What ingredients should be added to fish porridge to remove the fishiness? What should fish bones be

When it comes to Cantonese morning tea, what is the first key word that pops up in your head? Rice rolls, shrimp dumplings, stir-fried beef river, siu mai, steamed pork ribs with soy sauce, steamed chicken feet, barbecued pork buns, salted water corners, or custard buns or casserole porridge? Anyway, the first thing that comes to my mind is all kinds of porridge.

For example, lettuce and dace ball porridge, boat porridge or various shrimp and crab porridge. Recently, I've fallen in love with raw rolled fish porridge again.

The essence of the fish fillet porridge is that when the white porridge is boiling, put the sashimi in it, cook it until it is cooked, turn off the heat, and serve the fillet porridge to enjoy. The boiled fish fillet porridge is smooth and thick, without fishy smell, and the fish meat is tender and smooth, dipped in soy sauce or sand tea sauce, which is so delicious

Don't look at this porridge, it seems that the method is simple, put it down and cook it! However, there are still some ways to make a bowl of raw rolled fish fillet porridge with a sticky texture and delicious fish.

First of all, buy fresh fish to cook it so that it will not be fishy, and prefer fish with fewer bones, such as grass carp, black fish, and sea bass. Secondly, add an appropriate amount of oil during the cooking process, the oil can make the porridge fresh and bright, and it is not easy to pounce out. When the white porridge is boiling in the pot, put the sashimi directly into the boiling porridge pot and cook until cooked.

When it's so hot that you don't want to eat, it's a great idea to have a bowl of fish fillet porridge.

Ingredients: rice, fresh grass carp fillet, cooking wine, green onion, ginger, white pepper, salt, <>

Step 1. Wash the rice first, soak it in water for 30 minutes in advance, and if you want to cook the porridge more fragrant, you can add some peanut oil to soak it together.

Step 2. Pour the soaked rice into the pot, add an appropriate amount of water, turn on high heat and boil until it boils, then turn to medium-low heat and simmer for 30 minutes.

Step 3. Cut the fish into fillets and add ginger, white pepper and cooking wine.

Step 4. Grasp and marinate for about 15 minutes.

Step 5. When the porridge in the pot is boiling, put the marinated fish fillets into the porridge, stir and beat quickly, and after the fish meat is evenly dispersed, add salt and roll the fish fillets. Do not boil the fish fillet for a long time, as it will cause firewood if it is overcooked.

Step 6. Finally, add chopped green onions, stir well and turn off the heat.

Step 7. Take the porridge out of the pot and enjoy, good porridge is boiled.

Ginger, pepper. Soup. Fish bones are fried in oil to make soup, and soup is delicious with tofu or fried 2 eggs.

When I make fish porridge, I usually use cooking wine to remove the fish, and many people will use ginger to remove the fishy when making it, which is not advisable, because when making it, if you use ginger, then there will be a ginger flavor in the whole pot, and this taste will drown out the taste of the fish, so that the whole porridge is not very tasty, so I usually use cooking wine to remove the fish. Then to remove the fish bones, I usually use a very simple method, that is, cut the fish from the back, and then cut the fish bones, so that you can easily pull the fish bones down, very simple, recommended to try.

Add ginger, fish porridge when frying fish, add ginger to fry; Fish fillet porridge can be eaten when processing the fish fillet to remove the fish, and when cooked, it is dipped in soy sauce with shredded ginger and eaten.

The remaining fish bones can be used to make soup, fish pieces can be fried, and sweet and sour fish can be made.

A lot of seafood is used to cook porridge, of course, fish is no exception, fish fillet porridge is a very delicious porridge, so what kind of fish should be used to make fish fillet porridge? How to get rid of the fishy smell of fish fillet porridge? Let's take a look at it!

What fish is the best fish to make fish fillet porridge If you want to make fish fillet porridge, it is best to choose grass carp, because grass carp ginseng is not very much, and it is easy to remove the spines, the meat of grass carp is relatively thick, delicious, and not very expensive, which is most suitable for making fish fillet porridge at home. Wash the grass carp first, then wipe the water dry with a cloth, carefully remove all the fish bones, remove the fish bones, use a flat knife, and then slice all the fish meat diagonally, it is best to stir it with egg white, and so on will be more delicious. When cooking porridge, put the fish in it and you're good to go.

How to remove the fishy smell of fish porridge Fish porridge is a kind of meal that people love, which is nutritious, easy to digest and absorb, suitable for all ages, which can not only cleanse the stomach and intestines, but also nourish the skin and strengthen the body. As long as it is cooked properly, there is no fishy smell.

Features: thick and glutinous and slippery, unique flavor, delicious and delicious Description: Raw materials: 250 grams of rice porridge; 200 grams of black fish fillet; 5 grams of shredded ginger; salt, monosodium glutamate, a pinch of pepper; a pinch of chopped green onion; A pinch of sesame oil.

