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Chapter 130 Don't mess with onion, ginger and garlic when cooking

Onion, ginger, garlic, and pepper are known as the "Four Gentlemen" of seasoning. They can not only season, but also sterilize and remove mold, which is of great benefit to human health.

But how to put it in cooking can enhance the taste and be more effective, but it is a profound knowledge.

1. The focus of meat is to put more peppers

It is advisable to put more pepper when roasting meat, and more beef, mutton, and dog meat.Zanthoxylum bungeanum has a warming effect and can also detoxify.

2. Fish focus more on ginger

It has a strong fishy smell and is cold in nature. Improper eating will cause vomiting symptoms.Ginger can not only ease the coldness of fish, but also relieve the fishy smell. Adding more ginger when cooking can help digestion.

3. Shellfish focus more on onions

Green onions can not only alleviate the coldness of shellfish (such as snails, mussels, crabs, etc.), but also resist allergies.

Many people will have allergic cough, abdominal pain and other symptoms after eating shellfish, so they should add more green onions when cooking to avoid allergic reactions.

4. Put more garlic in the poultry meat

Garlic can enhance the taste. When cooking chicken, duck, and goose, it is advisable to add more garlic, which will make the meat more fragrant and delicious, and will not cause diarrhea due to indigestion.

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In terms of pain relief, chewing Zanthoxylum bungeanum can effectively relieve toothache, and steaming it with salt and applying it to the abdomen can also treat dysmenorrhea caused by cold stagnation and stagnation of Qi.

(End of this chapter)