The delicacies can not be accompanied by seasonings, onions, ginger, garlic, and pepper, known as seasoning “four gentlemen,†not only seasoning but also bactericidal to mold, which is of great benefit to human health. However, the use of reasonable ingredients in cooking can enhance taste and effectiveness. When more meat is given, pepper and pork are more important than those of beef, mutton, and dog meat. Pepper has a warming effect and can be detoxified. In addition, the ginger fish are mainly large-scale and cold, and ginger can ease the coldness and odor of the fish.
How to put onions, ginger and garlic more healthy and delicious during cooking
Poultry focuses more on garlic
Garlic can taste, when cooking chicken, duck, goose should put more garlic, make meat more delicious, not because of indigestion and diarrhea.
The focus of meat is more pepper
When cooking meat, you should put more pepper, beef, mutton, and dog meat should be put more. Pepper has a warming effect and can be detoxified.
Fish focus more on ginger
The fish is large, cold, and vomiting occurs when the food is not properly prepared. Ginger can ease the coldness and odor of fish.
Shellfish focuses more onions
Scallion not only relieves the coldness of shellfish, but also anti-allergic. Many people eat shellfish will produce allergic cough, abdominal pain embolism, cooking should be more onion amplification to avoid allergic reactions.
Tips: frying and frying allow the pan to control the temperature less than 240 degrees
Many people think that the high-temperature stir-fried meals are delicious, which is an intuition without scientific basis. How many degrees of cooking is appropriate? After many experiments show that if the cooking temperature exceeds 240 °C, not only will destroy most of the nutrients, but also produce many harmful substances such as: "acrolein", etc., cooking temperature should be Operate below 240°C.
Meat foods are rich in protein and other nutrients, and many of the bacteria they contain must be heated to about 100°C for more than 10 minutes to kill, but cooking too long or temperatures exceeding 240°C can cause nutrients in foods to occur. Quality change. This will cause harm to the body.