葱、姜、蒜、椒,不仅能调味,而且能杀菌祛毒,对人体健康十分有益。肉食多放椒烧肉时宜多放花椒,牛肉、羊肉、狗肉更应多放。花椒有助暖作用,还能祛毒。鱼类多放姜鱼腥气大,性寒,食之不当会产生呕吐。生姜既可缓和鱼的寒性,又可解腥味。做鱼时多放姜,可以帮助消化。贝类多放葱大葱不仅能缓解贝类如螺、蚌、蟹等的寒性而且还能抗过敏。不少人食用贝类后会产生过敏性咳嗽、腹痛 Onion, ginger, garlic, pepper, not only seasoning, but also sterilization and detoxification, is very beneficial to human health. Put more meat when the meat roasted pork should put more pepper, beef, mutton, dog should be put more. Pepper helps warm the role, but also Qudu. More fish put fishy fishy, ​​cold, improper food can produce vomiting. Ginger can alleviate the coldness of fish, but also solution to the smell. Add more ginger when doing fish, can help digestion. Shell onion put more green onions can not only relieve shellfish such as snails, mussels, crabs and other cold but also anti-allergy. Many people will have allergic cough, abdominal pain after eating shellfish