How to get rid of the fishy smell of meat, how to get rid of the fishy smell of meat?

There are many ways to remove the smell of meat, for example, if it is the fishy smell of pork, just use ordinary cooking wine to remove it, the best way, put an appropriate amount of cold water in the pot, put the whole pork into the cold water, add an appropriate amount of cooking wine, cut, some green onions, remember, it must be a piece of water, do not cut into green onions, and then add two slices of ginger whole. Point **, after boiling over low heat, skim off the foam with a colander, and then take out the meat, it is already ready to remove the fishy, and then you can use the meat to make some stir-fried vegetables normally. If it is chicken, duck meat can also use the above method, and it is best to add cooking wine, green onions, ginger and garlic when making it in the future, to remove the smell.

The main method is through the process of passing water, adding wine, adding ginger, etc., and then you can clean it, generally speaking, in the cooking process, you can basically remove the fishy smell through the assistance of various seasonings, for reference only.

Beef, mutton, pork ribs, thawed meat, this kind of meat has more blood stains, soak it in cold water for more than 1 hour before blanching, and replace the water 2-3 times. Blanch the water in a pot under cold water, and drop a small amount of cooking wine to help remove the smell. During the process, it is constantly turned to ensure uniform heating.

In addition, the white foam from the blanching process should be picked up and poured out in time.

There are many ways to remove the fishy smell of the internal class, and the materials used to remove the fishy smell of different meats are also different, and generally the fishy smell of meat is removed with ingredients and cooking wine.

If you want to get rid of the fish, you can cut the meat, add an appropriate amount of cooking wine and salt, knead it a few times with your hands, and let it stand for ten or twenty minutes. After that, the fried meat can be less fishy.

Chickens, ducks, pigs, cattle, sheep, and fish usually have some fishy smell, and the treatment methods are also very particular about different types and degrees of fishy smell: poultry can be mixed with salt and beer to soak; It is recommended to add cooking wine and green onion to blanch pork; Beef used to make Chinese stewed dishes can be soaked in blood water in advance and then blanched; Mutton can be removed with rice vinegar, white radish, and tangerine peel; When cleaning fish, it is also effective to remove the black membrane and gill parts first!

The best way to remove the smell of meat is to rinse, add cooking wine, pepper, seasonings, mourning water and other methods to cook.

I'm all too familiar with this kind of problem, and there are several solutions to introduce to you.

Method 1: The first step, (introduce the method) marinate in advance, add an appropriate amount of cooking wine, green onion and ginger.

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In the second step, add the marinated meat when the oil at the bottom of the pot is 70% hot.

The third step is to add an appropriate amount of sugar to enhance freshness.

Method 2: You can add vinegar in an appropriate amount, and the fishy smell is related to the preparation method. When making boiled meat, it should be marinated in advance and then noted, and it should be operated in the normal production method.

In addition, when stir-frying, the heat is mastered, and when to put what seasonings are in order, such as stir-frying leeks, to put less meat slices, and out of the mountain when the pot is put leeks, salt to be put when frying meat, leeks to be put in the fire after the leeks are put in, and then in less soy sauce ......and so on.

That's it, it's not easy to organize, remember to like it before you go

Cooking Wang Qing beef needs to be blanched, because the beef itself has a smell in front of Congling, just put it in the water for cleaning, it is difficult to remove the dirt and taste, and the blanching work can effectively remove the taste inside, and can also shorten the cooking time, but the blanching time can not be too long, control within 20 seconds, otherwise it will affect the taste.

Whether the beef is to be blanched.

Beef, like pork, is a more common meat food in life, but its taste is better than pork, more nutritious, ** is also more expensive, many people prefer to eat seeping, many people buy beef back, do not know how to cook, whether to blanch.

Before cooking beef, it is necessary to blanch, because the beef itself has a bad smell, especially when you just bought it, the taste is stronger, and it is difficult to clean it completely just by putting it in the water to clean, so it is recommended to blanch it so that it tastes more delicious.

Blanching beef is also a certain particular, first of all, we add cold water to the pot, ** heat to about 6-, and then put the beef in, and wait until the beef no longer has a red substance to come out, the blanching time will not be too long, within 20 seconds, otherwise it will affect the taste.

