Core Tip: Seasonings like ginger, green onions, and garlic not only add flavor but also kill bacteria, which is beneficial to human health. However, how to add them during cooking to enhance flavor while maintaining health is a key question.
Green onions, ginger, garlic, and Sichuan peppercorns, known as the "Four Gentlemen" of seasonings, not only add flavor but also kill bacteria and remove mold, greatly benefiting human health. However, knowing how to add them during cooking to enhance flavor and effectiveness is a skill in itself.
For meat dishes, use more Sichuan peppercorn: When cooking meat, it is advisable to use more Sichuan peppercorn, especially for beef, mutton, and dog meat. Sichuan peppercorn helps to warm the body and expel toxins.
For fish dishes, use more ginger: Fish has a strong fishy smell and a "cold" nature, and improper consumption can cause vomiting. Ginger can not only neutralize the "cold" nature of fish but also remove the fishy smell. Using more ginger in the cooking process can also aid digestion.
For shellfish dishes, use more green onions: Green onions can not only alleviate the "cold" nature of shellfish such as snails, clams, and crabs, but also have anti-allergic properties. Many people experience allergic coughs, abdominal pain, and other symptoms after eating shellfish. Therefore, more green onions should be used when cooking to prevent allergic reactions.
For poultry dishes, use more garlic: Garlic enhances flavor. When cooking chicken, duck, or goose, it is advisable to use more garlic to make the meat more fragrant and delicious, and it can also prevent diarrhea caused by indigestion.