What are the benefits of adding a little vinegar when cooking fish?

Now for most people, it's just that we pay more and more attention to the diet in life, and if the diet gets better and better, then our body will become healthier and healthier. Then some people will have this doubt, that is, what are the benefits of putting a little vinegar when cooking fish? In my personal opinion, I actually think that this can fully reflect the nutrients of the fish, and at the same time can also remove the fishy smell, so let's take a closer look.

1. Make the nutrition of the fish fully reflected

I believe that everyone has a certain understanding of making fish, and we all know that there are actually many ways to make fish, and I generally think that the practice of boiling fish.

It's very simple, and I think its nutritional value can also be fully reflected. For example, when we make boiled fish, we put a little vinegar in the soup, then at this time, the nutritional value of the soup will be higher and higher. And it looks very eye-catching.

2 Remove fishy odors

I believe that everyone has a certain understanding of vinegar, we all know that the taste of vinegar itself is sour, and if we put a little bit of it in the fish, then at this time it can not only remove the fishy smell, but also make the appropriate taste more delicious. If we don't put vinegar when cooking boiled fish, then the taste of the whole fish soup is very heavy, and it is difficult to drink in this case.

So we should also pay more attention to this aspect of the problem in our daily life, for everyone, understanding this aspect of the problem is beneficial to us, and now we live in such an era, just like we are making all kinds of canned food, when there is nothing to do, we can also be online. **various** to come**, and at the same time we can also go to consult those who have experience. Or after doing it ourselves, we can also learn some experience and lessons from it.

It can retain the umami of the fish and make the fish more tender, because vinegar has the effect of softening blood vessels, which can play a good softening role in fish bones, and it is not easy to be stuck when eating.

When cooking fish, vinegar can be appetizing, can also be used to enhance freshness, can destroy the fishy smell of fish, can cook fish meat more tender, can soften the bones of small fish.

Putting a little vinegar when cooking fish can make the fish cook faster, the meat is more tender, and it can also remove the fishy smell, so that the nutrition of the fish can be preserved more completely, and the taste will be very delicious.

It can remove the fishy smell, and it can also improve the fragrance of the whole fish, which will destroy the nutrition in the fish, and it will taste more delicious, more tender to eat, and the taste will be better.

Putting a little vinegar can make the umami of the fish better, and make the fish firmer and more phlegm, and the taste will be better when eating, and the other point is that putting a little vinegar can remove the fishy smell of the fish, which will not only not affect the freshness of the fish, but will make people have a better eating experience.

When we have guests in our house, one of the most common dishes we cook is fish. The fish also has the meaning of having more than every year, which is particularly beautiful, and the fish meat is tender and nutritious, which is also very suitable for entertaining guests. We all know that there are many ways to eat fish, such as braised and steamed or fried in stew, and so on.

However, among so many ways to eat, the favorite is the stewed fish, which is particularly delicious and easy to make.

Although the fish is delicious, the fishy smell on the fish is relatively strong. If you cook the fish, you can't get rid of the fishy smell on the fish. It tastes bad, so people have thought of a lot of ways to do it, such as adding vinegar and wine, adding sugar, and so on.

But it is not correct to add vinegar and wine to remove the fishy when stewing fish, it is correct to put it, the fish is not fishy at all, and the fish is still tender and delicious, let's take a look at what it is!

How to stew fish].

Prepare ingredients]: crucian carp, pork belly, chopped green onion, ginger slices, bean paste.

Edible salt, flour, bean paste, flour.

1. First of all, we slaughter the fish we bought back, and then clean them. To make fish, you have to buy it alive and slaughter it yourself, so that the meat quality of the fish is fresh and the taste will be better. After the fish is slaughtered and cleaned, draw a flower knife on both sides of the sea fish, and put it aside for later use.

Then wash the prepared ginger, garlic and chopped green onions. Cut the ginger into ginger slices, chop the garlic into minced garlic and green onions, chop into small pieces, and pour them into the bowl containing the fish; Then add an appropriate amount of salt and flour, mix evenly with your hands, and marinate for 30 minutes.

2. After the fish is marinated, we boil the oil in the pot, and when the oil is hot, put the marinated fish into the pot, fry it over medium heat, and fry both sides of the fish until golden brown and discolored, so that it can be served out for later use. Heat the oil again, wait for the oil to heat up, put an appropriate amount of star anise in the pot, fry the fragrance, pour the cut pork belly into the pot and fry the fat, and finally add some green onion and ginger slices to fry the fragrance.

