Why don t you cook live fish when you cook it?

There are too many bony fish, common grass carp, carp, sea bass, hairtail and mackerel, and so on. First, the gills of these fishes are very different from those of cartilaginous fishes, sharks have plate gill structures that are not easy to find, while bony fishes generally have gill covers.

The gills are not edible, and because of the dense capillaries, the fishy smell will be very strong, it is completely inappropriate to go directly to the pot, and the gills may also parasitize harmful organisms such as sporozoides.

Secondly, some fish will have teeth in the throat, such as grass carp and sea bass, which will be more obvious when handling larger fish. Cooking directly alive will affect the eating experience.

Grass carp pharyngeal teeth. The scales and fins of bony fish also need to be disposed of when processing, otherwise it will affect the taste, and the scales of perch are relatively small, so you should be patient when steaming.

Of course, many fish such as catfish, yellow catfish, yellow eel, and eel do not have scales. These fish are also not suitable for boiling alive. Because there are also internal organs, the internal organs of the fish are very complete, so the internal organs should be removed.

Don't cook the live fish directly when boiling the fish, because the live fish is inside the pot and the water temperature is gradually heated during the heating process. If the fish is not killed, it is easy to be in danger if it is alive and kicking around in the pot. In addition, it is not conducive to the ingredient, and the soup enters the fish.

The reason is that the fish meat has a fishy smell, and if you cook the live fish directly, you can't get rid of the fishy smell; The second is that boiling fish is to pay attention to color, aroma and taste, and there are many methods, if you cook live fish directly, it is difficult to taste, even if you put more seasonings to prolong the cooking time, the taste of cooking is also difficult to eat; Then there is the fact that fish has inedible internal organs and gills that must be removed before cooking. To sum up, when boiling fish, try not to cook live fish directly.

You can't cook live fish directly, the fish has to remove the scales, clean up the internal organs, and when the internal organs are cleaned up, the fish will generally die, and then there are live fish with a certain amount of toxins, so, in summary, you can't cook live fish directly!

First of all, the gills are not edible, and because of the dense capillaries, the smell will be very strong, it is completely inappropriate to put them directly in the pot, and the gills may also parasitize harmful organisms such as sporidium.

Secondly, some fish will have teeth in the throat, such as grass carp and sea bass, which will be more obvious when handling larger fish. Cooking directly alive will affect the eating experience.

So, it's better to cook it after it's done.

Because there will be some parasites on the fish, as well as its internal organs, some of which are poisonous, which are not good for our health, the most important thing is that if you cook it directly, the fish will have a fishy smell and is difficult to eat

When boiling fish, live fish is not cooked directly because live fish need to remove and clean internal organs, and cooking wine, onions and garlic need to be used to marinate, and live fish are bouncing in the pot, which is inconvenient to make.

There are liver, spleen, stomach and swim bladder and other structures in the belly of fish, and these structures will taste very strange after cooking, and most fish are complete and easy to handle, and the taste will become a little better after processing the internal organs. Some fish will have some debris in their bodies, such as feces, teeth and other unclean things, which are harmful to the human body.

Cooking live fish directly is generally very cruel, in addition to the fish scales of live fish, gills, intestines, fish bubbles, fish eggs and other things need to be treated, the fish must be cleaned up, and the internal organs must be removed to the gills and fish scales and the like, generally 2-3 hours after the fish dies, the best taste in cooking, called fresh fish, fresh fish internal organs and fish can not be cooked together, so when cooking fish, live fish can not be directly boiled.

When boiling fish, cook live fish directly, that is very cruel, and boiling live fish, the fish jumping in the pot, will hurt people, cause injury, don't do this.

Of course, you can't cook live fish, the fish meat is very fishy and needs to be salted, and the internal organs of the fish also need to be treated, such as fish gallbladder, which is very bitter and toxic.

After all, the surface of the fish has fish scales, and the fish scales are hard even if the fish is cooked, and there is no way to eat it at all, followed by the head of the fish has gills, the gills are very dirty, must be cleaned or cleaned, the belly of the fish has a layer of black connected to the belly of the fish, if this layer of black is not cleaned up, people will get cancer if they eat it for a long time, which is harmful to the body. Nowadays, many people pursue the taste and only clean the surface of the fish, in fact, the internal organs of the fish contain a lot of bacteria, after all, the fish is an aquatic animal, and there are blood memory insects in the water that make human beings very taboo, so when cooking the fish, the fish is still processed and then put into the pot, not to mention the taste, at least everyone can eat at ease!