Seasoning: 1Pay attention to the thickness when cooking porridge, not too thick. 2.When adding fish fillets, the heating time should not be too long, as the fish fillets, which are easy to age and affect the taste.

Preparation: Put the porridge in a pot and boil, add condiments and mix thoroughly, then put the fish fillets in and stir well, remove from the pot when ripe, and serve in a bowl. Sprinkle a little chopped green onion and ginger on top, and drizzle with a little sesame oil

1. Cut the black fish from the back, slice a piece of meat, cut the fish skin down into fillets, try to cut it as thin as possible.

2. Add shredded ginger, a little cooking wine, salt, black pepper and a little oil to the fish fillet, mix well and set aside.

3. Wash the rice, add a few drops of oil, boil the water in the clay pot (the ratio of rice to water is three to one), put the rice in, boil, turn off the heat after ten minutes, and simmer for half an hour.

4. Bring to a boil again, when it is viscous, add the fish fillet, quickly spread it, cook for four or five minutes, and add salt to taste.

Preparation of porridge with preserved eggs and fish fillets Ingredients: 150 grams of rice; 300 grams of grass carp meat; 2 preserved eggs; a pinch of ginger; 1 sprig of coriander.

Seasoning: 5 grams of cooking oil; pepper to taste; 1 tsp (3 g) of refined salt; 1 2 tsp (g) sugar

Method:1Wash the rice and mix well with a small amount of oil; Peel and crush 1 preserved egg, add a little oil and mix well with rice grains, peel the other preserved egg and cut it into small pieces; Ginger washed and shredded; Wash the parsley and cut into sections;

2.Cut the grass carp into thin slices after bonelessness, add shredded ginger and fine salt, sugar and pepper and mix well;

3.Put the rice in a porridge pot, add water and bring to a boil, then turn to medium heat and cook for about 30 minutes;

4.After the porridge is boiled, add the grass carp fillet and preserved egg pieces and cook slightly;

5.Finally, add salt and pepper to taste, sprinkle with shredded ginger and coriander.

Characteristics: unique flavor, salty and umami delicious.

1. Add coriander. In the case of stewed fish soup is particularly fishy, you can prepare an appropriate amount of fresh coriander, which can have the effect of removing the smell and enhancing the fragrance, so the appropriate amount of coriander can be put into the fish soup, and the taste of coriander can cover up the fishy smell, so that if you eat it, you can relieve it a lot, and it is no longer so fishy.

2. Add white pepper. Don't worry if the stewed fish soup is fishy, you can prepare an appropriate amount of white pepper powder and sprinkle it in the fish soup, and then stir it with a spoon to let the spicy taste and spicy aroma of Bailing Shengzhi pepper mask the fishy smell of the fish soup itself, so that it will be relieved a lot if you drink it.

3. Recook. Don't be lazy if the fish soup is too fishy, you can put it in the pot and recook it. When cooking, add green onions, ginger and garlic, cooking wine, or add an appropriate amount of white wine or beer to remove the fishy flavor, so that you can also laugh and reduce the fishy smell of the fish soup.

4. Add ginger. If the stewed fish soup is too fishy and you don't want to recook it or add some other ingredients, then you can choose ginger powder. Ginger powder is a very good seasoning powder, and after the ginger powder is put in, it can not only play the role of removing the fishy ruler potato, but also will not taste the taste of ginger, so you can add ginger powder in an appropriate amount, stir it, and then reheat it, so that the fish soup will not have such a strong fishy smell.

Fry the fish bones in oil until slightly yellow, pour two spoons of cooking wine into the pot, heat the pan to heat the ingredients, the cooking wine will soon volatilize after the pot, with the volatilization of the cooking wine, you can take away some of the flavor and achieve the purpose of removing the fish.

Treatment: Bloodletize the fish.

Don't rush to open the belly and gut the live fish as soon as you buy it, we first use scissors to cut off the part of the fish that connects the flesh from the gills below the head. Then put it in a tank filled with water flowing, let the blood of the grass carp flow out, the fresh grass carp will release the fish blood in the body in the process of breathing, the fish blood flow is clean, the fish meat will be whiter, and it can reduce the fishy smell, and the fish meat will be more delicious. This process is also known as bloodletting and is used in many sashimi dishes, so that the meat is whiter and has no fishy smell.

Generally, this step is not required for handling smaller fish at home, and this can be used for large fish such as sashimi and fillet.

Solution: Remove the black film.

After bleeding the fish, you can go to the next step, break the belly of the fish to remove the gills and internal organs of the fish, and then rinse it clean. If you need a slice of fish, you can remove the fish bones, separate the fish in half, separate the fish slices and break the fish belly, we can clearly see the black membrane in the fish belly (the black part in the picture above), this part is the second ** of the fishy smell, if it is not scrubbed clean, the cooked fish will have a strong fishy smell. In this way, the broken fish is more intuitive to see, and it is easier to deal with the black membrane.

It can be torn off directly.

