicious;
2. Now that the material conditions are abundant, everything can be bought easily. Perhaps many years ago, when the material conditions were not so rich, the concept of the older generation was outdated, it was rare to eat fish for a while a year, and fish without fishy smell was meaningless to eat, so there was a saying that boiled fish did not put garlic;
3. China is vast in territory and abundant in natural resources, with regional differences or different eating habits. Is it possible that some local people don't eat garlic, or they are not used to the taste of garlic, so there will be a practice of not putting garlic when cooking fish?
It is also possible that there is an ingredient that can deodorize more than garlic. When cooking and cooking fish, local people like to put this ingredient. For example, garlic is better than garlic without coriander.
In some rural areas, there is a saying of "Endina garlic". Why can't garlic be used to cook fish?
I want to say a few words, although we have such a consensus that garlic can be used to enhance the fragrance. When cooking fish, almost everyone puts garlic in it. However, it's no big deal not to put garlic. In rural areas, it is no problem to cook fish without garlic as long as diners like it. We need to change our ideas and accept what we think is beyond our usual scope, because the world is very big.
Why can't you put garlic when cooking fish? You can leave us a message in the comment area and talk about your views on this matter. Finally, thanks for reading, sharing brings happiness, and we will wait for you in the comment area;
Many people put a little garlic in their cooking, especially in Hunan, where many farmers living in rural areas grow some garlic in their own fields. As long as it is fried meat dishes, it is inseparable from garlic, especially when cooking fish, you should put more garlic to make it more fragrant.
Boiled fish with garlic leaves
I remember when I was a child, when there were guests at home, my father would go to the fish pond to catch a fish, and then he would ask me to pick a handful of garlic leaves from the field and then wash them in the well. When the fish is almost cooked, cover all the chopped garlic leaves on it, cover it with a layer, stew for a while, and shovel a few times before cooking.
I wonder why my father put so much garlic. Garlic has the function of removing fishy smell and refreshing, which can make fish taste more fragrant. If you don't put garlic in the fish, the taste of the whole dish will be greatly reduced, which is summed up by practice.
Boiled fish with garlic paste
There are three dishes that I believe many people like to eat, such as yellow bone fish with garlic paste, crayfish with garlic paste and oysters with garlic paste. In addition to the taste of fish itself, the taste of garlic paste is also particularly important. After high-temperature cooking and hot oil filtration, the pungent taste of garlic was eliminated, leaving a unique flavor of garlic, which entered the fish, crayfish and oyster meat, making the meat also have a unique flavor and was well received by everyone.
If you like garlic, after eating fish, don't even let go of the garlic paste. Bibimbap with garlic paste is delicious.
Maybe everyone has different tastes and regions, and some people are not used to garlic, just like some people cook without chicken essence. Fish and garlic are a natural combination, without which the taste will be greatly reduced. what do you think?
In some rural areas, there is a saying of "Endina garlic". Why can't garlic be used to cook fish?
In fact, when I was in class in cooking school, I heard the pastry teacher say that when making stuffing, I should follow the principle of "cows don't need leeks, sheep don't need ginger, and fish don't need garlic"!
It's actually quite understandable. Because we are close to the sea, generations are willing to wrap jiaozi with fish and seafood. So seafood and fish, whether made into jiaozi or rice balls, can't be eaten with garlic. Because allicin in garlic, wrapped in jiaozi and mixed into meatballs, will produce a special strange smell, thus affecting the quality of dishes.
"Fish don't like garlic" is not applicable to seafood and fish cooking. "Endina garlic" is a valuable experience summarized by predecessors. There is a great truth in the rural proverb, sometimes it is really "rough words are not rough." The expression "Endina garlic" has actually spread in Jiaozhou Bay and Dalian, especially in Dalian. Because the fish and seafood produced by ourselves are of high quality, and Dalian people like the original flavor of seafood, they seldom add too much seasoning when cooking. Good seafood is actually simply boiled, and the most primitive cooking method can best reflect its own taste.
Cooking fish without garlic is an ancient rule, which belongs to the rules of Shandong cuisine chef industry. I don't know much about it outside the industry, so some people will not understand it. But to explain that cooking fish doesn't need garlic, we should put this complete requirement of Shandong cuisine together and say, "pigs don't want Chili, sheep don't expect it, cows don't want leeks, and fish don't want garlic."
