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There is a saying in some rural areas that "fish don't like garlic". Why can't garlic be used when cooking fish?
Cooking fish without garlic is an old rule, which belongs to the rules of the 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 without garlic, we should put this complete requirement of Shandong cuisine together and say, "pigs don't pepper, sheep don't expect it, cows don't leek, and fish don't garlic."

Cooking this craft, the main three channels down:

Among them, the master takes his disciples, and most of them are disciplined. But there are a few, the master's foundation is not car-scrapping, and his knowledge is not comprehensive. With a certain strength, he may not be able to bring his disciples well. Maybe he can't tell this truth, because he doesn't quite understand it. Parents teach by word of mouth, pay attention to practical operation, lack of basic theory, and may not be able to tell this truth. As for self-taught, I study from a certain dish, not to mention basic knowledge, let alone this truth.

Therefore, I'm afraid that only old-school masters will teach you cooking rules like "pigs don't pepper, sheep don't expect, cows don't leek, and fish don't garlic", but others are not. Some people don't believe it, so they have to wait. As a result, you can imagine that you can eat the same, but you don't see the taste is particularly bad, and you don't see bad people or bad food. This makes people even 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 taste of ingredients, he will uphold the principle that "pigs don't pepper, sheep don't expect it, 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 nowadays, innovative dishes don't talk about any rules, but they have to make dishes that have never been tasted before, and rely on new and strange things to attract customers.

Back to the theme, the phrase "pigs don't pepper, sheep don't expect it, cows don't leek, and fish don't garlic" has its own qualifications, which does not mean that any practice should be like this. For example, there are thousands of dishes of pork, and it is impossible not to put pepper in them. Only under certain conditions, you can't put pepper. This particular condition is "original taste". Pork is not allowed to put pepper in a dish that pays attention to 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 garlic flavor, this fish is not delicious, but a dish with compound flavor.

This is the secret of the "five flavors harmony" of 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. The dishes with compound flavor are not limited by this.

There is a saying in some rural areas that "fish don't like garlic". Why can't garlic be used when cooking fish?

In fact, when I was in class in cooking school, I heard the pastry teacher say this sentence, that is, when making stuffing, we should follow the principle that "cows don't need leeks, sheep don't need ginger, and fish don't need garlic"!

Actually, it's easy to understand. Because we are near the sea, we have been willing to wrap jiaozi with fish and seafood for generations. So seafood and fish, whether they are made into jiaozi or rice balls, can't be served with garlic. Because allicin in garlic, wrapped in jiaozi and mixed into meatballs, will produce a special strange smell, which will affect the quality of dishes.

You can put anything in braise in soy sauce, but only ginger and onion are needed for steaming, and even onions are not steamed together, but hot oil is poured directly after steaming, so that you can eat the delicious taste of fish!

A few days ago, I also cooked a bass for my parents. Before cooking, I put garlic cloves in it to saute until fragrant. After that, I added seasonings such as bean paste. The cooked bass has no fishy smell and is very tasty. I really don't want to put garlic in it when cooking fish.

When I saw this question, I began to recall all the fish that my family had cooked. Children who grew up along the Yangtze River ate more crucian carp and loved to eat braised crucian carp cooked by their mother 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 subtle influence of my parents' schedule life, I have never heard of this statement. When eating fish in our restaurant, garlic heads will also be put in. I have never heard of this statement in my classmates' homes, friends' homes, even relatives 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 let's talk with you first, and cook in the kitchen at home, and put garlic in the wok:

1, garlic is an indispensable seasoning in our daily life. When we cook fish, the main function of adding garlic is to remove fishy smell and enhance fragrance. When cooking fish, adding garlic can basically remove the fishy smell of fish, and when stewing meat, adding garlic is also used to remove the fishy smell of different meats.

