onion, ginger, garlic and pepper, the four seasonings commonly known as “seasoning four gentlemen”, have been highly praised by the Chinese for thousands of years, and have their extraordinary effects. The reason why

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need to put scallion, ginger, garlic and pepper in meat making is that no matter chicken, duck or fish meat will be greasy, and the common characteristics of these four seasonings are pungent and warm, appetizer and greasy. Each seasoning has its own characteristics: onion can dredge Yang, diffuse and remove fishy smell; ginger can warm the stomach and remove fishy smell; garlic can disinfect and sterilize; Zanthoxylum bungeanum can warm the middle Qi. Although they are warm, the four seasonings will also be served in summer. Zhou Jian explains that cold prevention is not only about autumn and winter, but also in summer. Eating scallion, ginger, garlic and pepper can prevent cold and cool too much.

when cooking, how to put onion, ginger, garlic and pepper?

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mutton and other mutton with heavy smell, do not forget to put pepper when cooking. Like boiled beef and mutton in white water, Chinese prickly ash must be put, which can lift fresh and remove the smell of mutton.

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need more ginger to make fish. Fish, cold nature is big, need ginger this kind of hot material to adjust. For example, steamed fish should have shredded ginger, and crab should be dipped in vinegar and ginger. In addition, shellfish (such as snails, mussels, crabs, etc.) and other cold seafood cooking should also put some ginger.

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onion can invigorate the Yang, improve the aroma and remove the peculiar smell. When making some cold vegetables, you can put more scallions to cook, which can play the role of soothing the spleen and stomach. Such as water bamboo, white radish, mung bean sprout and so on.

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garlic can improve the taste, and has the effect of disinfection and sterilization. Garlic must be put into meat with strong odor, such as turtle. When cooking chicken, duck and goose, garlic should be put more, which can reduce cholesterol and promote nutrition absorption. The above content of

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