How to fry the chicken so that there is no fishy smell, and how to remedy the fishy smell of the roa

Try it this way.

One fresh egg. Knock into a bowl, mix with a whisk, add a small amount of salt and mix thoroughly, then the egg liquid will be thinner and yellow than before.

Now add water. Preferably lukewarm water. Cold water is not very good, and hot water is even worse, so it will become an egg flower if you rush into it.

The amount of water is very important, too little will feel that the custard is denser and older, too little custard will be more difficult to form, and the taste is also watery. Then, the even is generally one egg, two eggshells water. It is to fill the two halves of the eggshell with water, and fill it twice, which is two eggshell water, simply put, the water is twice that of the egg liquid.

Hehe. Add a small amount of oyster sauce to the water, mix thoroughly, mix into the egg mixture, and mix thoroughly. Add a small amount of pork oil.

Okay, the egg wash is all ready, now let's talk about the steaming process. The surface of the egg is smooth as a mirror, and the whole * this steaming technique is up.

Boil a pot of water and put on the steaming partition. After the water must be boiled, then put the egg mixture on the steaming compartment, and then turn on the low heat, and the lid must be seamed, not tightly covered. The steamed egg custard will never have honeycomb eyes, and the taste will not be old.

About 10 to 15 minutes, the custard should be about the same. Sprinkle some chopped green onions (depending on your preference, you can also add meat and the like), drip a few drops of steamed fish soy sauce and enjoy!

Are you satisfied with the above?

Add more garlic and marinate it ahead of time or sauté it!

Summary. Kiss, the remedies are as follows:1

Put ginger or vinegar and simmer again. When the stewed chicken has a fishy smell, you can add ginger and then simmer it again for a while, which can effectively remove the fishy smell, and adding a little vinegar will have the same effect. 2.

Marinating the chicken before cooking or blanching it with water is an effective way to get rid of the fishy smell. 3.Blood clots and internal organs of the chicken also need to be removed before cooking.

4.Others also like to watch Salt Baga Lemon. Chicken can be deodorized with cooking wine and ginger before cooking, and stewed chicken can be deodorized with salt and lemon, which can effectively remove the fishy smell.

Kiss, the remedies are as follows:1Put ginger or vinegar and simmer again.

When the stewed chicken has a fishy smell, you can add ginger and then simmer it again for a while, which can effectively remove the fishy smell, and adding a little vinegar also has the same head-closing effect. 2.Chicken soup needs to marinate the chicken before cooking, or use water to blanch it, which is an effective way to remove the fishy smell.

3.Blood clots and internal organs of the chicken also need to be removed before cooking. 4.

Others also like to watch Salt Baga Lemon. Before the chicken is cooked, you can use cooking wine to remove the smell of the sedan chair and ginger, and the stewed chicken can be deodorized by adding salt and lemon, which can effectively remove the fishy smell.

Notes:1Do not stew directly.

After cleaning the chicken, put the chicken in a pot of boiling water and cook for about 5 minutes, boil the blood and fat in the chicken, then remove it and clean it again. 2. Marinate the chicken before stewing. Put the chicken in a bowl, add the ginger, garlic cloves, green onions, thirteen spices, and cooking oil and stir well with your hands, and marinate for about an hour.

After that, take it out and put it in a pressure cooker, and put all kinds of condiments in the high-pressure simmer for half an hour. 3. Don't put cold water when simmering, pour boiling water into it for stewing, because cold water will make the chicken tighten, so that the condiment is not easy to penetrate into the meat. 4. Don't simmer over high heat, stewed meat must be simmered slowly over medium or low heat.

If you simmer over a slow fire, the condiment will slowly penetrate into the chicken, and instead of simmering the meat over high heat, the condiment will only adhere to the surface of the chicken and not penetrate into the meat. 5. The condiments should be sufficient, and it is best to put sesame oil, edible oil, monosodium glutamate, chicken essence, soy sauce, vinegar, thirteen spices, ginger, garlic cloves, green onions, Sichuan pepper, star anise and other basic condiments of stewed meat when stewing, so that the taste concentration of chicken is very large. Stewed chicken has the benefits of improving immunity and strengthening muscles and bones.