2, greasy taste, may be a common problem of many meat ingredients, when we are burning, adding garlic can greatly reduce the greasy taste 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 make our appetite big;

4. Garlic head can also be used as a side dish. For example, some time ago, I cooked roast chicken with garlic and pork belly with garlic head at home. Garlic appears as a side dish in this kind of dishes, but in this kind of dishes, garlic is edible;

There is a saying in some rural areas that "fish don't like garlic". Why can't garlic be used when cooking fish?

In the above article, we briefly introduced the function of cooking in the kitchen at home and putting garlic in the wok, so why do some rural areas not put garlic when cooking fish? Thinking about it, my guess is as follows:

1, when cooking fish, garlic is not used, which may be in some places. I am worried that the smell of garlic masks the original fishy smell, so I feel that garlic destroys the delicious taste of fish. The delicious taste here may refer to the fishy smell. It may be that the local countryside thinks that eating fish means eating the original taste of fish, and fish without fishy smell is not delicious;

2, now the material conditions are abundant, and everything can be easily purchased. Perhaps many years ago, when the material conditions were not so rich, the old concept of the older generation, it is rare to eat fish for a while in a year, and fish without fishy smell tastes boring, so there will be a saying that boiled fish does not put garlic;

3. China is vast in territory and abundant in natural resources, regional differences, or different eating habits. Is it possible that in some places, locals don't eat garlic, or they can't get used to the taste of garlic, so when cooking fish, there will be a practice of not putting garlic;

4. It is also possible that there is an ingredient that can deodorize more than garlic. When cooking fish and cooking fish, local people love to put this ingredient. For example, coriander is not put in garlic, and it is better than garlic.

There is a saying in some rural areas that "fish don't like garlic". Why can't garlic be used when cooking fish?

I'd like to say a few words. Although we have such a * * * knowledge, garlic can be used to enhance fragrance. When cooking fish, almost everyone will put garlic in it. However, it's not a big deal not to put garlic in it. In rural areas, it's no problem to cook fish without garlic, as long as diners love it. We need to change our ideas and accept things that we take for granted.

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, thank you for reading, sharing brings happiness, and we are waiting for you in the comment area;

Fish and garlic can be described as a narrow way to go, success is garlic, and defeat is garlic. When the same fish uses different methods, adding garlic may make it delicious, or it may smash a delicious dish. One of the most unsuitable fish for garlic is:

The word "fresh" is what fresh fish seek in soup. The fish used must be fresh fish, and ginger is the best seasoning in common use, such as onion, ginger and garlic, so fresh ginger must be put in soup. However, if garlic is stewed in soup, it will be counterproductive.

Steamed fish also eats the delicious taste of fish, and live fish is the first choice, all of which are for freshness or freshness. Fresh, because high-protein and low-fat fish protein decomposes amino acids when heated; Fragrance is the aroma produced by coriander and shredded onion when heated in an instant. Therefore, when steaming fish, shredded ginger will be put instead of garlic slices or garlic rice.

However, all the fish balls are fresh fish, and most of them are scalded with clear water and chicken soup. Even if the seasoning is put in the fish, it is usually Jiang Mo or onion Jiang Shui, but if the minced garlic is put, the taste is strange.

The most suitable fish dishes for garlic are:

Cooking this kind of fish doesn't need to be fresh. Dead fish or frozen fish can also be used for braising or dry-cooking. Contrary to the three cooking methods mentioned above, fish with heavy taste and long time and high temperature heating need the participation of garlic. Garlic here mainly plays the role of deodorizing and enhancing fragrance, especially the fried garlic seeds and slices are more suitable for cooking fish.

Dry-roasted fish is the representative dish of Sichuan cuisine. In ancient times, Sichuan was hot and humid, and fish and poultry with high protein and nutrition were difficult to keep fresh, but the taste of fresh fish was not satisfactory. Therefore, it is necessary to use onion, ginger and garlic, especially garlic and pepper, mainly to suppress the fishy smell and highlight the fresh fragrance.

