How can you make steamed fish so that it doesn t smell fishy, please thank you

Don't you like the smell of ginger I can't accept it But in fact, ginger has a good fishy effect Here are several other spices and methods for your reference Garlic, it has a special garlic spicy smell, which has the effect of pressing the fishy and removing the fat. In addition, garlic contains a variety of vitamins and minerals and other nutrients, which can help digestion, increase appetite, and disinfect and sterilize. Onion, which plays a role in meat products to remove fishy odors.

In addition, onions have the characteristics of being spicy when raw and sweet when cooked You can also use half a tael of salt and 5 catties of water to soak the live fish in the brine, the brine will soak into the blood through the two gills, and after an hour, the fishy smell can disappear. It's the same with dead fish, just double the time. When killing fish, rinse the fish's blood as much as possible, and the blood water is also easy to fish.

In addition, when the front of the fish is against the head of the fish, the tail of the fish is against the tail of the fish, and after a knife is made, you will find a white spot as big as the tip of a needle, which is the fishing line. What comes out is a hair-like white thread, which creates a fishy smell. Our family's practice is to put a little salt first, then put a spoonful of rice wine, two slices of ginger, two green onions, marinate for 2 hours, and then put milk in the pot when stewing fish, which can not only remove the fish, but also make the taste soft.

However, ginger should be added to the fish after the protein of the fish has solidified to exert the effect of removing the smell and increasing the flavor. Consider it at your discretion.

Remove with sake, sprinkle some cooking wine on the fish, and the smell will be taken away when the wine evaporates.

Many people like to make steamed fish in their lives, so if you want to make steamed fish delicious and not fishy, you also need some methods. First of all, when steaming the fish, be sure to boil the water pot and steam it. And before steaming the fish, be sure to marinate the fish first.

You can take the method of rubbing salt all over the body, or you can put beer next to the stove, which can make the meat quality of the fish more delicious. <>

The practice of steaming fish is still a very critical step to remove the fish, which will not only affect the taste, but also make people have no desire to eat. First of all, you can clean the fish first, remove the gills, and fishy lines. Then change the surface of the fish to a flower knife and spread the salt evenly on the fish.

During the steaming process, it will be easier to form and will also have a better taste. You can also put the fish in a basin, pour in the appropriate amount of beer, and massage the fish evenly. Then cover with plastic wrap and marinate for 15 minutes to half an hour.

And when steaming fish, be sure to boil the water in the pot and wait for the water to boil before starting to steam. Do not steam directly under cold water, otherwise it will affect the taste of the fish. Because only after the water is boiled and a high temperature environment is reached, the protein in the fish can be completely retained without nutrient loss.

When you eat it, you can also taste the deliciousness of the fish. <>

When steaming the fish, the lard can be evenly spread on the fish, which can also make the steamed hidden oak meat more delicious. Turn off the heat when the cooking time is up, but don't rush to take the fish out just yet. Let it simmer for a few minutes before removing from the pan.

Sprinkle with chopped green onions, coriander, steamed fish with soy sauce, and pour in the edge of the steaming tray. If you want to make the steamed fish more delicious, then the prepared sauce can also be steamed in the pot along with the fish. This step is so that people can enjoy the flavor of the sauce even when the fish is dipped in the sauce, and it will not taste bitter.

Therefore, there are still a lot of skills in steamed fish, and novice Xiaobai must see more and learn more.

The fish should be cleaned, marinated with various spices, and the time should be controlled when steaming in the pot to ensure the taste of the fish. Cooking wine and ginger and garlic should be used to remove the fishy smell, or when steaming in the pot, add some vinegar to remove the fishy smell.

Steamed fish can be removed with beer, and the black membrane of the fish's belly is removed first. The whole fish is marinated in beer for 15 minutes. It can effectively remove the fishy smell of empty cores.

If you want to make steamed fish delicious, first of all, you need to choose fresh fish, add an appropriate amount of cooking wine, and marinate it in advance; It can be marinated in advance, or by adding condiments such as green onion and ginger, it can achieve the effect of removing the fish.

Here's how to steam the fish so that it won't smell fishy:

Cuisine: Steamed fish.

Cooking ingredients: 1 silver carp, appropriate amount of green onion, ginger and garlic, appropriate amount of salt, appropriate amount of oyster sauce, 1 millet pepper.

Cooking steps: 1. Prepare the ingredients, a fresh silver carp, ginger, onion and garlic, and red pepper.