Boiling live fish directly may break the fish gall bladder, which is not only particularly bitter but also poisonous. When eating fish, you may accidentally break the fish intestines and gush out fish feces, which must be very dirty. Therefore, when eating fish, it is usually killed first, the scales, gills, internal organs, and cleaned first.

When boiling fish, it stands to reason that the taste of live fish should be more delicious, and even the internal organs of the fish can be cooked and cleaned up. So why not boil live fish? From a physiological point of view, it is very common to eat shellfish directly boiled or steamed.

First, let's take a look at why the vast majority of fish are not suitable for direct cooking.

<> affect the taste. The fish is not easy to taste, so it should be cleaned and cut into small pieces and marinated before it tastes. When marinating the fish, in addition to salt, ginger cooking wine is also put to remove the smell, and the powder is released to make it tender, so even if you make the whole fish, you should marinate it in advance.

Moreover, if you cook it directly, the bitter gall of the fish is easy to break, and the whole dish will have a bitter taste in the end. Boiling live fish directly is very cruel and inhumane.

If you think about the scene of a live fish thrown into boiling water, the fish will definitely struggle desperately, the scene is really a bit scary, and it will also stream out the hot water, and it will be very unsafe to scald people. Depending on the type of fish, it can be boiled alive like loach, and a dish of loach drill tofu is delicious. Some fish are very large, and the internal organs are not removed, and they have a fishy smell and are not delicious.

If a big fish like grass carp can't be boiled alive, and you are not afraid of pots and pans flying all over the sky when you live, then you can try to cook it alive.

It is that the organs of fish are poisonous, especially fish gall bladder. It is still not uncommon in our lives to swallow fish gallbladder poisoning. And some fish have poison sacs, such as pufferfish, which can be poisoned even if they are treated, not to mention others.

Some of the internal organs of the fish are not edible, which will affect the taste, and the dirt inside should be disposed of and washed before being put into the pot, and the fish scales also need to be removed from the fishy smell. No matter what fish gall bladder is poisonous, the light vomit, the heavy death, not only the fish gallbladder, some fish liver also contains a lot of toxins; Therefore, eating fish must be processed before cooking.

Excessive salt intake can easily cause the body to increase water consumption. If too much water is not excreted from the body in time, it can lead to swelling of the hands and feet and weight gain.

Women who eat boiled fish during menstruation will aggravate the condition of edema and feel tired.

Excessive salt intake can cause nervousness, increase blood pressure, and affect the elasticity of blood vessels.

It is likely to cause gastrointestinal discomfort, affect digestion and absorption, and lead to inability to defecate, which will also cause problems such as fire.

If you eat boiled live fish directly, it does not cause any substantial harm to the body, but it is said that the fish cooked directly in the taste is not so delicious, and it does not taste fragrant, and after the fried fish is cooked, the fat in it can come out better, and the fish soup will be very fragrant.

Why don't you cook live fish when you cook it? I'm Mo Shanghua, I'll come to this problem.

What a cruel fact that fish loves water, but water boils fish. But in real life, there is no chef who directly boils live fish and makes diners feast.

There are two main reasons for the poor hand.

The first point is that the fish has scales and is not scraped, and the fish meat is difficult to cook softly, because the scales are the external bones of freshwater fish. Eating fish with scales will definitely not taste good.

The second point is that there are internal organs. The internal organs of the fish are very dirty, and they eat all the rotten things in the water. The bitter gall of the fish is very bitter, and the gills of the fish cannot be eaten. Therefore, when eating fish, you must process the scales, internal organs, and gills of the fish, and wash them before they can be put into the pot.

Only when the fish is cleaned, whether it is braised or steamed, can you and I dare to eat it with confidence and boldness.

The most tall problem is not delicious, followed by unclean, the fish needs to be treated, to remove the internal organs, the fish scales are scraped off and washed and put on the smile of the green onion and ginger cooking wine to remove the fish, so that the fish is delicious.

This thing is mainly because the fish branch also needs to deal with its internal organs or something, otherwise it will taste fishy, and then the whole number of Wang Tiao has been cooked outside the pot, and the inside may not be cooked, oh There is an important reason, live to take Bi Min's fish must not jump alive, jump out of the pot directly.

