Is there any good seasoning to remove the fishy stew?

Meat ingredients themselves have a special taste, fragrant, fishy smell and peculiar smell. We can use some methods, such as pre-soaking, pickling, blanching and other methods to reduce the odor, but generally can not completely remove these odors, so we use spices to assist in removing odors. However, according to our understanding of spices to remove odor and peculiarity, it is only limited to the masking effect of spices on peculiar and fishy smells.

In other words, the peculiar smell and fishy smell of the ingredients exist in any state, and the reason why we can't smell the peculiar smell or fishy smell after marinating is because the fragrance of the spices we use covers the peculiar smell or fishy smell of the ingredients themselves. Knowing this principle, we can also know how to choose spices. In fact, all spices have the effect of removing fish, that is, covering up the fishy smell, but some have good effects and some are slightly inferior.

First: The spices that mask the odor best must be the spices with the strongest fragrance, such as star anise, cinnamon, cumin, angelica, ginger, etc. This kind of spice has the most prominent effect on masking the odor of ingredients because of its own strong fragrance, which is why these spices are used in large quantities in general, and it is also one of the main ingredients of most braised pork spice packets.

Second, each different ingredient has a different peculiar smell, so there is also a focus on the selection of main spices, such as pork, whose peculiar smell is not too big, then we will use aromatic spices that are more suitable for the flavor of meat, such as star anise, cinnamon, cumin, etc.; Beef has a strong smell, so we will use spices that are more suitable for beef, such as woody aroma, grass fruit, etc.; Chicken stew is quite fragrant to eat, but its fishy smell is actually quite big, suitable for covering up the smell of chicken spices are first choice angelica, ginger, and then grass fruit, star anise, etc.

Therefore, when we make braised vegetables, the use of spices should be quantified according to needs, not only to achieve the effect of removing the fishy and unusual, but also to take into account the embodiment of the original taste of the ingredients, and also to consider the peculiar factors of the spices themselves. Braised vegetables pay attention to compound flavor, that is, the mixed aroma of various spices. That's why we don't use a single spice, but combine all kinds of flavors to present a unique taste sensation.

When marinating meat, you can put green onion and ginger cooking wine to remove the smell. Or stir-frying a sugar color with rock sugar also has a certain deodorizing effect.

Alcohol to remove the smell of alcohol is a thing that everyone who can cook knows, and when making braised vegetables, you can also use alcohol to remove the fishy smell in the meat. The ethanol in the alcohol is used to dissolve the fishy smell in the food, so that the fishy smell can be volatilized, and the combination of ethanol and the food can also produce a fragrance, which also has the effect of increasing the flavor.

Spices to remove the smell A lot of spices need to be used in the brine, and when making braised meat, the characteristics of the spices can be used to remove the fish, greasy and odorous ingredients. For example, the use of aromatic enzyme in star anise, Sichuan capsaicin in pepper to achieve the desired effect; However, it is important to pay attention to the dosage to avoid the phenomenon of blackening and bitterness caused by overdose.

Heating to remove the fishy method This method is also used more, and the simplest, with blanching, hot water soaking can not only remove the fishy smell, but also remove the blood, killing two birds with one stone. Because most meat ingredients have some water solubility, you can try this method if you haven't tried it.

You can cut the meat into cubes and blanch it in turmeric wine to remove the fishiness.

Cooking wine to remove the fish.

Hawthorn to fish. Liquor to remove the smell.

First, remove the meat with cooking wine, green onion and ginger to remove the smell.

Cumin: a very common spice, flavorful, fishy, generally used in braised vegetables.

Clove: The fragrance is strong, a little numb, and the penetration is very strong, so you must not put too much, and you need to control the dosage.

Cinnamon bark: The taste is sweet, slightly chaotic and slightly spicy, and it can be used to increase the fragrance. Common cinnamon can be divided into barrel cinnamon, thick cinnamon, and thin cinnamon.

The best quality of the barrel cinnamon is earthy yellow, which can be chopped and used, and is often used in stewed meat, roasted fish, brine, etc. Silence.

Shannai: also known as Sannai, Sannai, sand ginger, sand ginger;

The taste is spicy and sweet, and it is put into dishes to play an appetizing role.

Cloves, lemongrass, peppercorns, chili peppers, etc. can remove the smell of braised meat, and cinnamon, cloves, and ginger can add flavor to the meat.

Knowledge Expansion:

The spices that cover the fishy smell of aquatic ingredients are: nutmeg, cloves, cinnamon, kaempfera, ginger, cardamom, coriander seeds, cumin, etc.; The spices that cover the beef and mutton ingredients are better: cumin, cloves, nutmeg, white cardamom, kaempfera, pepper, cinnamon, coriander seeds, cumin, etc.; Spices that have a good masking effect on beany smell are:

Nutmeg, cloves, cinnamon, bay leaves, white cardamom, etc.

