How do you stew fish deliciously? Don t you care?

The fish, shrimp and meat we often eat have a fishy smell, and the cause of the fishy smell is an amine substance, and the amine substance can be dissolved in the alcohol in the cooking wine, and it is fermented with the alcohol when heated to achieve the purpose of removing the fish. In this way, of course, you won't taste fishy. In fact, cooking wine can not only remove the smell and greasy, it can also increase the flavor of food.

Why? First of all, the amino acids in cooking wine can be combined with table salt during cooking to produce sodium amino acid salts, which make fish or meat more delicious. In addition, it can be combined with sugar to form an attractive aroma.

Therefore, with cooking wine, your dishes will be more fragrant. For another example, marinating chicken and fish in cooking wine can quickly penetrate into the inside of the chicken and fish, which can prolong the freshness time and help the salty and sweet flavors fully penetrate into the dish. The most incredible thing is that when making green leafy vegetables, adding a small amount of cooking wine can also maintain chlorophyll well.

You may have noticed that there is cooking wine and rice wine on the market, and many people call rice wine cooking wine, and also use rice wine as cooking wine, so is rice wine and cooking wine the same thing? The biggest difference between cooking wine and rice wine is that rice wine is a kind of beverage wine, and cooking wine is a new variety developed on the basis of rice wine, which is made of 30 50 rice wine as raw materials, and then added some spices and seasonings. Compared with rice wine, cooking wine is not only delicious when stir-frying, but also relatively cheap.

Cooking wine can only be used when cooking. Some people use liquor instead of cooking wine when they run out of cooking wine, thinking that cooking wine and liquor are both wines, and they can also cook delicious dishes, which is not true. Let's take a look, the alcohol concentration of liquor should be about 20 degrees at the lowest and 60 degrees at the highest, and ethanol, the main component of liquor, has strong permeability and volatility.

If you use liquor with too high ethanol content when cooking dishes, the original flavor of the dishes will be destroyed, and the taste will not be good. Some friends like to use beer instead of cooking wine, thinking that it tastes better, but this is not true. Why?

Because the alcohol concentration of beer is around 3 to 5 degrees, and a large part of it is nitrogen dioxide gas. This nitrogen dioxide gas is very volatile, especially after being heated. Therefore, if you add beer to the dish during cooking, the alcohol will volatilize before the fishy smell can be dissolved, and of course it will not achieve the effect of removing the smell and greasy.

When stir-frying, put the cooking wine in the stir-fry spoon immediately after putting the ingredients into the stir-fry spoon. In this way, the flavors of the dishes cooked by different types of wine are very different from those of cooking wine. Cooking wine has an alcohol concentration of 10 to 15 degrees, and the ethanol content is more appropriate.

Therefore, special objects have to be dedicated.

Oh! Faint to death, can the answer not be super long!! teach you to cook ginger and scallion stewed carp; After the carp is fried, add the water mixture of wine, water, ginger, minced garlic, brown sugar, salt and light soy sauce, and simmer until you see that the juice is a little sticky!

About 30 minutes! When it's about to be served, you can put some green onions! --The delicious ginger and green onion carp is finished!!

Hehe! Give me a round of applause

[Ingredient list]: 750 grams of silver carp, 10 grams of ginger, 5 grams of garlic, 5 grams of soy sauce, 5 grams of oyster sauce, 5 grams of cooking wine, 5 grams of aged vinegar, 5 grams of sour plum sauce, 3 grams of salt, 3 grams of sugar, a little white pepper.

Method Steps: 1. Put the fish on the cutting board, grab the fish head, and use a kitchen knife to remove the fish scales in the opposite direction, except for the head, the whole body should be removed from the fish scales; Cut off the fins and pick off the gills with your hands; Start cutting the fish from the top of the tail, do not cut it off, cut it in half, cut it to the back of the fish, cut it to the head of the fish, stand the fish up, and cut it down with a knife until the head is cut; Remove the internal organs of the fish, the main attention is the fish gallbladder, the fish gall bladder should not be broken, otherwise the whole fish will be bitter; The last step is to scrape the black membrane inside the stomach and rinse it clean; Then cut the double and a half Jane Huai, and then cut it into chunks 2, peel the ginger, wash it and crush it, and peel the garlic and pat it. 3. Sauce:

Add salt, sugar, white pepper, cooking wine, soy sauce, oyster sauce, aged vinegar, sour plum sauce and half a bowl of purified water to a bowl and stir well. 4. Heat the pot and add cooking oil, pour in the fish pieces and fry them slightly to remove the blood after the oil is hot. 5. Then shovel out the fish pieces for later use.

6. Don't put oil in the pot again, there is a bottom oil when you fry the fish just now, pour the ginger and garlic into the pot and fry slowly over low heat to bring out the fragrance. 7. After the fragrance is stir-fried, add the sauce. 8. After boiling, change to low heat and boil for 3 minutes, then pour in the fried fish pieces, cover the pot and simmer for about 15 minutes.

9. Open the lid of the pot and collect the juice (don't burn it too dry, leaving some juice for bibimbap is also a must).

