Don t just use cooking wine to remove the fish, these effects are far more than the fishy materials

Don't just use cooking wine to remove the fish, the effect is far more than the cooking wine to remove the fishy materials are: rice wine, high liquor, beer, aged vinegar, red wine.

Liquor, lemon, tea leaves, ginger slices, cinnamon, dry flour, vinegar are all things that can have a fishy effect.

Ginger, which is best for removing fishy smells; onions, which turn the fishy smell into umami; Garlic is minced, and the garlic fragrance covers the fishy smell.

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 remove the fishy smell, which can not only reduce the odor but also increase the 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 fish.

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.

No cooking wine can be fished by:

1. Vinegar: After soaking in vinegar, the fishy smell of meat can be removed.

2. Spices: such as pepper, star anise, ginger, garlic, cumin, fennel, etc., which also have the effect of removing the fishy smell of meat food in stewing.

3. Heating: remove the fishy smell of meat food by blanching.

4. Lemon juice: Lemon juice has a fragrant smell, and meat food can remove the fishy smell under the marinade of lemon juice.

5. Onions: Onions can be eaten with meat foods, which can play a role in removing fishy smells.

If there is no cooking wine to remove the fishy smell, you can replace it with ginger or other wine. White wine and rice wine are all OK.

Liquor can also be used, just put a little less, and the effect is the same.

I think baijiu can be used as a seasoning wine.

Use. When used in combination with white vinegar, it is particularly effective in removing fishy odors. You only need to put a little bit of liquor to achieve the effect, and if you put too much, it will pollute the taste of the dish. Liquor alcohol content.

Compared with cooking wine, it is higher, most of it is around 57 percent, ethanol.

Although it can remove the fishy smell of the meat, it has destroyed the protein of the meat. Amino acids in liquor.

The content and sugar content are lower than that of cooking wine, and baijiu can be used as a seasoning wine. When used in combination with white vinegar, it is particularly effective in removing fishy odors. You only need to put a little bit of liquor to achieve the effect, and if you put too much, it will pollute the taste of the dish.

In the cooking process of dishes, cooking wine is generally used, but some dishes use white wine. For example, when stewing meat and boiling fish, the use of liquor can better remove the fishy taste of meat and fish, and the effect of using high liquor is more obvious. When we cook meat, we will add an appropriate amount of cooking wine, white wine, rice wine or add onions, ginger and garlic to remove the fishy smell in the meat.

To increase the aroma of meat, especially the fishy smell of mutton, it is necessary to remove the fishy taste, or not to affect the taste.

The main fishy smell is the blood water in the meat, it has been placed for a long time, and then its fishy smell is getting heavier and heavier, and the blood in the meat is constantly rinsed with clean water, it is also an important means to get rid of the fishy smell, followed by blanching, no cooking wine, white wine, green onions, ginger, garlic, there are too many ways to remove the fish, such as pepper.

Cinnamon bark, bay leaves.

star anise, cloves, etc. and other spices.

Blisters can also remove the smell of meat, and charcoal grilling can cover up the meat, mainly depending on what ingredients you use.

The best choice for removing the smell without cooking wine and other seasonings is to add more oil to the pot, whether it is chicken, duck or fish, put it in the pot and stir-fry it quickly, fry it thoroughly (golden brown), and what fishy smell can be removed! Nowadays, people are delicate, and there is always a bunch of seasonings when stir-frying, so I'm afraid I can't get rid of the fishy smell!

The color is different, usually the color of cooking wine is dark yellow, and the color of liquor is transparent white.

Difference Between Cooking Wine and Liquor - Different Alcohol Concentration . Although cooking wine and liquor are said to belong to the same kind of alcohol, the alcohol concentration of liquor is much higher than that of rice wine, the alcohol concentration of rice wine is relatively low, generally about 15%, and the alcohol concentration of liquor is about 57%. Moreover, the alcohol content of liquor is not fixed.

