Why does fried chicken gizzard always smell fishy?

The internal organs of the chicken have some fishy smell, which is a normal phenomenon, and it mainly depends on how you operate.

There are some spices that can help get rid of the fishy smell of food. It is also something that we must put when making meat food, if you don't put these things, then he will definitely have some fishy phenomenon.

Be careful to use dried chili peppers when stir-frying things like chicken gizzards, which are the kind of dried chili peppers that are as red as a little thumb. This chili stir-fry has a special aroma that removes the fishy smell of the meat. Like we make spicy chicken.

Make boiled meat slices.

Mao Xuewang. These dishes require the use of this dried chili. If you are in the market town, when the oil is hot, put a handful of this dried chili pepper first, fry it until fragrant, and then add other ingredients, so it will not smell fishy.

There is also something that can also remove the fishy smell on the chicken gizzards. That is the recognized artifact of removing the fishy smell, cooking wine.

Cooking wine is made with Sichuan pepper and other condiments, plus wine. Blanch your chicken gizzards with water before frying, and order a little cooking wine while blanching. This solves the problem.

Chicken gizzard is a kind of commonly eaten offal, and the general offal will have a much greater fishy smell than other parts of the meat, which is determined by its nature. Internal organs in the body, have their own tasks, chicken gizzard is the stomach of the chicken, need to play a role in digestion, its tissue composition is different from the chicken breast we often eat.

But for such an ingredient, we still have a lot of ways to make it delicious. For example, an authentic heavy dish - pickled pepper chicken gizzard, with pickled pepper millet spicy to stir-fry with chicken gizzards, before putting into the pot, you also need to pay attention to the pretreatment of the ingredients, blanching the chicken gizzard cut flowers in boiling water, can reduce the fishy smell. And the spicy taste of millet pepper can also bring a different feeling.

There are also barbecued chicken gizzards, fried chicken gizzards, and braised chicken gizzards. The ingredients are still the same, but with different cooking methods, you can harvest different but delicious enough food. If you make good use of the cooking method, you can solve the problem of excessive fishy smell

The blood in the chicken is not cleared, and the fishy smell is taken away, so you can soak the blood water in cold water, but it is more time-consuming and laborious, and it is faster to blanch the pot under cold water, but it is suitable for some cooking methods, you can choose it yourself.

How to get rid of the peculiar smell of stewed chicken soup:

1.Blanching, nutritious and delicious method: put the chicken into the casserole when the water is cold, simmer over high heat, skim off the foam and grease little by little, and add a little cooking wine.

Ginger and shallots, then simmer the soup over low heat, and then simmer until rotten, add salt.

The chicken nuggets must not be blanched, because the blanching water is heated, its nutrients will be destroyed to varying degrees, and the umami of the chicken will be lost, and the chicken soup pays attention to the deliciousness and nutrition of the soup.

2.Chicken selection: live chickens are slaughtered, and after they are bought, they should be put in the refrigerator freezer for 3 to 4 hours before taking out the thawed soup.

This is the same principle as the sour meat, so that the meat transitions from the "stiff stage" to the "rotten stage" to the "ripening stage", when the meat quality is the best, and the stew is obviously fragrant and tender.

3.If salt is added to the stewed chicken first, it will directly affect the taste, characteristics and nutrients of the chicken and chicken broth.

of preservation. This is because salt reacts chemically with meat when cooked for a long time.

The protein in the meat is locked, the soup is light, and the chicken is not stewed. The salt method is to cool the stewed chicken broth to 80 to 90 degrees Celsius.

and other seasonings with a heavy taste. Chicken itself contains monosodium glutamate.

When heated, it produces umami on its own. When cooking chicken soup, just add an appropriate amount of salt, green onions, ginger, cooking wine, etc., the taste is very delicious, if you add a thick seasoning, it will drive away or cover up the umami of the chicken.

Blanch the chicken in a pot under cold water first.

1. Seasonings that can enhance the flavor: Stir-fried chicken can be stir-fried with minced ginger, minced garlic, chili pepper and Sichuan peppercorns, and stir-fried to bring out the fragrance. This not only removes the fishy smell of the chicken, but also improves the flavor.

Second, specific practices.

1.Chicken cleaned well. Dice the chicken.

3.Add diced chicken and stir-fry.

4.Add a pinch of salt at the same time. Add the cooking wine and start the second stir-fry, the purpose is to fry the moisture out of the diced chicken.

5.Then you can add vinegar and cover the diced chicken. Cover the pot and start simmering over medium heat for three minutes. This is "a stew".

6.After three minutes, change the heat to high to reduce the juice, and then hook the thin arrears. Don't pour all the juice out of the bowl.

How to hide the fishy chicken gizzard:

1. When washing the chicken gizzard: to peel off the outer film and impurities, first scrub with salt and cornstarch, and then wash it with water in the manuscript hall, which can effectively remove the impurities and fishy smell of the chicken gizzard.

2. When stir-frying chicken gizzards: first marinate the sliced chicken gizzards with cooking wine, dry starch and a little shredded ginger, which can not only remove the fishiness, but also keep the chicken gizzards smooth and tender.

3. When stir-frying, you should pay attention not to fry for too long, and the fire should be large, so as to ensure the crispy taste of the chicken gizzards, and cooking wine should be added to flavor and enhance the fragrance when cooking.

4. The texture and taste of chicken gizzards are more suitable for heavy seasonings, such as chili pepper and cumin, which can mask the fishy smell of chicken gizzards.

How to store chicken gizzards.

1.Fresh chicken gizzards should not be stored for a long time after purchase, and it is best to eat them within 2 days.

