We all love to eat steamed cinnamon fish, how to get rid of the fishy smell when cooking?

The most difficult thing to deal with in the process of cooking is the fishy smell or earthy smell of the food itself, such as fish because of the environment in which they grow cause their gills to emit a fishy smell, so many families choose to get rid of the fishy smell on the fish in various ways. Guiyu, as a particularly commonly used fish in southern China, is the raw material of steamed Guiyu, the taste of Guiyu is very delicious, and the taste is particularly fresh and smooth.

The fishy smell of the pickled but just bought cinnamon fish at home is particularly serious, what should we do with it after we buy it back? First of all, when making steamed cinnamon fish, you don't need to dispose of the fish head, you only need to cut the belly of the fish and take out the internal organs. After washing in the body of the fish, put green onions, ginger, garlic spices,Cooking wineand salted for an hour.

This will result in a much less fishy smell, but that's not enough.

Because of the steamed osmanthus fish, the purpose of making squirrel fish is to retain the original flavor of the fish and make the fish more tender. Therefore, before the fish is steamed in a pot, brush a layer of oil on the surface of the fish, pour in cooking wine, light soy sauce and shredded ginger. In this way, the steamed fish will taste very delicious, and the fishy smell of the fish itself will be removed.

There are many ways to make fish in our country, braised fish, steamed stewed fish, and some local characteristic practices, such as osmanthus fish can also be used to make squirrel osmanthus fish.

The original squirrel fish is similar to steaming the fish, except that the fish is fried with a batter on the surface of the fish after processing, and then drizzled with a sweet sauce made by yourself. The reason why Guiyu is delicious is precisely because its meat is very tender, and it only has a faint fishy smell, and there is no earthy smell of many river fish. As long as it is handled properly, it will become a delicacy on the table, and steaming is the best way to restore the taste of the food itself.

Whether in the processing of seafood or river fresh, steaming is the first choice, which can greatly ensure the original taste of the food. The so-called original soup turns into raw food.

And this method of restoring the taste of the food itself is also the best thank you for the gift of nature.

When making steamed cinnamon fish, in addition to adding soy sauce, you should also add cooking wine, shredded green onion and ginger, which are the main ingredients to remove the fish, and then pour hot oil on it when it comes out of the pot.

We all love to eat celery and cinnamon fish, how can there be a fishy smell when cooking, you can put some cooking wine or ginger slices, so that you can remove some of the fishy smell of the fish.

If you want to get rid of the fishy smell of the fish, you can put some coriander in the fish to taste it and absorb the fishy smell of the fish.

When we make it, we can add a little cooking wine and shredded ginger, so that we can remove the fishy smell of the fish.

Can be steamed. Stinky osmanthus fish is a dish of osmanthus fish, which is a traditional famous dish and one of the representatives of Huizhou cuisine. All of them have the name of the dish because the fish gives off a smell that looks like it is not smelly.

Step 1: Prepare all the ingredients you need.

Step 2: Shred both the green onions and green peppers, then soak in water.

Step 3: Make a few cuts on the surface of the stinky fish.

Step 4: Spread cooking wine on the stinky osmanthus fish and stuff the ginger slices into the fish maw.

Step 5: Put shredded ginger on the surface of the fish.

Step 6: Steam the fish in a steamer filled with water.

Step 7: After steaming, discard the excess water and drizzle the fish with soy sauce.

Step 8: Pour cooking oil into the pan.

Step 9: Pour hot oil over the fish and steam the stinky cinnamon fish.

Although stinky osmanthus fish is rich in protein required by the human body, contains fat that provides human body heat, and contains various nutrients required by the human body, although these are beneficial to human health, but anything is beneficial must have disadvantages, stinky osmanthus fish is no exception, not all people are suitable for eating stinky osmanthus fish, let's take a look at what are the people who should avoid stinky osmanthus fish, and the following is summarized 5 points:

1. Stinky osmanthus fish is suitable for people with weak physique, fatigue and emaciation.

2. Stinky osmanthus fish is suitable for people who are not fragrant in diet and malnourished.

3. Stinky osmanthus fish is especially suitable for the old and young, women, and people with weak spleen and stomach.

4. Patients with asthma and hemoptysis should not eat stinky fish.

5. Those who are cold and damp should not eat stinky osmanthus fish.

To sum up, the people who are more suitable for eating stinky osmanthus fish include people with weak physique, fatigue and emaciation, poor diet, malnutrition, old and young, women, and weak spleen and stomach; People who are not suitable for eating osmanthus fish include patients with asthma, hemoptysis and people with cold and dampness.

Hello dear, this side is happy to serve you! In my life experience, the freshest fish should be used to steam it. Stinky mandarin fish, although it is made from fresh (not always) mandarin fish with salt, should no longer be fresh over time.