2. Cut the green onion, ginger and garlic into sections for later use.

3. Clean the fish, scrape off the scales, remove the gills, remove the internal organs of the fish, and stuff the green onions, ginger and garlic into the fish belly.

4. Put water in a pot and boil over high heat and steam for 8 minutes.

5. Pour out the juice in the steamed fish.

6. Put shredded ginger, red pepper and green onion on the fish, and then pour an appropriate amount of steamed fish soy sauce on the fish, don't put salt, the steamed fish soy sauce itself has a salty taste.

7. Heat the oil in a hot pan and pour it over the fish. The link of pouring oil is very important, we must heat the oil to smoke, and the green smoke continues to come out visually, and it is enough to squeak when you pour it.

Cooking Tips:

1. When steaming fish, put the green onion and ginger into the belly of the fish, which is also a small trick to remove the fish, and then finally put in the sauce when you don't put salt, just put in the steamed fish soy sauce, you must wait until the oil is hot and then splash it on it, so as to stimulate the fragrance, and it is also a good way to remove the fish.

2. Silver carp can provide rich glial protein, which can not only be used for fitness but also beauty, and is an ideal food for women to nourish their skin. It is curative for roughness, scaling, hair and other symptoms, and is a delicacy that cannot be ignored in women's beauty. It is a health food that replenishes qi in temperature, warms the stomach and moistens the skin, and is suitable for those with spleen and stomach deficiency and cold constitution, loose stools, and dryness, and can also be used for symptoms such as lack of milk caused by spleen and stomach qi deficiency.

3. Eating fish 3 times a week helps to protect ** from the damage of the sun's ultraviolet rays. Eating fish for a long time can provide people with a natural protection similar to sunscreen, making ** whiter. Eating more fish can be used as an additional measure of sun protection.

1.First of all, we need to know that the key to fishiness is the fishy line, so we should remove the fishy line first. Cut two slits at the head and tail of the fish, find the fishy line, hold it with your fingers, and slowly pull out the fishy line while patting the fish's body.

2.Cut the mouth at the back of the fish, because the meat of the fish is the thickest, and cutting it can better absorb the flavor and make the fishy smell less heavy.

3.Soak the fish in clean water, wait until the water turns bloody, then change the water and continue soaking. Almost three or four times to stop soaking.

4.Slice the ginger and shallots into shreds and soak them in water for about 7 minutes, then pour the soaked water over the fish and remember to apply it to the incision of the fish loin.

After cleaning up the fish and removing the fish, you can start to make steamed fish, and you should also be cautious in the steaming process, otherwise you will lose all your efforts!

1.Boil water in a pot, put an iron rack in the pot, then put two pairs of chopsticks on top, put the fish on the chopsticks, cover the lid and steam for seven or eight minutes.

2.After steaming, you can get out of the pot, don't steam repeatedly, some people like to steam twice, think that this will not be fishy, in fact, this not only has no effect on the fishy but also makes the fish old! Remember to add some shredded green onion and ginger and drizzle a little hot oil over the fish.

Many people will marinate the fish with salt before steaming the fish, but in fact, salting the fish will lose the nutrients in the fish, and the fish meat will not be fresh and tender, so we choose the water soaked in green onion and ginger.

In addition, steaming fish on a plate is also a mistake that everyone takes for granted, because the fish will smell fishy in the process of steaming the fish, and if you use a plate, the fishy water will not leak in the plate, and the steamed fish will definitely not be tender. Steaming on a plate will also make the two sides less tender, because one side will not heat evenly against the plate.

Well, it is not difficult to find that steamed fish with fresh flavor and tender meat is actually not difficult.

Share with you a method of steaming sea bass, and learn that you can also make delicious and non-fishy steamed fish.

Steamed sea bass] Ingredients: 1 perch, a little green onion and ginger, a little red pepper, cooking wine, steamed fish soy sauce, white pepper, salad oil.

How to make: 1. After the sea bass is cleaned, use a knife to scrape the outer skin and scrape off the mucus on the surface. This is the first step to de-fishing.

2. Thoroughly clean the gills, inner membrane, and blood close to the fish bones, which will make the fish smelly, which is the second step to remove the fish.

3. The following is the knife of the fish, and the back of the fish is close to the bone, so that the fish will be more flavorful, and it is not easy to break the skin when it is whole. Draw two cuts on each side of the fish's body.

