Can you use pepper water to remove the smell of beef?

Sichuan pepper water is not good. Beef is everyone's favorite meat, but also a special food, and beef practices are varied, but all the practices must first completely remove the fishy smell of beef, and later use different methods to make delicious beef dishes, today, I will explain to you 13 kinds of skills, will be able to solve the troubles caused by the fishy smell of beef and mutton.

Beef. 1.The cooking wine is soaked and then refrigerated for more than 2 hours to remove it completely.

2.Lemon juice.

Soak the method, add an appropriate amount of lemon juice to the beef, stir well, and refrigerate for 2 hours before removing.

3.When the pot is raised, add an appropriate amount of high-strength liquor, a few slices of onions, green onions, and an appropriate amount of vinegar.

It can also remove the fishy smell, and the roast beef can add some cumin, or it can remove the smell and increase the flavor.

4.If you are roasting beef, you can cut the onion into minced pieces, stir well with the beef, then pinch it for 10 minutes, take out the beef, then put an appropriate amount of batter in it, scrub it clean, and then put it in clean water, which can also remove the fishy smell.

5.In addition to adding spices (cardamom, perilla, cloves, sand kernels, you can also add some white radish or sugar cane, which can not only remove the fishiness, but also improve the freshness.

6.The quick way to get rid of the fishy smell is to overboil the water and overboil the oil, which is simple and fast.

Beef. 7.When boiling beef and mutton, put an appropriate amount of mung beans in the soup, which can also reduce the fishy smell of beef and mutton.

8.Curry removal method, when roasting beef and mutton, add an appropriate amount of curry powder.

There is no fishy smell when the beef and mutton are cooked.

9.The water removal method is to soak the beef and mutton in cold water for 2-3 days, and change the water once a day, so that the ammonia in the sarcoplasmic protein of beef and mutton can be leached out, and the effect of removing the fat can also be achieved.

10.In the orange peel removal method, an appropriate amount of orange peel is added to the soup of beef and mutton, which can also remove the smell of beef and mutton.

11.Walnut removal method, in the soup of boiling beef and mutton, put 3 cracked walnuts, and cook them together with beef and mutton, which can also remove the smell of beef and mutton.

12.Hawthorn removal method, adding an appropriate amount of hawthorn can not only remove the smell and increase the flavor, but also speed up the ripening of the meat, which is a good method.

13.When the beef is blanched, add an appropriate amount of white vinegar to cook it, which can also remove the smell.

Beef. The above is my experience in summarizing the removal of the fishy smell of beef and mutton, after you blanch the beef and mutton, you can add hawthorn or orange peel to put it into the beef and mutton, which can not only improve the fresh flavor, but also quickly dispel the difference, and it is also very simple, and it is also a good prescription that I recommend to everyone.

You can use pepper water to remove the smell of beef, and I often do this to remove the smell of beef.

A handful of peppercorns, a bowl of water, soak for 30 minutes, then pour into the beef, knead evenly, can play a good role in removing the fish.

In life, if you want to make some meat delicious, you always need to spend some thought, take beef as an example, it is a kind of meat that many people like, and there are many ways to do it, but no matter how you do it, you need to do it before doing it, and only in this way will its taste be more.

The most commonly used way to remove the smell of beef is to first cut the fresh beef into pieces of about 10 centimeters, soak them in cold water, and then change the water several times to fully soak out the blood in it.

Then wash some onions, cut them into minced shapes, stir them evenly with the beef, pinch the beef for about 10 minutes after hand washing, then take it out, put an appropriate amount of batter into it, scrub it, and wash it with water to remove the fishy smell.

Similarly, pepper water is also possible.

Can you use pepper water to remove the smell of beef? I think that if you want to remove the fishy beef, you can use pepper water or cooking wine. It can come and go.

The beef itself has a strange smell, and the taste of pepper water is even more miscellaneous. To remove the smell of beef, you can use cooking wine and ginger to remove the flavor. In many places, sour chili peppers are used to make celery very effective, and it tastes delicious.

How to get rid of the smell of beef and what to use.

The general ingredients are cloves, cinnamon, sweet licorice, pepper, large ingredients, cumin; Or peppercorns, spices, cinnamon. No matter what ingredients are used, green onions, ginger, and garlic are essential. You can also add some orange peel.

