The functions of scallion, ginger, garlic and prickly ash.
Introduction of scallion, ginger, garlic and prickly ash.
The three treasures of the kitchen are "the shallot, ginger, and garlic", they have the functions of removing fishy smell and pathogens, enhancing the fragrance and improving the taste. Reasonable use of the shallot, ginger, and garlic can also warm yang and eliminate dampness, which is a healthy and beneficial cooking habit.
As the folks saying, "people are relaxed if they eat a scallion frequently," "the stronger the scallion is dipped in sauce, the stronger it gets." "in winter, the radish is eaten, in summer, and the ginger is eaten, and no doctor's prescription is required." "in meat, the garlic is not added, and the nutrition is reduced by half." there is even a saying that "a man cannot live without ginger for a hundred days."
However, in daily life, Welsh Onions(shallot) , ginger, garlic, peppers and the like are used as condiments to accompany food, which not only has an aroma when "choking on a pot" and adds flavor to dishes, but also has high health care and medicinal value.
The functions of scallion, ginger, garlic and prickly ash.
✵1. Brain tonic and refreshing: People often compare scallions to "green supplements" for mental workers. For people who are afraid of cold, hypotension and anemia, eating more scallions can supplement energy. For those who suffer from eye fatigue, hemorrhage, insomnia, and neurasthenia, eating more scallions can excite nerves and make people more energetic.
✵2. Helping Yang and Dispelling Cold: Ginger can treat wet pain and abdominal pain and diarrhea caused by cold. Ginger contains amino acids, starch, phosphorus, iron and other components needed by the human body, which can promote blood circulation and accelerate metabolism function of the human body. Shallot, ginger and garlic can be combined with seafood to aid recovery from cold. Ginger is a product that boosts Yang. Since ancient times, traditional Chinese medicine has always said, "a man cannot stay away from ginger for a hundred days."
✵3. Sterilization and antisepsis: Garlic contains a kind of allicin with strong bactericidal power, which can kill various germs. Garlic has antibacterial, insecticidal, detoxifying, antiseptic and other effects. The ginger filtrate can effectively inhibit staphylococcuses, trichomonas vaginalis, and skin fungi.
✵4. Aid digestion and detoxification: eating more shallots can enhance digestion and eliminate unclean things in the body. Ginger contains volatile oil, which can promote blood circulation and sweat, and gingerol can stimulate gastric juice secretion, excite the intestinal system and promote digestion.
✵5. Cancer prevention and blood nourishing: Alium fistulosum, Allium cepa, Green garlic, etc. These Alium fistulosum food, whose special smell mainly comes from organic sulfide components. These sulfides not only provide odor, but also reduce blood lipid, and also promote the increase of enzyme activity to eliminate carcinogens in the body, thus relatively reducing the risk of cancer in the body.
✵ Take medicine, take a slice of ginger, and no matter how bitter it is, you will not vomit. At ordinary times, sliced ginger can also be soaked in ginger tea to dispel cold.
Onion, ginger, garlic and pepper have magical effects on human body.
First of all, let's talk about the shallot, ginger, garlic, and pepper, which are treasures in the eyes of traditional Chinese medicine and their respective magical functions.
Shallot can activate Yang, disperse and remove fishy smell. Ginger can warm the stomach and remove the fishy smell. Garlic has the function of disinfection and sterilization. Zanthoxylum bungeanum can warm the middle Qi. Although these four spices are warm, they can be used in summer. Because traditional Chinese medicine believes that cold prevention is not only a matter of autumn and winter but also cold in the human body even in summer. Eating scallion, ginger, garlic, and pepper can prevent the body from being too cold.
Allium fistulosum, ginger, garlic and pepper are essential condiments in daily life. If they are added during stir-frying, steaming and soup cooking, the taste of food will definitely be improved. However, the traditional Chinese medicine believes that the shallot, ginger, garlic and pepper condiments in the kitchen not only can improve the taste but also have corresponding medicinal effects. In normal cooking, as long as we are good at using and properly adjusting these condiments, these condiments can become the "magic medicine" for curing diseases and saving lives, and we can become a "magic doctor" with wonderful hands. Because these scallion ginger garlic pepper kitchen condiments, they are known to have disinfection, sterilization, analgesia, stomach, blood pressure and other magical effects.
✵(1) Shallot can protect our blood vessels: Allium fistulosum can improve the aroma and remove peculiar smell. When cooking some vegetables with high cold, you can add more shallots to cook, which can play a role in relaxing the spleen and stomach. Such as water bamboo, white radish, mung bean sprouts, etc.
