#头条创作挑战赛 #
As the saying goes, "the people take food as the sky", with the progress of society, living conditions are getting higher and higher, three meals a day must not only be nutritious but also colorful, fragrant. If you want to eat deliciously, you must use a variety of seasonings, as well as the most commonly used seasoning three-piece set "green onion, ginger and garlic, because green onion, ginger and garlic have the effect of increasing flavor and removing fishiness, improving taste and degreasy." In some dishes (such as fish, shellfish), put more green onions, ginger and garlic appropriately to make the taste of the dish more fragrant.
But not all dishes can be casually put onion, ginger and garlic, some dishes themselves umami is already very strong, if you put these three spices, not only will not increase the flavor, but also destroy the umami of the dish itself. This will lead to the strange taste of the prepared dishes, and it is not right how to eat them. Today I will introduce you to the following 4 dishes, these four dishes can not be casually put onion, ginger and garlic. Otherwise, the dishes taste strange and not delicious.
One, when cooking seafood
In life, shrimp is a food we often eat, when making shrimp, there is no need to put green onions, garlic, green onions, and garlic are all condiments with a stronger taste. The taste of the shrimp itself is already very fresh, adding these two will not only not be fresh, seasoning, but also destroy the umami of the shrimp itself, we can put a little ginger shredded, ginger shreds have the effect of removing fishy. Foods like shellfish can be put with onions, ginger, and garlic, which can make the taste more delicious. Garlic scallops taste very good.
Recommended method: 【Steamed scallops with garlic】
1. Prepare five fresh scallops, soak the vermicelli in warm water in advance, brush the scallops with a brush, pry them open with a knife, remove the internal organs and sediment inside, clean them and put them on the cutting board, and use the tip of the knife to scratch a few knives, so that it is easier to taste.
2. Prepare a little trimming: cut an appropriate amount of garlic in advance, chop the green and red peppers separately, and when the ingredients are ready, we start cooking.
3. Heat a wok, add a little cooking oil, add garlic and stir-fry until fragrant, add a little raw soy sauce to add the bottom taste, stir-fry the garlic aroma, and then put it out for later.
4. Boil water in a steamer, wait for the water to boil, put in the scallops, cover and steam continuously for 5 minutes, after steaming, take out the scallops to control the excess soup and put them on a plate.
5. Add a little sesame oil to the soaked vermicelli, season with an appropriate amount of light soy sauce, mix well with chopsticks, put on top of the scallops, and then put the garlic on it, pour an appropriate amount of steamed fish soy sauce, put chopped green and red peppers, pour 200 degrees of hot oil to bring out the garlic aroma, delicious ready.
Second, vegetables with a strong smell
Many vegetables in life themselves have a relatively heavy smell, so it is not suitable to put onions, ginger, and garlic when cooking. For example, garlic seedlings. Garlic, leeks, chives, cumin, onions, garlic and so on. If these foods are cooked with other ingredients, you must not put onions, ginger, and garlic, which will not only not increase the flavor, but also cover the taste of the vegetables themselves.
Recommended method: 【Fennel tofu】
1. Prepare a piece of old tofu, cut into long strips, finally cut into small cubes, put it in a pot for later, a handful of cumin, wash it and cut it into pieces, put it in a mixed vegetable pot, half a slice of red pepper, cut into red pepper grains, and cumin in a pot.
2. Add an appropriate amount of water to the pot, add a spoonful of edible alkali noodles after the water is boiled, stir and melt, add diced tofu, push continuously with a spoon to make the tofu evenly heated, blanch for one minute, use a slotted spoon to fish out and put it in a cool water basin to cool too much, avoid tofu sticking, pour into a colander to control moisture.
3. Add a spoonful of salt, a little monosodium glutamate, half a spoonful of white sugar to freshness, a little sesame oil, and then add a little onion oil, mix the seasoning by hand, pour in the diced tofu after water control, mix well in the pot, so that the tofu is covered with cumin, and you can put it on a plate and eat.
Third, fresh vegetables
For example, fresh Shanghai greens, spinach, bitter chrysanthemum and other tender vegetables, do not put green onions, ginger and garlic when cooking, because these vegetables themselves are full of umami, if you put green onions, ginger and garlic, it will suppress the umami of the vegetables themselves, thus affecting the taste, but not delicious. But like cabbage, lettuce, cabbage need to put a little minced garlic and green onion, the pot is fragrant, can make the aroma better into the dish, eat more fragrant. Garlic lettuce is delicious only if you put garlic.
Recommended method: 【Garlic lettuce】
1. Prepare 300g of lettuce, wash and set aside, pat a handful of garlic flat, cut into minced garlic, and put it in a pot.
2. Heat oil in a wok, add a few peppercorns to fry until fragrant, then pour in garlic and stir-fry until fragrant, add lettuce, quickly stir-fry for 30 seconds, remove the heat and start seasoning.
3. Add 3 grams of oyster sauce, 1 gram of salt, 1 gram of sugar, 2 grams of chicken powder, stir-fry quickly on the heat, melt the seasoning, hook in a little water starch, continue to stir-fry for 15 seconds, start the pan and put on the plate, delicious and ready.
Fourth, kelp, seaweed, tomato dishes
The three dishes of kelp, seaweed, and tomato already have their own umami, so whether you are making kelp soup, seaweed egg soup, or scrambled eggs with tomatoes, you do not need to put ginger and garlic, you can add a little green onion to enhance the taste.
Recommended method: 【Nori egg soup】
1. Prepare a small piece of seaweed, tear it into small pieces and put it in a small pot, add water and soak for 3 to 5 minutes.
2. Cut two spring onions into chopped green onions, chop one coriander, put them together with chopped green onions, beat two eggs into a small pot, beat well with chopsticks and beat for later use.
3. Prepare a soup pot, add the soaked seaweed, then add chopped green onion and coriander, and add a small spoonful of shrimp skin for later use.
4. Bring water to a boil in a pot, hook in a spoonful of water starch, after boiling, use a spoon to scoop the egg liquid into the pot to form frangipani, and then add a spoonful of white pepper and an appropriate amount of salt, stir and melt.
5. Then pour the egg soup into the soup pot, and finally add aged vinegar and sesame oil, and a simple and nutritious seaweed egg soup is ready.
(Xiao Zheng)