3. After the fragrance is fried, we add an appropriate amount of bean paste to the pot, and some seasonings, which can be added according to our taste. After the seasoning is stir-fried, add an appropriate amount of water, add a little sugar, and add white sugar to play a role in freshness. Then after the sauce is ready, we pour in the fried fish.

Then simmer slowly over low heat for 20 minutes, then turn to low heat to reduce the juice, sprinkle with an appropriate amount of chopped green onions, and you can get out of the pot, so that a delicious fish stew is ready, delicious and nutritious.

Tips] 1. We are cleaning up the fish food, and we must clean all the fish shark blood and fish belly, because the fishy smell of these parts is relatively strong.

2. Before cooking the fish, we can marinate the fish for half an hour, and the marinated fish tastes more flavorful, but it is not recommended to marinate the fish for too long, about 30 minutes.

3. Add an appropriate amount of flour when frying the fish, so as to ensure that the fried fish skin will not break, and the stewed fish juice will be more viscous and the taste will be better.

Vinegar can be added to stewed fish, vinegar can enhance freshness, and it can also be appetizing. When cooking fish, you can add a little vinegar to spoil the fishy fish. Vinegar has acetic acid in it that neutralizes with the alkaline substances in the fish, so it can reduce the fishy smell of the fish.

Vinegar is a necessity in daily life, vinegar has many uses, usually used as a condiment, adding a little vinegar when cooking fish, can improve freshness, and cook small fish bones soft and delicious.

For a small amount of vinegar and wine, it can improve the umami and remove the fishy smell, and it is best to use wine on the fish when marinating the fish. Put it away before it comes out of the pan.

You can put vinegar in the fish stew because vinegar can remove the fishy smell of the fish. If you don't like the smell of vinegar, you can leave it out.

Vinegar is used to stew fish, which can remove the smell and make the fish taste more delicious, so vinegar should be added when stewing fish.

For the time, you can put a little vinegar, because vinegar can play a role in softening the fish bones, and the fish tastes better.

Do you want to put vinegar, do you have to put vinegar, do you want to put vinegar? For sure to put vinegar, put vinegar, you can get rid of the fishy smell of the fish.

1. Of course, salt should be added.

2. Method: Remove the scales and gills of the fish and wash the internal organs, use a knife to cut obliquely in the direction of the fish head about 3 cm on the fish, evenly smear cooking wine, pepper and an appropriate amount of salt on the fish body and abdominal cavity, add shredded green onions and ginger slices, marinate for 20 minutes, cut the carrots into small dices, and cut the garlic sprouts into sections of about 5 mm, 3. Add starch and water to make starch paste, wipe it on the fish with your hands, and wipe the cut place to (the starch paste should not be too thin, otherwise you can't hang the paste) Heat oil in the pot, and carry the fish tail in one hand when it is hot. Use a spoon to pour oil over the cutting knife until the fish is turned outwards and set, put the fish in the pan and fry it over low heat until the fish is cooked (try not to turn it over to prevent the fish from breaking, you can use a spoon to pour hot oil over top of the fish.

4. If you want the finished product to be placed with the abdomen down, stretch the abdomen down and put it in the oil pot) Turn up the oil temperature, put the fish into the pot again and fry it over high heat, fry the skin and put it in the plate, leave a little oil in the pot, put the diced vegetables into the stir-fry, put the tomato sauce into the pot and fry slightly, pour in an appropriate amount of boiling water, add sugar, vinegar and an appropriate amount of salt.

5. After the sweet and sour sauce is boiled, add an appropriate amount of water starch and burn until thick, you can add a little cooked oil to make the soup oily, and pour the sweet and sour sauce evenly on the fish.

To put it in, as much as you usually cook fish.

Sweet and sour fish definitely needs to be salted, if you don't put salt, the taste will be lighter, put a little salt, a little salty will be more delicious.

Do you need salt to make sweet and sour fish?

Of course, otherwise, how can it be delicious without a bottom taste?

However, the West Lake vinegar fish really does not put salt, and it has four major seasoning skills:

1.Rice wine and minced ginger are suitable for removing the smell and increasing the fragrance. Hangzhou West Lake Distillery uses glutinous rice, wheat, caramel color, and water to brew the "refreshing glutinous rice rice wine", which is served in a wine jar and sealed with mud, so that the fragrance will not be lost.

