What kind of condiments can be used to remove the fishy smell in meat?

The effect of spices such as sand kernel and Bai Kou is also good, but the effect of some spices is not so obvious, his effect is not only to remove the smell and increase the fragrance, but also has many other functions, so the effect of removing the smell is slightly worse. For example, cloves, lingcao, jatamansi, citronella, angelica, Chuanxiong, etc., the excessive use of such spices will have a greater impact on the fragrance of braised meat, and the most intuitive is to grab the taste, so that our braised vegetables smell only the taste of spices and no meat. Perilla is an annual herbaceous plant, the leaves can be used as medicine, widely used as a condiment in southern China, perilla can remove the fishy smell on meat, but also can make people appetite.

<> lemon tastes very sour and is known as the "citric acid storehouse". Its fruit is juicy and crisp, with a strong aromatic aroma. Because of its sour taste, it can also be used as a high-quality seasoning in beverage dishes.

Use mash to get rid of the fishy smell. Use pepper to remove fishy odors. Fishy substances with lower boiling points can be removed by heating methods.

Some fishy substances with high boiling points can also be removed by long-term heating methods, such as stewing, stewing, burning, roasting and other cooking methods, or let them volatilize in hot oil. Boil to remove the smell. Most fishy substances have a certain degree of water solubility, and can be blanched first, boiled in boiling water and other methods to remove the fishy smell before cooking, and the blanched meat can be cleaned to greatly reduce the fishy smell of the meat.

Spices to remove the smell and increase the flavor: star anise cinnamon, grass fruit bay leaves, dried pepper pepper, ginger angelica, kaempfera white button, cumin cloves. For meat that is not too fishy, such as pork and chicken, it is indeed useful to put dried hawthorn slices to remove the fishiness, it can not only remove the fishiness, but also have the effect of removing greasy and improving the flavor of food.

For pork, beef and mutton, white foam will appear when we blanch, and this part must be skimmed off before we blanch, so that the blanched meat can remove a lot of fishy smell.

If it is fishy, you can marinate it in advance with cooking wine, vinegar, or green onion and ginger, and you can also smear some rice wine and salt on the pork to add flavor, which can not only remove the fishy smell, but also increase the flavor of the meat.

You can wash it with cornstarch and salt, because the meat smells almost fishy, and the best thing to do is to apply cornstarch with salt several times and rinse it off.

To remove the fishy beef, you need to use cooking wine, ginger slices, and green onions; To remove the smell of mutton, you need to use cooking wine, green peppercorns, ginger pieces, green onions, and orange peel; To remove the fish, you need to use ginger slices, green onions, and lemon.

Method 1. Enhance taste.

Chop all the green onions, ginger and garlic, shred the chili peppers, add a little star anise and Sichuan pepper, put them in a wok, and add an appropriate amount of cooking oil. After slowly stir-frying the aroma over medium-low heat, turn off the heat, pour the fishy meat that has been fried in advance into the pot, and stir well well, which can reduce or even eliminate the fishy smell of the meat, but the taste of the dish increases a lot.

Method 2: Do deep processing.

1.Stir the fishy fried meat into a little flour and starch, put it in a 60%-70% hot oil pan one by one, stir-fry until golden brown, and then remove it. At this time, the fishy smell of the meat has basically disappeared. Then, according to your preference, return to the pot and make a large pot of braised dishes.

2.Add an appropriate amount of chopped green onions, minced ginger and minced garlic to the fishy fried meat, pour in a little rice wine and stir well, and then wrap with an appropriate amount of coarse corn flour.

Put it in a steamer and steam it for about 25 minutes to turn it into delicious steamed meat. At this time, the fishy smell of the meat is almost gone.

In real life, as long as we are diligent in thinking and good at changing, there must be other ways to solve such problems. However, the best solution is to eliminate the problem before it arises, and the following methods can also be used:

1.The raw meat you buy is washed with water, then soaked in water with a little salt or white vinegar for a while, or put in the refrigerator to drain the acid, and then washed with water several times.

2.For meat with a particularly strong fishy smell, wash it several times, put cold water in the pot, put green onions and ginger slices, and blanch it to achieve immediate results.

3.Before cooking with sliced or shredded meat, use an appropriate amount of cooking wine.

Or marinate it in rice wine and soy sauce, which will also eliminate the fishy smell of the meat.

4.The fishy smell of the meat can be removed by marinating. Place the meat in a bowl and pour in the appropriate amount of rice wine, salt and chicken essence.

Marinate for about two hours, so that the meat is not only tender, but also has no fishy smell.

5.Before stir-frying the meat, stir-fry the pan with green onions, garlic and ginger before adding the meat. When stir-frying meat, add an appropriate amount of cooking wine to remove the fishy smell of the meat.

6.Perilla is a millet plant, and its leaves can be used in medicine. It is widely used as a condiment in southern China. Perilla can remove the fishy smell of meat and increase a person's appetite. Perilla leaves.

It can understand the poison of fish and crabs, so it is often used with fish and crabs, such as dried perilla fish and perilla crab. In addition to fish and crab, perilla can also be used with lamb to remove the fishy smell from lamb. For example, fried lamb with perilla lily, steamed dairy sheep with perilla lily.

