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In Chinese culinary culture, onion & ginger & garlic are such an "important roles".
The main function of onion, ginger and garlic is to provide fragrance, followed by removing fishy smell and mutton.
Whether it is vegetables or meat dishes, the combination of onion, ginger and garlic is always here.
When heating up the wok, you put them in, and it will make the whole dish better.
Just in time for the harvest of garlic, I cook a meal of crayfish and pickled fish for my family!
中國人的烹飪文化中，蔥薑蒜處在無與倫比的“重要地位”。
蔥薑蒜起到的主要作用是提供香味，其次是去腥祛羶。
無論是蔬菜還是葷菜，蔥薑蒜的搭配組合總會出現。
在熱鍋的時候就放入，就是藉它們的香味，來讓整道菜的氣味更佳。
正好遇上大蒜收穫的季節，給家人安排一頓小龍蝦和酸菜魚。
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