How to make dried shark fin so that it doesn t smell fishy

Shark fin must be watery.

When steaming, add ginger and shallots cooking wine.

It would be much better to add a little tender bamboo shoot petals.

Don't eat shark fin, alas, wild sharks are so Chinese.

Take a look at the public service advertisements that are now put on the table every day.

Ways to get rid of the fishy smell of chicken wings:

1. The fishy smell of the chicken itself is present in its skin, so clean it, rub it vigorously with rubber gloves when washing, and soak it in water for a period of time;

2. There should be different treatments according to the method of making chicken wings. If it is stewed, poke a few holes in the chicken wings with a toothpick before making and soak them in cooking wine, ginger and Sichuan peppercorns; If it is braised in a braised sauce, it is relatively simple to prepare for the dismantling of the inspection beforehand, and add an appropriate amount of wine, vinegar, sugar, soy sauce, green onions, ginger, etc. to adjust the old eggplant flavor.

Dried shark fin can be made into a vermicelli pot with vermicelli, fried with various side dishes, or made into chicken soup with chicken soup and shark fin to sell socks, one of the methods is introduced below:

Ingredients: 250g dried shark fin, 500g chicken broth, 5g salt, a little shredded ham, 20g ginger juice, 20g pepper, 20g starch

Production steps: 1. Soak the dried wings in cold water overnight.

2. Bring cold water to a boil, add the soaked wings and cook for 20 minutes.

3. After boiling, let it cool, wash the wings, and tear them apart.

4. Put lemons in a pot.

5. Add the shark fin shreds and boil for 20 minutes.

6. Pour in the chicken broth in another pot.

7. Pour the wings into the chicken broth and bring to a boil, and cook the soup for 1 hour.

8. Put salt and starch before cooking. Serve on a plate and put the shredded ham.

9. Put it in a cup and serve.

After the chicken wings are washed, blanching them with ginger slices can remove the fishiness, and the following is how to make the lotus root chicken wing soup:

Ingredients: 700g chicken wings, 500g lotus root, 500g southern tofu Accessories: appropriate amount of rice wine, appropriate amount of salt, appropriate amount of ginger.

Steps: 1. Peel the lotus root and cut it into mahjong pieces.

2. Slice the southern tofu and set aside.

3. Fresh chicken wings are divided into wing roots, wing centers and wing tips according to joints.

4. Put ginger slices in the water, blanch the chicken wings for 2 minutes, and then remove the water.

5. Add 2 liters of water to the pressure cooker and bring to a boil, add chicken wings and lotus root, and pour in rice wine.

6. High pressure for 15 minutes.

7. After the pressure is relieved, add tofu, add salt to taste, open the lid and cook for 5 minutes.

8. The tofu is bubbly, and it feels like a Q bomb.

9. It's ready to serve.

10. Finished product drawing.

The fishy smell of the chicken itself basically exists in its skin, so wash it well, wash it several times when washing, and then soak it in water for 20 minutes, which can remove the fishy smell. Here's how:

Ingredients: 8 chicken wings, a pinch of garlic, a pinch of minced green onion, a pinch of ginger, a pinch of onion, a pinch of red pepper, a pinch of brown sugar, a pinch of starch, a pinch of olive oil, a pinch of soy sauce, a pinch of rice wine.

1. The first step is to clean the chicken wings, soak them in water for 20 minutes, and then remove them and drain them.

2. Drain and add the prepared olive oil and soy sauce.

3. Then add green onions, ginger, garlic and starch, stir well with your hands, and marinate for half an hour.

4. Put all of them into the rice cooker, add onions, boiling water, rice wine, brown sugar, plug in the power, and start working automatically.

5. When the time is up, take it out and add the minced green onion and red pepper, so that it is ready.

After washing, soak it in clean water, the longer the better, and the blood will come out.

Ingredients: chicken wings, green onion, ginger, garlic, star anise, Sichuan pepper, cinnamon, soy sauce, salt, sugar, cooking wine, black vinegar.

Method: Cut the chicken wings into two pieces, put them in a large bowl, add the above seasonings and marinate for 6-12 hours, turning 1-2 times.

It can be marinated the night before and baked the next day.

Then set the oven temperature to 400-425F?Line a baking tray with aluminum foil, ?

Bake for 18 minutes, turn off the power and wait another 1-2 minutes to remove.

The way chickens are roasted is much the same.

Ingredients There are a number of chicken wings, and the ingredients in this article are 8 as an example.

