Cong Jiangsuan pepper in the end, when the cook put it how?

A Choice of a cold, as temperatures gradually cool, and "paste autumn fat," the time has come, and people began wondering fish meat, in order to save energy in winter. Speaking of doing the fish flesh, we can not fail to mention the four Cong Jiangsuan pepper seasoning. Commonly known as "seasoning four gentlemen," this four kinds of spices, the reason for the Chinese people for thousands of years have been extremely respected, and naturally has its extraordinary effectiveness.

Onions can be pass-yang, divergence, to Xingshan, ginger can be Nuanwei, in addition to fishy, garlic has the role of Sterilization, pepper is able to warm the air. Although the hot thing, it will be four kinds of sauce into the vegetables in the summer, anti-cold autumn and winter is not just a matter, even in summer there will be chill, eat Cong Jiangsuan pepper can prevent cold too.

Cong Jiangsuan pepper in the end, when the cook put it how?

Heavy gas such as full throttle in beef and mutton meat, do not forget to put pepper when cooking. Like white boiled beef and mutton, pepper is a must be placed, and can raise fresh, to smell of mutton.

To do more than put ginger fish. Fish, cold nature, is needed so hot ginger to adjust the look of the material. Such as steamed fish, there must be shredded ginger; to eat crabs, to dip in vinegar and ginger. In addition, shellfish (such as snails, mussels, crab, etc.) and other cold when a large seafood cooking should also put some ginger.

Onions can be impotence, which provides fragrance, to smell, in the cold to do some big vegetables, they can put in more onions to cook, can serve to alleviate the role of the spleen and stomach. Such as wild rice stem, white radish, green bean sprouts and so on.

Garlic flavor can be mentioned, but also disinfection, sterilization of the role of odor of meat, such as a large turtle, be sure to put garlic. Cooking chicken, duck, goose when you should put in more garlic, there are lower cholesterol, promote the effectiveness of nutrient absorption