Onion, ginger and garlic are common and cost-effective condiments in our daily life. If used correctly, food with less oil, salt and sugar can be better. So today we will talk about two or three things about onion, ginger and garlic.
1, ginger is suitable for cooking fish;
Ginger is a kind of food with homology of medicine and food, which has physiological active substances such as gingerol and gingerol, as well as common nutrients such as polysaccharides, vitamins and various trace elements. It is a kind of food with health benefits such as nutrition and seasoning.
The most suitable way to cook food with ginger is fish products. As we all know, fish food is not only fishy, but also cold, and ginger is a warm food, which can dispel cold, damp, warm the stomach and accelerate blood circulation. Therefore, cooking fish with ginger can not only solve the coldness of fish, but also solve the fishy smell of fish.
Ginger can also be divided into old ginger and new ginger. Generally speaking, old ginger is suitable for slicing and cooking methods such as stewing, stewing, burning and boiling. New ginger is mild in spicy taste and suitable for shredding, so it can be used as an ingredient for cold dishes.
2, onion is suitable for cooking shellfish food:
Onion contains some volatile oil components, which can relieve fever and eliminate phlegm. In addition, onion also contains allicin, which also has antibacterial and antiviral effects. In daily life, onions are often used to flavor, especially when sprinkled in soup, the taste will be improved a lot.
When shellfish food is in season, you might as well choose onions for cooking. Shellfish food is also a cold food. Cooking with onions can also alleviate the coldness of shellfish and avoid allergic symptoms such as cough and abdominal pain after eating shellfish.
If you choose shallots, it is more suitable for cooking aquatic products, eggs and animal viscera, and can remove the fishy smell from them well.
3. Garlic is suitable for cooking poultry food such as chickens and ducks;
Garlic is a condiment that has been taught a lot about its health benefits. Garlic is actually more suitable for cooking poultry meat such as chickens and ducks, because it can not only enhance the flavor, but also give full play to the fragrance of poultry meat.
In addition, the sterilization and detoxification of garlic can inhibit bacteria or viruses in poultry meat to some extent.
If garlic is eaten raw, it has a greater bactericidal effect. Therefore, when cooking with garlic, you may wish to chop more garlic and add it after the food is cooked thoroughly to achieve sterilization and other purposes. Of course, in the process of cooking, the whole garlic clove can be put into cooking to enhance the taste.
Using natural condiments, choosing according to the characteristics of food and cooking in a healthy way can not only taste the good taste of food, but also avoid the risk of chronic diseases such as hyperlipidemia, hyperglycemia, hypertension and high weight caused by high oil, high salt, high sugar and high spicy.