When cooking boiled fish, what should I do if I want to ensure the freshness of the fish and complet

I think drowning fish is the most crucial step in making boiled fish fillets. If you learn to drown fish well, boiled fish fillets will be 80% successful. So about the method of drowning fish, I specifically consulted the chef of the restaurant.

To boil boiled fish fillets, you don't have to just add tapioca starch and egg whites. The chef teaches you to add some, the fish fillet is tender and smooth, and it is not easy to break. First, dissolve one-third of a teaspoon of baking soda in water, then pour the soda into the fillet to allow it to absorb well.

Why not just add soda to the fillet? Since the baking soda is added immediately, there is not enough water in the fillet. Baking soda can produce particulate matter that does not mix evenly with the fillet.

Better fillets must be cleaned with salt. Salt causes the fillets to lose some of their moisture, and the fish is hard and elastic, so it is not very easy to crush. Wash the wastewater several times, preferably to make the fillets tender white and transparent.

Put all the ingredients into the marinated fish fillet and massage it for a while. It's best to taste it. Adding egg whites to the submerged fish will make the fish taste smoother, but there is a small drawback that it will make the soup slightly cloudy, so you can think for yourself.

It tastes great and the fillets are tender. The dry starch also makes the fillets tender. Be sure to grasp it evenly until it sticks to your hand.

When desizing, add condiments and water first, and then mix for a while. The purpose of this is to remove the fishy smell of the fish and make the fish more tender. After adding tapioca starch and egg whites, mix for a while to allow the fillets to digest and absorb more starch paste. When cooked, the fish is not easily broken.

If you want the fish fillets to be tender and have no fishy smell, the correct way is to put the fish fillets into a basin for marinating and desizing, and finally make sure that the temperature is 80% hot when adding oil, and fry the aroma of the dried chili pepper segments. Only in this way can the cooked fish be tender and have no fishy smell. It's important for everyone to keep this in mind.

When boiling fish fillets and stir-frying bean paste, it must be simmered, otherwise the bean paste is very easy to fry, and we must also keep this in mind. When boiling boiled fish fillets, many people don't do it right in the first step. I can teach you the right way.

The fillet is extremely tender. A piece of fish is fresh and not tender with a fishy smell. Delicious boiled fish fillet is ready.

Marinate in cooking wine for an hour, and add ginger to the cooking process to remove the fishy smell of the fish.

Boiled fish, if you want the fish fillets to be tender and have no fishy smell, the correct way is to put the fish fillets into a basin for marinating and sizing, and finally when pouring the oil, you must ensure that the oil temperature is 80% hot, and fry the fragrance of the dried chili pepper segment of the pepper. Only in this way can the cooked fish be tender and free of fishy smell. Everyone has to remember.

When cooking boiled fish, if you want to ensure freshness and want to get rid of the fishy smell, it is actually very simple, just add a little cooking wine when cooking.

In the process of making boiled fish, the fish should be cleaned, the bones and bones should be removed, and then the fish should be marinated to make the meat smoother and have no fishy smell.

You can add a little cooking wine to the fish when you cook it, so that you can get rid of the fishy smell on the basis of cooking.

The best thing to do is to marinate the fish in advance, so that it can effectively remove the fishy smell.

Preface: Boiled fish fillet is a delicacy that many people like to eat very much, if you want to get rid of the fishy smell, but also want to keep the fish tender, you must pay attention to the operation steps in the process of making. In the process of making, the fish should be cleaned and starched, which is a very important step, and the resulting fish will be more tender and delicious.