There are many ways to remove the fishy smell of fatty meat, such as adding soy sauce, putting a little vinegar, pepper, ginger, etc. when stir-frying.

1. Remove the smell of pork: add pepper, pepper, star anise, cinnamon and other spices when stewing.

2. Remove the smell of poultry: remove the fishy glands and excess internal organs, and soak them in salt or beer for about 20 minutes.

3. Remove the smell of mutton: add rice vinegar when blanching, and add a few slices of dried orange peel when stewing.

4. Remove the fish: remove the gills and black membrane, and remove the fishy line. Add the green onion and ginger when cooking, and squeeze in the lemon juice when it comes out of the pan.

The methods to remove the fishy smell of meat include alcohol to remove the fish, lemon juice to remove the fish, rice washing water to remove the fish, Sichuan pepper boiled water to remove the fish, and low heat slow cooking to remove the fish. Alcohol deodorization: Wash the meat, marinate the meat with cooking wine and ginger for half an hour, the substances contained in the cooking wine can effectively remove the fishy smell.

Lemon juice to remove fishiness: Usually the fishy substance is alkaline, and neutralizing it with an acidic substance can play a role in removing the fish. Washing rice water to remove the fish:

Put the food with a fishy smell into the rice washing water to scrub and soak, and then rinse it with water to remove the fish. <

The methods to remove the fishy smell of meat include alcohol to remove the fish, lemon juice to remove the fish, rice washing water to remove the fish, Sichuan pepper boiled water to remove the fish, and low heat slow cooking to remove the fish.

1. Alcohol deodorization: clean the meat, marinate the meat with cooking wine and ginger for half an hour, and the substances contained in the cooking wine can effectively remove the fishy smell.

2. Lemon juice to remove fish: usually the fishy substance is alkaline, and neutralization with acidic substances can play a role in removing the fish. However, do not use vinegar to remove the fish, because the sour taste of vinegar is too strong, which will make the raw materials lose their original meat flavor and umami.

3. Rice washing water to remove fishiness: Put the food with a fishy smell into the rice washing water to scrub and soak, and then rinse it with water to remove the fish.

4. Boil water to remove the smell of Sichuan pepper: use the smell of Sichuan pepper itself to cover and correct, so as to reduce the smell and taste of the meat.

5. Slow cooking over low heat to remove the smell: Wash the meat repeatedly with clean water and put it in a large pot filled with cold water, turn on the gas stove to the minimum heat, and cook for about half an hour on the premise that the water will not be boiled. After boiling, rinse and rub with warm water.

The pork that has been fried has a fishy smell that cannot be removed, so it can be refried, and cooking wine and ginger can be added to remove the fishy smell when cooking the pork.

The pork still smells fishy when it is fried, and the blood is generally not removed. Generally, when frying meat, put ginger slices, garlic, and cooking wine, which are all to remove the fishy smell. If it is just some ordinary parts of pork, you can add some spices to remove the fishy smell, put some green onions, ginger and garlic or you can also put pepper and cinnamon.

However, it should be noted that if you are a friend who likes to eat offal, you must know that the fishy smell is heavier, so you need to remove the water first and then add spices to remove the odor.

When we usually cook at home, pork is undoubtedly one of the most common and commonly used ingredients in the choice of meat dishes. However, in the process of cooking, if the pork is not handled well, there will always be a little fishy smell, which will definitely affect the taste of the whole dish, so it is very important to remove the fishy smell of pork.

First of all, put cold water in the pot, rinse the raw meat and put it in the pot, and then**, turn the fire to the minimum, and then after about half an hour, you will find that the water in the pot is gradually red, and there will be a layer of impurities floating on it, and it doesn't smell good.

After such a procedure, the meat is also raw, and the water in the pot is only smelly, so it is enough to pour out the water in the pot. Then rinse the pork with warm water to remove the fishy smell.

To remove the fishy smell of meat, you can use cooking wine.

Cooking wine", made with the addition of rice wine and Huadiao, has a low alcohol concentration of less than 15%, and a high ester content and is rich in amino acids. It is widely used in cooking dishes, and the seasoning effect of cooking wine is mainly to remove the smell and enhance the flavor.

Cooking wine can increase the aroma of food, remove fishiness and greasyness, and at the same time, it is also rich in a variety of essential nutrients, and can even reduce the destruction of chlorophyll in vegetables by cooking.