How can I get rid of the fishy smell of fried fish oil?

There are two ways to remove the fishy smell from the oil that has been fried in the fish: 1Heat the fishy oil, add some green onions, ginger slices and peppercorns (all of which are anti-fishy substances), fry the fragrance, and promote the decomposition of the fishy smell in the oil; Then take the pot away from the fire, grab a handful of flour and sprinkle it in, the flour is heated in the gelatinization process to absorb the fishy substance dissolved in the oil and deposit, and after the oil is cooled, the oil base and onions, ginger, pepper residue are removed, the oil is poured out, and there is basically no fishy smell.

2.Add green onions, ginger and peppercorns to the fishy oil to fry the fragrance, and then pour in the starch slurry (dry starch is mixed with water), so that it explodes when it is hot, sinks to the bottom of the oil, and then becomes a powder bubble and floats out of the oil surface. However, when pouring starch slurry, attention should be paid to safety to prevent oil explosion from splashing and injuring people.

Put the fried fish in the box, put a few slices of ginger on it, cover with a lid, and 5-10 minutes to remove the fishy smell of the fried fish oil

Put some vinegar before simmering, both to remove the fishy smell and to soften the.

With this oil, fry the eggplant again and you're done.

If you do this, the oil will not have a fishy smell; In addition, the fried eggplant can continue to be cooked, and the taste is unique and delicious, killing two birds with one stone!

Try it, it works (absolutely)!

Summary. Use the following methods to remove the fishy smell. 1. Heat the fried fish oil, add some green onions, ginger slices and peppercorns, fry the fragrance, and promote the decomposition of the fishy smell in the oil.

Then remove the pot from the heat, grab a handful of flour and sprinkle it into the hot oil, the flour is gelatinized and deposited by heating, which can adsorb some of the trimethylamine dissolved in the oil. 2. Heat the oil, throw in onions, ginger and peppercorns, and then pour in some evenly mixed starch slurry, the wet starch is fried and exploded into bubbles when heated, and floats on the oil surface, which can absorb the fishy smell in the oil. When wetting starch, pay attention to safety and avoid burns.

The oil that has fried fish will have a fishy smell, how to get rid of the fishy smell?

Use the following methods to remove the fishy smell. 1. Heat the fried fish oil, add some green onions, ginger slices and peppercorns, fry the fragrance, and promote the decomposition of the fishy smell in the oil. Then remove the pot from the heat, grab a handful of flour and sprinkle it into the hot oil, the flour is gelatinized and deposited by heating, which can adsorb some of the trimethylamine dissolved in the oil.

2. Heat the oil, throw in onions, ginger and peppercorns, and then pour in some evenly mixed starch slurry, the wet starch is fried and exploded into bubbles when heated, and floats on the oil surface, which can absorb the fishy smell in the oil. When wetting starch, pay attention to safety and avoid burns.

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Fish often has a fishy smell after frying, which mainly comes from the trimethylamine in the fish. This substance is soluble in oil, does not decompose or volatilize easily, and is mostly deposited at the bottom of the oil. There are generally two ways to get rid of the fishy smell in the oil:

1.Heat the fried fish oil in a pan, add some green onions, minced ginger and Sichuan peppercorns, and fry the aroma to promote the decomposition of the fishy smell in the oil. Then remove the pot from the heat, grab a handful of flour and sprinkle it into the hot oil, the flour is gradually evaporated and deposited by heating, adsorbing some trimethylamine dissolved in the oil, which can remove most of the fishy smell in the oil.

Then clarify the oil base, remove the green onion, ginger and peppercorns, and the oil can continue to be eaten.

2.Heat the oil of the fried fish, remove the fishy smell of green onions, ginger and peppercorns, and pour in some well-mixed thick and wet starch slurry. The wet starch sinks into the oil when it is fried in heat, and then floats on the oil surface in a bubble shape, and the starch bubble can absorb the fishy smell in the oil.

Skim off the floating starch bubbles and clarify the oil before serving. However, when wetting the starch, it is necessary to pay attention to safety to avoid burns caused by oil explosion.

Here's how to fry fish to get rid of the fishy smell:

1. Before killing the fish, soak it in salt water. Mix the ratio of 50 grams of salt to 500 grams of water to make salt water, and the salt water is immersed in the body through the gills for about an hour. If it is a dead fish, soak it in salt water for two hours to remove the earthy smell.

2. When killing fish, the gills must be removed, and the gills of the fish must be bled out, and the blood of the fish should be exhausted as much as possible, so that the fish meat is relatively white and has less fishy smell.

3. Remove the fishy line. Clear the fishy lines on both sides of the fish body, that is, the measurement line.

4. Remove the black film inside the fish's belly and wash dry.

5. After the fish is washed, coat the whole body with white wine, and wash it off with water after 1 minute to remove the fishy smell.

6. Hot water deodorization method: soak the fish in 80 degrees Celsius hot water for a while, this method is used more.

7. Warm tea water deodorization method: soak the fish in warm tea water to remove the fishy smell. Generally, 1 kilogram of fish is mixed with 1 cup of strong tea with water, and the fish can be soaked for 5 minutes and removed after 10 minutes.

1. Spice removal method.

First of all, before frying the fish, cut the green onions, slice the ginger, and add an appropriate amount of tangerine peel and peppercorns! Generally, tangerine peel is the amount of peeling 2 oranges, and a large handful of peppercorns can be used!