The spices that can add flavor to the meat ingredients are: nutmeg, cinnamon, cloves, tangerine peel, coriander seeds, star anise, pepper, bay leaves, etc.; The aroma of poultry ingredients can be enhanced: star anise, cinnamon, cumin, angelica, cloves, bay leaves, cardamom, tangerine peel, sand kernels, grass fruits, etc.; It can enhance the aroma of aquatic ingredients

Pepper, nutmeg, star anise, cumin, etc.

A fragrance is a substance that can be sniffed out by the sense of smell or tasted by the sense of taste, and it may be a "monomer" or a "mixture". Spices can be divided into two categories: "natural flavors" and "synthetic flavors" according to the preparation method or raw materials.

The fishy smell is caused by the residue of blood and lymph.

The vast majority of people use green onions, ginger, and wine to process them. Actually, that's just the smell.

For general parts of pork, spices can be added to remove the smell, such as star anise, cinnamon and cumin.

If it is pig offal and other parts, the fishy smell will be stronger, and you need to blanch it first and then use spices to remove the fish.

Anise alcohol and anisole contained in star anise, volatile oils and organic acids contained in cinnamon can weaken the odor of filial piety in the ingredients and increase the fragrance.

Fennel contains fennel oil, and adding some fennel to the braised meat can remove the fishy odor in the meat.

To remove the smell of pork, you can also add a little lemon juice or white wine! If the fishy smell is heavy, you can use cooking wine, vinegar, or green onion and ginger to marinate Qiaoxiang in advance, and you can also feast on the pork a little and smear some rice wine and salt to code the taste, which can not only remove the fishy smell, but also increase the fragrance of the pork.

Cumin, generally produced in Inner Mongolia, Shanxi, Heilongjiang, is cautious like rice! Its taste is relatively elegant, and it feels a little numb to the tongue! It has the effect of removing the smell and relieving greasy, because of its light taste, you can put more when making braised meat.

2: Star anise, also known as anise, is the most common spice in life! Its usage is more extensive, whether it is cooking fish or stir-frying, you can put a little bit appropriately.

Because of its strong taste, don't add too much to the brine, generally speaking, 500 grams of ingredients can be put into 1 star anise.

3: Angelica dahurica, the taste is very pungent, with a strong taste of traditional Chinese medicine, and it is slightly bitter when tasted! Angelica dahurica is widely used in brine, which has the effect of removing fish and increasing fragrance. Because of its strong taste, don't add too much when using, 1-2 tablets are enough.

4: Good ginger, also called galangal, has a slightly spicy taste. Its main effect is to increase the aroma of the dish and remove odors. It is mostly used for ingredients with a relatively large fishy smell, such as mutton, pork, duck and ......1 gram of ginger per 500 grams of ingredients is sufficient.

5: Cinnamon bark, which is a spice with a strong pungent smell, is widely used in brine, and its main effect is to increase fragrance and relieve greasyness. Generally speaking, 500 grams of ingredients and 1-2 grams of cinnamon are sufficient.

6: Tangerine peel, to put it more clearly, is sun-dried orange peel! And the longer it is left unit, the stronger its fragrance becomes. Its usage is more extensive, especially when stewing meat, adding some tangerine peel to it, not only can increase the flavor, but also remove the fishy greasy.

7: Draining grass, which is a kind of native to Sri Lanka, India. It is planted in Sichuan, Hubei, Yunnan, Guizhou and other places in China! Its function is mainly used to enhance the fragrance, which is an indispensable spice for making lo-mei!

8: Clove, its fragrance is more special, and it tastes a little sour. Not only can it be used as a spice, but it can also be used as a medicinal herb, which has the effect of increasing appetite and aiding digestion!

Because of its special taste, it is also indispensable in braised pork, adding 2-3 pieces per 500 grams of ingredients.

There is another one that is not listed, the red gardenia! Its main role in brine is to adjust the color of the brine. It should be grasped well when using, it will more or less affect the color of the brine.

Learn the trick, it's actually very easy to cook! Today's article is shared here, if it is helpful to you, welcome to like,**,Follow,If you have different opinions,Welcome to leave a message in the comment area,Xiao Jane Kuan Judgment Bureau and you**! Life is a barren and lonely journey, cold and warm self-knowing, bitter and happy in the heart, it is a cold winter, take care of yourself ......

At the end of the article, I will teach you a general brine preparation method, and collect it if you like! 10 pounds of ingredients as an example......

