How to get rid of the fishy smell of boiled fish soup, and how to get rid of the fishy smell of boil

1 If it is a whole fish stew soup, first add oil, fry the fish slightly, put ginger and cooking wine to stir-fry, you can add cold water into it (the ingredients can be added to your favorite) and boil over high heat, do not turn the fish body casually before boiling, turn to low heat and cook slowly after boiling, until the soup is white, add some vinegar and add salt and chicken essence to taste before getting out of the pot, and sprinkle with chopped green onions.

2 If it is a fish fillet soup, you should prepare an appropriate amount of ginger slices and cooking wine, first stir-fry the ginger slices in oil, add a little cooking wine, pour an appropriate amount of cold water to boil, and then put in the fish slices to cook.

3 If there is no ginger at home, you can use coriander instead, fry the fish oil until it is slightly yellow on both sides, boil it in cold water, put a few coriander in it, and remove the coriander before leaving the pot.

4. Cooking fish soup can add some ingredients, especially mushrooms, which have the effect of increasing flavor and freshness, among them, the meat of king oyster mushrooms is thick and crispy, and it can be boiled together in fish soup, and it can also waft out a faint almond fragrance, which is also a very good choice.

5. Because the essence of the fish is in the fish brain part, if you want to drink the fragrant fish soup, you must deal with it well, generally fry the fish head first to avoid the loss of nutrients from the fish brain, take out the fish head, split it from the middle with a knife, and then put the fish head into the pot, boil the fish brain out on high heat, so that the fish soup cooked is mellow in flavor and rich in nutrition.

To remove the fishiness of the fish soup, you can add ginger or coriander.

Ginger, green onions, garlic, chili peppers, and cooking wine are all good seasonings for removing fish.

Put some cooking wine or a small amount of liquor can also remove the fishy, cut a green onion into several sections, and put it when the fish is medium-cooked, this shot can not only remove the fishy smell before the beginning, but also increase the umami of the fish soup, killing two birds with one stone.

Remove a layer of black membrane in the belly of the fish, fry the fish on both sides, put it in boiling water, add rice wine and ginger slices, and simmer for an hour.

When boiling fish soup, add some sugar to remove the smell and increase the freshness.

11. First marinate the processed fish, mix the onions, ginger, garlic and other seasonings with cooking wine and the fish evenly, this is to remove the fish, and the other is to increase the taste of the fish soup and ensure the taste of the fish soup. Marinate for about 10 minutes, and set aside after marinating.

2. Put an appropriate amount of oil in the pot first, add the ginger and stir-fry until fragrant, and then put the fish into the pan to fry. Don't flip it around, just fry the fish on both sides and you're done. Then pour in an appropriate amount of water, reduce the heat and simmer.

3. After the water is boiled, put in all kinds of salt and other seasonings, or you can choose to put in some tofu, which will be more delicious and the nutritional value is not low. If you want to drink a more delicious fish soup, then you only need to add salt. Then continue to simmer over low heat for 15 minutes, don't cook too long, which will affect the taste.

When cooking, the soup may become smaller, and a little water will have to be added after a while to prevent the fish stock from drying out.

2. When making fish soup, if it is made with whole fish, then you can fry the fish in a frying pan before making soup until golden on both sides, and then add ginger and cooking wine to fry the aroma, and then add cold water, which can not be turned after the water boils. After boiling, turn down the heat, slowly cook until the fish soup is white, and then add a small amount of vinegar to make the fish soup not fishy at all.

If you usually like to use fish fillets to make fish soup, you must remember to put in the fish fillets after boiling the pot to keep the letter remaining, prepare the fish fillets, and then prepare some ginger slices and cooking wine, first put oil in the pot and heat it, then put the ginger slices into the cooking wine and fry until fragrant, add cold water, and then boil over high heat, put the fish slices in after boiling, and slowly cook to make soup.

When making fish soup, you can use coriander to remove the fish, you can take an appropriate amount of coriander and wash it directly in cold water, then heat it and boil, boil it for a while, take out the coriander in the pot, and use the soup obtained by boiling coriander to make fish soup, so that the fish soup can have a faint coriander smell without a little fishy smell.

3. Cook over high heat. A large heat is required to make the milk soup so that the soup is always boiling. The boiling water is constantly breaking the fat into very small oil particles and scattering them in the soup, the large oil particles become smaller, and the small oil particles become smaller until they are broken into very small fat oil particles. The dissolved proteins in the material meet the oil particles, encapsulating the small oil particles inside.

In this way, the fat that was originally insoluble in water and oil is evenly distributed in the soup, and the boiling soup is constantly broken up and surrounded by proteins, and the refraction of light slowly takes on an attractive milky white color.

1. Add coriander. In the case of stewed fish soup is particularly fishy, you can prepare an appropriate amount of fresh coriander, which can have the effect of removing the smell and enhancing the fragrance, so the appropriate amount of coriander can be put into the fish soup, and the taste of coriander can cover up the fishy smell, so that if you eat it, you can relieve it a lot, and it is no longer so fishy.

