Why do others eat fish and shrimp but I don t eat them?

Maybe your taste buds don't fit in and you don't like it.

Your sense of smell is more sensitive, and your heart is a little disgusted, so you feel a little sorry for yourself.

Didn't deal with it well. Non-stick pan for frying fish. You can sprinkle some salt on the hot pan with oil, or you can wipe the pan with ginger after cleaning the pan.

You can also heat the pot a little hotter, the oil temperature is a little higher, and then put in the fish, the skin of the fish will immediately harden when it encounters high oil temperature, and it will not stick to the pan, and then switch to low heat to fry the fish thoroughly.

2.Roasted fish to prevent minced meat. Before cooking braised fish, fry or fry the fish thoroughly in a pan with a large amount of oil and a high oil temperature.

When cooking fish, the soup should not be too much, and the water should be submerged over the fish. Do not turn the body of the fish, and use a spoon to pour the soup over the fish during the cooking process, so that the fish can maintain its original shape even if the meat is flavorful.

3.Remove the fishy and put the ginger in the evening. 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.

4.Steamed fish with boiling water. When steaming fish, boil the water in the pot first, and then steam the fish, do not steam it in cold water.

Because when the fish suddenly encounters high temperatures, the outer tissues solidify, which can lock in the fresh juice inside. It is best to sprinkle some chicken fat or lard on the fish before steaming to make the fish more tender. You can also seal the plastic wrap to prevent the umami of the fish from running away or dripping with steamer water to dilute the taste of the fish.

5.Frozen fish and milk roasted. When cooking fish that has been kept in the refrigerator for a long time, you can put some fresh milk in the soup to increase the umami taste of the fish.

After the fish is taken out of the refrigerator, it is best to thaw it naturally, or it can be thawed in a container with a little salt, so that the protein in the frozen fish meat will slowly solidify when exposed to salt, preventing the loss of liquid and nutrients.

As long as it's fishy, the fresher it is, the fishier, the more fishy it is, and not liking fish is an individual difference, not a psychological problem, I don't like spicy food, is it also a psychological problem? It is also normal that you used to love to eat and now you don't like to eat, because you actually ate "injury" that time, and when you think about that painful experience in the future, you will have no appetite to eat.

It may be that you are tired of eating old.

However, if I get tired of eating fish.

Rest for a while, eat again, and you'll be fine.

Hehe: Individual circumstances are different

It's just fishy.

Maybe it's your psychological problem.

Ask a psychiatrist.

It's your psyche that's at work.

Or maybe your nose or tongue is too sensitive.

1. Crucian carp with green onions.

Cooking method: frying, roasting.

Prepare the materials. Crucian carp: 500 grams Cooked vegetable oil: 150 grams Pickled red peppers: 8 pcs.

Mash juice: 50 grams Vinegar: 8 grams Refined salt: 3 grams.

Cooking wine: 50 grams Monosodium glutamate: 1 gram Sesame oil: 50 grams.

Ginger: 10 grams Green onion: 150 grams Fresh soup: 250 grams.

Rock sugar color: to taste.

Recipe features: The meat is tender and red, the taste is delicious, and there is a strong green onion fragrance.

Steps: 1. Wash the live crucian carp and remove the internal organs, and taste with refined salt, cooking wine, ginger, green onion and ginger for 30 minutes. Cut the green onion into 8 cm long pieces, cut off the ends of the pickled pepper and remove the seeds.

2. Heat the oil pan to 70% oil temperature with a strong fire, fry the fish to light yellow and scoop it up. Leave 100 grams of oil in the pan, add the green onion and stir-fry the pan.

3. Mix fresh soup, salt, cooking wine, vinegar and sugar into a sauce.

4. Wash the wok, put half of the white onion into the pot, then put the fish and pickled pepper into the pot, then put the remaining green onion white on the surface, pour in the adjusted sauce, burn it over low heat until the soup is concentrated half, turn the fish over (the green onion is still on the fish surface), add the mash juice, sesame oil, monosodium glutamate, continue to burn until the juice is bright, and then put the fish into the plate.

2. Family secret version of roasted crucian carp in sauce.

Cooking: Pan-fried.