Cooking this craft, there are three main channels:
Among them, most of the disciples are disciplined. But there are also a few, the master's foundation is not car-scrapping, and knowledge is not comprehensive. With a certain strength, he may not be able to bring his apprentice well. Maybe he can't tell this truth because he doesn't quite understand it. Word-of-mouth teaching by parents pays attention to practical operation and lacks basic theory, which may not be able to tell this truth. As for self-taught, I learned from a certain dish, not to mention the basic knowledge, not to mention this truth.
Therefore, I am afraid that only the old-school masters will teach you the cooking rules such as "pigs don't pepper, sheep don't expect, cows don't leek, and fish don't garlic", and no one else will. Some people don't believe it, so they have to wait. Therefore, you can imagine that you can eat the same food, but you don't see the taste is particularly bad, and you don't see bad people or bad food. This makes people more unconvinced.
But one thing, the old chef in the restaurant cooks and the old man at home cooks, whether he knows it or not. As long as he cooks old-school dishes and pays attention to the original flavor of ingredients, he will adhere to the principle of "pigs don't pepper, sheep don't expect, cows don't leek, and fish don't garlic". Because in the past experience, I have suffered losses and gained experience. The style of new dishes is not very particular, especially now, innovative dishes don't talk about any rules, but they should make dishes that have never been tasted before and attract customers by novelty.
Back to the theme, the sentence "pigs don't pepper, sheep don't look, cows don't leek, fish don't garlic" has its own qualifications, which doesn't mean that any practice should be like this. For example, pork has thousands of dishes, so it is impossible not to put pepper. Only under certain conditions can you not put pepper. This special condition is "original flavor". Pork is not allowed to put pepper in dishes with a single flavor, otherwise it will destroy the overall effect. The same is true for cooking fish. If it is a dish that pays attention to the single flavor of fish, you must never put garlic. With the smell of garlic, this fish is not delicious, but a compound dish.
This is the secret of "five flavors harmony" in Shandong cuisine. "Pigs don't pepper, sheep don't expect, cows don't leek and fish don't garlic" is one of the basic principles of Shandong cuisine. Dishes with complex flavors are not subject to this restriction.
There is a saying in some rural areas called "Endina Garlic", which is the first time I have heard of it. Why don't you make fish with garlic? In our family, boiled fish are cooked with garlic, some with garlic and some with garlic leaves. They say it tastes like garlic and smells delicious. It is understandable not to put garlic, just as some people like to eat Chili and some people don't like Chili. I like to put garlic in my cooking. It smells delicious.
I think this is because they don't like the taste of garlic and think it stinks. For example, some people around me hate garlic and think it stinks. As long as there are garlic dishes, they won't eat them.
The second is that they think that eating fish means eating the original flavor. Garlic has a strong smell. After adding garlic, it is not the original taste. It smells of garlic and tastes stale. Just like I usually make fish with garlic and sour bamboo shoots. A friend of mine just wouldn't put it in, saying it wouldn't taste like fish after it was put in.
The third should be local customs. In my opinion, I still like garlic. No, ginger can be deodorized, mainly depending on personal taste. Garlic and fish can be cooked together, depending on whether you like them or not.
I usually like fish, too. I made it myself. I usually cook fish with sour bamboo shoots, tomatoes, onions, garlic, ginger and soy sauce. I think it's delicious together. I can only say that different places and different people like it.
Fish is a common edible aquatic organism, which is famous for its rich nutrition and tender meat. Fishing and eating fish are deeply loved by many friends.
Some rural areas say that "fish don't like garlic", which means that garlic can't be put in cooking fish. What is the reason? We know that garlic can not only deodorize and refresh, but also contain rich nutritional value. So I personally think this is the difference in eating habits. You can put garlic in the fish.
In fact, we probably guessed that "Endina garlic" should come from Guangdong, Jiangsu and Zhejiang, because people there not only like to eat fish and seafood, but also eat as lightly as steamed and boiled. Many of them can't stand the smell of garlic, so they seldom put garlic.