But steaming is also a way of cooking, whether new or not, you should be able to use this way, as for whether it is delicious or not, I really haven't tried it. After you asked, I would like to give it a try when I have a chance in the future. Thank you!

OK. Ingredients.

Guiyu: 1 piece.

Accessories. Steamed fish soy sauce: 2 tbsp.

Cooking wine: 1 tbsp.

Cooking oil: 2 tbsp

Ginger : 2-3 slices.

Green onions: 1 stalk.

Small red pepper: 1 pc.

Salt : a pinch

Steps. 1 Prepare all the ingredients you need.

2 Shred the green onions and green peppers and soak them in water.

3 Make a few cuts on the surface of the stinky fish.

4 Spread cooking wine on the stinky fish and stuff the ginger slices into the fish maw.

5 Put shredded ginger on the surface of the fish.

6 Place the fish in a steamer filled with water to steam.

7 After steaming, discard the excess water and drizzle the fish with soy sauce.

8 Pour cooking oil into the pan.

9 Pour hot oil over the fish and steam the stinky fish.

Ingredients: fresh mandarin fish, sliced meat, bamboo shoots, soy sauce, Shao wine, sugar, ginger, chicken consommé, green garlic, wet starch, cooked lard.

Method: Fresh mandarin fish is marinated at room temperature of about 25 degrees Celsius, and after six or seven days, the fish body will emit a smelly odor. Then wash and cut a few oblique knife flowers on both sides, put them in the oil pan and fry them slightly after drying, until they are light yellow on both sides, pour them into a colander and drain the oil.

Leave a little oil in the original pot, after the meat slices and bamboo shoots are slightly stir-fried, put the fish in, add soy sauce, Shao wine, sugar, ginger and chicken broth, boil with a strong fire, and then turn to low heat for about 40 minutes, until the soup is almost dry, remove the green garlic section, dilute the thin thickener with wet starch, and pour on the cooked lard to start the pot.

Stinky osmanthus fish should be braised in a braised manner. But if you want to steam, you can also do it, because the seasoning has been adjusted, as long as you put a few slices of ginger, a few chives, and put a small amount of coriander and a little green onion in the pot, so that it is more delicious.

Hello, stinky osmanthus fish is generally used for braised fish, dry roasted, stewed, steaming is also a cooking method, whether the fish is new or not, you should be able to use this way, as for whether it is delicious or not, you can try it.

Generally stinky mandarin fish is rarely steamed, but I haven't eaten steamed yet, but I think it should be able to be steamed, not necessarily less braised Chinese chefs are very smart, any ingredient can be made, it is delicious, I think you can try it.

The taste of steamed cinnamon fish is more fishy, and the method to remove the fishy smell is really to cook freshwater fish.

In the case that the fish is not cooked, the fishy smell is not completely aroused, therefore, it is necessary to achieve the purpose of excellent fishy smell, it is best to put the fish flat on the board, and chop the head of the fish by chopping the pepper in front of the fish.

At the end of the fish, leaning on the fish, cut a knife, and then use the side of the fruit knife to pat it twice, you will find that at the knife seam fish, you will find a white lump as big as a needle, this earthy smell enters the blood of the fish according to the internal organs, so the fish often have an earthy smell.

There is a layer of mucus on the bottom of the scales, which is the protective film of the fish, and this protective film is the second protective film in addition to the fish scales when the fish lives in the water. It smells fishy. Especially after warming, the individual behavior will be released.

Dip a steel wool ball in a little salt, gradually wipe off the mucus on the fish, and wash it with tap water, it will not feel smooth when fishing, confirming that the fish has been washed. In the case of our fish, we take a piece of meat around the mouth of the fish head, that is, there is a hole in the upper teeth of the fish. This place has a strong fishy smell, but most people can ignore this place when it comes to fish.

Remove a piece of flesh from the base of the gills and remove the flesh from the gills along with the bones. The smell of this place is also very strong. If it is not cleaned up, the fishy smell will spread to the whole fish when we cook it.

We can put some salt on the fish, which can remove the fish, or soak the fish in a beer sprinkle, which can also reasonably remove the odor. In addition, people can also remove the fishy smell of the fish while steaming, put the fish on the cage drawer for about three minutes while steaming, and put the fish steamed.

The case caused by the water is poured out, so that it can also be fishy. As long as we keep this method in mind, it will not be too difficult to get rid of the fishy smell of the fish, and it will not be too difficult to make delicious fish. There are many ways to cook birds, such as stewing, frying, frying, roasting, and steaming.

There's always one that everyone likes to eat, but there's only steamed sea bass.

You can taste the food of the fish itself, and the original taste of the fish can only be eaten by eating steamed sea bass.

After the cinnamon fish is processed, it is marinated for a period of time with green onions, ginger, garlic and cooking wine, and then steamed on a steamer.

