What is good for steamed fish, and how can steamed fish be effectively fishy?

Ingredients: 600 grams of bream, 10 grams of shredded green onions, 10 grams of shredded ginger, 10 grams of shredded red pepper, a little coriander. Seasoning:

2 tsp (10 ml) of steamed fish soy sauce, 1 tsp (5 ml) of vinegar, 1 tsp (5 ml) of salad oil, 2 tbsp (30 ml) of cooking wine. Preparation: 1

Prepare the ingredients and clean the fish for later use. 2.Put water in the steamer and bring to a boil, then put the fish on a plate, pour 1 tablespoon of cooking wine evenly over the fish, add shredded green onions, ginger and red pepper, and steam for 8 minutes.

3.Put the steamed fish soy sauce, vinegar, salad oil and remaining cooking wine in a small bowl, stir and set aside. 4.

After the fish is steamed, drizzle with the sauce and garnish with coriander. Strategy: 1

Steamed fish is the most taboo to have a fishy smell, so put vinegar and cooking wine in the sauce to remove the fishiness. 2.When steaming fish, add green onions and ginger, which can also play a role in removing the smell and enhancing the flavor.

3.When the fish is steamed, the juice from the plate should be discarded, as the juice will smell fishy.

Put some ginger slices on the fish first, then put some oil, and salt on the fish separately. Then put it in a pot and steam it for another 10-15 minutes after the water boils. On the other side, put the green onion and ginger slices in the pot and stir-fry.

Ingredients (peanut oil, soy sauce, cornstarch, a little chicken essence, a small amount of water) and take out the fish when it is ready. Drizzle the stir-fried ingredients over the fish. It tastes so good.

Remember.

When steaming the fish, put a little salt on the cleaned fish, sprinkle a little sugar, put ginger slices and green onions, put the fish on a plate and put it in the steaming drawer after the water boils, steam it for 8-15 minutes on high heat (according to the size of the fish), take out the ginger slices and green onions, pour out some excess water in the plate, pour some soy sauce on the fish (the amount is according to your own taste), then put a little shredded green onion, pour a little oil into another pot to heat, and pour it on the fish.

1. Cook fish soup First dispose of the internal organs and scales of the fish, then take the fish to fry, pour the pre-boiled hot water into the pot when frying until golden brown, and add some shredded ginger. The soup cooked in this way is white and fresh, and it will not be fishy Second, steamed fish Steamed fish is simpler, as long as the fish is processed well, and then put some shredded ginger on the top of the fish and in the stomach.

First of all, the fish should be fresh, and secondly, when slaughtered, the gills and internal organs should be dug up and the blood should be cleaned. Spread an appropriate amount of salt cooking wine evenly, put more ginger and cut it into shreds, prepare a wok to boil the oil before steaming out of the pot, sprinkle some green onions on the fish when it comes out of the pot, and pour a spoonful of boiling oil evenly on the fish.

First put some ginger and garlic at the bottom of the plate, wash the fish and apply salad oil all over the body, then put it in the pot and steam, put it in the plate to steam after the water boils, steam it for 10 minutes, take it out, pour soy sauce, vinegar and sesame oil on the fish and then eat.

Steam ginger and green onions with the fish.

Steamed fish to remove the fishy smell of the method: town year

You don't need too many seasonings, and you don't even put any steamed fish and soy sauce, just salt, wine, green onions, ginger and garlic, the meat is extremely tender and delicious.

Operation steps: 1) First of all, a fish is obtained, naturally it is to remove the scales, dissect and wash, remove the internal organs, and clean it. Then cut a few knives obliquely on the fish, and the knife edge is inclined at a 45-degree angle, so that the cut surface is larger and more flavorful.

2) Dry the fish body on both sides with kitchen paper, then smear it with salt and cooking wine, sprinkle with shredded ginger and marinate for a period of time to remove the smell and taste!

3) Bring water to a boil in the steamer and steam the fish for about 20 minutes. The length of steaming time is related to the size of the fish, my fish is too big, and it takes a little longer.

5) Pour the steamed fish juice into a small bowl and pour the hot garlic oil over the fresh.

6) Finally, pour the sauce from a small bowl over the fish immediately, sprinkle with shredded green onions and coriander, and serve!

Usually, when we steam fish at home, we always feel that the fish tastes very fishy, especially for people who don't like fish, this fishy smell is particularly unbearable.

So, what can we do to get rid of the fishy smell when we fail to encounter steamed fish? Just keep the following points in mind and remove it easily!