Excipients: 1 tbsp honey.

1 2 tsp seasoning salt, 1 2 tsp ground black pepper, 1 3 tsp five-spice powder, 1 3 tsp monosodium glutamate, 1 tsp ginger juice, 1 tbsp light soy sauce (or root.

Prepare according to your own taste).

Method 1: Put the chicken wings in a bowl, add seasonings, and mix well with chopsticks.

2. Put the chicken wings with the skin side up and put them on the barbecue grill (do not put them on a plate to avoid oil on the plate during grilling).

3. Use the barbecue setting, bake for 23-24 minutes, and take out the chicken wings every 5-6 minutes and coat them with honey.

Stir-fry the peppercorns, star anise and salt together for a while, take out the salt, rub it on the chicken thighs or chicken wings, pass the chicken legs for 5 hours, the chicken wings for 3 hours, put them in the oven preheated to 350 degrees, bake for 3 hours, think about it from time to time, smell it, turn it over, and finally use broil to bake the skin crispy (only bake for a few minutes, otherwise it will be paste, all the work will be wasted, cut and cut!). )。It's delicious!

The ingredient ratio is roughly like this:

Generally, one box of chicken wings is baked at a time, which is 22 pieces. Put three green onions, which are the most common kind in the store, all cut into minced green onions, which is good for flavor;

put 4 tablespoons of sugar; In fact, the more soy sauce, the better, and it is best to cover the chicken wings, but that would require more than half a bottle of soy sauce, and ordinary people can't afford to consume it. So dispose of it at your own discretion, generally put it at the bottom of the basin with half a centimeter of soy sauce (put the chicken wings first and then add the depth of the soy sauce), so it also consumes a small half bottle of soy sauce, and it is best to use dark soy sauce. Salt is sprinkled by feeling.

The main marinades are salt, soy sauce, chopped green onions, sugar, and Sichuan peppercorns, all of which are indispensable. In particular, the sugar and peppercorns should be put in abundance, and of course, the soy sauce should be more to be drowned. The time can be a little longer.

When baking, use about 350 to 400 degrees, about 40 minutes. In this way, the chicken wings that have been soaked overnight are particularly flavorful, and the aroma can be smelled outside the house when grilled. It would be better to flip through it.

Removes the fishy smell of frozen chicken:

1.After the chicken is thawed naturally, it can be soaked in a little milk for 20 minutes.

2.Drizzling a little white vinegar can remove the fishy smell after thawing.

3.A combination of a pinch of salt and lemon juice is also a good choice.

4.A little light soy sauce with ginger paste can also remove the fishy smell.

Pan-fried chicken wings:

Ingredients: 500g chicken wings, a pinch of bell pepper, 1 teaspoon of oyster sauce, a pinch of Sichuan pepper powder, a pinch of salt, a pinch of onion, a pinch of lemon pepper and salt (optional), a pinch of garlic slices, a pinch of shredded onion, a pinch of olive oil.

Method:1Dry the surface moisture of the chicken wings with kitchen paper, then prick some small holes with a toothpick, add a little Sichuan pepper powder, oyster sauce, salt to season and marinate for 20 minutes.

2.Add a teaspoon of olive oil to a pan over medium-low heat, add the chicken wings, quickly fry on both sides to change color and set aside.

3.Use the remaining oil in the pot to fry the shredded onion, then add chicken wings and garlic slices to continue to fry until fragrant, then turn to low heat and continue to fry for 2-3 minutes, and finally stir-fry with bell pepper for 1 minute, drizzling a little lemon pepper and salt.

The fishy smell of the chicken itself is basically present in its skin, so wash it well! Rub vigorously with rubber gloves when washing! And soak in clean water for a while!

Depending on how you make chicken wings, there are different treatments! If it's a clear stew, poke a few holes in the chicken wings with a toothpick before cooking! Soak in cooking wine, ginger and peppercorns!

If it is a braised one, the preparation is relatively simple, add an appropriate amount of wine, vinegar, sugar, soy sauce, green onion and ginger to taste when cooking!

In addition, if it is fried, the fishy smell will be very light.

Washing is not the most critical, the secret is that when you fly into the water, add some rice wine and then quickly cool it with ice water to have no fishy smell.

After cleaning, marinate with cooking wine and green onions and ginger to improve the fishy smell.

Pinch it with starch or cooking wine to remove the smell.

Wash with warm water and add two scalding tablespoons of white vinegar.