10 grams of star anise, 5 grams of cinnamon, 2 grams of cloves, 10 grams of cumin, 5 grams of angelica, 3 grams of bay leaves, 5 grams of ginger, 10 grams of grass, 5 grams of nutmeg, 5 grams of grass, 5 grams of cinnamon. You can add or subtract according to your taste!

When the above spices are used, they should be packed into a packet, soaked in water for 10 minutes, and then thrown into a brine bucket.

Coin Flip. The goods mentioned in the text.

Honka Seasoning Ginger 50g Stewed Meat Marinade Twenty years brand.

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Braised pork needs to be cooked with the right amount of spices to make it more delicious. Then slipping down are some commonly used spices to enhance fragrance and remove fishiness:

Green onions, ginger, garlic: These are the most widely used spices in Chinese cuisine to enhance flavor and remove fish, and can be used in stir-frying or braising pork.

Star anise, cinnamon, bay leaves: these seasonings are added to the braised pork to make the marinade sweeter and have the effect of removing the fish.

Grass fruit, cloves, cinnamon, white pepper, etc.: these are traditional Chinese medicine seasonings, which can be added to the marinade to enhance the flavor and remove the fish, and can also help digestion.

Cooking wine, soy sauce, sugar, salt, etc.: these seasonings are widely used in cooking braised meat, and they can adjust the taste and texture of braised meat to make it more delicious.

It should be noted that the amount of each seasoning should be used in moderation according to personal taste and the characteristics of the dish to achieve the best cooking effect.

Braised pork is a popular traditional Chinese dish, and to add aroma and remove the fishy smell, you can try the following spices: Ginger: Adding ginger slices or ginger juice can help remove the fishy smell and add a refreshing flavor.

Green onions: White onions or green onion knots can increase the aroma and are also very effective in removing fishy odors. Anise :

Star anise has a special fragrance, and adding an appropriate amount of star anise can make the braised pork more original and aromatic. Cinnam: Cinnamon also has a unique aroma that can add to the taste and aroma of braised meat.

Sichuan peppercorns: Sichuan peppercorns can help remove fishy odors and have a spicy aroma. In addition to these spices mentioned above, you can also try adding other spices such as tangerine peel, cloves, licorice, etc., according to your taste and preference.

However, it should be noted that the amount of each spice needs to be appropriate to hail the taste of the potato.

Try adding peppercorns, star anise, fennel, cinnamon, allspice, grass fruit, and paprika.

Wait for the incense album to be the only material, the state pei and some fragrant vanilla tung rolling, such as thyme, coriander, fennel, celery, etc.

You can add spices such as green onions, ginger, garlic, star anise, cinnamon wax cover, Sichuan pepper, pepper, cooking wine, and vinegar, which can remove the smell and increase the flavor of the food.

You can add star anise, Sichuan pepper, cinnamon, fennel, grass fruit, bay leaves, chili powder, Sichuan pepper powder and other spices, which can effectively remove the smell and increase the fragrance.

Add green onions, ginger, garlic, star anise, cinnamon, pepper, pepper, cooking wine, vinegar and other blind tung trees to make ingredients, these spices can remove the fishy, and can also increase the fragrance of food when the same game is balanced.

Add green onions, ginger, garlic, star anise, cinnamon, Sichuan pepper, peppercorns, cooking wine, vinegar and other spices, these spices can remove the fishy and increase the flavor of the food.

1.Cinnamon.

2.Grass fruit.

3.Anise :

4.Pepper.

5.Fennel talks about late incense.

6.Cardamom.

7.Chestnut.

8.Pepper powder.

9.Fragrant leaves.

10.Sliced ginger.

If you want to remove the fishy smell of braised meat, you can choose to soak the meat in salted water before braising the meat, or blanch it in the pot, and you can also put some fishy seasonings when braising the meat.

The smell can be removed by salt water or blanching, as the water can soak out the blood that is present in the meat. Before marinating the meat, the meat is boiled over low heat, and the blood foam and other dirt from the meat float on the water, and these blood foam impurities are removed with a spoon and discarded. Then cook it for a while, it is best to take the meat out, and then rinse it at the end, and the fishy smell of the meat will be much less.

Adding marinades is also a great way to get rid of fishy odors. The marinade can mask the fishy smell of the meat and can also add flavor to the meat. Commonly used seasonings contain cooking wine, liquor, bay leaves, peppercorns, chili peppers, star anise, green onions, ginger, garlic, cinnamon, cloves, fennel, etc., which can remove the fishy smell.

The marinade can be configured by yourself, or you can buy the marinade that the merchant has prepared, but you must remember to cook for enough time, otherwise the smell will not be able to get rid of the fishy smell.

In addition, it should be noted that if the meat is not fresh, the meat will not only give off a fishy smell, but also a foul smell. This taste cannot be concealed with marinade, and this meat is not suitable for further consumption.