If 2 5 kg of meat prevails, the amount of ingredients can be 20 peppercorns, 4 5 pieces, 3 4 cinnamon pieces, 3 4 pieces of green onions, 1 piece of ginger cut (do not cut off), 4 5 cloves of garlic. Put these ingredients in the pot together, you can put peppercorns, spices, and cinnamon into a gauze bag, which can be used 2 or 3 times. If you make curry, you can put the beef; Curry, rosemary, pepper, cumin.

How to get rid of the smell of beef and what to use.

Seasoning for deodorizing beef:

1. Cinnamon bark and star anise

When boiling beef, adding spices such as cinnamon, star anise, bay leaves, etc., can remove the fishy smell in the beef, and can add the aroma of the beef.

2. Thirteen incense

Because the flavor of thirteen spices is infused with many spices, it can also be added when boiling beef, which can also remove the fishy smell and increase the fragrance.

3. Beer

Beer is added when the beef is cooked, and the beer can effectively bind to the protein in the beef, thereby increasing the tenderness and flavor of the beef.

4. Ginger and garlic

Ginger and garlic, a common household seasoning, are cooked with beef and also have the effect of removing the fishy smell of beef.

5. Cooking wine

Cooking wine can be added to the water when the beef is boiled, or it can be soaked in raw beef, which has the effect of removing the fishy smell.

Hello! When cooking beef, add cooking wine, liquor and beer to achieve the effect of removing the fish.

Step 1: Soak the beef.

The fishy smell of beef is mainly due to the fact that beef has blood water, and blood dates are the main fishy smell of beef. We cut the fresh beef we bought from the vegetable market into small pieces, put it in a pot, add the amount of water that has not been covered with beef in the pot, then add white vinegar and cooking wine to the water, and after soaking for an hour, the fishy smell of the beef will be greatly reduced.

It should be understandable to add cooking wine, cooking wine can be fishy, but why add white vinegar? Because white vinegar softens the beef, it can make the blood flow out faster.

Step 2: Blanch to remove the fishy smell of the beef.

First we should prepare a pot, put an appropriate amount of Minyan silver water in the pot, and then pot the soaked beef under cold water. Add the high liquor and ginger to the pot. At the beginning, the firepower must be small, and then turn from small to large.

When you see that the meat and blood water of the Niuqiao Banquet are almost discharged, you can take out the beef. After the beef is taken out, wash the blood and impurities on the surface of the beef with clean water.

Step 3: Add the ingredients.

When we cook, we can add spices and seasonings to remove the fishy smell of beef. During the cooking process, we can add high liquor, vinegar, ginger, cinnamon, bay leaves, grass fruit, Sichuan pepper, etc. Although the first two steps have been able to remove most of the fishy smell of beef, but because the fishy smell of beef is relatively heavy, there will be a small part of the fishy smell remaining, we add spices and seasonings in the cooking process, not only to a greater extent to remove the fishy smell of beef, but also to make the beef taste more delicious.

Tips for getting fishy:

When blanching beef, you must pay attention to the pot under cold water, the pot under cold water can make the blood water inside the beef flow out slowly, if you put the beef in the pot when boiling water, the blood water of the beef will be solidified in the beef and cannot come out.

When we cook beef, if we want to put spices, we must not put too much, because the flavor of spices is very strong, and if we put too much, it will cover the taste of the beef, and the result will be counterproductive.

The beginning of cooking food is to process the ingredients, and if the ingredients are not handled well, it will directly affect the taste of the food after cooking. Especially for meat food, it is important to remove the fishy smell before cooking, let alone meats with a strong fishy smell such as beef.

Where to go to the fishy beef, how to do it? Pour the beef into the pot of filial piety, cut into pieces, add green onion and ginger cooking wine, salt and pepper to remove the smell, and then remove it.

When boiling beef, you can put ginger, star anise, green onions, cooking wine and other seasonings to help remove the fishy, the fishy smell of the beef itself is relatively heavy, and the fishy smell must be removed before cooking.

Beef has an important place in life, with a variety of cooking methods, and the taste is delicate and delicious.

It is best to put cold water into the pot when blanching beef, and it is not recommended to put hot water into the pot for the following two reasons:

1. Blanching in cold water can better maintain the fresh and tender texture of beef, and the use of hot water will cause the surface of beef to age rapidly and affect the taste of eating.