Fish head cakes need to be fried on both sides of the fish head first, and then cooked with soy sauce and cooked with soup. Among them, onion, ginger, garlic and star anise play an important role in removing fishy smell, relieving boredom and enhancing fragrance.

Garlic contains a variety of vitamins and sulfur-containing compounds, which can help to stimulate appetite and promote digestion. However, after heating for a long time, these nutrients are lost. Therefore, garlic seeds, garlic slices, garlic rice and garlic used in cooking are not for nutrition, but for deodorization and flavor enhancement.

Author: Yu Renwen

Department of Nutrition, 3A Military Hospital

The first batch of registered dietitians in China

China Nutrition Society: "Top Ten Stars of Nutrition Science Communication"

Full-time nutritionist of the 70th anniversary of the Anti-Japanese War parade veteran team.

Make fish without garlic, and the nutrition will be reduced by half! This is the most frequently heard sentence. Kalopanax septemlobus had heard the way of eating pork, mutton and beef earlier:

Now, there are sayings that "fish don't like garlic" and "chicken doesn't like onion, fish doesn't like garlic".

Xiang (xiàng) dishes are other ingredients added when cooking, including condiments, spices, side dishes, etc. Xiang dishes can increase the taste, embellish dishes, and play a role in enhancing taste. Without xiangcai, some dishes may never be able to make that unique taste. Of course, xiangcai has its own emphasis on xiangcai, and what kind of xiangcai is suitable for each dish has already formed a spoken language that is easy to spread.

However, some experience may be the habit of a certain place, and it does not represent the vast majority. For example, Kalopanax septemlobus is just like the way of eating pork, mutton and beef mentioned at the beginning. What about Sichuan food if pork is not added with pepper? What about mutton soup if you avoid putting star anise in mutton? And if beef is not matched with leeks, what about beef and leeks in jiaozi?

Kaki believes that garlic and fruit are not the same in fish, just as the question says, but in some places. Garlic is spicy and irritating, and the meat dishes in ancient times included garlic.

1, not used to eating, and inherited. Some people don't like garlic, and they always feel uncomfortable in their mouths after eating it. Not only that, they don't even eat the common Allium dishes in Liliaceae, such as green onions, leeks and Chinese onion. When cooking again, their families will deliberately leave a dish without such dishes. Kaki knows people who don't eat garlic, onions, Chinese onion and leeks, and it runs in the family.

2, garlic is delicious. Garlic has a strong spicy taste, and tears will come out when it is eaten raw. When it is cooked at high temperature in dishes, the taste of garlic itself may cover up the main course that is not strong in itself. "Fish don't like garlic" should be that only fish soup can be cooked without garlic. Soup should be light and delicious, and the original taste of ingredients should be preserved as much as possible. 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 breaks a pot of soup."

In fact, many fish practices can be compared with garlic, such as braised fish, fried fish with garlic and cold fish. When stir-frying, put garlic cloves into it and stir-fry together after soaking pepper, ginger and bean paste, then pour the fish into it and stir-fry, stir-fry until both sides are slightly yellow, then mix them with water and finally make braised fish. Garlic is also used in cold fish. The fish is steamed first, and then dipped in water with minced garlic, minced pepper and chopped green onion.

In addition to light eating, garlic helps to remove the fishy smell of fish. Fish without garlic is just a habit of individuals and places, which is not representative.

Onion, ginger and garlic are some common condiments for cooking in our daily life. Without them, the cooked food will be insipid, so the older generation always pays great attention to how to put this onion, ginger and garlic when cooking, especially in Hunan, where many farmers living in rural areas will plant some garlic in their own fields. As long as they fry meat dishes, they can't do without garlic. Especially when cooking fish, they should put more garlic to make them more fragrant. However, in some places in the countryside, there is a saying that "fish don't eat garlic". Why? Why can't you put garlic when cooking fish? Next, let's take a look!