In addition, after the fish is starched, the prepared fish will not be crushed by chopsticks, and the meat will not age. When it comes to starching fish, there are two methods, one is to use water starch and the other is to use egg white, you can choose according to your preference, both methods are possible. <>

After cleaning the fish fillet, put it in a bowl for marinating, pour in an appropriate amount of water starch and stir well, you can put the fish fillets in a bowl first, pour in an appropriate amount of starch, and then add an appropriate amount of water, which can also make the fish fillets more evenly starched. You can also choose to clean the fish fillets and put them in a bowl, add an appropriate amount of egg white, be sure to marinate the fish fillets in advance before adding egg whites, and stir well after adding egg whites. <>

The boiled fish fillet will be more tender in taste, made with water starch, the taste will be more mellow, and the boiled fish fillet made with egg white will be more tender. When making this dish, you must be careful not to cook the fish fillets directly in the pot, because the fish fillets are very thin, easy to cook, and only need 3 5 seconds to eat, so be sure to cook the bottom of the pot in advance and wait until the bottom of the pot is cooked before adding the fillet. <>

In the process of marinating the fish fillet, you can adjust it according to your own taste, add the appropriate amount of cooking wine, pepper, and salt, and put in some side dishes according to your preference, such as senzhang, bean sprouts, lettuce, and prepare the ingredients before cooking.

These fish fillets are marinated in cooking wine in advance, which can not only remove the fishy smell of the fish, but also ensure the freshness and tenderness of the fish, and the taste of the fish is really strong.

I think you can add some spices and ginger to get rid of the smell and keep it fresh.

I think the best thing to do is to add some ginger slices and green onions, so that the smell is removed.

Feel the method by adding some ginger slices and green onion segments, so that it is fishy.

I feel that maybe add some spice and ginger to make it fishy and keep it tender.

Ginger to remove the fishy method. Some people like to put ginger in the pot with the fish when cooking fish, thinking that it will remove the fishiness. In fact, putting ginger too early will make the fish body leach protein and hinder the fishy effect of ginger.

You can boil the fish in a pot for a while, and then add ginger after the protein solidifies; It can also be cooked with a small amount of vinegar and cooking wine when bursting the pot to remove the fishiness, relieve greasy and increase the flavor. If you still feel fishy, sprinkle some minced garlic before cooking, the effect is very good, especially if you cook fish that has been frozen for a long time.

Wet starch deodorization.

Heat the fried fish oil, remove the fishy smell of green onions, ginger and peppercorns, and then pour in some well-mixed thick and wet starch slurry. Because the wet starch is heated and bursts and sinks into the oil, the starch bubbles can absorb the fishy smell in the oil, and then skim off the floating starch bubbles.

Flour deodorization method.

Put the fried fish oil in the pot and heat it, put in a little green onion, ginger and pepper to fry and scorch, then remove the end of the pot from the fire, grab a handful of noodles and sprinkle it into the hot oil, the flour is gelatinized and deposited after being heated, and some trimethylamine dissolved in the oil is adsorbed, which can remove most of the fishy smell of the oil.

Vinegar and pepper to remove the smell.

After washing the freshwater fish, put it in cold water, and then pour a small amount of vinegar and pepper into the water, so that the processed freshwater fish will have no earthy smell.

Salt water deodorization method.

You can use 25 grams of salt and kilograms of water to soak the live fish in the salt water, the salt water enters the bloodstream through the two gills of the fish, and after an hour, the earthy smell can disappear. If it is a dead fish, soak it in salt water for two hours to remove the earthy smell.

Warm tea to remove the fish.

Soak the fish in warm tea to remove the fishy smell. Generally, each kilogram of fish is mixed with a cup of strong tea mixed with water, and the fish is soaked for 5 to 10 minutes before being removed. Because the tannic acid contained in tea has an astringent effect, it can reduce the spread of fishy odors.

Milk deodorization method.

Putting some milk in the pot when stewing fish will not only remove the fishy smell of the fish, but also make the fish soft and delicious. Soak the fish in milk for a while before frying it, which can both remove the fishy smell and enhance the umami taste.

Rice wine to remove the fish.

When frying river fish, soak the fish in rice wine and then coat it in flour to remove the earthy smell.

Liquor to remove the fishy method.

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

Red wine deodorization.

First, the fish is dissected and marinated in red wine, and the tannic acid and aroma in the wine can eliminate the fishy smell.

