Tips for removing the fishy smell of the oil after frying the fish, the oil that has fried the fish

When cooking at home, you sometimes need to fry some ingredients, such as seafood such as hairtail. But every time the fish is fried, the oil always has a fishy smell and particles, so you can only choose to pour it out. Today I will teach you a trick to effectively remove the fishy smell of leftover oil and not waste it for reuse.

The first is to remove the smell and pour the oil into the pan. If you have tangerine peel at home, you can also use fresh orange peel if you don't have one. Add a little peppercorns, ginger slices, and star anise.

Keep heating over low heat, and when the contents of the pot start to bubble, remove the Sichuan pepper star anise, leaving only the orange peel and ginger slices, and continue to heat. At this time, use starch and a little water to make a batter for later use.

When the pot begins to smoke, the orange peel and ginger slices are dehydrated and dried, then they are removed, and the process of removing the flavor is completed, and then the residue is removed. At this time, the oil in the pan is about 6-7 hot, pour in the starch paste you just adjusted, stir gently, and use a colander to scoop up the fried starch paste. More than ninety percent of the oil residue that has been treated in this way will be removed.

Then you can use it again!

Summary. Use the following methods to remove the fishy smell. 1. Heat the fried fish oil, add some green onions, ginger slices and peppercorns, fry the fragrance, and promote the decomposition of the fishy smell in the oil.

Then remove the pot from the heat, grab a handful of flour and sprinkle it into the hot oil, the flour is gelatinized and deposited by heating, which can adsorb some of the trimethylamine dissolved in the oil. 2. Heat the oil, throw in onions, ginger and peppercorns, and then pour in some evenly mixed starch slurry, the wet starch is fried and exploded into bubbles when heated, and floats on the oil surface, which can absorb the fishy smell in the oil. When wetting starch, pay attention to safety and avoid burns.

The oil that has fried fish will have a fishy smell, how to get rid of the fishy smell?

Use the following methods to remove the fishy smell. 1. Heat the fried fish oil, add some green onions, ginger slices and peppercorns, fry the fragrance, and promote the decomposition of the fishy smell in the oil. Then remove the pot from the heat, grab a handful of flour and sprinkle it into the hot oil, the flour is gelatinized and deposited by heating, which can adsorb some of the trimethylamine dissolved in the oil.

2. Heat the oil, throw in onions, ginger and peppercorns, and then pour in some evenly mixed starch slurry, the wet starch is fried and exploded into bubbles when heated, and floats on the oil surface, which can absorb the fishy smell in the oil. When wetting starch, pay attention to safety and avoid burns.

Do you have more questions? Ask me a question.

Fish often has a fishy smell after frying, which mainly comes from the trimethylamine in the fish. This substance is soluble in oil, does not decompose or volatilize easily, and is mostly deposited at the bottom of the oil. There are generally two ways to get rid of the fishy smell in the oil:

1.Heat the fried fish oil in a pan, add some green onions, minced ginger and Sichuan peppercorns, and fry the aroma to promote the decomposition of the fishy smell in the oil. Then remove the pot from the heat, grab a handful of flour and sprinkle it into the hot oil, the flour is gradually evaporated and deposited by heating, adsorbing some trimethylamine dissolved in the oil, which can remove most of the fishy smell in the oil.

Then clarify the oil base, remove the green onion, ginger and peppercorns, and the oil can continue to be eaten.

2.Heat the oil of the fried fish, remove the fishy smell of green onions, ginger and peppercorns, and pour in some well-mixed thick and wet starch slurry. The wet starch sinks into the oil when it is fried in heat, and then floats on the oil surface in a bubble shape, and the starch bubble can absorb the fishy smell in the oil.

Skim off the floating starch bubbles and clarify the oil before serving. However, when wetting the starch, it is necessary to pay attention to safety to avoid burns caused by oil explosion.

How to remove the fishy smell of fried fish oil:

1. Put the fried fish oil in the pot and heat it, put in a little green onion, ginger and pepper to coke, and then the liquid will remove the pot from the fire, grab a handful of noodles and sprinkle it into the hot oil, the flour will gelatinize and deposit after heating, which will adsorb the trimethylamine dissolved in the oil, and can remove most of the fishy smell of the oil;

2. After frying the fish, when the oil temperature drops to the point that it is not hot, pour a spoonful of white vinegar into the oil pan where the fish has been fried, then turn on medium heat, and boil the vinegar in the oil to remove the fishy smell;

3. Heat the fried fish oil over high heat, adjust to medium heat when the oil ripples, put the eggplant into the pot and fry it until golden brown and take it out, the eggplant will absorb the fishy smell of the oil.

