What can you do with fishy? What is fishy food?

And he can do a lot of things, and he has a strong ability to imitate, so as long as you teach him seriously, he will basically do it.

Raw and cold food refers to raw food, which has not been cooked and cold. Raw cold refers to raw and cold, for example, raw fruits, vegetables, meat, cold drinks, ice cream, including cold water. The cold foods include bitter gourd, tomato, water chestnut, water chestnut, water chestnut, lily, lotus root, bamboo shoots, cucumber, konjac, water spinach, dandelion, soybean grass, houttuynia cordata, purslane, bracken, bitter herb, camellia, toon, lettuce, black fish, carp, river crab, mud snail, clams, razor clams, jellyfish, kelp, seaweed, snails, river mussels, clams, milk, tempeh, mulberries, sugarcane, pears, watermelons, persimmons, bananas, etc.

Cold salad is raw such as apples, cucumber cold is ice cream and other fruits, cold drinks, and cold salad is only a cold thing For example, cucumber is always taking medicine when doctors say not to eat raw and cold food. Fishy hair often refers to foods that can cause allergies and worsen illness. Therefore, for patients with diseases, fishy things must be avoided, especially seafood, such as moray eels, shrimp, sea crabs, hairtail fish, etc.

Sexual heat products in meat are also hair products, such as mutton, dog meat, etc., which can cause heat accumulation in the body and aggravate the condition. It also includes spicy things such as green onions, ginger, garlic, and wine.

Fishy food refers to aquatic food, which is basically referred to as aquatic food. The so-called fishy refers to foods with a fishy taste and impure smell, such as fish, crabs, shrimp, shellfish, seafood, mutton, and some spoilage and so on.

How to get rid of the fishy smell:

1. Neutralization and deodorization method, the so-called neutralization and deodorization is to add an appropriate amount of acidic substances to the alkaline compounds in the fishy smell of meat during cooking to neutralize them, so as to weaken the fishy smell.

2. Alcohol deodorization method, before making food, we can use cooking wine, rice wine, wine, high liquor, etc. to dissolve the aldehydes, ketones and sulfur-containing compounds in the meat, and then heat them at high temperature to take away the fishy smell in the meat with the volatilization of alcohol.

3. Spice deodorization method, that is because each spice contains certain deodorizing substances, such as ginger alcohol in ginger, organic acids in cinnamon, volatile oil in pepper, etc., these substances can make the aldehydes, ketones and other fishy components in the meat oxidize the reaction, which can not only remove the fishy smell, but also enhance the flavor of food.

1. When there is no cooking wine, you can use rice wine instead of cooking wine. Try not to choose baijiu instead, because the sugar content in baijiu is lower than that of cooking wine, and its flavor enhancement effect is far from enough compared to cooking wine. If you don't have rice wine, you can also use beer or wine instead.

2. Spices such as pepper, cinnamon, pepper, star anise, etc., can oxidize with aldehydes and ketones to avoid fishy odors, which can not only reduce odor but also increase flavor.

3. 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.

4. 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.

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

6. The role of cooking wine. Cooking wine is widely used in cooking because it is rich in amino acids and has a low alcohol concentration, which can remove fishy smells and increase the aroma of dishes, and is an indispensable condiment in the kitchen. When cooking chicken, duck and fish, you may wish to add a little cooking wine, which can make the dish more tender and flavorful, and without fishy smell, to achieve the effect of color, flavor and flavor.

Ginger If you want to go fishy.

There are many ways to remove the fish, cooking wine, ginger, pickled seasonings, etc. can achieve a certain fishy effect, if you want a good effect, you can use Longxiao to remove the fishy powder, my mother gave it to me, I think the effect is very good, you can try.

In some animal raw materials, there are usually a lot of nutrients such as protein and lecithin, which will produce fishy substances under the action of the environment and their own bacteria, such as ammonia, trimethylamine, hydrogen sulfide, etc., and most of the fishy substances are alkaline compounds.

Freshwater fish are mostly found in ponds, rivers and lakes with a lot of humus, and these waters are rich in algae and microorganisms that produce fishy substances that can cause fishy odors when eaten or into the fish's body.

The smell of eggs is the same as that of fish, and they are all caused by trimethylamine, but the trimethylamine in eggs is mainly used by hens, and some of the foods eaten by hens generate trimethylamine in the body, and trimethylamine will precipitate in the yolk.

To remove the smell of meat, you can add cooking wine, Cantonese rice wine, rice wine or pepper water during the marinating and cooking process, which have a good effect on removing the fish.