1. Before killing the fish, soak the fish in salt water, mix it with the ratio of 50 grams of salt and 500 grams of water into salt water, and the salt water will be immersed in the body through the two gills for about an hour. If it is a dead fish, soak it in salt water for two hours to remove the earthy smell.

2. When killing fish, the gills must be removed, and the gills of the fish must be bled out, and the blood of the fish should be exhausted as much as possible, so that the fish meat is relatively white and has less fishy smell.

3. Remove the fishy line. Clear the fishy lines on both sides of the fish body, that is, the measurement line.

4. Remove the black film inside the fish's belly and wash it well.

5. After the fish is washed, coat the whole body with white wine, and wash it off with water after 1 minute to remove the fishy smell.

6. Cold water deodorization method: 15 cold water, cold water has the effect of removing fish, but it is not obvious. This has been reported in Japan, and the principle may be to dilute and hydrolyze fishy odor substances.

7. Hot water to remove the fish: soak the fish in 80 degrees Celsius hot water, this method is used more. Especially when steaming fish, this can not only remove the fish, but also make the chest and abdomen of the steamed fish not rupture, and ensure the integrity of the form of Jianhuai.

8. Warm tea water deodorization method: soak the fish in warm tea water to remove the fishy smell. Generally, 1 kilogram of fish is mixed with 1 cup of strong tea and water, and the fish is soaked for 5 minutes and removed after 10 minutes.

Because the tannins contained in tea have the effect of astringent meat, they can reduce the spread of fishy smell.

9. Red wine deodorization method: first cut the fish belly and marinate it with red wine, and the tannic acid and aroma in the wine can eliminate the fishy smell.

Remove the fishy line. The fishy line is the sensory organ of the fish to sense the flow of water. There is a kind of fish scale on the back of the fish called the lateral line scale, there are many neatly arranged small holes on the top of the lateral line scale, and directly communicate with the fishy line in the fishy body, and some odors of the external environment, such as the earthy smell in the water, are directly attached to the fishy line through the small holes.

To remove the fishy line, you need to draw a knife edge at the lower part of the gills, cut the tail of the fish again, and then pat the fish body with one hand, you can see a white dot, pull the line along the white dot and pull it out, so that you can easily pick out this tendon! This method can better remove the fishy smell, second, ginger slices marinated.

Ginger slices can be said to be the most fishy thing we use in our daily life, when steaming fish, we can put a few slices of ginger at the bottom of the plate, put the fish on the ginger slices, and then sandwich a few slices in the middle of the fish to marinate, marinate for 10 minutes and then take it to steam, so that there will be no fishy smell after steaming.

3. Wipe Sun Na with cooking wine.

For some people who don't like to eat ginger and can't accept the taste of ginger, we can evenly smear the cooking wine on the fish after processing the fish, and then steam it in the pot. If you only put cooking wine, the fishy effect will not be as good as ginger slices, and friends who don't like ginger will rub cooking wine.

4. Pour out the steamed fish water.

After steaming the fish, there will be some steamed fish water on the plate of the steamed fish, remember to pour this water away, and then pour the steamed fish soy sauce, otherwise the steamed fish will still have a fishy smell.

The most important thing is to clean the ingredients, it is best to pull out the fishy line, and it is best to steam it with onions, ginger and garlic seasoning.

I think I have to soak more.

To remove the fishy smell of the fish, just sprinkle salt on the fish before boiling with salt and napkins, wait for 5 to 6 minutes, and then dry the fish with a napkin after cooking, and there will be no fishy smell when cooking. If the fish is not boiled immediately when you get home, it is recommended to dry the fish first, seal it with plastic wrap, and then put it in the zipper belt and freeze it in the refrigerator to achieve the fishy effect. To get rid of the smell of the air, simply turn on the white vinegar or coffee beans while cooking, turn the ole smoke machine to its strongest, and open the window.

Lemon bend and fresh vanilla plants can then be added to help break down the odor.

The method is as follows: 1. Pour a little cooking wine and vinegar on the steamed fish;

2. Gently scrape off the black membrane in the fish's abdomen;

3. There are two fishy lines on the fish, and the fishy lines should be removed first when steaming the fish;

4. After steaming for five minutes, pour out the water, then replace the hot ruler stool with boiling water, steam for another 5 minutes, and reciprocate more than three times; Round width.

5. Do not take it out after steaming, and let it stand in the pot for 10 minutes to remove the fishiness.

The main fishy smell on the fish body is fish blood, fish teeth, gills, black membrane in the fish, fish scales, mucous membrane under the fish epidermis, and fishy lines.