2. As the water temperature rises, the residual blood stains and fishy smell in the beef can be processed more cleanly and cooked to the greatest extent.

Beef has a great characteristic, that is, the texture is relatively long, and it is easy to be undercooked and chewed, which will affect the taste of eating.

To solve this problem, you can start from two aspects:

1. When cutting beef, it is recommended to loosen the beef with the back of the knife, and then cut off the fiber against the texture of the beef, so that the cut beef has a shorter texture.

2. Hawthorn can be added when stewing, which can make the beef stew worse and play a role in relieving greasy.

Marinating with cooking wine can remove the fishy, and the following is how to stir-fry beef:

Ingredients: 400 grams of beef tenderloin, half a green pepper, half a red pepper, 100 grams of celery, 50 grams of onion.

Excipients: 10 grams of ginger, half an egg white, 30 grams of millet pepper, 5 grams of chicken powder, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, a small amount of salt, 3 grams of sugar, an appropriate amount of water starch, 30 grams of peanut oil, 10 grams of garlic, 5 grams of pepper.

Steps: 1. Rinse the beef and cut it into slices. Marinate with salt, cooking wine, egg whites, water starch, pepper, light soy sauce for 15 minutes.

2. Prepare the condiments when marinating the meat. Sprinkle the onion into chunks. Cut the millet pepper into rings. Celery cut into 4 cm pieces. Garlic, ginger, ready.

3. Blanch the celery and take it out for later use.

4. Add an appropriate amount of oil to the pot and boil until 9 layers are hot, add the beef and fry it raw.

5. Stir-fry the beef and put it on a plate for later use.

6. Leave oil in the pot and boil until 7 layers are hot, add ginger, and stir-fry the garlic until fragrant.

7. Add the millet pepper and stir-fry the onion for a while.

8. Put in the beef and stir-fry a few times in turn, add celery, salt, sugar, chicken powder, and quickly stir-fry evenly to get out of the pot and put on the plate.

9. Finished products.

How do you cook fishy beef? Pour the beef into the pot, cut into pieces, add green onion and ginger cooking wine, salt and pepper to remove the smell, and then remove it.

There are three common ways to remove the smell of common beef: boiling water blanching method, cold water soaking method and seasoning marinating method

1. Blanching method of boiling water.

It is commonly known as hot water blanching. Take a pot of water, beef in a pot under cold water, you can put a few peppercorns and a few slices of ginger in the cold water, or pour an appropriate amount of cooking wine. Simmer over low heat, after the water boils, skim off the foam until the water in which the beef is boiled becomes clear, then turn off the heat and remove it.

This method is only suitable for braised beef or stewed beef, and is not suitable for stir-fried beef.

2. Cold water immersion method.

Soak the beef in cold water for a few hours, soak the blood of the beef out, and change the water several times in between, until the water in which the beef is soaked no longer turns cloudy red. In this way, the ammonia in the beef sarcoplasmic protein can be leached out, thereby reducing the smell.

3. Seasoning marinating method.

If you are stir-fried beef, you can add an appropriate amount of green onions, ginger, garlic to the bowl, or add some white wine (cooking wine is also acceptable) to marinate for about 15 minutes after cutting the beef, which can also play a role in removing the smell.

How to get rid of the smell of beef and what to use.

1. Boil cold water to remove blood, and the water can be partially fishy;

2. Add liquor to take part of the fishy;

3. The indispensable seasoning for beef cooking is white pepper (not pepper).

Beef to remove the fishy, it depends on how to eat.

If it's diced, you don't have to. Just wash it and cut it into cubes, then stir-fry the diced beef in a hot pan with cold oil to change color, then add some cooking wine and a small green onion to remove the fish.

If you want to burn large pieces of beef, you can wash them in cold water. Blanch with boiling water to remove the fishiness. Then add water again, wait for the water to be warm, put in the blanched beef, and then put in a certain amount of cooking wine, a large section of green onions and a large piece of ginger (cooking wine, green onions, and ginger are all fishy, especially cooking wine.

The chemical reaction between cooking wine and beef will increase the aroma), then add two star anise, a small amount of aged vinegar and salt, wait for the fire to boil and skim off the foam slightly, and then use the smallest heat to simmer for nearly 1 hour (add salt in the middle), and then add dark soy sauce to enhance the color and then reduce the juice on high heat.

You can add some cooking wine (or rice wine).