2. Add white pepper. Don't worry if the stewed fish soup is fishy, you can prepare an appropriate amount of white pepper powder and sprinkle it in the fish soup, and then stir it with a spoon to let the spicy taste and spicy aroma of Bailing Shengzhi pepper mask the fishy smell of the fish soup itself, so that it will be relieved a lot if you drink it.

3. Recook. Don't be lazy if the fish soup is too fishy, you can put it in the pot and recook it. When cooking, add green onions, ginger and garlic, cooking wine, or add an appropriate amount of white wine or beer to remove the fishy flavor, so that you can also laugh and reduce the fishy smell of the fish soup.

4. Add ginger. If the stewed fish soup is too fishy and you don't want to recook it or add some other ingredients, then you can choose ginger powder. Ginger powder is a very good seasoning powder, and after the ginger powder is put in, it can not only play the role of removing the fishy ruler potato, but also will not taste the taste of ginger, so you can add ginger powder in an appropriate amount, stir it, and then reheat it, so that the fish soup will not have such a strong fishy smell.

The fish soup stewed by myself has a strong fishy smell, how can I get rid of the fishy?

1.Washing, before the fish is cooked, the first task is to clean it. Once this step is completed, all fishy odors** can be removed from the fish, namely gills, line, black membrane, scalp and mucus.

The black membrane is the black membrane on the internal organs and abdomen of the fish. It must be scraped clean and then soaked in warm water to remove the mucus. Then cut the head and tail of the fish separately, find a white line, take it out, clean the gills, and finally scrape off the skin of the fish skull, so that the fish is completely clean.

If the whole fish is stewed, you can fry the fish on both sides first. Once the fish is fried, add ginger and cooking wine to make it fragrant. Add cold water and bring to a boil.

Do not turn the fish over before boiling it. Simmer until the soup is white, add a little vinegar, add salt and chicken essence, and sprinkle with chopped green onions.

2.The fish should be fried first, and the head and tail of the fish should be fried in oil until golden brown, and the head of the fish should be split from the middle with a knife, and the head of the fish should be fried first, so that the brains of the fish will not be lost when frying. Then put the minced fish head into the pot and "top" the fish brain out with a fierce fire, so that the soup is delicious, mellow and nutritious.

3.Cooking soup, many people lack this step when stewing fish, which is also the reason why fish soup has a fishy smell. Before simmering the fish soup, we put the fish in a colander and blanch it with boiling water.

So many friends will ask, why not put it in the water and blanch it directly? Because the fish is relatively tender, if it is blanched in a pot, the fishy smell will return to the fish, so we take the hot method and let the boiling water directly take away the fishy smell.

4.Pay attention to water when stewing fish, it is best to stew fish in hot water, some people directly cook stewed fish in cold water, which is not right. Even if the fish is fried, it is not good to boil it in cold water, because the fish stewed in cold water will make the fish freeze, and it is not tender enough to eat after stewing, and the fish stewed in cold water will not make the fishy smell dissipate quickly.

So, when stewing fish, add boiling water directly. When the water boils again, simmer over low heat. In addition, the pot should not be covered during the fish soup stew.

This detail needs to be mastered. Doing so will help the fishy smell dissipate, and the resulting fish soup will not have a fishy smell.

For example, if you cook fish head soup or crucian carp soup, you need to fry it for a while. First of all, heat the pot, add a little oil, put the crucian carp in the pot, add a few slices of ginger, and fry over low heat until the skin turns slightly yellow. The purpose of cooking after frying is to remove most of the fishy smell.

And the soup is as white as jade, which is also suitable for cooking all kinds of bone broth. Then add an appropriate amount of water and boil for two minutes on high heat, and the soup will immediately turn milky white.

Put the fish in a pot and boil it first, then add ginger, or put the fish in clean water, add an appropriate amount of edible salt, and soak it for about half an hour, these methods can have the effect of removing the fish.

1. Wash the fish and put a few slices of ginger in the belly of the fish; 2. Heat the oil in the pan, put 2 tablespoons of salt, put the fish into the oil pan and fry, and turn over after frying; 3. After frying on both sides, reduce the heat, put cooking wine, ginger slices, garlic slices, dried chili peppers, soy sauce, and then add water to cover the fish; 4. After the water is boiled, turn off the low heat and stew the fish slowly; 5. After about 25 minutes, turn to high heat to reduce the juice, and half of the soup is received.

If you want to get rid of the fishy smell in the fish, you can fry the fish on both sides a little, then put ginger and cooking wine to stir-fry, add cold water to boil, add some vinegar when the soup is white, and then add salt and chicken essence before the fish soup is to be cooked, and finally sprinkle with chopped green onions, so that the fish soup will basically not have a fishy smell.

How to get rid of the fishy smell of fish soup.