Modern medicine and nutrition have confirmed and found that the shallot contains protein, fat, sugar, vitamin A, B, C, calcium, iron, magnesium and other nutritional elements, which have inhibitory effects on dysentery bacillus, staphylococcuses, and skin fungi, can enhance human immunity and prevent the epidemic of respiratory and intestinal infectious diseases.
The allicin extracted by modern science from the shallot also has the function of relaxing blood vessels, which is helpful to prevent and treat hypertension. More importantly, scallion can effectively decompose protein. When cooking food containing protein and fat, adding scallion can reduce cholesterol deposition on the blood vessel wall, thus preventing atherosclerosis and reducing blood lipid, blood sugar and blood pressure.
✵(2) Ginger, "Aspirin in Food": Ginger has the functions of clearing stomach, promoting intestinal peristalsis, reducing cholesterol, treating nausea and vomiting, resisting virus and the common cold, diluting the blood and relieving rheumatism.
Modern medicine and science have proved that ginger contains a special substance, and its chemical structure is close to the main components in aspirin. Therefore, ginger has the functions of dilating the blood and relieving rheumatic pains similar to aspirin and has certain effects on joint pain, swelling, inflammation and a toothache, etc.
✵(3) Garlic, a natural antibiotic in modern life: Garlic is famous for its strong sterilization ability. This is because it contains a unique substance called alliin, which will be converted into allicin when it enters the blood. Even if diluted, this kind of allicin can still kill various bacteria such as Escherichia coli, Shigella dysenteriae, staphylococcuses and so on in an instant.
Modern scientific research shows that although garlic has many benefits in preventing and treating diseases, it is not as good as more. Excessive consumption of garlic will kill pathogenic bacteria in the intestine, but it will also kill beneficial bacteria in the intestine. Therefore, it is recommended to eat No more than four cloves of garlic every day and better not take it on an empty stomach.
Traditional Chinese medicine believes that people with gastritis, gastric ulcer, duodenal ulcer, nephritis, heart disease and constipation due to Yin deficiency and hyperactivity of fire should not eat raw garlic.
✵(4) Zanthoxylum bungeanum: Zanthoxylum bungeanum, pungent in taste and hot in nature, has the effects of strengthening the stomach with fragrance, warming the middle and dispelling cold, removing dampness and pain, killing parasites and detoxicating, relieving itching and dispel fishy smell. It can be used for treating emesis, arthralgia due to wind-cold-dampness, toothache, etc.
Zanthoxylum bungeanum, with fragrant smell, can promote saliva secretion and increase appetite. It can also dilate blood vessels, thus lowering blood pressure. If you take pepper decoction, it also could help you get rid of some type parasites.
Cooking knowledge of scallion, ginger, garlic and pepper.
Allium fistulosum, ginger, garlic and pepper are indeed the four gentlemen of seasoning. They can not only be used as seasonings but also kill bacteria and mold, which is of great benefit to human health.
Ginger is suitable for cooking fish. Fish is not only fishy but also cold in nature. Ginger is warm in nature, which can not only relieve the cold nature of fish but also relieve fishy smell and increase the delicate flavor of fish. Old ginger is suitable for slicing and is used in stewing, braising, burning, boiling, braising, etc. The new ginger has a light spicy taste, is suitable for shredding, and can be used as an ingredient for cold dishes. Ginger is a kind of warm food. When cooking hairtail and eel isothermal fish, it should be added less. Ginger peel tastes pungent and cool, which is just opposite to ginger. There is a saying that "keeping ginger peel is cool while removing ginger peel is hot." Generally, it is not necessary to peel it, and special treatment can be given in case of special diseases. Allium fistulosum is suitable for cooking shellfish food. It can not only relieve the cold nature of shellfish but also avoid allergic symptoms such as a cough and abdominal pain after eating shellfish. Allium fistulosum is more suitable for cooking aquatic products, eggs, and animal food, and can remove the fishy smell. Allium fistulosum white and green need to be used together. Garlic is suitable for cooking poultry meat such as chicken and duck because it can improve the flavor of poultry meat and give full play to its fragrance. In addition, garlic's bactericidal and detoxifying effects have certain inhibitory effects on bacteria or viruses in poultry meat. However, raw garlic has a greater bactericidal effect, and garlic can be chopped and put into food after it is cooked.
In the specific cooking, how to put it in can make it more delicious and effective.
✵(1) Meat, with more emphasis on pepper: Zanthoxylum bungeanum, a special spice in the kitchen in China, is useful for that highly odorous meat such as beef and mutton. Don't forget to put Zanthoxylum bungeanum in cooking. Like boiled beef and mutton in water, prickly ash must be put in order to improve freshness and remove the fishy smell. When cooking meat, pepper should be added more, for cooking beef, mutton it should be added more. Zanthoxylum bungeanum is helpful for warming and detoxifying.