There are many ways to fish. Garlic is also divided into garlic kernels, garlic stalks and garlic leaves. As long as you pay attention to the method and order, garlic is also delicious when cooking fish. Generally speaking, barbecue is made of garlic, pepper and other ingredients; Cooking fish is to cook the fish first, and then sprinkle some garlic granules and garlic stalks adjusted in advance to increase the color and flavor; Similarly, braised and steamed fish can be seasoned with garlic after the fish is cooked, which can reduce the earthy smell of the fish itself.
There is some truth in the statement that "the fish is cooked without garlic", because garlic will boil in boiling hot water. Garlic kernels are boiled into garlic paste, the stems and leaves of garlic will be boiled yellow, and the nutritional structure of garlic will be destroyed. Unless you pick out all the garlic before eating fish, it will really affect your appetite.
To sum up, it is necessary to put garlic when cooking fish, and the effect of removing earthy smell and refreshing is very good. However, garlic and fish cannot be cooked in the pot at the same time. It is recommended to add garlic and other seasonings after the fish is cooked, which is especially delicious.
First, it may be that they don't like fish without garlic, but like original fish soup, so there is a local saying there. Second, can you put garlic in boiled fish? I think it should belong to the eating habits of individual places. If you like it, you can put some garlic in it. If you don't like it, you can let it go. Third, boiled fish and garlic, whether stewed, fried or steamed, have no scientific basis to say that boiled fish and garlic will become toxic.
Fourth, there are many rural proverbs, but with the development of society, some rural proverbs are about taboos of eating and drinking, which has also lifted some superstitions. As long as there is no scientific basis that boiled fish can't be eaten with garlic, I think whether garlic can be put is a personal diet problem.
Personally, I think it can be put, garlic can remove the fishy smell of fish. Why can't boiled fish put garlic? In my opinion, this is just the difference of local living habits. Garlic and no garlic just make the fish soup taste different. Whether you can put garlic depends on whether you want to put it or not. Cooking fish with garlic will not affect health.
This question can be answered from three aspects:
First: "Fish don't like garlic" means that you can't put garlic when cooking fish. I think it's a little far-fetched. It's also good to put some garlic when cooking fish. It tastes super good. For example, garlic-flavored fried fish and cold fish are also delicious, with garlic in them and delicious. I guess people in some places don't like garlic very much, and some people don't like garlic and can't eat this taste.
Second: when cooking fish, cooking with garlic can refresh and remove fishy smell, and it tastes good. When cooking fish, I often put garlic, and I like to eat it. I haven't heard that cooking fish with garlic is harmful to health. However, I heard that Shandong cuisine chefs generally don't use garlic, but in the south, especially in Yunnan, Guizhou, Sichuan and Hunan, they use garlic when cooking fish, and it tastes delicious.
Different winds in ten miles, different customs in a thousand miles, so different regions have different eating habits. Because of different eating habits, a variety of methods of making ingredients have been derived. Onion, ginger, garlic and pepper are called "Four Seasoning Gentlemen" and are the most commonly used seasonings in people's kitchens. Garlic Garlic is a natural "antibiotic" with super bactericidal ability, which can repel the fishy smell. Then why does the proverb say "fish is not like garlic"?
The old saying "fish don't eat garlic" should only be popular in fixed areas. In northern China, garlic is basically a necessity for local fish cooking, which should be related to the types of fish eaten locally. Most local people eat fish in the river, which has some earthy smell. People mainly eat it in braised pork and sauce, so in order to remove the fishy smell and enrich the taste, more garlic will be added. Especially in Shandong, there is a delicious fish with garlic paste, which is made of garlic and fish as the main raw materials. It belongs to the local specialty. The fish is smooth and tender, with the characteristics of Shandong cuisine. It is fragrant but not greasy. Garlic and fish are organically combined, with unique flavor and unique flavor. This is a rare food.
In the south, the taste of food is relatively light, emphasizing the freshness of fish, so putting garlic will destroy the original taste and taste of fish, so there is a saying that "fish is not like garlic". For example, vinegar fish in Hangzhou pays attention to adding vinegar to the juice, but it should not be too much. At the same time, there is a small amount of soy sauce, less juice, no oil, clear and light, transparent juice, slightly Jiang Mo, and absolutely no sugar.
Therefore, the term "Endina garlic" is only caused by different eating habits and customs formed by people in different regions. In the south, steaming, dry-cooking, sweet and sour or retting soup are the main ways to eat fish, so naturally garlic will not be put.