Draw the point
★ The flavor substances emitted by green onions and ginger can remove fish, garlic will become sweeter, and will have a unique aroma after cooking.
★ Tofu mixed with shallots will not cause kidney stones! In addition to being able to taste, onion, ginger and garlic are actually very nutritious.
★ Ginger can also be eaten when it is sprouted, but do not eat it when it is rotten! Patients with stomach diseases and the elderly should eat less onions, ginger and garlic.
The meat is cut and marinated, the dish is ready to be put aside, cut two slices of ginger, and then peel the onion, pat the garlic, and prepare the pot together - this is a common operation when we ordinary people cook small stir-fry, and from time to time there will be a pot hot and the ginger forgot to cut, and the onion was added to find that the onion had not yet been bought... Try it after making a dish like this, well, the taste is really almost meaningless.
So, why is kitchen sanbao onion ginger garlic indispensable?
01
Make a dish with onions, ginger and garlic
Fishy and tastier!
The formation of the flavor of each dish is a complex process, and the importance of onion, ginger and garlic is because it plays an irreplaceable role in it.
The aldehydes in onions have a clear fragrance, and S-propyl, cysteine-S-ammonides, etc. will degrade to produce aroma during cooking. After garlic is heated, its original spicy taste will gradually disappear and produce sweetness, making the dish prominent and the taste sweet. When the sulfur ether compound in garlic is fried in oil at 150~ 160 ° C, it will also produce a unique garlic caramel smell. The reason why onions, ginger and garlic can make meals more fragrant is clear.
The use of onion ginger garlic can not only increase the fragrance, but also can be fishy and greasy.
Steamed fish with scallions and ginger makes your fingers flutter. | Figureworm creative
When marinating fish, as long as the onion, ginger, ginger, etc., ginger ketone, disulfide dipropylene and other substances will penetrate into the fish, when cooking they will volatilize and mix with the fish aroma, forming a special aroma, making the fish more delicious. Especially for the fishy smell of fish and shrimp, adding onions and ginger to heat together, you can decompose the fishy ingredients. Friends who usually love to eat fish must have known this long ago, right?
02
In addition to being able to taste
Also very nutritious!
Look at this bowl of shallots mixed with tofu, fresh and smooth, eat a spoonful down not to mention how comfortable. But some people claim that spring onions and tofu cannot be eaten together according to "dietary taboos", fearing that it will increase the risk of stones.
Eating shallots mixed with tofu can not get kidney stones. | Figureworm creative
In fact, eating shallots mixed with tofu does not have any health risks. Everyone will worry because the oxalic acid content of onions is high, and tofu is rich in calcium, and they do form calcium oxalate stones together, but in fact, the oxalic acid content in onions is not too high, only about 19% of round-leaved spinach, and it is not so easy to form calcium oxalate stones. And even if a small amount of oxalic acid in the shallot and the calcium in tofu form calcium oxalate, it is also formed in the intestine, which will be excreted with the feces and will not cause kidney stones.
On the contrary, eating onions, ginger and garlic not only has no "dietary taboos", but also can get good nutrition (of course, people who are allergic to them can not eat them). Compared with other vegetables, the dietary fiber content in green onions and ginger, as well as the mineral selenium content in garlic, are excellent. The dietary fiber in each 100 grams of green onions and ginger is 2.5 times and 3 times that of the Cabbage we usually eat, respectively; and the selenium content in garlic is the highest among common vegetables.
Its unassuming onion, ginger, garlic is particularly nutritious. | Figureworm creative
In addition, studies have shown that the sulfide contained in onion and garlic is a phytochemical component that is beneficial to health, with bacteriostatic, antioxidant, lowering total cholesterol, antithrombosis, regulating immunity and other effects.
After the allicinin in garlic is squeezed or cut skin lesions, it will quickly generate allicin under the action of allinase, which is spicy in taste, which is not only the main ingredient of dish seasoning, but also has a strong role in sterilization, tumor inhibition, and prevention of cardiovascular disease.
