Which is the most commonly used in cooking, ginger, onion or garlic?

Seasoning ingredients such as onion, ginger and garlic can not only add flavor to dishes, but also remove fishy smell to relieve boredom. Not only hotels and restaurants often use it, but also cooking in people's families can't do without it. In the ordinary cooking process, it is really impossible to judge which one is used more. Relatively speaking, onions and ginger are used more, while garlic is used less.

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At the stage of raw onion, it is spicy and pungent. After heating and cooking, the onion smells rich and attractive. Has the effects of relieving boredom, stimulating appetite and removing fishy smell. It also has good medicinal value, which can lower blood pressure, resist virus and prevent cancer.

Green onions have been planted in China for 3000 years. The ancient ancestors of China have long been widely used in onions and diets. Onions were recorded in the Book of Rites and Quli more than two thousand years ago. In the Han dynasty, there were quite a few studies on onion cultivation. Onions, also known as grass, can be used with many ingredients. "Compendium of Materia Medica. Vegetables _ Onions says: "Vegetables are rich and harmonious, and everything is suitable, so Cai Yun is rich and harmonious".

Onions are easy to cook, not resistant to high temperature and should not be cooked for a long time. As an ingredient, it is easy to mix with vegetable ingredients and suitable for frying. Onions will become sweet when heated, so if the dish itself is sweet, there is no need to add onions to it.

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Ginger grows in tropical and subtropical regions, so its character is hot. Ginger has the effects of dispelling cold and detoxicating, warming lung and relieving cough, and contains trace elements such as protein, carotene, calcium, iron and phosphorus, which can stimulate appetite, resist oxidation, prevent aging and prevent cancer.

The role of ginger is also quite versatile. It is recorded in Compendium of Materia Medica that ginger is "beneficial to harmony, fruit, vegetables and medicine". As an auxiliary material, ginger will play a great role in cooking meat dishes, especially seafood and fish. Adding ginger juice, ginger slices and Jiang Mo to this table can significantly remove the odor of the ingredients themselves.

garlic

Garlic spread from the Western Regions to the Central Plains during the Qin and Han Dynasties. It is already one of the essential ingredients on people's daily table. Garlic has the functions of disinfection, regulating qi, strengthening stomach and promoting digestion. Western medicine believes that allicin contained in garlic has anti-cancer and anti-tumor effects, and regular consumption of garlic can also delay aging and prevent colds.

As a common ingredient in dishes, garlic can be well matched with meat and vegetables. While improving the flavor of dishes, it also has the function of sterilization. Especially when eating raw fish, meat and barbecue foods, it is better to eat garlic. Garlic is not easy to eat too much. If you eat too much, it will aggravate the stimulation of gastric mucosa. Therefore, people with gastrointestinal diseases should not eat or eat less garlic.

Garlic must be eaten raw to be effective, because allicin will soon lose its effect when it is hot, and it is not allowed to be salty. At the same time, when eating garlic raw, it is best to cut garlic and leave it for about 10~ 15 minutes, so that allicin contained in garlic can be released and volatilized.

Let's talk about when onions, ginger and garlic will be healthier and more delicious in the cooking process. 1, put more ginger in the fish.

Fish, whether seafood or seafood, has a strong smell and belongs to cold food. Adding ginger in the cooking process can effectively alleviate the coldness of fish and remove the fishy smell.

2. Put more onions in shellfish.

Onion can effectively alleviate the coldness of shellfish (snails, mussels, crabs) and can also resist allergies. Therefore, in the cooking process of shellfish, more onions should be put to avoid allergic reactions.

3. Put more garlic in poultry meat.

Garlic can improve the taste, so when cooking chicken and duck meat, it is advisable to put more garlic. Make meat food more fragrant and delicious, and at the same time, it can sterilize and prevent abdominal pain and diarrhea caused by indigestion.

How can we give full play to the aroma of ginger and garlic in cooking? In order to make onion, ginger and garlic rich, in the process of cooking, the method of frying pan is generally used. The raw materials should be cut into fine powder, so that it is easier to smell when heated.

2. Before the main ingredients are put into the pot, add onion, ginger and garlic to stir fry until fragrant, and then add the main ingredients for formal cooking. The oil temperature during frying is directly related to. The intensity of the fragrance. The oil temperature should be kept at 20% to 30% heat (60 ~ 90℃).

The correct way is to fry leek, ginger and garlic with low fire and medium oil temperature. The aroma of ginger and garlic is heated and volatilized under the action of enzyme. If the oil temperature is too high, the enzyme will lose its activity; if it is too low, the aroma will evaporate.

The best preservation method of onion, ginger and garlic

The preservation method of onion, ginger and garlic is also a difficult problem that kitchens often face. If you throw it directly on the balcony, garlic will become empty, green onions will wither and ginger will slowly shrink because of the loss of water. If you put it in a fresh-keeping bag, keep it in the refrigerator for a few days. Onions and garlic will grow whiskers and sprout, and ginger will grow green hairs.

Here is a suitable way to preserve it with tin foil.

1, Never wash onions, ginger and garlic before storage, and do not bring any moisture.

2. Cut the tin foil into appropriate sizes, and keep the onion, ginger and garlic separately.

3. Wrap it and put it in a cool, dry and ventilated place indoors.

Conclusion As a small ingredient in hot cooking, onion, ginger and garlic are widely used and can be used in almost any kind of dishes. You can't use them at the same time, or you can use only one or two of them. They are indeed indispensable in our daily cooking process.

And back to the original question, which one is used the most? Onion is the most used, followed by ginger, and garlic is relatively less. This is because garlic is the most irritating, and not all ingredients can be put together with garlic. Onions have a strong fragrance, which is almost a versatile ingredient. Can be paired with various ingredients, with ginger in the middle.