2.If you need to preserve the chicken gizzard for a long time, you need to scrape and wash the chicken gizzard, put it in a pot of clean water and cook it until it is nearly cooked, remove it with cold water, control the moisture, wrap it in a small package with a fresh-keeping bag, freeze it in the refrigerator freezer, and take it out to thaw it naturally when eating.

1. The choice of chicken: There are many people who ignore the choice of chicken, and may think that they can choose whatever kind of chicken they want, but in fact, this is not the case, if the chicken can be selected to be relatively fresh, there will generally be no particularly big fishy smell, you must go to the vegetable market to buy fresh chicken, it is best not to buy frozen chicken.

2. Marinated chicken: If you want to get rid of the fishy smell of chicken, you must marinate the chicken, only the correct marinated chicken can completely remove the fishy smell of the chicken.

3. Chicken to remove blood: to remove the blood water from the chicken, and to use the correct method to remove the blood, generally directly soak the chicken in clean water for an hour or two, and replace the water many times in the middle, you can remove the blood water of the chicken, which will reduce the fishy smell of the chicken.

First of all, the chicken gizzard should be blanched with hot water, then cleaned with cold water, add cooking oil to the pot, add green onions, ginger and garlic to fry the fragrance, put in the chicken gizzard, add bean paste, and fry the red oil.

It can be marinated before making, and a small amount of cooking wine can be poured in, and a small amount of starch can be added to remove the fishy smell and make the texture more tender.

It is necessary to pay attention to the selection of ingredients, need to pay attention to the pickling, and need to add cooking wine, so that the fishy smell can be better removed, and the heat can be paid attention to, so that it can be more delicious.

Chicken gizzard is something that many friends want to eat. Personally, the chicken izz has a more chewy taste, while people with bad teeth find it mostly cold because it's hard to bite. It's so soft and rotten that it's not very interesting to eat, and the more you chew it, the more it smells.

Marinating is one of the most classic ways to eat chicken gizzards. Let's talk about how to marinate soup. You don't have to put too many spices in your home because you can't tell the taste and potency of each spice.

If you consume too much, there will be an odor. If eight to eight commonly used things are used, such as star anise, cinnamon, pepper, bay leaf, cumin, angelica, etc., the smell of the chicken ingredients is not great, so the dose should be small. The amount of water per is a few grams, and if it is too much, it takes away the flavor of the chicken, picks out the spices, wraps them in gauze bags and ties them tightly together.

Experienced chicken izz becomes redder and brighter. For appetite, cook for 10 minutes, mix the seasoning and soup to taste, add the boiled chicken gizzards, then add the white wine and green onion ginger to remove. Bring the fishy flavor to a boil for about 40 minutes.

If you soak it for a while without being in a hurry after cooking, it will be even more delicious. Take it out, cool it, and put it in the refrigerator. You can take it with you, chop it up and mix it, or you can eat it yourself.

I grossly reached out and grabbed a whole bag of chicken gizzards, and chewed it!

An easy way is to boil the chicken gizzard in salted water, bring the water to a boil in a pot, add the boiled chicken gizzard, add the green onion, ginger, white wine, salt and monosodium glutamate, and cook over low heat. Original, very good!

Chicken gizzards can be cooked in a variety of ways, including sautéed and spicy. My favorite is roasted with paprika. Cut a little Sichuan kimchi, such as shredded radish, shredded ginger, shredded chili pepper.

Stir-fry the sandbags and stir-fry them with soy sauce, but if you don't slice them or use a knife, the stir-fry won't take a while!

People blanch the chicken gizzard with hot water before frying, so it will have a fishy smell, and the best way is to wash it with starch and then marinate it with various sauces, so that it will be especially delicious when fried.

Don't cut it too thick, and put more chili garlic and other flavors, you can also put a little cooking wine to remove the fishy smell, you can fry it for a while, because it is cooked slowly.

Because the gizzard is the internal organs of the chicken, that is, the stomach of the chicken, it needs to play a digestive role. The fishy smell will be much greater. The gizzards were not cleaned.

Personally, I think if the chicken gizzard is fishy every time you fry it, it may be because you didn't add a condiment to remove the fishy smell.

Probably because it wasn't cleaned up. The chicken gizzard should be cleaned, and some cooking wine, ginger, etc. should be added to remove the fishy smell.

1.Introduction: Gizzards are used to help chickens digest, chickens have no teeth, and the small pebbles they swallow are stored there.

The inner wall of the gizzard of the pheasant domestic chicken. It is produced all over the country. After killing the chicken, take out the gizzard (that is, the gizzard), immediately remove the inner wall (a yellow film), wash it, and dry it.

Use raw or stir-fried.

2.How to remove the smell of chicken gizzards:

1) Buy fresh chicken gizzards, soak them in water and wash them.

2) Use a little more salt and salt the chicken gizzard for no more than 5 minutes. It is best to control it within 3 minutes.

3) Rinse the pickled blood on the chicken gizzards.

4) Add some ginger cooking wine to the seasoning.

3.Cooking method:

1) Pickling method: Put a head of soy sauce, sugar, ginger cooking wine, chopped pepper, chicken essence, a small amount of soybean flour (remember a small amount), a few drops of raw oil, and stir slightly. Do not marinate for too long, marinate on the same day, cook on the same day.

2) Chop and wash the garlic, ginger, green onion, red pepper and onion.

3) Put oil in the oil pot after it is red, and add garlic, ginger, chopped pepper, and appropriate amount of Sichuan pepper after the oil boils.

4) Stir-fry over high heat until the garlic is golden brown. Add the marinated chicken gizzards.

5) Stir-fry quickly until the gizzards begin to turn brown.

6) Pour in an appropriate amount of onion rings, green onion segments, oyster sauce, and stir-fry quickly. As soon as the maroon color turns, immediately remove from the pot.