When is it appropriate to put ginger, garlic and onion in cooking? How much is appropriate?

The reason why we put ginger, onion and garlic in cooking is mainly for cooking/enhancing fragrance/removing odor! When cooking, onions, ginger and garlic are generally used as seasonings. For onion, ginger and garlic, it refers to ginger, onion, garlic and garlic.

The other is used as a seasoning in dishes, so its weight and adding time are certain!

There is also a pure accessory, in which case more weight needs to be put in! !

Let's talk about when we put ginger, onion and garlic in cooking.

1: Ginger! When cooking, ginger and garlic are basically cooked together! Basically, the oil in the pot is about 30% hot

2: garlic! We use it more when cooking! Generally, they are divided into three types according to their shapes: minced garlic/sliced garlic/garlic seeds. Different shapes and sizes have different frying times. Generally, ginger and garlic powder is added at the oil temperature of about 4-50% to quickly explode. Add 30% to 40% ginger and garlic slices to the pot, and stir-fry slowly over medium heat until the garlic slices are slightly yellow. Garlic is usually about 4-60% in the pot. Stir-fry over high fire until the skin is golden. Garlic is usually cooked with vegetables, such as garlic and fish.

3: Onions! Onions are divided into scallions and shallots! Most of the scallions appear as pure accessories, and most of the shallots appear as seasonings. Basically, more than 80% of the time, chopped green onion is added before cooking. Stir the pan a little.

Generally speaking: ginger and garlic are mainly woks, and shallots are mainly for flavor enhancement! Most of the time, ginger and garlic are cooked for the first time, and chopped green onion is cooked for the last time or not.

Let's talk about the weight of ginger, onion and garlic when we cook!

1: An ordinary Mapo tofu, Jiang Mo about 1g, minced garlic about 3g, chopped green onion about 2g-3g.

2: Appear as seasoning! This amount can't be fixed, it's basically to burn the taste! We often have garlic ribs, shredded chicken with ginger juice and so on.

3. Appear in dishes as accessories! This kind generally has two functions: auxiliary materials and seasonings! Typical examples are kidney with chopped green onion, scallop with garlic and crab with ginger and onion.