No matter what kind of fish you stew, what tips do you add to ensure that the stewed fish is delicio

There is a wide variety of food ingredients for cooking. Perhaps the most troublesome of these food ingredients is how to prepare the fish, because although the fish is indeed nutritious and tastes good, butIf you don't handle it well when making the fish, the deliciousness of the fish will be gone, and it will be replaced by a strong fishy smell. Cooking fish well requires not only time, but also skill, because if you don't use some practical tips when cooking fish, you will end up with a fishy smell greater than the meat.

First of all, it's not enough to be precise about a good dish, it also needs good ingredients. This requires us to choose fresh fish first when making fish, and when we buy it, it must be alive to be delicious. Otherwise, the taste of the fish will be affected.

After picking the fish, you should take out the fish guts, throw away what you shouldn't eat, wash them, put them on a plate for later use, and then you can prepare spices such as green onions, ginger, and garlic. Cut the green onion into small pieces and slice the garlic for later use.

The next job is stir-frying. However, don't rush to put the fish in the pan and stir-fry the seasoning. First, put the fish pieces in a pan and sauté until fragrant.

Pay attention to the color of the fish when stir-frying, and then heat it until it boils after the color changes. At the same time,Take care to cook the fish over high heat until boiling, then simmer slowly over low heat. To avoid sticking to the pan, it should be flipped in time.

Cook for 20 minutes and you can smell the aroma of the fish broth. You can also sprinkle some coriander or something else on top of the fish to garnish it for a delicious and nice look.

In fact, I've seen some cooking wine before to get rid of the fishy smell and it feels pretty good. This method is more suitable for making spicy fish, because the cooking wine itself has a flavor that matches the aroma of the chili pepper! Although this method is simple, it removes the fishy smell of the fish and improves the freshness of the dish.

In addition, the fish stew itself gives off the aroma of meat, and once you learn this method, you don't have to worry about the fish not tasting good.

To remove the smell and relieve greasyness, vinegar is used, and green onion and ginger are a must. Fry it first, then simmer.

Be sure to choose live fish and remove the black membrane, gills and scales of the fish.

When stewing fish, be sure to clean up the fish and put some coriander.

Try to avoid adding salt when stewing fish, and season with a little soy sauce to effectively preserve the umami.

Adding some cooking wine can effectively remove the fishy smell.

No matter what kind of fish you are stewing, be sure to add more seasonings so that the fish can be flavored and fragrant.

Eating fish is not a good thing, so it is better to eat less fish.

The taste of the fish is very delicious, but if the fishy smell is not completely removed from the fish when the fish is prepared, it will become more and more difficult for the fish to swallow. Fish stew is a popular way to prepare fish, and in the case of fish stew, if you want to make the most of the flavor of the stew, you need to choose the right condiments. This condiment generally has the effect of removing fish, so what will the condiment you choose during the whole process of fish stew have?

What ingredients are used for fish stew.

1. What condiments to put in the stewed fish.

First of all, I talked about green onions. Green onions are divided into shallots and green onions, shallots are sweet, green onions are more fragrant, both can be used as seasonings when making fish, whether it is steamed or stewed, they can be very good to remove the fishy smell, and can also add the aroma of green onions. Subsequently, there is the garlic.

Garlic is the most common seasoning to remove the smell of fish, and it can also make the bird smell of garlic, in addition to the disinfection and sterilization effect, the mustard sauce that must be dipped in the sashimi contains garlic. In the case of frying fish, rub the pot with ginger slices to prevent it from sticking to the pan, and put a small amount of ginger slices when cooking the fish, which can also remove the fishy smell.

Putting some vinegar when cooking fish can remove the smell very well and can also make the bird have a vinegar aroma. Putting a small amount of white sugar can not only remove the fishy smell, but also have a very good flavor enhancement effect. Then there are dried chili peppers, which are mainly sweetened to hide the fishy smell, and are best used when making spicy fish.

In addition, there is also rice wine or pure grain wine, which has always been a good condiment for removing fish. Perilla leaves are not common in some areas, and they can remove the fishy smell of other seafood in addition to being fishy. Poria cocos has a particularly good smell of fishy, in addition to removing the fishy, it also has a refreshing and sweet taste.

Sesame pepper is divided into hemp pepper and fragrant sesame pepper, both of which can remove the fish, depending on whether you like hemp taste to choose.

First, the selection of materials.

Choose about 750 g of fresh carp, not too big or too small, if too large, the meat is too thick and not easy to fry through, too small will not be fat.

Second, knife processing.

The knife should be neat and uniform, the depth should be consistent, the knife should be deep to the backbone, and the pattern should be clear.

3. Pickling treatment.

Salt, green onion and ginger juice should be evenly smeared on the whole body and outside of the fish, so that the taste is even, and not too salty, and a little bottom taste is enough.

Fourth, paste processing.