Before processing the fish, soak the unkilled live fish in the salt water, at this time the fish will still breathe, and it will breathe the salt water into the body to eliminate and reduce a certain earthy smell. Live fish generally need to be soaked for about 1 hour, and dead fish generally need to be soaked in salt water for about 2 hours. The fishy smell of marine fish is light, and generally does not need to be soaked, and can be directly treated to remove the fish.

1. Fish blood. When killing fish, the speed must be fast, so as to reduce the production of unnecessary metabolites of fish, and can quickly release fish blood, remove the fishy smell in the blood, instead of "suffocating" the fish, so that part of the fish blood will penetrate into the body of the fish, it will produce a fishy smell. So after killing, the cleaner the blood will be, and the more delicious it will be.

Therefore, when handling the fish, it is necessary to be fast so that the fish blood can be released. Therefore, the speed of killing fish is an important factor affecting the quality of fish meat.

2. Fish teeth, gills, and black membrane in fish maw.

Fish teeth and gills, many people know that fish gills need to be removed, but they ignore the fish teeth, in fact, the fish teeth smell very strong. Cut the head of the fish, and at the position of the fish's "throat and eyes", there is a fish tooth, which should be regarded as the "back molar" of the fish, and directly pull it out, and then clean a layer of black membrane in the fish's stomach.

3. Fish scales and mucus.

Fish scales and mucus, most of which have a strong fishy smell, so be sure to scrape them clean, and scrape off the remaining mucus on the surface of the fish. The mucus on the surface of the fish can also be removed with warm water, put the fish in warm water at 60 degrees Celsius, soak for about 5 minutes, and the mucus under the skin of the fish will be easily cleaned. Warm water can also coagulate the protein on the surface of the fish, so that the nutrients inside the fish will not be lost when the fish is steamed, and the fish will taste more delicious.

4. The fishy line of the fish.

Fishy line, on both sides of the fish's body, draw a knife edge on the place under the gills, and you can see a white line on each side from the middle, and gently pat the body of the fish while pulling it out.

You can add brine and ginger slices,

Steamed fish to remove the fish is the most important step, the correct way is to clean the vertical fish, put the ginger and green onion shreds on a plate and steam for 10 minutes, then throw away the green onion with the ginger shreds, throw away the fish soup, and then put the ginger shreds and green onion shreds and steam the fish soy sauce for five minutes.

You can soak or clean it with salt water, and then increase the slices of Li into the ginger to imitate the ginger shreds to steam, so that it is also very important to remove the fish, and it can also be effectively fishy.

It is indeed very important to be sure to clean the outer skin, also clean some of the organs of the fish inside, and you can add some cooking wine for marinating.

1.First of all, we need to know that the key to fishiness is the fishy line, so we should remove the fishy line first. Cut two slits at the head and tail of the fish, find the fishy line, hold it with your fingers, and slowly pull out the fishy line while patting the fish's body.

2.Cut the mouth at the back of the fish, because the meat of the fish is the thickest, and cutting it can better absorb the flavor and make the fishy smell less heavy.

3.Soak the fish in clean water, wait until the water turns bloody, then change the water and continue soaking. Almost three or four times to stop soaking.

4.Slice the ginger and shallots into shreds and soak them in water for about 7 minutes, then pour the soaked water over the fish and remember to apply it to the incision of the fish loin.

After cleaning up the fish and removing the fish, you can start to make steamed fish, and you should also be cautious in the steaming process, otherwise you will lose all your efforts!

1.Boil water in a pot, put an iron rack in the pot, then put two pairs of chopsticks on top, put the fish on the chopsticks, cover the lid and steam for seven or eight minutes.

2.After steaming, you can get out of the pot, don't steam repeatedly, some people like to steam twice, think that this will not be fishy, in fact, this not only has no effect on the fishy but also makes the fish old! Remember to add some shredded green onion and ginger and drizzle a little hot oil over the fish.

Many people will marinate the fish with salt before steaming the fish, but in fact, salting the fish will lose the nutrients in the fish, and the fish meat will not be fresh and tender, so we choose the water soaked in green onion and ginger.

In addition, steaming fish on a plate is also a mistake that everyone takes for granted, because the fish will smell fishy in the process of steaming the fish, and if you use a plate, the fishy water will not leak in the plate, and the steamed fish will definitely not be tender. Steaming on a plate will also make the two sides less tender, because one side will not heat evenly against the plate.

Well, it is not difficult to find that steamed fish with fresh flavor and tender meat is actually not difficult.