1·Allium allium is a perennial herbaceous plant of the genus Liliaceae . It can be planted in any four seasons, and the supply is constant all year round, but the best quality is produced during the winter solstice. There are many kinds of green onions, suitable for cooking: four-season green onions, yellow green onions, chives, etc. It has a strong spicy flavor. Used for cooking, it has the functions of increasing aroma, freshness, removing foreign matter and relieving greasiness. It can stimulate appetite, enhance the secretion of digestive juices, and has the effect of appetizing and digesting food. Often used in conjunction with ginger, garlic or sesame oil, it has a good seasoning effect.
There are four types of uses in cooking: First, to highlight the spicy flavor of onions, such as when stir-frying onions to get the flavor and stir-frying onions and ginger to get the flavor, the amount of onions should be large, so that the dishes can express the taste to varying degrees. The spicy flavor of onions comes out. The second is to add flavor and freshness to dishes, remove fishy, ​​muttony, and unpleasant odors, and relieve greasiness, such as fish flavor , spicy, sweet and sour, salty, spicy and other flavor types. Onions must be mastered. The dosage enables comprehensive cooking of the complex fresh aroma of a variety of condiments. Third, it is used both as a condiment and as an auxiliary ingredient. Such as cold dishes, fillings, flavor dishes, etc. The amount of green onions should not only meet the needs of seasoning, but also pay attention to the proportion with the main ingredients, so as not to suppress the umami flavor of the main ingredients themselves. Fourth, it is used in preliminary cooking processes such as flavoring, water discharging, and boiling of animal raw materials to remove fishy, ​​mutton, smell and other odors and increase fragrance. The dosage of this type of food should be flexibly controlled according to the quantity, freshness, smell, smell, smell, etc. of the raw materials.
2. Ginger
is also known as ginger and ginger. Perennial herbaceous plants, cultivated for one year. Ginger can be divided into sub-ginger (young ginger) and old ginger. Old ginger exists and is available all year round, so it is often used in cooking. Ginger contains ginger oil , zingiberene and other volatile spicy substances, and enjoys the reputation of "plant MSG" and "earth pepper". Like onions and garlic, it has the functions of increasing aroma, improving freshness, relieving greasiness, and removing odors. Therefore, generally strong and fragrant dishes are seasoned with ginger, often used in conjunction with onions and garlic. When using it, the spicy flavor of ginger should be highlighted in ginger-flavored dishes, if more is used. When adding flavor, relieving greasiness, freshness and removing odor to dishes, the dosage should be appropriate, such as fish-flavored, homemade, spicy, salty, spicy and other flavor-type dishes, so that the flavors of various condiments can be comprehensively reflected. Complex taste. When used in the preliminary cooking process of flavoring, watering, and oiling of animal raw materials to remove fishy, ​​mutton, odor and other odors and increase fragrance, the dosage should be based on the quantity, freshness, and severity of the odor of the raw materials. , flexible control.
3. Garlic Garlic belongs to the Liliaceae family and is a perennial herbaceous plant that is cultivated as an annual. Its bulbs are used in cooking. Because it is shelf-stable, it is basically available throughout the year. Garlic is divided into clove garlic and garlic . Clove garlic is divided into purple skin and white skin. Garlic contains volatile allicin, with purple-skinned garlic and single garlic containing the most volatile allicin and having a pungent taste. In cooking, it can increase freshness, remove foreign matter, and relieve greasiness. Use together with ginger and green onions.
The amount of garlic used in cooking should be determined according to the requirements of the dishes: for the garlic flavor type, the spicy taste of garlic should be highlighted, and the best amount should be used; it can add aroma and remove odors to the dishes, such as fish flavor, sweet and sour. The amount of garlic that tastes like , salty and fresh must be appropriate. When used both as seasoning and as an auxiliary ingredient, such as garlic belly strips, garlic foot fish, garlic catfish , etc., the amount of garlic can be more, so that the garlic in the dish must not only have a soft and waxy texture after being heated and mature, but also have a soft and waxy texture. It is necessary to highlight its unique fragrance after maturity. Sometimes it is necessary to use heat treatment methods such as oiling or steaming to remove its excessively spicy taste.
4. Garlic sprouts, also known as green garlic, are the tender leaves and stems of garlic. The highest quality ones are produced from late autumn to late winter. In addition to the spicy flavor of garlic, garlic sprouts also have the characteristics of mild fragrance and mild spiciness. In cooking, it is generally used as seasonings and auxiliary materials for home-style dishes, or pork, beef, and mutton-based dishes, such as twice-cooked pork, salt-fried pork , Mapo tofu , beef and celery , and home-cooked shredded beef. Waiting for the dishes to arrive. When cooking, pay attention to the seasoning effect of garlic sprouts during the heating process. When they are freshly cut, the fresh aroma is strongest and the seasoning effect is best.
5. Coriander is also known as coriander. Annual herbs . The ones produced from late autumn to early spring are of the highest quality and can be used for seasoning and have a special aroma.In cooking, it has the function of increasing aroma, freshness and taste. It is often used in dishes such as mixing, steaming and roasting beef and mutton. It is also used as a seasoning and auxiliary ingredient in fish, shrimp, chicken, duck and other dishes. When using, generally use raw ingredients. If it needs to be heated, the seasoning effect when it is freshly cut is the best.
6. Chinese toon is also known as Chinese toon. It is a deciduous tree of the family Donaceae. Its tender leaves are fragrant and used as seasonings and auxiliary materials. The best ones before Qingming are those with tender leaves, strong aroma and no growth in the stems. After blanching, toon is often mixed with pork, chicken, broad beans, etc., or used as a seasoning or supplement for scrambled eggs or baked eggs. Such as Chunmao white meat, Chunrong scrambled eggs, Chunya shredded chicken, Chunya broad beans, Chunya baked eggs and other dishes.