The reason is very simple, because the live fish spring feast is unhygienic, after all, the internal organs and fish scales and other spring residues are unclean, and they can only be cooked after processing.

Cook live fish directly, first of all, there are internal organs in the stomach of the live fish, and the old bush has not been removed, there are more bacteria and microorganisms, and there are bitter gall in the blind cherry blossoms, and boiling live fish is easy to cause the fish to become bitter, and the taste is not very good.

When cooking fish, the reason why you don't cook live fish directly is because it's not clean and unhygienic.

Because live fish have not been removed from the line, gills, intestines, scales, impurities and other things that cannot be eaten. The fish made has a bad taste and no appetite. So don't cook live fish directly when cooking fish. It's all cleaned up and cooked. Nutritious and especially tasty.

Because live fish is unhygienic, after all, the internal organs and scales are not clean, and they must be processed before they can be cooked.

The second is that it is not clean, the fish needs to be treated, the internal organs should be removed, the fish scales are scraped off, washed and put in the green onion and ginger cooking wine to remove the fish, so that the fish is delicious.

Fish, is an animal. Eating food for digestion and excretion, complete in the process of gallbladder and bile, is key. The gallbladder and bile are toxic, and the older the year and the larger the fish, the more toxic the gallbladder and bile become. If it is not removed, it is easy to "food poisoning" and unsafe.

The intestines of fish contain undigested food and digested and unexcreted waste, which contains diluted bile. Not removed, unhygienic.

Fish live in water, gills are well developed, with sediment and viruses. Unhygienic and unsafe.

A fish of a certain size is large and powerful. When the water temperature rises when it is boiled alive, the fish will struggle to cause water splashing, which is easy to cause safety accidents. Cooked fish, fishy smell, do you have an appetite?

Small fish and small shrimp, if you want to remove the gills and stomach organs, of course, the big fish should be cleaned. It not only avoids "food poisoning", but also cleanliness and hygiene. Who has a "broken circuit" in the head and cooks "live fish"? Not "to die"?

As for loaches, small yellow eels, small fish and shrimp, they should also be added with water and salt 5 10%, and the water should be changed more than three times every three to five hours. But when eating, remove the head and gutts as much as possible.

Eating is for survival and enjoyment in life. But health and safety are the best way to live.

It's because the internal organs of the fish are dirty, and they eat rotten things in the water. The bitter gall of the fish is very bitter, and the gills of the fish cannot be eaten. Without scraping the scales, it is difficult to cook the meat softly, because the scales are the external bones of freshwater fish.

Eating fish with scales will definitely not taste good, so you must finish processing the scales, internal organs and gills of fish and wash them before you can put them in the pot.

Boiled fish, because there are still some parasites on the scales, otherwise because there are still some parasites on the fish scales, oh or need to be removed, the fish needs to be treated, to remove the internal organs, the fish scales are scraped off, washed and put onions, ginger cooking wine to remove the fish, so that the fish is delicious.

The ingredients are not cleaned, Ru Mao drinks blood, how to eat, are you a wild man? Humans have evolved over thousands of years to pay more attention to the deliciousness of their diets.

For aquatic products, only remove the internal organs, wash them, and put onion and ginger cooking wine to remove the fish, and the fish that comes out of this way is delicious.

Why don't you cook live fish when you cook it? The fish is not treated, the taste is completely different, and there is a bitter gall in the live fish, which will be poisoned after eating, so it is necessary to remove the scales from the internal organs of the door, and the fish is delicious when it is cleaned up.

Why don't you cook live fish when you cook it? In fact, if you combine them directly, most people can't eat them, because you haven't even cleaned up your internal organs. It looks particularly unappetizing, but if you cook live fish directly.

Its nutritional value is very high, although it has a little bitter taste, but some people can eat it.

Because when cooking boiled fish, you need to put the fish in advance. The internal administration is cut open to remove the internal organs, and the gills of the fish should also be removed, otherwise the fishy smell will be too strong. Then boil the fish in the pot, and the fish will taste much more delicious.

Therefore, when cooking boiled fish, you can't put the fish live directly into the pot.

Because the fish that has not been cleaned by thickness, there are a lot of dirty things and bacteria in his blessing, and eating it has a great impact on our health, so we must clean the dirty things inside before cooking the fish, especially the remaining layer of black membrane in the stomach, which tastes very, very heavy fishy smell, so we cook fish without limbs and will directly cook live fish.