2.Hangzhou rice vinegar sauce is the best. The sweet and sour sauce of the West Lake vinegar fish is not the rice vinegar produced in Hangzhou, its color is yellow and bright, the taste is sour and mellow, and it can reflect the original flavor of the grass carp meat.

3.Sweetness Acidity = 1 1. The sweet and sour sauce of West Lake vinegar fish is made from the original soup of boiled fish, adding soy sauce, white sugar, Hangzhou rice vinegar and windmill cornstarch, the sweetness and acidity are controlled at 1 1 is the most appropriate, and the heating time is controlled.

4.West Lake vinegar fish does not put salt. It is said that "if you want to be sweet, put some salt", but the West Lake vinegar fish does not put salt when preparing sweet and sour sauce. What to put in? Fanghu Sheep brand brewed soy sauce, it has three flavors of salty, fresh and fragrant at the same time, the coloring effect is good, and the finished sauce is red.

However, in order to ensure that the bottom taste of the fish is sufficient, the soy sauce should be poured twice, that is, the fish should be put in a colander after cooking, and about 20 grams of soy sauce should be poured in while it is hot to determine the background color and flavor of the fish; Add the sweet and sour sauce again.

At present, the practice of vinegar fish in West Lake is divided into two methods: urban area and scenic spot. The urban practice is to bleach, steam the fish for 5 minutes and cook, hook the sweet and sour sauce, and pour the juice into a dish after the bright oil; The practice of the scenic spot is to pour the juice into a dish after the fish is cooked in boiling water. The boiling method is commonly used because it is easy to control the degree of ripeness.

In addition to the sweet and sour fish, you can use other fish to make it, such as sea bass, cinnamon fish, carp, etc., if you don't want to be so troublesome, you can also make the fish into small long pieces, but you don't have that shape.

In fact, there are many ways to make sweet and sour fish, some are made whole, some are made with fish pieces, and there are fish fillets, but they are all fried in oil first, fried until golden brown, then boiled sweet and sour sauce, and finally poured sweet and sour sauce on top of the fish, sprinkled with sesame seeds or chives.

Sweet and sour fish is a classic dish that is more popular in the whole country, because the sweet and sour fish is crispy on the outside and tender on the inside, and the shape is also very beautiful, the taste is sweet and sour, and it is deeply liked by the majority of foodie friends and the elderly and children.

The specific method of sweet and sour fish.

1. Slaughter the washed carp and make a few cuts on both sides of the fish body, add salt, cooking wine, pepper, ginger and shallots and marinate for a while.

2. Use eggs, starch and flour to make a paste (the ratio of starch and flour is 6:4) and evenly spread it on the marinated fish.

3. Fry the battered fish in a pan and remove it with golden skin.

4. Put oil in the pot to fry chives, ginger and garlic, add tomato sauce and stir-fry slightly, add an appropriate amount of water, put a little salt, sugar, and white vinegar to boil over high heat, pour in an appropriate amount of water starch to thicken the soup, and then put a tablespoon of hot oil until the sauce in the pot is bright and poured on the fried carp!

Note: 1. Tomato sauce plays a role in color toning, and the color of the soup in the pot is determined by the amount of more or less tomato sauce.

2. Everyone thinks that the sweet and sour taste is sweet and sour, and it is okay to have sugar and vinegar, and ignore the pure taste of sweet and sour taste by putting a little salt.

3. The ratio of white sugar and white vinegar is 1:1, and the simple way is to fix the amount of white sugar.

Salt is the king of all flavors, how can you not put it, a fish; 2 tablespoons of tomato paste; Green onion; minced ginger; minced garlic; Wine; Vinegar; Sugar; Starch.

Method. Prepare all the ingredients and wash the fish.

Make cuts on the sides of the fish (as deep as possible).

Add an appropriate amount of water to the dry starch to make a paste and spread evenly on the fish.

Put enough oil in the pot, boil until it is 7 hot, carry the tail of the fish, and pour hot oil on the fish with a spoon on the pot to set the fish.

Then put the fish into the pan along the side of the pan, pour hot oil on the fish while frying, and fry it over medium heat until the skin is crispy.

Remove the fried carp and place it in a fish plate.

Leave the bottom oil in the pot and fry the chives, ginger and garlic.

Add tomato sauce and stir-fry slightly.

Add an appropriate amount of water to the pot, then add the remaining salt, pepper and sugar, aged vinegar and monosodium glutamate to a boil.

Pour in an appropriate amount of water starch and stir well.

Add another 1 tablespoon of cooked oil.

Until the sauce is bright and even.

Pour the sauce over the fried carp.