1. Prepare a few crucian carp, if you are big, it is enough to prepare one, and if you are a small crucian carp, prepare the same strip. We first clean the crucian carp, the scales and internal organs must be disposed of by ourselves, and then we put them in the water to wash them after they are done.

2. After washing, put on the flower knife, and then you can apply some cooking wine on the crucian carp to marinate and remove the fish, this step can also be ignored. Then prepare a piece of tofu, I prefer to eat lactone tofu, it has a more tender texture, it tastes tender and smooth, and it is super delicious. Cut the lactone tofu into pieces, then put water in a pot and bring to a boil, add a spoonful of salt, then put the tofu in, cook for 1 minute, remove and set aside.

3. Add a little oil to the pan, after heating, we wipe the water on the surface of the fish, and then put the fish in the pan and start frying. After frying it slightly, until the sides are slightly charred and golden brown, we transfer the fish to a casserole, put the green onion and ginger, add enough boiling water, and start to simmer.

4. Cook over medium-high heat for 5 minutes, then put the tofu in, cover the pot and continue to simmer for 5 minutes. Finally, add some salt and simmer for 2 minutes, and finally sprinkle some chopped green onions and you're ready to go.

3 put 2 do not put].

"3 put" means that when stewing fish soup, only 3 kinds of ingredients need to be put is enough, they are green onions, ginger slices, and salt. If you like pepper, you can sprinkle a little pepper on it, but you don't need any other seasonings.

2. "Don't put it" means that you can't put pepper and star anise. You can put it when stewing or stewing fish, but you must not add it to the fish soup, otherwise the fish soup will taste very strange.

Preparation of braised fish.

Ingredients: fish, wine, green onion, garlic, chili lard, a little seasoning.

Method: 1. After killing the fish, smear salt, condiments, and smear fried powder and soak for about half to an hour;

2. Put oil in a hot pan, put the fish in the hot oil, fry the fish on low heat or medium heat alternately, until the fish is golden brown, and put it on a plate for later use.

3. Put oil in a hot pan, stir-fry chives and white chives, garlic slices or minced garlic, ginger slices, etc., put an appropriate amount of water, and put your favorite condiments (such as bean paste, cooking wine, dark soy sauce, vinegar, sugar, etc.) to make juice. Put the fish in and simmer for about 10 minutes. Generally, the longer it is simmered, the more flavors of various condiments enter, but it cannot be simmered endlessly.

Appropriate is sufficient. 4. After the fish is cooked, release onions, coriander and other favorite decorations, which not only achieve the purpose of aggravating the fragrance, but also achieve the purpose of decoration.

Tips: 1. Fry the fish over low heat, and the fish fried over slow heat is very crispy. If it is used to make braised fish, apply an appropriate amount of fried powder when frying, and if there is no fried powder, spread flour. Note that the flour should be mixed with water before being smeared.

Whether the fried fish is eaten directly or used to braise it, the oil should not be too little, otherwise it will paste the bottom, which has a certain relationship with whether it is a "non-stick pan", but it has little to do with it. Whether the fish is fried and eaten directly or braised before eating, it must be fried over low heat until the skin is golden brown before it can be put on a plate.

2. The reason why the fish made is fishy, and the skin is fragrant and delicious, while the fish meat is not delicious and tasteless, the reasons are as follows

Before frying the fish, be sure to rub salt and submerge it for about half to an hour to achieve the effect of removing the mud. If the fried fish is braised in a braised sauce, in the same way, it is also salted, and an appropriate amount of soy sauce, cooking wine and other favorite condiments should be poured on, and then smeared with fried powder or flour.

Hello, I'm glad that your question is answered as follows, you can do this 1. First of all, wash the processed fish. Draw two knives on the body of the fish. Add a few slices of ginger, a spoonful of cooking wine, salt to taste and a pinch of pepper and marinate for 20 minutes.

2. Heat the oil, after the oil is hot, add the marinated fish and fry until the fish is golden on both sides. Pour an appropriate amount of water into a pot and bring to a boil over high heat. 3. Prepare an empty bowl, pour in a spoonful of dark soy sauce, a spoonful of light soy sauce, a spoonful of oyster sauce, a spoonful of vinegar, a little sugar and an appropriate amount of salt, stir well, and mix into a sauce.

Finally, pour the mixed sauce into the pan. Stir evenly, and remove the juice from the pan after collecting the juice over high heat.

When stewing fish, the fish should be washed and filtered with cooking wine to remove the peculiar smell, and it should also be steamed at high temperature, and finally put in some seasonings, side dishes, and liquid gauge to avoid touching it so that it will be very delicious.

Don't put any condiments, just add salt and chicken essence, and add tofu and wakame to the fish, so that the stewed fish comes out very flavorful.

Wash the fish in advance, cut it into sections, put ginger slices in it, marinate it in salt cooking wine for 15 minutes, then add water to the pot, stir-fry the pickled fish, add water to cook, and add your favorite dishes to eat.

First of all, the fish should be washed, and then the green onions, ginger and garlic should be stir-fried and rolled to the top, and the fish should be put into it with a straight big silver, pour an appropriate amount of water into the air, put thirteen spices, bay leaves and salt, and simmer for about half an hour.