Cooking wine can be used as cooking wine, but cooking wine cannot be drunk as white wine.

Because the commonly used cooking wine is actually a kind of flavored wine with some spices and seasonings added to it on the basis of rice wine. The alcohol concentration of this flavored wine is about 10%, so it can be added to the dish, without changing the taste of the dish, under the premise of using the principle of volatilization of heated alcohol, the protein and ammonia in various meat, fish and seafood and other meat foods volatilize with the evaporation of alcohol, and at the same time, there will be no alcohol residue in the food, which plays a role in removing the fish.

Because the ingredients of baijiu and cooking wine are different, and the alcohol content of baijiu is also high, cooking wine contains onions, ginger and garlic to remove the smell.

Baijiu can be drunk as is, but cooking wine is used to marinate some foods, and it is also used in stir-frying, which is a stew. Cooking wine contains amino acids, which can mask the fishy smell of some meat, and can be combined with sugar to give off an aroma.

There are many spices to remove the fishy smell, such as ginger, vinegar, cooking wine, cinnamon, star anise, lemon juice, etc. Ginger is a commonly used deodorant in the family, which contains spicy and aromatic components, ginger and ginger slices are used in cooking, which can remove the fishy smell and increase the umami of food.

Cooking wine has unique dissolving and volatile properties of fishy substances, and is an excellent condiment for removing fishy and greasy food, and can be used for various ingredients, such as eggs, fish, etc.

When making lo-mei, spices are an indispensable condiment. Spices such as cinnamon and star anise not only have a unique fragrance, but also are natural deodorants.

Lemon juice is a very versatile seasoning that can remove the fishy smell and the odor of the food itself, including the fishy smell of meat, the fishy smell of seafood, the fishy smell of eggs, etc.

Liquor to remove the smell. The alcohol concentration of liquor is generally above 20 degrees, and a higher ethanol content will destroy the original taste of the dish; The alcohol content of beer is too low, only three or five degrees, and it also contains a lot of carbon dioxide gas, which evaporates just after getting out of the pot, and cannot achieve the effect of removing the fishy smell.

Moreover, the sugar and amino acid content in liquor and beer is lower than that of cooking wine, and the effect of improving flavor is obviously not as good as that of cooking wine. So it's better to choose a moderate amount of ginger and lemon juice to get rid of the fish.

You can use white vinegar, green onions, ginger, garlic. Green onions, ginger, garlic, peppercorns, and ingredients instead of cooking wine to remove the fish.

1. White vinegar. White vinegar is a sour adjunct for cooking, with a translucent color and mellow sourness. The main raw materials are water, rice, edible alcohol, edible salt, etc. It can be good and regulate the metabolism of the human body, and as a dietary seasoning, the demand is very large.

Vinegar can be used for raw materials that need to be fishy and greasy, such as cooking aquatic products or belly, intestines, heart, etc., which can eliminate fishy odor and peculiar smell, and some fishy raw materials can also be impregnated with vinegar in advance.

White vinegar softens the meat and makes it tender and tasty. Old chickens and ducks are not easy to boil, you can first add a small amount of vinegar with ice water, soak for two hours, and then cook over low heat, the meat will be crispy, tender and delicious. Add a tablespoon of vinegar to the beef when it is cooked, it is soft and tender.

When stewing mutton, add a little vinegar to relieve the sheep's gas. When cooking pork ribs or fish soup, adding a little vinegar can dissolve the calcium, phosphorus and iron in the bones and shark fins, and be absorbed and utilized by the body.

2. Green onion, ginger and garlic. Green onions, ginger, garlic.

Green onions, ginger, garlic. Onions, ginger, and garlic are all propylene sulfide compounds, which are spicy condiments. They are commonly used in the family to remove fishy condiments, known as the "three treasures of the kitchen".

Propylene sulfide compounds are highly volatile, and when exposed to high temperatures, they can emit a strong spicy odor, so they help to remove fish.