The fish needs to be treated first, the egg is cleaned, washed with water, marinated with seasonings, and then added with light soy sauce, cooking wine and pepper.

It should be ginger or cooking wine, and alcohol is also fine, but the alcohol concentration should not be too high.

Guiyu is a fish with high nutritional value, and the more common way to eat it is steamed, but many people will feel that the fishy smell of Guiyu is heavier when making steamed Guiyu.

How to get rid of the fishy smell of cinnamon fish.

Put the fish in a pot and cook for a while, waiting until the protein has solidified before choosing to put ginger in it.

You can also add an appropriate amount of milk, rice vinegar and cooking wine to the fish soup when you cook it, which can also have a fishy effect.

How to steam the osmanthus fish deliciously.

1.Remove the scales, gills and internal organs of the fish, put it in a bowl after being cleaned, put a flower cutting knife on the back, smear a small amount of salt on both sides of the fish and the belly, put ginger slices on it, add cooking wine and vinegar, and marinate for 5-10 minutes.

2.Place the fish on a plate and place in a steamer.

3.Cover the pot, steam for about 10 minutes, open the lid, sprinkle with shredded green onion, ginger and chili pepper, and steam for another 2 minutes.

4.Take out the steamed fish and drizzle it with soy sauce.

How long can you eat cinnamon fish steamed for steaming.

When making steamed cinnamon fish, you need to steam it for 6 to 7 minutes. Do not exceed 15 minutes at most to avoid the meat being too old, otherwise it will greatly affect the taste. Moreover, the meat quality of the cinnamon fish is relatively fine, and the steaming time is shorter, generally after the water boils, cover the pot and steam for 5 to 8 minutes.

The efficacy and role of cinnamon fish.

As a fish with very high nutritional value, Guiyu will not be less in protein, fat, which are essential nutrients for human health, in addition to vitamins and some trace elements. In particular, zinc is an element that needs to be tutored frequently for children to improve their intellectual memory, and for adults, zinc can play a certain role in strengthening the body. If people do not supplement zinc regularly, the content of zinc in the human body decreases, and there is often a decrease in the sense of smell or lack of energy, or even a decrease in IQ.

From the perspective of traditional Chinese medicine, Guiyu has a good tonic effect on people, can help people strengthen the spleen and stomach, the summer weather is hot, it will be easy to make people's mood become irritable, at this time to eat fish, can also play a role in clearing heat and detoxifying, for mothers who have just given birth, if the breast milk is not enough, it can also play a role in breastfeeding, because the nutritional value of breast milk is very high, giving babies breast milk can make them grow up healthier, you can eat after giving birth, you can also eat during pregnancy, expectant mothers are pregnant, physical fitness will be worse than the average person, and gestational edema often occurs, if you eat fish at this time, it can be well relieved.

Marine fish and freshwater fish have always been loved delicacies. Their fishy smell comes from the metabolism of fish proteins and the putrefaction of substances called trimethylamine and piperidine, which are gases that are easily soluble in water. Piperidine is liquid, has an ammonia smell, fishy southern friends often steam osmanthus fish, sea bass, grass carp, yellow croaker, treasure fish, dish fish, snow fish, and so on.

The basic method of steaming fish in the south needs to clean the fish, internal organs, flush blood, and remove scales, of course, steaming seems to be relatively simple, and the methods and steps are also comparative, but you don't look at the simple method.

<> but often the simpler the steps, the more attention to detail. The most important thing about steamed fish is to retain the umami of the fish itself, so how to steam the steamed fish to be the most delicious? Pay attention to the water boiling, then put the fish into the steamer, steam for about three minutes to take out the fish plate, then there will be a part of the water in the fish plate, pour out the water (these water smell is stronger), and then put it in the steamer to steam the fish!

When it comes to getting fishy, ginger can be said to be a well-known thing.

Ginger to remove the smell can be said to be the most commonly used method of cooking sea fish, when the fish meat has not yet been steamed, the fishy smell is not fully stimulated Therefore, if you want to achieve the purpose of good fishy smell, it is best to put the fish flat on the board, in the front of the fish near the head of the fish, cut a knife, at the tail of the fish, by the tail of the fish, cut a knife, and then use the side of the kitchen knife to shoot a few times, you will find that at the knife seam of the fish, you will find a white spot as big as the tip of a needle, these fishy smells enter the blood of the fish through the gills, Therefore, freshwater fish often have an earthy smell.

Some marine fish live on the bottom of the sea, and there is relatively more mucus, such as treasure fish, which has some dirt and substances with fishy smell and peculiar smell in these mucus. The fish does not need to be scaled, the processed fish is made with green onion and ginger cooking wine, and some friends like to eat steamed fish, so how to make the steamed fish so that there is no fishy smell?

Let me introduce my personal practice to friends, just for the reference of friends, there are different practices we can exchange and learn from each other.