The paste is made of starch, water, egg yolk and oil, and this paste is unusually crispy, and its feeding standard is starch 400

g, water 320 g, egg yolk 2 g, oil 20

g。Because the starch absorbs less water and is difficult to integrate with water, it needs to be repeatedly grabbed and mixed evenly to produce viscosity and water fusion, and there can be no dry powder particles, otherwise there will be a mushy phenomenon when frying, which will destroy the appearance of the finished dish and even burn the operator. However, do not whip the paste to make it stronger, because once the paste is strong, there will be a phenomenon that the raw materials are not easy to hang on the paste, or the paste is uneven.

Fifth, paste treatment.

Before hanging the paste, a layer of dry starch should be patted, which has two functions, one is to let it absorb some moisture on the surface of the fish, and make the surface rough and sticky, easy to hang the paste; The second is that the starch gelatinizes after frying and heating, resulting in viscosity, and the raw materials and paste are firmly glued together. The batter should be thick and even, and all the raw materials should be wrapped, and the fish meat should not leak, otherwise, the leaked part will form atrophy or scorching, affecting the quality of the finished product.

Sixth, oil treatment.

Divided into 3 times of frying, the initial frying of sixty percent of the oil temperature, fried until the shape is mature, that is, fished out, wrapped in a net cloth to loosen the fish, the firepower should not be too large or too small, too large to cause the outside of the coke to be impermeable; Too small to cause depasting; When frying for the second time, the fish should be put into warm oil to nourish thoroughly, and every third time when frying, the fish should be put in when the oil temperature rises, and the fish should be fried until the fish floats on the oil, and the inside and outside are all crispy. After frying, wrap it in a clean cloth and pinch it loose, so that the marinade can absorb the flavor.

7. Flavor treatment.

Master the feeding ratio of sweet and sour sauce, and the sweetness and sourness are moderate. The feeding ratio was 200 g of sugar, 150 g of rice vinegar, 30 g of soy sauce and 250 g of fresh soup. When mixing the juice, put the vinegar behind to prevent it from evaporating.

8. Marinade treatment.

This kind of marinade industry is called live marinade or oil marinade, that is, the marinade is hooked and whipped into the hot oil, so that the oil and the marinade are mixed into one, the sauce should be thicker when making, so as to wrap more oil, and the hot oil should be injected into several times, but not too much. After the marinade is prepared, it must be poured into an iron pot that is burned to a reddish color, so that the juice is extremely boiling (called piercing in the industry), and then quickly poured on the fish that is fried out of the pot at the same time, so that it can squeak and make the raw materials absorb the marinade to the maximum extent and achieve the purpose of penetrating into the flavor.

9. The marinade and fried fish should be completed at the same time.

If the fish is fried and then marinated, the fish becomes cold, and the marinade can only be hung on the surface of the fish, and the fish meat cannot absorb the marinade, which cannot achieve the purpose of penetrating into the flavor.

Just go to the supermarket and buy fish stew.

Ingredients: 200 grams of osmanthus fish, 2 grams of rice wine, 10 grams of pine nuts, a small amount of pepper, 10 grams of tomato sauce, 500 grams of cooking oil, 40 grams of wet starch, appropriate salt, 15 grams of vinegar.

1.Remove the scales of the osmanthus fish, remove the internal organs, cut off the head of the fish after washing, stretch it out and pat it flat. Use a flower knife to cut the fish bones on the back of the fish, do not have to cut the fish belly, leave about 1 inch of backbone bone at the small tail, after the osmanthus fish is boneless, the skin is stretched downward, cut into a knife flower with an oblique knife, the knife is as deep as the meat 4 5, there is no need to cut the fish fillet, open an opening at the small tail, and pull the tail out of the knife mouth.

2.Sprinkle the fish with salt, pepper, rice wine, a small amount of wet starch and stir.

3.The frying pan is easy to get on the fire, pour in the cooking oil after boiling, the oil is burned to seventy, dip the osmanthus fish in a small amount of tapioca starch, put it in the pot and fry it for a few minutes, and then dip the fish head with tapioca starch, put it into the pot and fry it, fry it until it is orange and yellow, and put the side with the knife flower facing up in the fish plate, and put the fish head on it.

4.Put the pine nuts in a pot, pick them up when cooked, and place them on a small plate.

5.Leave a small amount of oil in the wok, put a small amount of white soup, add salt, sugar, tomato sauce, edible vinegar, thicken with wet starch, add a small amount of boiling oil, push well, pour it on the fish, and sprinkle with pine nuts.

Raw materials: fresh fat fish head, fish head must be fresh, not suitable for long-term embedded refrigerator, exquisite chopped pepper, ginger, monosodium glutamate, vegetable oil, seafood soy sauce, light soy sauce.

1.Leave the head of the fish aside, remove the gills and rinse, drain and place on a plate.

2.Spread the delicate chopped pepper evenly on the surface of the fish head.

3.Add diced ginger, salt, monosodium glutamate, hoisin soy sauce, vegetable oil and a small amount of cold water.