7.Various acidic ingredients and flavorings, such as lemon or lemon juice.

Balsamic vinegar, tomatoes, etc.

We all know that lemons taste particularly sour, and most of the fishy smell of meat is more bloody than bloody, indole.

The resulting odor is an alkaline substance, so we add lemon to neutralize the alkaline substance and neutralize the fishy smell. According to the same principle, we can use acidic ingredients and seasonings such as vinegar and tomatoes to achieve the effect of removing the fish.

There are many ways to do this, and when cooking meat, you can put some pepper in it to get rid of the fishy smell. You can also put some lemon slices in the meat, which can also remove the fishy smell. And you can also put some grapefruit peel in the meat, so that you can also eat the fishy smell.

You can also pour a small amount of vinegar into the meat and then clean it, which can also remove the fishy smell.

The better way is to drop some lemon juice into the meat, you can also add some bay leaves, you can also put some lemon leaves in the meat, you can also pour some liquor or beer into the meat, and you can also pour in some five-spice powder, which are all better ways to remove the fishy smell.

You can use cooking wine to remove the fishy, or use green onions, ginger and garlic to remove the fishy, you can also use warm water to blanch, or use starch, you can also use vinegar, or use liquor, etc., these can remove the fishy smell.

You can add some lemon juice, you can use flour to remove the fish, you can use vinegar to remove the fish, you can also add some cooking wine, you can also put some ginger and green onions, and marinate for a while, so that you can remove the fish.

You can use cooking wine, you can use beer, you can use light soy sauce, you can use pepper, you can use five-spice powder, you can achieve the effect.

1. When stir-frying meat slices or stir-frying vegetables and roasting meat, put a few slices of ginger into the pot, and the ginger slices can remove the fishy smell of silver oak, and then the fried food will not have a fishy smell.

2. When stir-frying meat slices or stir-frying vegetables and roasting meat, put a few slices of garlic into the pot, and garlic and ginger slices have the function of removing the fishy smell of meat.

3. Use cooking wine to remove the smell, and put an appropriate amount of cooking wine when stir-frying.

4. Use boiling water to remove the fish, after boiling the water, put the meat into the boiling water and blanch it, and the fishy smell will be removed when it is fished out.

5. Use Sichuan pepper to remove the fishy smell of meat, after heating the oil, put in a few peppercorns, pour in the meat slices and stir-fry, the meat not only has no fishy smell, but also has a better and richer taste.

When making meat, you should soak the meat in advance, and you also need to add some ginger and cooking wine to it, so that you can remove the fishy smell inside, and then put it in the pot to make.

One way is to boil it in water first, blanch the water, and remove the fishy smell; Another method is to marinate green onions, ginger, cooking wine, etc. for a period of time to reduce the fishy smell.

For example, you can rinse it with running water, and then you can also add some cooking wine when marinating meat, add green onions, ginger, garlic, spices, peppercorns, star anise, or blanch with water.

Now that it has been fried, you can go back to the pot again, put some cooking wine, ginger powder, pepper, pepper, etc. (according to the actual situation) and stir-fry until the fragrance overflows.

There are generally several ways to remove the smell of meat:

1. Blanch. The heavier the meat, such as beef and mutton, this method is the best, select and cut a number of ginger slices, put the meat, add cold water from the pot, the cold water should not pass the meat, boil over high heat, open the lid of the pot to remove the foam, take out the meat for later use;

2. Pickle and scratch. It is suitable for light meats, such as pork, chicken, and fish. Cut ginger, garlic, green onions, etc., and take the amount according to the actual situation. Then put the cut meat into the plate and add cornstarch, cooking wine, spices, etc. to marinate and grasp, and let it stand for 5 to 15 minutes for later use;

3. Cover flavor method. It is suitable for the replacement of the car that has not been removed from the fishy smell or the stir-fry overturned. For example, beef can be fried with cumin powder (preferably stir-fried) to let the rich aroma suppress the fishy smell.

4. Eat it while it is hot and has less fishy smell. In some cases, it doesn't taste good, if you don't want to waste it, you can eat it while it's hot, and the fishy smell will be less, otherwise the fishy smell will be stronger when it's cold.

I wish you all a happy Mid-Autumn Festival on the 11th National Day!

Generally, you can marinate soy sauce, cornstarch and ginger before stir-frying, so that there will be no fishy smell when stir-frying.

You can soak it in rice washing water for a while, and it won't taste good!

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.

1. Sichuan pepper and other large ingredients. Spices such as pepper, cinnamon, pepper, star anise, etc., can oxidize with aldehydes and ketones, which can not only reduce the odor but also increase the fragrance. This type of spice is generally used to remove the smell of meat such as pork and lamb.

2. Ginger. Ginger is a hot food, which not only neutralizes the coldness of the ingredients, but also removes the smell of the ingredients. Ginger is generally used in meats such as fish and chicken.

3. Dry flour. Buy fresh marine fish, rub it with dry flour after descaling, leave it for a while, and rinse it well. This treatment not only removes the fish, but also ensures the freshness of the fish to the greatest extent.

4. Lemon juice. Most of the fishy substances in seafood are alkaline, and acidic lemon juice can play a role in neutralizing and removing fish.