Ginger is rich in polyphenolic antioxidants, such as flavonoids, curcuminol, and some gingerol, which has the effect of bacteriostatic, hypolipidemic and cholesterol-lowering.
However, although the results of the study show that onions, ginger and garlic are very good for health, they should not be overstated because of this. There are rumors that eating ginger can prevent colds, eating garlic can prevent the new crown virus, and even treat cancer, etc., these claims are unreliable. The extracts used in the study are all specific ingredients, which have a certain gap with the foods we eat in our mouths, and the daily diet is not as strong as the experimental effect, so we can't expect to eat them alone to cure the disease.
Now that we know what are the benefits of onion, ginger and garlic, how to choose high-quality onion, ginger and garlic?
3
Shop for shallots, ginger and garlic
These points you must know!
Onions: Many friends like the unique taste of green onions, raw eating is very exciting, cooking and delicious. In fact, there are many types of green onions, which can be selected according to different needs. In Our country, it is more common to be stick-shaped scallions and chicken leg scallions, if it is eaten raw, it is recommended to choose stick-shaped green onions; if it is cooked to increase flavor, it is recommended to choose chicken leg scallions (raw will be very spicy).
Stick-shaped shallot |s PPBC China Plant Image Library
Chicken thighs and shallot |s Source network
Ginger: When buying, choose a skin color that is pale yellow and is relatively full and hard to the touch. This shows that ginger is very fresh and well-watered, if it is softer, it may be more water loss, not fresh. The ginger bought back can be wrapped in plastic wrap and refrigerated in the refrigerator, if the temperature is higher than 15 ° C ginger is easy to germinate, sprouted ginger does not produce toxic substances, or can be eaten. But if you find that the ginger body is rotten and moldy, do not eat, ginger rot after the content of safrin will be greatly increased, is a toxic substance, excessive intake of harmful to the liver.
Sprouted ginger, although non-toxic, has lost some nutrients. | Figureworm creative
Garlic: Choose garlic with plump cloves, fat garlic heads, dry, no dryness and cracking, and garlic cloves that are milky white. If you prefer to eat something a little more spicy, you can choose single-headed garlic. Garlic storage time after a long time after the dormancy period will germinate, this is the garlic seedlings we often eat (garlic), dietary fiber, vitamin C, carotene content is 1.6 times, 5 times, 9.3 times the garlic. After the garlic matures, the stem that germinates from the middle is garlic, and the content of dietary fiber, mineral magnesium, iron and zinc will increase, which is 2.8 times, 1.3 times, 3.5 times and 1.2 times that of garlic, respectively.
Ordinary garlic is peeled off and divided into many cloves, and single-headed garlic is a clove. | Figureworm creative
In daily life, onions, ginger and garlic as vegetables or natural seasonings are good choices, we often say that the diet should control oil and salt, and the use of onions, ginger, garlic, thirteen spices, star anise and other seasonings in cooking is a very effective method.
However, it should be noted that people with stomach diseases (such as chronic gastritis/gastric ulcers, etc.), duodenal ulcers and elderly people with weak digestive function should avoid excessive intake of onion, ginger and garlic at one time, in order to prevent the spicy ingredients from irritating the gastric mucosa and causing discomfort. If you must eat it, you can heat up and destroy the spicy ingredients, cook it thoroughly, and then eat it.
Author | Xue Qingxin Member of Chinese Nutrition Society Registered Nutrition Technician Health Manager Public Dietitian
Audit | Gao Chao is an associate researcher at the Institute of Nutrition and Health of the Chinese Center for Disease Control and Prevention
Edit | Jiang Fan
Editor-in-charge | Ding Song
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The reproduced content represents the views of the author only
Does not represent the position of the Institute of Physics, Chinese Academy of Sciences
Source: Scientific Debunking
Edit: fiufiu