4.Put the fish tray into a cold stainless steel steamer, steam for 15 minutes.

5.Remove from the pan and pour a tablespoon of light soy sauce and garnish with chives.

Ingredients: 1 live fish, cooking oil, light soy sauce, rice wine, vinegar, pepper, salt, monosodium glutamate, sugar, green onion, sweet potato powder, minced garlic, tapioca starch.

1.Remove the scales, gills, and clean the fish, make it into a mudan knife on both sides, marinate it with green onions, ginger (crushed), salt, rice wine, and pepper to taste, pick out the green onions, ginger, and pat it with starch.

2.When the oil is 7 ripe, fry the fish in the pan and remove it. When the oil is 8 years old, fry the fish until crispy and served.

3.Leave the bottom oil in the pot, add the green onion segments, sweet potato powder, minced garlic, light soy sauce, salt, rice wine, pepper, monosodium glutamate, sugar, vinegar, when the juice boils, thicken the water starch, pour in the boiling oil, and pour the juice on the body of the fish.

Ingredients: a live fish, ginger slices, oyster mushrooms, 15 grams of rice wine, white sugar, salt, monosodium glutamate, bamboo shoots, cooked ham slices, sesame oil, a small amount of pepper.

1.The fish is scraped to remove the gills, remove the internal organs, and clean.

2.Put the fish into the soup plate, put in the green onion, ginger slices, oyster mushrooms, bamboo shoots, ham slices, plus rice wine, sugar, salt, monosodium glutamate, pepper, stir together and put it on the fish, steam it on the stove for about 15 minutes, and sprinkle sesame oil after removal.

Chopped pepper fish head is a very delicious practice, after the fish is cleaned, the chopped pepper is evenly spread on the surface of the fish head, and then add ginger slices, salt, monosodium glutamate, seafood, soy sauce, vegetable oil, oh, put it in the pot and steam it over a fierce fire, after the pot is poured on a spoonful of light soy sauce, and then sprinkle some green onion to make it, chopped pepper fish head is a very good way to eat, the taste is spicy, especially appetizing.

You can grill fish, steam fish, wrap noodles and fry them, or you can choose to make squirrel fish, chopped pepper fish head, fish hot pot, beer fish, all of which are very popular with the people.

Beer fish, this dish is very delicious, and it is also very flavorful, which can remove the fishy smell and make the meat more tender.

Fish meat is very nutritious, it belongs to white meat, which is rich in protein, vitamins, can provide the body with necessary and sufficient nutrients. And the taste is fragrant and delicious, more tender than pork, beef and mutton, and the taste is unique, and it is popular with men, women and children.

There are many ways to make fish, fish soup, fish stew, fried fish, fried fish, etc., each of which is delicious, among which the taste of stewed fish is very rich, home-cooked stewed fish, fresh and fragrant and flavorful, and not fishy at all, not to mention more rice after eating, even the remaining soup, poured in rice, I can eat a big bowl.

But why do so many people stew fish, the stewed taste is very strange, and the fishy smell is also very strong? It turns out that no matter what kind of fish you stew, you must remember the "3 put and 3 don't put it" technique, many people use the wrong seasoning, and naturally the stew will not taste good. Today I will give you a few tips, use this method to stew fish, the fish is fragrant and delicious, and the nutrition is high and not fishy.

3 put refers to put onions, ginger, garlic, cooking wine, vinegar, these 3 things, are good things to go fishy, when stewing fish, can reduce the fishy smell, but also play a role in the effect of fragrance.

3 do not put refers to not put pepper, star anise, chicken essence, although pepper, star anise, these two things, are very common in seasoning, but in the stew of fish can not be put in, otherwise it will cover up the umami of the fish, resulting in a strange taste. Although MSG is fresh, the fish is already delicious, and if you put it on it, it will add to it.

Ingredients: fish, green onion, ginger and garlic, bay leaves, light soy sauce, dark soy sauce, rice vinegar, cooking wine, salt, sugar.

1. Remove all the fish scales, gills, internal organs, fishy lines, etc., then rinse them clean, and finally pat a thin layer of flour on the surface.

2. Cut the green onion, ginger and garlic, prepare 2 bay leaves, heat the oil below, put the fish in it after the oil is hot, and fry it until golden brown on both sides. Then put the green onions, ginger, garlic, and bay leaves into it, and stir-fry to bring out the fragrance of spices. Then pour an appropriate amount of light soy sauce, dark soy sauce, rice vinegar, cooking wine, and then pour boiling water into it.

3. Try to use as much water as possible, because our stewing time will be a little long, after pouring the water in, add a little sugar, and you can cover the lid and stew. Bring the heat to medium-low and continue to simmer for a while, but don't simmer for too long, otherwise the fish will rot easily.

4. After about 40 minutes, after feeling almost, we add a spoonful of salt to taste, and finally turn on the high heat to collect the juice, and after the soup is almost collected, you can turn off the heat and put it out.