1. Spice removal method.

First of all, before frying the fish, cut the green onions, slice the ginger, and add an appropriate amount of tangerine peel and peppercorns! Generally, tangerine peel is the amount of peeling 2 oranges, and a large handful of peppercorns can be used!

First fry the fish normally, do not turn off the heat after frying, remove the oil residue in the pot, and put in the green onion and ginger slices prepared in advance. When frying, don't use high heat, change to low heat, and let the oil fry slowly, the more thoroughly the better. The purpose of this is to fry the flavor of green onion and ginger!

When it is fried to a certain extent, the green onion segments will be the first to zoom, and the green onion segments will be taken out first. At this time, add tangerine peel and Sichuan pepper, because the tangerine peel and Sichuan pepper are dry and not as heat-resistant as green onion and ginger, so they should be added later. Wait for the peppercorns and tangerine peel to be fried until they are crispy and the color becomes darker, then they can be removed together with the ginger slices.

In this way, the oil with a fishy smell will become fragrant again, even if it is stir-fried and mixed vegetables, there is no problem!

Second, the onion to remove the fishy method.

If the first method is too complicated, you can also use only onions, which can also remove the fishy smell in the oil well, let's talk about the specific method.

First of all, the approximate ratio of onion to oil is 1:1, and the ratio here refers to the weight, for example, 500 grams of oil is used! Then peel the onion and cut it into shreds for later use.

After frying the fish, remove the oil residue from the pan, then change the heat to low and add the shredded onion until the shredded onion is fried until it is crispy.

The reason why only onions can turn fishy oil into sesame oil is mainly because fish meat contains trimethylamine, and this substance is the main ** of fishy smell, and when fried, this substance is integrated into the oil! Onions contain a large number of volatile substances, such as allicin, mercaptans, trisulfides, etc., so by frying onions, the volatile substances in the onions can effectively absorb the fishy smell in the oil, so as to convert the fishy oil into sesame oil, which is the main principle of onion oiliness. Note:

The amount of onions should not be less than 1:1, otherwise it will not have the effect of increasing the flavor.

Frying the eggplant with this oil can not only remove the fishy smell in the oil, but also make the oil clear, and more importantly, the fried eggplant will taste very good.

You can also fry the eggplant box, or stew the fried eggplant strips and diced eggplant again, which is delicious.

1. Put the fried fish oil in the pot and heat it, put in a little green onion, ginger and pepper to fry and then turn off the fire, sprinkle an appropriate amount of flour into the hot oil, the flour is gelatinized and deposited after heating, and the trimethylamine dissolved in the oil is adsorbed, which can remove most of the fishy smell of the oil.

2. Heat the fried fish oil, add green onions, ginger and peppercorns to remove the fishy smell, and then pour in some well-mixed cornstarch water; The cornstarch water is heated and bursts and sinks into the oil, which can absorb the fishy smell in the oil and skim off the floating starch bubbles.

3. Eggplant is like a sponge, it can inhale oil or flavor, and you can use the oil of fried fish to fry eggplant, which can make the eggplant fish fragrant, crispy and delicious, and can also absorb the fishy smell in the oil.

How to deal with the leftover oil from frying:

Ingredients: green onions, ginger, garlic, onion, coriander, peppercorns, star anise, cinnamon, bay leaves, cumin, grass fruit, cloves, starch, leftover oil.

1. Prepare the required seasoning, cut the green onion into sections, slice the ginger, crush the garlic, cut the onion into pieces, and cut the coriander into sections.

2. Add some starch to the bowl, pour in some water, and stir with chopsticks to form a delicate and uniform water starch.

3. Pour the remaining oil into the pot, turn on low heat and heat, when the oil temperature reaches three percent hot, that is, about seventy or eighty degrees, pour the water starch into the pot in a circle, the water starch will quickly gelatinize, can adsorb the impurities and peculiar smell in the oil, use a colander to take out the clumped starch, and then pour in the water starch, repeat 2 or 3 times, the impurities in the oil will be gone, and the oil will become clear and clean.

4. Put the green onions, ginger slices, garlic, onions, coriander, and all the spices into the pot, continue to fry over low heat for a while, stirring often with chopsticks. Fry the ingredients until they are browned in color, about 5 to 10 minutes.

5. Remove the residue with a colander, turn off the fire and let the oil cool, and seal it in a container for preservation. After such treatment, the leftover oil has no fishy smell, the color is particularly clear and transparent, and no impurities can be seen, just like new oil, it smells particularly fragrant, whether it is cold salad or stir-fry, it is very delicious.