Which dishes in life are not suitable for adding onions?

　　Add Sichuan peppercorns to beef and mutton, and ginger to fish, shrimps, crabs and shellfish.

　　With autumn rains and cold weather, the weather is gradually getting colder, and the time for "autumn fat" has arrived. People begin to think about eating fish and meat to save energy for the winter. When it comes to cooking fish and meat, we cannot fail to mention the four major seasonings of onion, ginger, garlic and pepper. These four seasonings, commonly known as the "Four Gentlemen of Seasoning", have been highly praised by the Chinese for thousands of years because of their extraordinary effects.

　　“The reason why onions, ginger, garlic, and peppers are used when making meat is because chicken, duck, and fish all taste greasy, and the common characteristics of these four seasonings are that they are pungent, warm, appetizing, and relieving. ”Specific to each seasoning, each has its own unique characteristics: green onion can stimulate the yang, disperse and remove fishy smell, ginger can warm the stomach and remove fishy smell, garlic has the effect of disinfection and sterilization, and Sichuan pepper can warm the middle qi. Although they are warm foods, these four seasonings are also included in summer dishes. Preventing coldness is not just a matter of autumn and winter. Even in summer, there will be coldness. Eating onions, ginger, garlic and pepper can prevent excessive coldness.

　　How should onions, ginger, garlic and pepper be placed when cooking?

　　Don’t forget to add Sichuan peppercorns when cooking beef and mutton. For example, when boiling beef and mutton in boiled water, Sichuan peppercorns must be added to enhance the freshness and remove the mutton.

　　When cooking fish, add more ginger. Fish is very cold in nature and needs hot substances like ginger to regulate it. For example, when steaming fish, you need shredded ginger; when eating crabs, you need to dip it in vinegar and minced ginger. In addition, some ginger should also be added to cold seafood such as shellfish (such as snails, clams, crabs, etc.).

　　Onions can aphrodisiac, enhance aroma, and remove odors. When cooking some cold vegetables, you can add more onions to cook, which can soothe the spleen and stomach. Such as wild rice, white radish, mung bean sprouts, etc.

　　Garlic can enhance the flavor, and has the functions of disinfection and sterilization. Garlic must be added to meat with strong smell, such as soft-shell turtle. It is advisable to add more garlic when cooking chicken, duck, and goose, which can lower cholesterol and promote nutrient absorption.