Prepare the materials. Crucian carp: 1 red pepper: 1 garlic: 3 cloves.

Green onion: 1 slice Soybean paste: 1 tablespoon Light soy sauce: 1 teaspoon.

Salt: a please. Recipe Features:

When the fish is stewed, soybean paste is added, which will not rob the fish of its deliciousness, but also add a bit of richness, which greatly enhances the taste. The leftover fish soup, mixed with white rice, is super delicious.

Production step (6).

1. Handle the crucian carp cleanly, and make a few cuts on each side to make it flavorful.

2. Cut the red pepper, garlic and green onion into small pieces.

3. Add an appropriate amount of oil to the pot, heat it, add the fish, and fry until golden brown on both sides.

4. Add an appropriate amount of water, minced garlic and light soy sauce.

5. Add another tablespoon of soybean paste and salt to taste.

6. After boiling over high heat, turn to low heat, cover the pot, and simmer for 10 minutes.

Cooking tips (5).

1. Or, put it in the refrigerator and refrigerate, and you can dig up the fish jelly and eat it the next day.

2. Draw a few cuts on the surface of the crucian carp, and the flavor will be added when stewing.

3. Fry the crucian carp first and then stew, the taste is better, and the meat can be avoided when stewing.

4. The dosage of soybean paste is adjusted according to personal taste.

5. Soybean paste contains salt, pay attention to reduce the amount of salt.

Crucian carp soup with pickled cabbage.

Efficacy: This dish is simple and can also detoxify and nourish the skin, strengthen the stomach and eliminate food.

Crucian carp tofu soup.

Ingredients: crucian carp, tofu, pork, coriander.

Preparation: 1. Cut the tofu into small pieces, slice the pork, cut the coriander and green onion into sections, and pat the ginger loose and slice.

2. Remove the internal organs of the fish and blanch it with hot water, put it in cold water to scrape the black skin and wash it, and blanch the tofu (to blanch the water thoroughly).

3. Sit in a pot and light the fire and put the oil, stir-fry the green onion and ginger in the oil, add Shao wine, broth, meat slices, pepper powder, salt, put water, fish and tofu in the pot after boiling, boil over high heat and simmer for 20 minutes, take out the green onion and ginger pieces when the soup is thick and milky white, put in the chicken essence to adjust the taste, put in the coriander and put it in the soup bowl.

Wash and remove the scales of the small crucian carp, disembowel, remove the internal organs and throw them away. (Note.) Condiments: two or three slices of ginger, a few green onions (essential, more will be more fragrant), rice wine (fishy, you can leave it out).

Roasted crucian carp with wolfberry.

Ingredients: 1 crucian carp, 12 grams of wolfberry, soybean oil, green onion, ginger, salt, pepper noodles, appropriate amount of monosodium glutamate.

Method: 1) Remove the internal organs and scales of the crucian carp, wash it, shred the green onion, and mince the ginger;

2) Heat the oil in a pan, fry the crucian carp in the pan until slightly yellow, add green onions, ginger, salt, pepper noodles and water, and simmer for a while;

3) Put in the wolfberries and simmer for another 10 minutes, add monosodium glutamate and eat.

Efficacy: Goji berry can prevent and treat arteriosclerosis, crucian carp contains less fat, which is beneficial**.

Marinate the fish in the stomach with salt, chicken essence, vinegar and sugar for 15 minutes.

2. Cut the shredded ginger and put it in a wok and fry it in oil to bring out the fragrance, then put the fish in the wok and fry it until it is 7 minutes cooked (remember!). The oil should be more, and if you just put it down, don't rush to turn over the other side, otherwise the fish skin will stick to the pan).

3. Pour boiling water into the fish and cover the pot for 1 minute. Put a little seasoning, not too much (because the seasoning is already available when marinating the fish just now).

4. When the fish soup boils until white, put the shredded green onion, ginger and garlic into the pot, and after 8 seconds, you can put it out of the pot and put it in the coriander.

The crucian carp soup is delicious, not fishy, not greasy, and fragrant.

Delicious and nutritious peanut stewed crucian carp.