Stewed chicken contains fat, calcium, phosphorus, iron, magnesium, iron, vitamin A, smoke and other nutrients, which can enhance the body's immunity, regulate endocrine function, enhance physical fitness, and enhance the body's ability to resist viruses.

Is it the same with ribs.

Kiss, yes, those are the ways to get fishy.

The blood in the chicken is not cleared, and the fishy smell is taken away, so you can soak the blood water in cold water, but it is more time-consuming and laborious, and it is faster to blanch the pot under cold water, but it is suitable for some cooking methods, you can choose it yourself.

How to get rid of the peculiar smell of stewed chicken soup:

1.Blanching, nutritious and delicious method: put the chicken into the casserole when the water is cold, simmer over high heat, skim off the foam and grease little by little, and add a little cooking wine.

Ginger and shallots, then simmer the soup over low heat, and then simmer until rotten, add salt.

The chicken nuggets must not be blanched, because the blanching water is heated, its nutrients will be destroyed to varying degrees, and the umami of the chicken will be lost, and the chicken soup pays attention to the deliciousness and nutrition of the soup.

2.Chicken selection: live chickens are slaughtered, and after they are bought, they should be put in the refrigerator freezer for 3 to 4 hours before taking out the thawed soup.

This is the same principle as the sour meat, so that the meat transitions from the "stiff stage" to the "rotten stage" to the "ripening stage", when the meat quality is the best, and the stew is obviously fragrant and tender.

3.If salt is added to the stewed chicken first, it will directly affect the taste, characteristics and nutrients of the chicken and chicken broth.

of preservation. This is because salt reacts chemically with meat when cooked for a long time.

The protein in the meat is locked, the soup is light, and the chicken is not stewed. The salt method is to cool the stewed chicken broth to 80 to 90 degrees Celsius.

and other seasonings with a heavy taste. Chicken itself contains monosodium glutamate.

When heated, it produces umami on its own. When cooking chicken soup, just add an appropriate amount of salt, green onions, ginger, cooking wine, etc., the taste is very delicious, if you add a thick seasoning, it will drive away or cover up the umami of the chicken.

Blanch the chicken in a pot under cold water first.

1. Seasonings that can enhance the flavor: Stir-fried chicken can be stir-fried with minced ginger, minced garlic, chili pepper and Sichuan peppercorns, and stir-fried to bring out the fragrance. This not only removes the fishy smell of the chicken, but also improves the flavor.

Second, specific practices.

1.Chicken cleaned well. Dice the chicken.

3.Add diced chicken and stir-fry.

4.Add a pinch of salt at the same time. Add the cooking wine and start the second stir-fry, the purpose is to fry the moisture out of the diced chicken.

5.Then you can add vinegar and cover the diced chicken. Cover the pot and start simmering over medium heat for three minutes. This is "a stew".

6.After three minutes, change the heat to high to reduce the juice, and then hook the thin arrears. Don't pour all the juice out of the bowl.

Chicken offal can be soaked in salted water first, then used green onions, ginger and garlic to remove the smell, and then fried with fungus kimchi. Here's how:

Ingredients: 200 grams of chicken offal, 100 grams of fungus, 50 grams of kimchi, a little bell pepper, appropriate amount of green onion, ginger and garlic.

Production steps: 1. Shape the chicken offal slices into thin edges and soak them in salt water for later use.

2. Shred the pickles and peppers.

3. Wash the black fungus after soaking.

4. Heat ginger slices in a frying pan.

5. Pick up the chicken offal that has been marinated for a period of time after the oil is cut off and set aside.

6. Bring out the appropriate amount of fried chicken offal oil and add green onions, ginger and garlic and stir-fry until fragrant.