Dried shark fin soaked.

Soak the shark fin in boiling water, then scrape the sand off the skin with a knife, put the shark fin into a pot of cold water and reheat it, and remove the water from the heat after boiling. After the water is cool, take out the shark fin, remove the fish bones, then put it in a pot of cold water, add a little alkali, and simmer after boiling.

Cook for about 1 hour, remove from the pot when you can lift it with your hands, change the water and rinse 1 or 2 times, and then cook.

Dried shark fin for cooking.

Dry-roasted shark fin is a basic practice of Sichuan cuisine.

1. Add water to the dried shark fin, put it on a low fire and simmer for four hours, wipe off the sand on the fin surface, then soak it in boiling water, simmer it for four hours, the wings can be penetrated, take out the bones and put them into the hot pot, add water (not shark fin), green onion and ginger, wine, simmer thoroughly with a simmer, pour out the original soup, so that it can be changed and simmered four or five times, and the fishy smell of shark fin can be removed. Then wrap the shark fin in gauze and stew it in the chicken broth (the chicken broth should be covered with shark fin).

2. Take off the bag, still put the shark fin in the original chicken juice, add soy sauce, monosodium glutamate, wine, sugar, salt, green onion, ginger, lard, pepper and other seasonings, and finally put the water chestnut powder, burn until the juice is dry, and then drop a little chicken fat.

Shark fin stew with papaya.

Ingredients: about 750 grams of 1 papaya, 125 grams of Beihai shark fin slices, 50 grams of Jinhua ham, a small amount of ginger and green onions, 1000 grams of soup, 50 grams of chicken fat.

Seasoning: salt, pepper, sesame oil, Shao wine.

Preparation method: (1) Shark fin slices are soaked in boiling water to remove the skin and flesh film, crispy bones, and become net fin needles, first stewed with ginger, green onions, Shao wine, and two soups to remove the fish, and then simmer with soup, chicken fat, ham juice, salt, and pepper until soft and glutinous and ready to use.

2) Wash the papaya, cut a knife on the horizontal side as a cover, hollow out the seeds and put in the stewed shark fin, add the broth and shredded ham, adjust the taste, cover and put it into the cage and steam it over high heat for 10 minutes.

Characteristics: soft and smooth, fresh and mellow, thick and long.

The key to production: the wings should be cleaned of the meat film, crispy bones and fishy smell, and simmered several times with soup and chicken fat to make it soft and smooth.

Dried shark fin and seaweed are mixed together for a delicious taste!

Chicken wings. jpg

There are many ways to remove the smell of chicken wings, generally blanching, pickling or steaming, blanching and pickling are more common.

It should be noted here that the fishy smell of the chicken wings themselves is relatively heavy, and if you start cooking after simply cleaning, the chicken wings will also have a strong fishy smell, and the taste will be very poor.

When blanching chicken wings, cold water is needed to put them into the pot, which can not only remove the fishy smell to the greatest extent, but also ensure the tenderness of the meat.

When blanching, you need to pay attention to the following details, you can use a knife to cut a few knives on the chicken wings, and you can put peppercorns, ginger and other condiments in the water.

When marinating the chicken wings, wash them three times with salted water, and then marinate the processed chicken wings with salt, peppercorns, and shredded ginger for about 30 minutes.

Although the third method is not very common, the method is relatively simple, first clean the chicken wings, put the chicken wings on the steamer with a few knives, then put the chopped ginger and green onion segments on the chicken wings, cover the pot and steam over high heat for about 15 minutes, which can also effectively remove the fishy smell on the chicken wings.

Generally speaking, the chicken wings can be cooked in 30 minutes when they are stewed, and after they are boiled over high heat, they can be changed to low heat and simmered, and the chicken wings will be cooked when they float on the water.

Blanch in a pot of cold water and put ginger slices in it.

If you want to get rid of the fishy smell of the chicken wings, you can put them all in Huacheng, and then add some cooking wine, add green onions and ginger and marinate for a while.

Chicken wings want to be used. The method of cooking wine to remove the smell is very good, generally when making chicken wings, the more you first use cooking wine to soak it for a period of time, so that the fishy smell of chicken wings will be removed, and the second method is to use boiling water to copy the chicken wings, so that the fishy smell of chicken wings is relatively light.

For the first time, it was placed in a large shed and sprinkled with cooking wine or white wine. Add green onions, ginger and garlic, so that's it. After soaking for about half an hour, its fishy smell is removed.