Tip: When processing fish, there will be a fishy smell on your hands. If you wash your hands with a small amount of toothpaste or liquor, and then wash with water, the fishy smell can be removed. It is best to use lemon or orange with ground juice, and if there is no change, ginger can also be used.

There are five ways to remove the fishy smell of boiled fish:

1.River fish have a muddy smell, so you can wash the fish in salt water or rub it with salt to remove the smell.

2.Add ginger slices and vinegar during the fish stew process to remove the fishy smell.

3.You can first wash the fish belly, put it in cold water, and then drip a small amount of vinegar into the water, or put a small amount of pepper or bay leaves, and then burn it, and the earthy smell will disappear.

4.After the fish is washed and washed, it is marinated in red wine to eliminate the fishy smell due to the tannin and aroma in the wine.

5.There is a white tendon on each side of the carp's back, which is what causes a special fishy smell. When cutting fish, pull a small mouth near the gills, the white tendons will be revealed, clamp with tweezers, and gently exert force, you can pull it out, and there will be no fishy smell when cooking.

Mainly from the following aspects

One. Remove the black film and fishing line.

In addition to the scales and gills of the fish, the black membrane in the belly of the fish should also be cleaned, this black membrane is very fishy, and it must be cleaned in the early stage. There are also river fish such as grass carp and crucian carp, remember to remove the fishing lines, these lines are also very fishy.

Two. Flush away the blood.

The flushing of blood here refers to rinsing with running water once or twice, and rinsing the blood as much as possible, because blood is also very fishy. Of course, you can't rinse too many times, as rinsing too many times will easily wash away part of the umami of the fish. So keep the amount under control.

Three. Salted

Originally, fish is also seasoned with salt, so salting it can remove the fishy smell of the fish while retaining the umami of the fish without any miscellaneous flavors. And after pickling, it is also necessary to drain the water and remove the pickled water, which is also very fishy.

Four. Add a small amount of sugar during the making process.

The function of sugar is to lift the umami taste of the fish, and a small amount of sugar does not bring in any flavor. It's also a good way to do it.

Pay attention to these aspects, you can remove the fishy smell of the fish, retain the umami of the fish, and do not have the miscellaneous smell of other seasonings. As for the others, marinate with ginger slices and green onions, put cooking wine and vinegar, of course, you can remove the fishy smell of fish, but at the same time, it will also bring in other flavors, which completely depends on what kind of fish is made in the later stage, of course, steaming is definitely the best way to retain the original taste of the fish.

Five. In addition, let's talk about the handling and practice of slaughtering fish.

1. Pre-processing.

Be sure to use fresh live fish for steamed fish. The live Guiyu is bleeding from the cheek with a knife, and the lower part of the fish is squeezed repeatedly with your hand to make the blood flow clean! Remove gills and internal organs and rinse with water.

Make a few cuts to the bone on both sides of the fish's back. Put the green onion and ginger on the knife edge and belly of the fish and marinate it! Spread the whole body of the fish evenly with cooking wine.

2. Steamed fish. After marinating for 20 minutes, remove the green onion and ginger, put the fish on a plate, (the fish should be removed from the bottom of the plate) and add the green onion and ginger from the plate.

The steamer should be boiled before putting the fish in the steamer! Steam on high heat for about 8 minutes! (Adjust the steaming time according to the size of the fish).

Remove the green onion and ginger, sprinkle with the chopped green onion and ginger, shredded red pepper, and pour the steamed fish soy sauce along the side of the plate. Pour hot oil on top of the green onion and ginger shreds, and the fragrance will come to your nose instantly!

Scrape off the scales; Clean up the fish maw; Then soak the fish in vinegar for 2 hours; Add an appropriate amount of salt during the soaking process; Finally, take it out and wash it with water. This will effectively remove the fishy odor.

If you want to get rid of the fishy smell of the fish, you should go through multiple processes, and you should first soak it in green onion, ginger and garlic water. You can also add a certain amount of cooking wine to learn when shooting.

I think the best way is to marinate ginger, spices, and peppercorns in advance, so that you can effectively remove the fishy smell.