7. Add kimchi and stir-fry slightly.

8. Add chicken offal and wood withered mountain ear and stir-fry for a while.

9. Finally, add shredded bell pepper and you're ready to go.

10. Finished product drawing.

The smell of chicken itself is not too large, so it is an ingredient that is easier to handle.

Among the usual home-cooked dishes, the most commonly used fishy dishes may beCooking wine and ginger. Therefore, these two ingredients can also be added to the chicken during the processing process, which can well remove the fishy smell. And chicken is also a common ingredient in daily life, no matter whatFried, fried, stewed, stir-fried, cold dressedAll delicious.

Like the common onesYellow Braised Chicken, Three Yellow Chicken, Crispy Chicken with Salt and Pepper, Stewed Chicken Soup, Korean Fried Chicken,They are all common dishes on the table. When entertaining guests, you can often see chicken on the table, and the taste is better. <>

What parts of chicken are the best?

And there are more ways to eat chicken thighs, which can be madeTeriyaki chicken thigh rice, chicken thigh burger, scallion roasted chicken, braised chicken thigh, garlic chicken thigh.

Chicken breast is simply heaven for a lot of fitness people, because:It will not gain weight and at the same time can supplement protein**It is more economical and easy to preserve. But chicken breast has a more chai taste, so many people will choose itChop into a puree and mix with corn and eggsPut it in the refrigerator so that it doesn't break easily, and with the moisture of the corn, it won't be too dry when you bite into it. <>

In recent years, due to the invasion of Korean dramas, many people have come into contact with a new delicacy, Korean-style fried chicken. In"My Love from the Stars".Among them, the most popular isBeer with fried chicken. It can not only satisfy everyone's taste buds but also be used as a snack to satisfy cravings, the only drawback is that it is easy to gain weight.

There are also many options in terms of taste, such as:Butter fried chicken, crispy fried chicken,I can do it at home, too. It is relatively affordable, so it has become the choice of many young people. But this food is undoubtedly unhealthy, so when eating it tooDon't get too greedyFoods high in fat are not easy to digest.

Before cooking the chicken, pour a little cooking wine and blanch it with water, so that the fishy smell of the chicken can be removed, and the taste is particularly fresh.

When cooking chicken, you can first marinate the chicken pieces and put some green onions, ginger, garlic, spices, star anise, and Sichuan peppercorns. If marinated for a while, his flavor will not be so great. Frying is also possible. In this case, the fishy smell will be removed.

Master these 4 tips:

1. When stewing chicken, it is wrong to put it directly into the pot! After chopping the pieces, soak them in water for a while to drain the blood water, otherwise after the pot is heated, the blood water in the chicken will not be drained clean, and there will be a fishy smell.

2. Before stewing chicken, you can't put it in the pot directly, after soaking, you should blanch the water, skim off the foam, and put ginger, green onions, and ginger to remove the fish.

3. Before stewing chicken, put rock sugar and fry the sugar color to add color and flavor to the chicken.

4. When stewing chicken, don't put salt at the beginning, it is the right thing to do at the end, so that the chicken will be more tender.

Tip 1: Rinse the chicken nuggets with cold water.

First of all, when we are to remove the chicken nuggets, the first trick to learn is to rinse the chicken nuggets with cold water, this detail, often we all ignore, in fact, the correct way is to buy the whole chicken chopped into chicken nuggets, must be placed under cold water, rinse for more than 5 minutes, and rinse the blood water to wash it clean, so that the chicken nuggets with clean blood and water, and then blanch, the fishy smell will be greatly reduced, so this detail, we should not ignore it in the future.

Tip 2: Be sure to put peppercorns when blanching.

Second, the trick to remove the smell of chicken nuggets is that in addition to cooking wine and green onion and ginger when blanching, we must put a little pepper to remove the chicken nuggets, because Sichuan pepper has a removal effect on the fishy smell of chicken nuggets, so you must put a small handful of Sichuan pepper when blanching, and then skim off the foam after the water boils, and then immediately soak in cold water, which can make the chicken skin shrink quickly and prevent its nutrients from being lost, so this detail must be kept in mind.