In addition to stir-fried, steamed, and braised fish, many people like to stew fish head soup at home, which is delicious and highly nutritious, but once it is not cooked well, it is likely to cause a strong fishy smell and difficult to eat.

If you use the whole fish stew, we can fry the fish on both sides with oil slightly, then put ginger and cooking wine to stir-fry, and then add an appropriate amount of cold water to boil over high heat, pay attention to the process can not turn the fish body, and add some white vinegar to it when the soup turns white.

Vinegar can remove some of the fishy smell from the fish, so it is good to put some in moderation. Before starting the pot, add some salt, chicken essence and other ingredients to the fish soup, and then sprinkle with chopped green onions to start the pot, so that the fish soup will basically no longer have a fishy smell, which is very delicious.

After the fish is processed, be sure to add salt and ginger slices to marinate for half an hour, and add an appropriate amount of cooking wine when cooking so that it will not be fishy.

The recipe for adding crucian carp soup is as follows:

The ratio of ingredients is: a crucian carp, green onion, ginger, salt, and an appropriate amount of cooking wine.

1. Wash the crucian carp.

2. Add salt and ginger slices and marinate for half an hour.

3. Heat the pot, add an appropriate amount of oil, put the crucian carp in, and fry until golden brown on both sides. (It is recommended to use medium heat for the frying process), then add green onions, ginger slices, and continue to fry the cooking wine for about a minute.

4. Turn on the high heat and add boiling water, the water must be added at one time, the water can not be added twice in the middle, the soup is fresh, after boiling for five minutes on high heat, then change to medium and low heat and continue to cook for 15 minutes.

5. Add green onions, and a delicious and nutritious crucian carp soup is complete.

White radish crucian carp soup.

Therapeutic effect: dissolve phlegm and relieve cough, appetize and eliminate appetite, improve immunity.

Nutritional value: protein, dietary fiber, vitamin A C E, calcium, iron, zinc, phosphorus.

Suitable for people: The general population can eat, and the soup is also suitable for babies over 7 months old.

Contraindications: Radish is cold and good for the intestines, and those with spleen deficiency and diarrhea should eat with caution or less.

Ingredients for white radish crucian carp soup.

The main ingredients are crucian carp, white radish, carrots, vegetable oil, salt, chopped green onions.

Preparation of white radish crucian carp soup.

1. Wash the crucian carp; Peel and shred white radish and carrot; Wash the green onion and cut into sections.

2. Put the vegetable oil into the pot, put the crucian carp into the pot and fry it, and fry it on both sides to bring out the fragrance.

3. Add an appropriate amount of water to the pot, put in shredded white radish and shredded carrots, simmer over low heat after the water is boiled for 1 hour, when the soup is milky white in the pot, add salt to taste, and sprinkle in chopped green onions.

The efficacy and function of white radish crucian carp soup.

Crucian carp has the effects of clearing heat and detoxifying, clearing the heart and moistening the lungs, diluting water and reducing swelling, replenishing deficiency in the middle, warming the stomach and eating, and invigorating qi and strengthening the spleen. White radish has the effects of lowering qi, eliminating food and accumulation, nourishing yin and moistening the lungs, detoxifying and rejuvenating, diuretic and laxative. White radish crucian carp soup This soup has the effect of dissolving phlegm and relieving cough, appetizing and digesting, eliminating fat**, improving human immunity, preventing colds, and also has an obvious effect on promoting intellectual development.

Such a recipe can not only have the effect of strengthening the spleen and stomach, but also diuresis and swelling, can have the effect and effect of reducing fat, and also has the effect of preventing colds.

One of the most important things to do when making crucian carp soup is to pay attention to the heat.

The steps are as follows: buy two freshly killed crucian carp of moderate size. When washing, all the fish scales should be cleaned, and the fish belly should also be washed, so as not to make the soup smell fishy;

After washing, apply appropriate salt to the fish and let it marinate for 10 minutes;

Prepare three chives, wash them, knot them and set aside;

Slice a few slices of ginger (depending on the size and amount of the fish);

Apply ginger juice evenly to the pan (to prevent the fish skin from sticking to the pan), pour in the salad oil and light the fire;

The oil should not be too hot, turn the heat low, gently put the fish into the pot, and at the same time put in the ginger slices, and turn the heat up;

Fry until the skin of the fish is slightly golden brown, and gently turn the fish over until it is also slightly golden brown;

During the frying process, pay attention to turning the pan to make the fish evenly fried;

Reduce the heat, add cold water until the fish is submerged, put in the prepared green onion knots, turn on high heat and bring to a boil;

Turn the fish over, cook for another 5 minutes, add an appropriate amount of salt, and continue to cook until the soup is milky white;

Add MSG and cook for two minutes.

At the same time, prepare the ingredients for eating the fish: pour a little vinegar from the dipped fish into a bowl, add a little salt, sugar, monosodium glutamate, and stir well.

Serve the fish separately in a large bowl and the crucian carp soup in the soup bowl; The fish is dipped and eaten, and the soup is drunk.