3. Sichuan pepper and large ingredients.

Sichuan peppercorns and spices are also fragrant spices, which can not only increase the fragrance, but also mask some of the fishy smell. However, due to the flavor of the seasoning itself, if the amount added is not well controlled, the cooked fish will lose its umami.

Then smear some cooking wine on the surface of the fish, then put ginger and green onion shreds, marinate for 15 minutes, marinate into the flavor, pour some oil into the oil pan, and fry the fish in the oil pan until golden on both sides. Add some boiling water to the pot and start the fish stew. After the water in the pot is boiled, pour some cooking wine and sugar into the pot, the sugar has the effect of removing the fishy smell and can also improve the freshness, and the cooking wine can remove the fishy smell of the fish, and after simmering for ten minutes, add some salt to the pot to taste.

.Neutralization and deodorization Animal food raw materials contain a large number of proteins, amino acids, lecithin and other nutrients, due to the environment and their own bacterial interaction, will produce a variety of fishy substances, add an appropriate amount of vinegar during cooking to neutralize, so that it produces acetate, can make the fishy smell greatly weakened. In addition, tomato sauce contains organic acids such as citric acid and malic acid, which also have a neutralizing and deodorizing effect, and of course, cooking fish and meat directly with tomatoes also has a deodorizing effect.

2.Alcohol deodorization Some fishy substances with low boiling point and not alkaline can be removed by neutralization method, and the dissolution and volatilization properties of alcohol (ethanol) can be used to remove the fishy odor after heating the fish and meat. At the same time, ethanol can also react with the aldehydes in the raw materials to form aroma substances that can be combined with organic acids to form esters, and the results of the joint action of the two can make dishes fishy and flavorful.

Therefore, if you want to taste and smell the fish and meat, you can't do without cooking wine and vinegar.

3.Spices to remove the smell There are many kinds of spices in China, which can be appropriately selected according to the specific situation. Such as green onions.

If we don't have any of the above flavored wines, we can use beer or wine instead. Of course, if you have to choose these kinds of substitutes, you must pay attention to the amount not to be too much, and its taste is slightly inferior to that of cooking wine and rice wine.

If you don't have cooking wine, you can use lemon juice. Many of the fishy substances in seafood are alkaline, and lemon juice is acidic, which can be used instead of cooking wine to remove the fishy smell.

1. Use lemon, lemon is also a compound.

It is a seafood platter that is often used in Western food.

Above. 2. When steaming fish or making shrimp, you may wish to learn from the practice of Western food and squeeze some lemon juice to neutralize the fishy smell of seafood.

3. With vinegar, the fishy substance produced in the meat is an alkaline compound, and adding an appropriate amount of vinegar in cooking can neutralize this taste. The amount should be controlled well when adding to avoid affecting the taste of the dish.

4. Use ginger, ginger is a hot food, which can not only neutralize the coldness of the ingredients, but also remove the fish, ginger is simply a weapon to remove the fish. Whether it is to stir-fry the fragrance or to remove the smell of fish and meat, ginger is the best choice.

5. Use dry flour, dry flour can remove the fishy smell, after scraping off the fish scales. Knead with dry flour for a while, leave it for a while and rinse it off, the fishy smell will be greatly reduced.

Cooking wine is generally used to remove the fishy smell

It's okay to use rice wine to remove the fish, cooking wine will be bitter and difficult to eat. And the rice wine is fragrant, and it can also get rid of the smell, and it can make it taste good regardless of decoction, so you can eat more vigorously.

Rice wine is good, the effect of rice wine is much stronger than cooking wine, generally do beer duck and mutton chops, mutton is used to remove the smell of rice wine, and cooking wine is mainly used to improve freshness, put some cooking wine when stir-frying, the fresh and delicious dishes immediately come out.

Rice wine is better than cooking wine, and rice wine can be drunk directly in addition to removing the fish, which can help blood circulation.

The effect of cooking wine is better than that of rice wine, but rice wine has a stronger freshness effect on cooking wine.