Tip 3: Be sure to stir-fry for three minutes when simmering.

There is also a trick that is, whether it is to make braised chicken nuggets or stewed chicken nuggets, when stewing in the pot, you must stir-fry for three minutes, do not throw it directly into the water, the correct way is to fry the green onion and ginger and other ingredients until fragrant, put the chicken nuggets into the pot, turn on the maximum heat and fry for three minutes, cook a little cooking wine halfway and then remove the chicken nuggets, so the chicken nuggets will have no fishy smell, so this trick, we must also keep in mind.

1. Prepare ingredients: chicken, garlic cloves, cooking wine, light soy sauce, oyster sauce, white sugar

2. Crispy chicken nuggets:

1) Wash the chicken, peel the garlic cloves and cut them into minced garlic for later use.

2) Marinated chicken: Put the chicken in a bowl, add an appropriate amount of minced garlic, cooking wine, light soy sauce, oyster sauce, and white sugar, grasp and marinate for 30 minutes.

3) Brush a little oil in a pan, add the marinated chicken, fry over low heat for 5 minutes, then turn over and fry for 5 minutes.

4) Fry and cut out and put it on a plate to eat, the outside is crispy and tender inside, the method is simple, nutritious and delicious, and the Chinese New Year's Eve dinner table must be eaten by adults and children!

6. Hot and sour cabbage

2. The preparation of sour and hot cabbage:

1) Wash the cabbage and cut it into small pieces, cut the green onion and millet into segments, peel and cut the garlic cloves into minced pieces for later use.

2) Sauce: Put two spoons of light soy sauce, two spoons of aged vinegar, one spoonful of oyster sauce, half a spoon of sugar, a little salt, one spoon of starch, and an appropriate amount of water in a bowl.

3) Stir-fry chives and garlic in hot oil in a pot, then add cabbage and stir-fry until soft, pour on the adjusted sauce and stir-fry evenly.

4) Finally, the juice can be put on a plate to eat, sour, spicy, refreshing and appetizing, an indispensable meal on the Chinese New Year's Eve dinner table!

7. Secret sauce fragrant eggs

2. The practice of secret sauce-flavored eggs:

1) Mix the secret sauce: Put two spoons of light soy sauce, two spoons of aged vinegar, one spoonful of oyster sauce, half a spoon of sugar, one spoonful of starch, one spoonful of chili powder and an appropriate amount of water in a bowl and mix well.

2) Beat an egg into the hot oil in the pan and fry until it is set, then stir-fry until it is set, and then pour in the pre-prepared sauce.

3) Stir-fry until the soup is thick, then turn off the heat, put it on a plate and sprinkle with chopped green onions to garnish and serve, the rich sauce wraps the eggs and the rice is delicious!

Eighth, cold bitter chrysanthemum

**。1. Prepare ingredients: bitter chrysanthemum, peanuts, onion, salt, dried chili, white sesame, garlic cloves, light soy sauce, oyster sauce, chicken essence, sesame oil, white sugar.

2. The practice of cold bitter chrysanthemum:

1) Wash the bitter chrysanthemum and cut it into sections, peel and mince the garlic cloves, cut the onion into shreds, and cut the dried chili pepper into sections for later use.

2) Heat oil in a pot, add peanuts and stir-fry until they change color, put them in a bowl and set aside.

3) Seasoning sauce: Put an appropriate amount of minced garlic, dried chili peppers, chili peppers and sesame seeds in a bowl and pour hot oil to stimulate the fragrance.

4) Add a spoonful of oyster sauce, a spoonful of light soy sauce, two spoons of aged vinegar, an appropriate amount of chicken essence, a little salt, and an appropriate amount of white sugar sesame oil, stir well and set aside.

5) Bitter chrysanthemum put peanuts and rice into the seasoned sauce and mix well to eat, refreshing, appetizing and delicious, an indispensable home-cooked dish on the table of Chinese New Year's Eve dinner!