How to get rid of chicken without ginger, how to get rid of stew without ginger

If you have it, you can put it, if you don't have it, keep these three steps in mind, the chicken has no fishy smell, and the chicken nuggets are stewed with potatoes.

Delicious and delicious! When you want to eat chicken nuggets, how do you make it delicious? Potatoes and chicken nuggets are a perfect match, but when stewing chicken nuggets, how do you get rid of the smell of blood and the meat is not woody? After solving these two problems, we can make the best food.

First: Chicken nuggets have bones, so there is a lot of blood and water in the bones. If they are stewed directly, they will have a strong taste of blood and the chicken will not taste good.

Therefore, this is very important. Place the chicken nuggets in clean water, soak for half an hour, and change the water twice during soaking. This step is essential and can greatly reduce the fishy smell.

Second: When the water is boiling, place the chicken pieces in a pot of cold water and slowly bring to a boil over medium heat. During the cooking process, the chicken nuggets and water will heat up together.

The blood that is not excreted from the chicken nuggets can be further discharged. The scum from the boil is very dirty, skim it clean. Some dirt will stick to the surface of the chicken nuggets, so it must be cleaned.

Ginger, shallots and dried chilies. The aroma of these seasonings is very rich, which can well suppress the fishy smell of the chicken, making the stewed chicken nuggets delicious enough and delicious, don't be mistaken, especially pepper, which has the effect of removing the fishy smell, so when stewing the chicken nuggets, it is recommended to put more pepper for better results.

Chicken nuggets stewed with potatoes.

Prepare the ingredients: chicken nuggets, potatoes, ginger, green onions, pepper, light soy sauce, salt, pepper, chicken essence, millet pepper.

1. Prepare two chicken thighs and chop them into chicken pieces. After chopping the small pieces, wash them with clean water, first remove dirt and blood stains on the surface, and then soak them in clean water for half an hour, changing the water several times when soaking.

2. Take out the chicken pieces, put them in a clean pot, add enough water, add a few more slices of ginger and some green onions, and bring to a boil over medium heat. Once boiling, pour in a spoonful of cooking wine.

Cook for two minutes. Remove the chicken pieces and control the moisture.

3. Add a little cooking oil to the pot.

Add Sichuan peppercorns to the cold oil, stir-fry over low heat, pour in the chicken pieces, stir-fry until the color changes, pour in the ginger slices, green onions, dried chilies, and continue to stir-fry.

4. Add an appropriate amount of light soy sauce, pepper and millet pepper and stir-fry. You can also add some dark soy sauce to color, stir evenly, and add enough boiling water.

5. Cover the pot and bring to a boil over high heat, then reduce the heat to low heat.

Cook until the chicken is cooked through. Add the potatoes and salt and continue to cook until the potatoes are tender and rotten. Finally, reduce the juice over high heat and sprinkle a little more chicken essence.

Flying water. Blanch, you can put some cooking wine in the water, and if you don't have cooking wine, you can also use liquor.

But then again, chicken is generally not fishy, so there is no need to specifically remove the fishy.

For a while, I was obsessed with making sandwiches, so I bought a lot of salad dressings at home, but I couldn't finish them just by making sandwiches.

I actually found that this salad dressing tastes very special when it comes to Chinese cuisine!

Especially when making chicken dishes, you can use salad dressing to marinate chicken, you don't need to put other seasonings, you don't need onions, ginger and garlic, light soy sauce cooking wine, and the chicken marinated with salad dressing has a special fragrance, which is completely different from the taste that was marinated only by light soy sauce oyster sauce before.

I feel that the taste of balsamic vinegar salad dressing goes well with cold dishes, so next time I can try it with eggplant.

Ingredients: 2 chicken thighs and 50g garlic moss

Excipients: oil, salt, balsamic vinegar salad dressing, Caesar salad dressing, chicken essence, oyster sauce.

1.Remove the meat from the chicken thighs and cut them into pieces, and the chicken bones can be used to make a separate soup.

2.Pour the balsamic vinegar salad dressing and Caesar salad dressing over the chicken and refrigerate for an hour to taste.

3.Pour oil into the pan, pour in the marinated chicken, stir-fry until it changes color and removes.

4.Leave the bottom oil and stir-fry with garlic moss until soft.

5.Pour the chicken back into the pan and add salt.

6.Add the chicken bouillon and oyster sauce and mix well.

Note:1By refrigerating, it can not only absorb the flavor, but also thicken the pulp.

2.Stir-fry the chicken for a while, and fry the moisture in the chicken to make it fragrant.

3.The salad dressing itself has a flavor, and the marinated chicken has a different aroma.

What are the ways to remove the fishy smell of chicken.

1. Neutralize and remove fishiness

Animal food raw materials contain a large number of proteins, amino acids, lecithin and other nutrients, due to the environment and their own bacterial action, will produce a variety of fishy substances, add an appropriate amount of vinegar during cooking to neutralize, so that it produces acetate, can make the fishy smell greatly weakened. In addition, tomato sauce contains organic acids such as citric acid and malic acid, which also have a neutralizing and deodorizing effect, and of course, cooking fish and meat directly with tomatoes also has a deodorizing effect.

2. Alcohol is fishy

Some fishy substances with low boiling point but not alkaline can not be removed by neutralization method, and the dissolution and volatilization properties of alcohol (ethanol) can be used to remove the fishy odor after heating the fish and meat. At the same time, ethanol can also react with the aldehydes in the raw materials to form aroma substances that can be combined with organic acids to form esters, and the results of the joint action of the two can make dishes fishy and flavorful.