If I cook the whole fish, I can use my hands to open the belly of the fish to clean it, and the black membrane can be completely cleaned.

Treatment: Remove the blood and bloody bones.

This is something that many people tend to overlook, but it's also the most important part of the fishy smell. The blood is located in the middle of the abdomen of the fish, and the part of the fish bone spur (the part of the fish bubble and the fish bone in the picture above is the red part of the bone is the bone blood). The fishy bones are located in the throat of the fish and the parts of the gills that are close together.

The red line in the picture above is the fishy bones of the fish), these two parts must be broken and cleaned, otherwise it will be difficult to cover up the fishy smell when boiling the fish.

Treatment: Scrape the mucus with 80 degrees hot water.

This is also a point that many people ignore, and anyone who has ever killed a fish knows that the surface of a fish is particularly slippery, and that is because many fish have a layer of mucus on the surface. This layer of mucus is also one of the most fishy smells, and the way to remove it is actually very simple, that is, to use 80 degrees of hot water to pour it on the surface of the fish, and then use a knife to scrape off the black mucus on the surface and rinse it off. (80 degrees of water is just enough to make the mucus condense together, and will not overscald the fish, how to judge the water temperature of 80 degrees, there is a water thermometer can be directly measured, if not, you can prepare 5 small bowls of water, pour 4 bowls of water into the pot and boil, and then turn off the fire and pour in the remaining bowl of cold water, you can get 80 degrees of hot water).

Scrape the surface of the fish skin, there will be no sticky feeling, some cold fish skin beans must have this step, otherwise the fish skin taste is not good, and there is a fishy smell, which will affect the taste.

How to get rid of the earthy smell of fish, it turns out that five-star chefs are like this, fish is an indispensable delicacy in life, many people make a lot of ingredients in the fish does still have a very heavy earthy smell, especially wild fish earthy smell is heavier, especially eel, loach, etc., teach you a trick to easily remove.

The first step is to feed the live fish in light salt water with a ratio of 5 catties of water and 25 grams for 1 hour, and most of the earthy smell can be eliminated.

The second step is to try to drain the blood and wash it clean when killing the fish.

The third step is not to cook the live fish immediately after killing, but to leave it for about 20 minutes before cooking, so as to maximize the umami and tenderness of the fish.

In the next issue, we will bring you the secret recipe and production method of boiled fish by five-star chefs.

Some people hate to eat fish, that is, because the fish tastes fishy, so in the case of making fish, you can add some rice wine, which can reasonably remove the fishy smell of fish, and different types of fish, the fishy smell on their bodies is not the same, the fishy smell of fish is relatively shallow, and you can soak for a period of time before making fish, so how to deal with fish to remove fish?

Crucian carp and carp are fishy fish that are easy to make if they are not solved in a good way, and the fish smell is very fishy. First of all, if it is fresh fish, it is best to put the fish in salt water and soak it for an hour, and the proportion of salt and water is about one or two salts to 5 catties of water. Add a small drop of vinegar and a little white pepper.

If the fish is dead, it is best to soak it for more than two hours.

In the case of fresh fish, the internal organs of the fish must be cleaned, and the gray-black plastic film in the belly of the fish must be cleaned. Cleaning! Cleaning!

Oh yes, by the way, the bitter gall of the fish must be cleaned, and the bitter gall is scratched, and the taste is not very good! At the cleaning level, one should remove the fish tendons on both sides, the second should scrape the black mucous membrane of the double eyelids in the fish skin, and the third should scrape the blood mass in the middle of the fish bones to clean and control the moisture.

Remove the fishy line, now the fish we eat are all farmed fish, so there is too heavy fishy smell, we must learn to remove the fishy line! Cut diagonally along the half-finger width of the viscera to the viscera direction, and then cut it diagonally along the total width of one finger directly below the fish's little buttocks; Then look for this milky white thing on the half side of the fish's body, pinch it with your fingernails, pat the fish body with a knife in one hand, and gently pull out the fishy line with your right hand during the beating, and then remove the fishy line on the other side in the same way, which can remove the fishy smell of the fish on a very large level.

The specific method is to clean the fish, cut the fish on both sides a few times, and apply salt. Add some oil to the pan and add ginger to stir-fry until fragrant, and fry the fish for a while. Place on a plate and remove when cooked.

Prepare corn flour in advance, put water and starch to thicken, put it in a pot and fry it in the soy sauce, green onions, and preserved vegetables on top of the fish. The hot fish is ready.

When cooking fish, you must add an appropriate amount of oil, too little oil will increase the fishy smell, after the oil boils, the fish will be put into the pot and wait for the water temperature to rise, then pour in rice wine, add onion and garlic to stir the pot, cook a little vinegar so that the fishy smell of the fish will be greatly reduced. In the case of the fish from the pot, add some monosodium glutamate, shredded green onions, and fragrant segments. Basically, the fish made like that is not easy to have a big fishy smell.