1. A fresh crucian carp, I bought it about a catty!

2. Half a kilogram of fresh shelled red rice and raw peanuts are set aside, ginger, green onions, salt, and rice wine are set aside, 3. The crucian carp is killed and washed according to normal procedures; At this time, you can dial peanuts while surfing the Internet, 4, half an hour later (why half an hour, it seems that from the perspective of nutrition, the fish will be put for half an hour before the protein will solidify), while boiling water in the soil, pour the peanuts into the pot, leave one-third and green onions together into the fish maw, and then put the fish into the pot, then put in some ginger slices, salt, and cover the pot.

5. When the pot starts to heat up, you can pour the rice wine (if you want nutrition, you can not pour it), cover the pot, turn on the heat and simmer for an hour to eat, when the pot starts, the soup will turn red.

This dish is suitable for spleen and stomach disorders, malnutrition, cough and phlegm, asthma

Ginger + garlic + garlic leaves + perilla leaves + green chili peppers.

Absolutely delicious and very fragrant·· It's not fishy

Try it all the time

Ingredients: 3 crucian carp.

Seasoning: 30ml salad oil, 4 grams of salt, 5 grams of soy sauce, 5 grams of green onion, 5 grams of ginger, 1 tablespoon of cooking wine, 2 grams of sugar, half a tablespoon of pepper.

Method:1Three crucian carp, scaled, gutted and black membrane in the stomach, marinated with salt and cooking wine for 1 hour 2Preheat the frying pan on 7 levels of the rice stove for 2-3 minutes, pour in the oil, cook until it is 70% hot, add the green onion and ginger shreds to burst out the fragrance and then transfer it to the side of the pan, and fry the crucian carp on both sides.

3.Pour in sugar, soy sauce, pepper and a small amount of water, bring to a boil on Variable 9, then turn to Variable 6 and continue to simmer for 15 minutes.

Kelp contains a lot of iodine, and eating more kelp is good for your health, which is a good preference.

If the answer is helpful to you, o

There is no harm in detoxifying kelp and eating more blood vessels, but pay attention not to eat it during menstruation.

Xian and fishy are different concepts, for example, Xian can refer to mushrooms, chicken soup and other delicious things, and the word Xian for eating, mainly lies in freshness. Fishy mainly refers to fishy things such as fish, and you can't eat fishy things, but you don't necessarily can't eat fresh things.

Freshly plucked flowers from branches are fresh, and fish that are alive and dead are fishy.

Most of the things that can be fishy are seafood, and the fresh ones are wide.

"Eat fish and say fishy", first of all, from the fish to understand, the fish itself has a fishy smell, you want to eat fish to accept the fishy smell of the fish, if you eat fish to know the fishy and say fishy, that is the mouth owes, duplicity.

This means paradoxical, you can't have both fish and bear's paws, and many times it's hard to have both.

Fresh mushroom sea cucumber Ingredients: 150 grams of sea cucumber with water sedan Ingredients: 100 grams of canned fresh mushrooms, 20 grams of green beans, 25 grams of bamboo shoots Seasoning:

Cooking wine, refined salt, monosodium glutamate, soy sauce, green onion, ginger, wet starch, sesame oil, cooked lard Cooking techniques: Wash and cut the sea cucumber into two minutes, wash and cut the bamboo shoots into cubes, cut the fresh mushrooms in half, cut the green onion into watercress, slice the ginger, wash the green beans Put the sea cucumber, fresh mushrooms, bamboo shoots, and green beans into the pot of boiling water and blanch them Stir the wok, put the cooked lard, cook the ginger and green onion when the five are ripe, cook the cooking wine, soy sauce, add fresh mushroom soup and a little water, skim off the foam after boiling, and add sea cucumber and green beans, fresh mushrooms, bamboo shoots, salt, monosodium glutamate, after boiling, use wet starch to thicken, pour in sesame oil, and put it in the soup plate

That's how I ate it with the food.

didn't take advantage of it, and it was misleading.

I just didn't find a cheap one, and I got a bad reputation.

Stealing chickens doesn't cost you a handful of rice.

paid the price, did not succeed, but lost something or face.