First fry the fish normally, do not turn off the heat after frying, remove the oil residue in the pot, and put in the green onion and ginger slices prepared in advance. When frying, don't use high heat, change to low heat, and let the oil fry slowly, the more thoroughly the better. The purpose of this is to fry the flavor of green onion and ginger!

When it is fried to a certain extent, the green onion segments will be the first to zoom, and the green onion segments will be taken out first. At this time, add tangerine peel and Sichuan pepper, because the tangerine peel and Sichuan pepper are dry and not as heat-resistant as green onion and ginger, so they should be added later. Wait for the peppercorns and tangerine peel to be fried until they are crispy and the color becomes darker, then they can be removed together with the ginger slices.

In this way, the oil with a fishy smell will become fragrant again, even if it is stir-fried and mixed vegetables, there is no problem!

Second, the onion to remove the fishy method.

If the first method is too complicated, you can also use only onions, which can also remove the fishy smell in the oil well, let's talk about the specific method.

First of all, the approximate ratio of onion to oil is 1:1, and the ratio here refers to the weight, for example, 500 grams of oil is used! Then peel the onion and cut it into shreds for later use.

After frying the fish, remove the oil residue from the pan, then change the heat to low and add the shredded onion until the shredded onion is fried until it is crispy.

The reason why only onions can turn fishy oil into sesame oil is mainly because fish meat contains trimethylamine, and this substance is the main ** of fishy smell, and when fried, this substance is integrated into the oil! Onions contain a large number of volatile substances, such as allicin, mercaptans, trisulfides, etc., so by frying onions, the volatile substances in the onions can effectively absorb the fishy smell in the oil, so as to convert the fishy oil into sesame oil, which is the main principle of onion oiliness. Note:

The amount of onions should not be less than 1:1, otherwise it will not have the effect of increasing the flavor.

Frying the eggplant with this oil can not only remove the fishy smell in the oil, but also make the oil clear, and more importantly, the fried eggplant will taste very good.

You can also fry the eggplant box, or stew the fried eggplant strips and diced eggplant again, which is delicious.

1. Put the fried fish oil in the pot and heat it, put in a little green onion, ginger and pepper to fry and then turn off the fire, sprinkle an appropriate amount of flour into the hot oil, the flour is gelatinized and deposited after heating, and the trimethylamine dissolved in the oil is adsorbed, which can remove most of the fishy smell of the oil.

2. Heat the fried fish oil, add green onions, ginger and peppercorns to remove the fishy smell, and then pour in some well-mixed cornstarch water; The cornstarch water is heated and bursts and sinks into the oil, which can absorb the fishy smell in the oil and skim off the floating starch bubbles.

3. Eggplant is like a sponge, it can inhale oil or flavor, and you can use the oil of fried fish to fry eggplant, which can make the eggplant fish fragrant, crispy and delicious, and can also absorb the fishy smell in the oil.

How to remove the fishy smell of fried fish oil:

1. Put the fried fish oil in the pot and heat it, put in a little green onion, ginger and pepper to coke, and then the liquid will remove the pot from the fire, grab a handful of noodles and sprinkle it into the hot oil, the flour will gelatinize and deposit after heating, which will adsorb the trimethylamine dissolved in the oil, and can remove most of the fishy smell of the oil;

2. After frying the fish, when the oil temperature drops to the point that it is not hot, pour a spoonful of white vinegar into the oil pan where the fish has been fried, then turn on medium heat, and boil the vinegar in the oil to remove the fishy smell;

3. Heat the fried fish oil over high heat, adjust to medium heat when the oil ripples, put the eggplant into the pot and fry it until golden brown and take it out, the eggplant will absorb the fishy smell of the oil.

The method of removing the fishy smell of fried fish oil is as follows:

1. Put the fried fish oil into the pot and heat it, add some green onions, ginger slices and peppercorns, fry the fragrance, and promote the decomposition of the fishy smell in the oil;

2. Then remove the pot from the heat, grab a handful of dry flour and sprinkle it in the hot oil, and the flour will gradually gelatinize and deposit when heated, and most of the fishy smell will be removed;

3. Then clarify the oil base, remove the green onion, ginger and pepper, and the oil will be clean and odorless.

Here's how to remove the fishy smell from fried fish:

1. Put an appropriate amount of shallots and onions in the oil of the fried fish, soak and fry for about 3-5 minutes on low heat, and fry until the shallots and onions turn yellow and take them out. At this time, the green onion in the draft oil is full of fragrance, which can cover up the fishy smell of the fish, and it is very suitable for cooking and stir-frying.

2. Continue to fry eggplant or tofu with fried fish oil, eggplant and tofu can absorb the fishy smell of fish in the process of frying, so that the oil becomes odorless.

Precautions

It is best to use the oil that has been fried as soon as possible, and do not use it repeatedly to fry food, because the oil used repeatedly to fry food will produce harmful substances, and long-term consumption of such fried food is not good for health. Although the oil from fried fish has been deodorized, it is inevitable that there will be residues, so the oil from fried fish is best used to make dishes with darker colors and heavier flavors, and try not to use it as cold dishes.

When the oil temperature for frying fish is 50% hot, that is, the oil temperature of Sakura is about 150 degrees, and the fish is fried. This is because when the oil temperature is above 150 degrees, the hot oil can quickly force out the moisture inside the ingredients, allowing the oil and heat to penetrate into the inside of the ingredients, thereby speeding up the dehydration time of the ingredients, which can not only maintain the original and tender taste of the ingredients, but also allow it to obtain a crispy texture.