Onions, ginger and garlic are useless, no wonder the fried dishes are unpalatable! Learn these seasoning tips to turn you into a chef in seconds

Green onions, ginger, and garlic are indispensable spices in our daily life, they can add flavor to food, remove the smell of meat, and also play a role in sterilization. Although their effects are similar, the methods are very different, not all dishes are delicious with onions, ginger and garlic, and different dishes are suitable for different spices.

First, the usage of green onions

The use of green onions in seasoning is mostly cut into chopped green onions, sprinkled after the food is out of the pot, green onions are not suitable for long-term cooking, the color is not good-looking after cooking for a long time, and the taste will be worse, and fresh green onions can not only add fresh fragrance, but also serve as an embellishment to make the dish look more appetizing.

Chopped green onions are generally suitable for the following foods:

• Meat: All kinds of stewed, braised and steamed meats are suitable

• Vegetarian dishes: potatoes, tomatoes, carrots, white radish, mushrooms, tofu, eggplant

• Soup: egg soup, meat slice soup, three fresh soups, etc.

• Dishes that are not suitable for green onions: green vegetables, spicy stir-fry (stir-fried meat with chili, stir-fried yellow beef, scrambled eggs with chili, spicy chicken, duck with ginger, etc.), the color and taste of chili peppers will mask the flavor of green onions, so these dishes do not play a great role in putting green onions.

The second use of green onion is to remove the smell: when blanching the meat, cut it into green onion segments or green onion knots and cook it in water with the meat; It can also be cut into green onion segments or salted with meat in green onion knots; When steaming fish or meat, you can add green onions to remove the smell and increase the flavor.

Green onions are used less in the process of stir-frying, mainly because the color is not good after boiling for a long time, but the green onion white can be used, when frying the seasoning, the green onion, ginger and garlic can be fried to produce the fragrance, and most of the green onions used here are green onion white.

Green onions can also be used in meat filling, dumplings, wontons, and meatballs can be used to remove the smell and increase the flavor.

Second, the usage of garlic

The garlic flavor of garlic is the longest and strongest of these condiments, and it is best used in stir-fried dishes. Garlic, like green onions, is not resistant to stewing, and it will rot after cooking for a long time, affecting the taste of food, so it is mostly used in stir-frying.

Dishes that are suitable for enlarging garlic:

• Leafy greens: Almost all leafy greens such as choy sum, spinach, rape, lettuce, water spinach, cauliflower, etc. are suitable

• Chili: Stir-fried chili peppers must be paired with garlic to make them more fragrant

• Fruit and root vegetables: eggplant, carrots, lettuce, loofah, small pumpkin

• Coleslaw: suitable for making all kinds of coleslaw, minced garlic is an indispensable seasoning

• Stir-fried meat dishes: stir-fried meat, fried chicken, garlic pork ribs, garlic chicken wings, etc

• Seafood: scallops, nails and oysters (made into garlic sauce)

• Dishes that are not suitable for garlic:1. Steamed fish. 2. Cold vegetables: cucumbers, winter melons, cabbage, radish, etc. 3. Soup: Garlic is not suitable for all kinds of soups.

Third, the usage of ginger

Ginger can ward off the cold, and the fishy effect is much stronger than other spices, and ginger is not rotten after being cooked for a long time, and it will not affect the original taste of food too much, so ginger is very suitable for stewing. The spicy taste of ginger is relatively heavy, and the spicy flavor will be a little lighter, so it is not as good as the other two seasonings in terms of flavor, so ginger is suitable for removing the smell of meat, stewing soup, and stir-frying.

The use of ginger to remove the smell can be used when blanching or added to food to marinate.

Ginger is rarely used for flavoring stir-fried vegetarian dishes, except for cold vegetables such as cucumbers, winter melons, cabbage, and radishes.

Most meat dishes can be eaten with ginger, especially meats with a strong fishy smell, such as duck meat and animal offal.

Ginger is also used in stewed soups at most.

With these seasonings, our dishes will become more delicious, but the premise is not to use the wrong ones, the wrong use will be counterproductive, and the right use can be the icing on the cake.