3. Spices to remove fishiness

There are many kinds of spices in China, which can be appropriately selected according to the specific situation. For example, green onions contain volatile oil and allium allicin, and ginger contains gingerol. Gingerene, gingerol, pepper, pepper contain capsaicin, star anise contains anisel alcohol, anisole ether, cinnamon contains volatile oil, organic acids, etc., the above substances weaken the odor and can increase the fragrance, especially in the animal raw materials with a strong fishy smell, and its fishy flavor effect is more obvious.

4. Heat to remove the smell

Fishy substances with lower boiling points can be removed by heating methods. Some fishy substances with high boiling points can also be removed by long-term heating methods, such as stewing, stewing, burning, roasting and other cooking methods, or let them volatilize in hot oil. Most of the fishy substances have a certain degree of water solubility, and can be blanched first, boiled in boiling water and other methods to remove the fishy before cooking.

Cooking ingredients to get rid of the fish:

1. Chicken: Soak the whole chicken or chicken pieces in the sauce prepared with beer, refined salt and white pepper for 1 hour before cooking, which can remove the fishy smell of chicken. Feeding standard: Beer should be soaked in chicken, refined salt accounts for 1% of beer, and pepper should be 1 gram per kilogram of chicken.

2. Chicken offal:

Chicken offal includes the heart, liver, gizzard, waist, intestines, etc. Wash the chicken offal, put it in a basin, sprinkle with an appropriate amount of refined salt, mix well and marinate for 20 minutes, and then wash the salt repeatedly with water to get rid of the fishy smell.

3. Fat duck meat:

Take out the fat in the fat duck meat, refine it into duck fat, chop the duck into large pieces, fry it in duck fat until it is half-cooked, and then blanch the duck meat in a pot of boiling water to remove the fishy smell.

Adding a little liquor works very well, and alcohol can dissolve trimethylamine and then volatilize it!

How to remove the smell of stew:To remove the fishy smell of the meat, you can prepare a large pot, fill it with cold water, rinse the raw pork, and then put it in the pot, cook it slowly over low heat, and then turn off the fire after about half an hour, you will find that there is a lot of blood water in the pot, and there is also a layer of impurities on it, which smells very stinky, but the meat is still raw, and the water is only warm, pour out the water, rinse and rub the pork with warm water, so that the pork can be considered fishy. A small amount of green onion and ginger wine should be used in cooking to enhance the flavor, and a large amount is used to suppress the flavor.

If you are using ground meat, you want to remove the fishy smell, then you can not use this method to deal with it, you can fry the water over low heat first, and then pour out the stinky water, if you are afraid of smell, you can also put it in a colander, and quickly scald the residue on the surface with hot water, so that there will be no fishy smell if you do it again, the principle is to use the change of temperature and density to extract the things in the blood vessels and lymphatic vessels. You can't use high fire because you are afraid that the protein will solidify when it is heated, and the impurities will be sealed in the meat.

Tips for stewing meatTo make the stew taste better, it is very important to master the correct heat, generally use low heat first, then use medium heat, and then adjust to the order of low heat, when stewing meat, you need to add water to eight points full, heat the water with low heat, the casserole can be cooked for a long time, but the local temperature change or rapid temperature change will make the casserole appear hot expansion and contraction and crack, so the cold pot must not use high heat, after the pot is heated evenly, it can be adjusted to medium heat, and then the seasoning and meat are boiled in the pot. When stewing meat, heat it at a constant temperature and simmer slowly over low heat.

If there is no ginger in the stewed meat, you can put a few peppercorns in the blanching water, as well as cooking wine and green onions can play a role in removing the fishy smell of the meat, and you can also wash the meat many times to remove the fishy smell.

The stew does not have ginger. Not to use cooking wine. Add some more vinegar. This way you can get rid of the fish.

If you don't know how to get a new one, you can also get this effect with some cooking wine.

You can put some green onions and boil it, so that the taste is particularly beautiful, and there will be no smell and a particularly good taste.

When cooking chicken, you can marinate it with cooking wine and ginger to remove the fishiness. It is also possible to blanch the chicken before cooking, which will also remove the fishy smell of the chicken.

You can put green onions, ginger cooking wine, and blanch the chicken, which can effectively remove the fishy smell inside, and can also remove the skin on the surface of the muscle.

1. Add a tablespoon of cooking wine during the blanching process. Pour out the water and rinse the chicken feet with clean water.

2. Cooking wine is the name of cooking wine, which is brewed with rice wine and flower basis carving, and its alcohol concentration is low, with a content of less than 15%, and high ester content, rich in amino acids. It is widely used in cooking dishes, and the seasoning effect of cooking wine is mainly to remove the smell and enhance the flavor.

3. Vinegar is a traditional condiment in China's major cuisines. According to the existing written records, the ancient Chinese working people used wine as a starter to ferment and brew vinegar, and oriental vinegar originated in China, and the history of vinegar brewing according to literature is at least more than 3,000 years. Vinegar has an anti-fishy effect.

4. Ginger is the fresh rhizome of the perennial herbaceous herb of the genus Ginger family, ginger contains spicy and aromatic components, ginger and ginger slices are used for cooking, which can remove the fishy smell and increase the umami of food.

5. Lemon juice is an all-purpose seasoning. It can remove fishy odor and food odor, including fishy smell in meat, fishy seafood, egg smell, astringency in mushrooms and onion taste, etc.

6. Cinnamon is a food spice or cooking seasoning, which has a rich aroma because it contains volatile oil, which can make meat dishes fishy and greasy, fragrant and delicious, and then increase people's appetite.