What's the skill of seasoning fish? Onion, ginger, garlic and pepper are called "four gentlemen". They can not only seasoning, but also sterilize and remove mildew, which is of great benefit to human health. But in cooking, how to put it in order to make it taste better and more effective is a science.
Put more pepper in meat: when cooking meat, put more pepper, beef, mutton, dog meat should be put more. Zanthoxylum bungeanum is helpful for warming and detoxification.
Fish put more ginger: fishy, cold, improper food will produce vomiting. Ginger can not only alleviate the cold of fish, but also relieve the fishy smell. Put more ginger in it to help digestion.
Put more scallions in shellfish: scallions can not only relieve the cold of shellfish such as snails, mussels and crabs, but also resist allergy. Many people will have allergic cough and abdominal pain after eating shellfish. When cooking, they should put more green onions to avoid allergic reaction.
Put more garlic in poultry meat: garlic can improve the taste. When cooking chicken, duck and goose, put more garlic to make the meat more fragrant and delicious, and will not diarrhea due to indigestion.
After reading the above content, you should know something about the skills of fish seasoning. More about fish seasoning will be introduced in the following article. Welcome to check. Wish you a happy life!