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

1. shabu-shabu: onions are easy to paste, and semi-cooked onions are particularly delicious, so the oil temperature is controlled at 50℃ (about 20% heat) and other raw materials can be flavored; Allicin in garlic needs high temperature to give full play to its fragrance, and the fragrance is the best when it is fried into golden brown, which can prolong the time slightly. When cooking ginger, the oil temperature should be controlled at 90℃ (about 30% heat).

2. Cooking fish: The best way to fry onions and garlic is to fry them in oil. After a short period of frying, they will give off a fragrance and keep the fragrance in time to avoid being fried; Put ginger slices when stewing fish, chicken and duck, and put them in after cooking for half an hour.

3. Soup: When the soup is hot, the dishes are often sprinkled with chopped green onion or shredded ginger to increase the flavor and play a decorative role.

Second, how much onion, ginger and garlic is the most suitable?

In the chef's session, there is a saying that "more oil is not necessarily fragrant, and more spices are not necessarily fresh". How much onion, ginger and garlic are put in a dish depends on the amount of main ingredients. Generally, two or three pieces of ginger are sliced, two halves of garlic are chopped, and a short piece of onion is cut into chopped green onion.

Stir-fry onion, ginger and garlic in a frying pan. It is the best time to heat the onion, ginger and garlic at 30% oil temperature. The onion, ginger and garlic will be very fragrant and will not paste in the pot. In our chef industry, the first step in cooking is to stir-fry the "ingredients" such as onion, ginger and garlic without burning them. The first step is perfect, which ensures the original flavor of this dish.

Onions, ginger and garlic have always been small helpers in the kitchen. Marinate the ingredients with heavy fishy smell, such as "fish", and add some onions and ginger to remove the fishy smell. For example, ingredients with heavy odor such as "fat sausage" can be deodorized by adding onions and ginger. When cooking, stir-fry the onion and ginger first, then put the chopped green onion out of the pot, and a delicious meal is born. So onion, ginger and garlic play a very important role in the kitchen. Onion, ginger and garlic are added to a dish, just like this dish has a soul.

"Too much oil is not necessarily fragrant, and too much seasoning is not necessarily fresh." After reading Xiaobian, I believe you should have mastered "when to put garlic, when to put ginger, and how much is the most appropriate"! If you like cooking at home and learn to use onion, ginger and garlic correctly, the fried home-cooked food will definitely taste better and be more nutritious!