✵(2) More ginger in fish: The fishy smell of fish is big, the nature of fish is cold, improper eating will cause vomiting. Ginger can not only alleviate the cold nature of fish but also eliminate fishy smell. Adding more ginger can help digestion. More ginger is needed in cooking fish.
Fish is cold and needs the heat of ginger to regulate it. Like steamed fish, it needs shredded ginger. Eat crabs with vinegar and ginger power. In addition, shellfish(such as snails, clams, crabs, etc.) and other cold seafood should be cooked with ginger.
✵(3) Shallots are more important in shellfish: The welsh onion or shallot can not only relieve the cold nature of shellfish (such as snails, clams, crabs, etc.) but also can resist allergy. Many people will suffer from symptoms such as allergic cough and abdominal pain after eating shellfish. Welsh onion should be added more when cooking shellfish, it could help to avoid allergic reactions.
✵(4) Focus on garlic in poultry meat cooking: Garlic can improve taste and has the functions of disinfection and sterilization. Meat with a strong peculiar smell, such as soft-shelled turtle, must add garlic. When cooking chicken, duck and goose meat, garlic should be added to make the meat more fragrant and delicious. It will not cause diarrhea due to indigestion and has the effects of lowering cholesterol and promoting nutrient absorption.
✵Tips: People with eye diseases, liver diseases, diarrhea, and special severe diseases should not eat garlic. Don't eat a shallot with honey.
The three treasures of the kitchen are "the shallot, ginger, and garlic", they have the functions of removing fishy smell and pathogens, enhancing the fragrance and improving the taste. Reasonable use of the shallot, ginger, and garlic can also warm yang and eliminate dampness, which is a healthy and beneficial cooking habit.
✵1. Brain tonic and refreshing: People often compare scallions to "green supplements" for mental workers. For people who are afraid of cold, hypotension and anemia, eating more scallions can supplement energy. For those who suffer from eye fatigue, hemorrhage, insomnia, and neurasthenia, eating more scallions can excite nerves and make people more energetic.
✵3. Sterilization and antisepsis: Garlic contains a kind of allicin with strong bactericidal power, which can kill various germs. Garlic has antibacterial, insecticidal, detoxifying, antiseptic and other effects. The ginger filtrate can effectively inhibit staphylococcuses, trichomonas vaginalis, and skin fungi.
✵(1) Shallot can protect our blood vessels: Allium fistulosum can improve the aroma and remove peculiar smell. When cooking some vegetables with high cold, you can add more shallots to cook, which can play a role in relaxing the spleen and stomach. Such as water bamboo, white radish, mung bean sprouts, etc.
✵(2) Ginger, "Aspirin in Food": Ginger has the functions of clearing stomach, promoting intestinal peristalsis, reducing cholesterol, treating nausea and vomiting, resisting virus and the common cold, diluting the blood and relieving rheumatism.
✵(3) Garlic, a natural antibiotic in modern life: Garlic is famous for its strong sterilization ability. This is because it contains a unique substance called alliin, which will be converted into allicin when it enters the blood. Even if diluted, this kind of allicin can still kill various bacteria such as Escherichia coli, Shigella dysenteriae, staphylococcuses and so on in an instant.
✵(1) Meat, with more emphasis on pepper: Zanthoxylum bungeanum, a special spice in the kitchen in China, is useful for that highly odorous meat such as beef and mutton. Don't forget to put Zanthoxylum bungeanum in cooking. Like boiled beef and mutton in water, prickly ash must be put in order to improve freshness and remove the fishy smell. When cooking meat, pepper should be added more, for cooking beef, mutton it should be added more. Zanthoxylum bungeanum is helpful for warming and detoxifying.
✵(2) More ginger in fish: The fishy smell of fish is big, the nature of fish is cold, improper eating will cause vomiting. Ginger can not only alleviate the cold nature of fish but also eliminate fishy smell. Adding more ginger can help digestion. More ginger is needed in cooking fish.
✵(3) Shallots are more important in shellfish: The welsh onion or shallot can not only relieve the cold nature of shellfish (such as snails, clams, crabs, etc.) but also can resist allergy. Many people will suffer from symptoms such as allergic cough and abdominal pain after eating shellfish. Welsh onion should be added more when cooking shellfish, it could help to avoid allergic reactions.
✵(4) Focus on garlic in poultry meat cooking: Garlic can improve taste and has the functions of disinfection and sterilization. Meat with a strong peculiar smell, such as soft-shelled turtle, must add garlic. When cooking chicken, duck and goose meat, garlic should be added to make the meat more fragrant and delicious. It will not cause diarrhea due to indigestion and has the effects of lowering cholesterol and promoting nutrient absorption.