4. After changing the knife, use green onion and ginger, cooking wine, white pepper, grasp and marinate for 10 minutes to further remove the fish, which is the third step to remove the fish.

5. When steaming the fish, re-spread the green onion and ginger at the bottom of the plate, open the fish body and place it on the plate, and put two ginger slices on the fish mouth and the back of the fish, which is the fourth step to remove the fish. Then steam over high heat for 10 minutes, not for too long, to avoid the fish breaking the skin and the meat aging.

6. Remove the green onion and ginger from the steamed fish, and pour out the soup on the plate, this step is also the key to removing the fishy smell, which is the last step to remove the fish.

7. Spread the green onion ginger and red pepper shreds on the back of the fish, and drizzle with steamed fish soy sauce.

8. Finally, pour hot oil to stimulate the fragrance.

Marinated fish. When buying fish in the vegetable market, we should pay attention to the need to buy fresh fish, some fish may not be very fresh at all, these stale fish can not be eaten with confidence, and can not make delicious steamed fish, you must see whether the fish is alive, such fish is relatively fresh, you can buy it with confidence, after buying fresh fish, you must clean the fish after you buy it, you can directly use clean water to clean the fish several times.

Then remove the black membrane, fish gills, and fish teeth in the fish's belly, which are all fishy. After the fish is cleaned, you can start to marinate the fish, the pickled fish is also a more important point, there are many people who directly omit this step, so it is not possible, pickled fish is a step that must be done, when marinating the fish, you only need to eat a little salt, a little light soy sauce, a little cooking wine and then add ginger slices, about 20 minutes or so, the pickled fish can remove the fishy smell of the fish.

After the water is boiled, the fish is steamed, and there are many people who may directly steam the fish in the pot on cold water, in fact, this practice is incorrect, you can not steam the pot on cold water, you must wait until the water in the pot is boiled, and then you can put the fish into the pot to steam, so that the time for steaming the fish can be shortened, and the steamed fish will be special.

Don't use a plate to steam fish, it's best not to use a plate when steaming fish, there are many people who marinate the fish and put the fish directly in the plate to start steaming the fish, which may make the fishy smell have no way to emit out, it is generally recommended that you can directly put the fish on the steaming drawer to steam, or use chopsticks to form a tic-tac-toe shape, and the fish can be placed on the chopsticks.

Replace the ingredients. When steaming fish, some green onions and ginger are generally placed on the surface of the fish belly and fish, etc., this is mainly to remove the fishy smell, after steaming, all these ingredients should be thrown away, and replaced with fresh ingredients, because these ingredients themselves also absorb the fishy smell of the fish, if you do not replace it, the fishy smell will continue to flow, and it will also lead to a fishy smell of the fish. Then pour drum oil on the fish, put fresh green onions and ginger shreds, and then pour cooking oil, and the steamed fish is done.

Ingredient main

Yellow croaker (large yellow croaker) 1 for 2 servings.

Excipients others

Appropriate amount of green onion, appropriate amount of ginger, appropriate amount of olive oil, 1 teaspoon Sichuan pepper, 1 soaked red pepper, appropriate amount of steamed fish soy sauce, a little cooking wine, and a little salt.

Preparation of steamed fish.

Step 1

Scrape the scales of the large yellow croaker, shave the belly and remove the intestines, and clean it.

Step 1

Cut 2 knives on both sides of the fish, sprinkle a little salt and cooking wine and marinate for 10 minutes, place the green onion segment in the fish plate, put the fish, and put the green onion and ginger on the fish.

Step 1

Put water in the steamer, bring to a boil over high heat, put in the fish plate, and steam on high heat for about 10 minutesStep step

Steamed fish. Step 1

Pour out the soup from the fish plate, remove the green onion and ginger, and pour the steamed fish soy sauce; Place shredded green onions and shredded red peppers on top of the fishStep 1

Put olive oil in a wok and add peppercorns to burst until fragrant.

Step 1

Remove the peppercorns and pour hot oil over the fish.

Diagram of the finished product of steamed fish.

Before steaming the fish, the fish should be cleaned, the upper part of the fish and the roots of the gills should be removed, the brine and ginger slices should be smeared, and placed on a rack instead of a plate, cooking wine should be poured into the water, or the live fish should be soaked in salt water, which can enter the bloodstream through the gills of the fish and remove the fishy smell of the fish.