How to deal with osmanthus fish so that it does not smell fishy?

Before cooking, the osmanthus must be marinated for 15 minutes, and when marinating, cooking wine, green onions and ginger slices must be put so that it can be fishy.

In addition to green onion and ginger oil, there will be a variety of soy sauces and spices; Some seasonings are very small, just green onions, oil and light soy sauce. I've always been a proponent of simplifying and using as few spices as possible.

Generally, you can add shredded ginger or green onions to remove the fish, and you can also use cooking wine and rice wine. We love to make fish here, and the knife is embedded with ginger slices, and some soy sauce is simple but very delicious.

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.

The fishy is because the fishy is not newFresh.

Mandarin fish is a carnivorous fish, ferocious and feeds on fish and other aquatic animals throughout its life, eats other fry in the juvenile stage, and mainly preys on small fish and shrimp such as bream and shark and seems to be at 200 mm, and also eats tadpoles and small frogs; When it is above 250 mm, it mainly feeds on carp, crucian carp and other fish. Feeding stops in winter, and hunts at night in spring, summer and autumn.

Habits. Mandarin fish is a completely freshwater fish, like to inhabit rivers, lakes, reservoirs and other aquatic plants lush and clean water bodies, generally lurking at the bottom of the water during the day, and moving around at night to feed. I don't like to wander and migrate long distances, and I don't like to live in groups.

The suitable water temperature for life is 15 32. However, some scholars have shown that in the range of 10 25, with the increase of temperature, the specific growth rate of mandarin fish increases with the increase of temperature, while there is no significant change between 25 and 35, and when the water temperature reaches 35, the growth of mandarin fish does not slow down significantly, which is related to the general fish and water temperature research results.

That is, in a certain temperature range, the feeding rate and growth rate of fish increase with the increase of water temperature, and when the water temperature exceeds the optimal water temperature, the feeding rate and growth rate of fish will decrease inconsistently, which indicates that the optimal growth temperature of mandarin fish may be wider.

You can use green onions, ginger, and cooking wine to remove the smell.

Ingredients: 1 osmanthus fish.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of chili pepper, appropriate amount of ginger, appropriate amount of steamed fish drum oil, appropriate amount of green onion 1, shredded green onion cut for later use.

2. Spread ginger slices and green onion on the plate.

3. Treat the cinnamon fish, sprinkle with salt, and set aside the cooking wine. Let it taste for about fifteen minutes.

4. Boil water in a pot, add Guilin fish, and steam over high heat for about 10 minutes.

5. Plate with shredded green onion and chili pepper.

6. Add the steamed fish soy sauce.

7. Pour hot oil.

8. Delicious out of the pot.

The head of the fish must be slammed with the blade of the knife to make it faint; And bleed from the gills of the fish so that the capillaries in the flesh of the fish will not eat the blood of the fish. The flesh of such fish is as white as jade, and there is no fishy smell; On the contrary, not only the flesh is dull, but also the smell is very fishy.

Before the live fish is cut, scraped, cleaned, and prepared, the fish must be soaked in hot water at 80 degrees Celsius, which can not only remove the fish, but also make the fish chest and abdomen not rupture, and keep the shape intact.

1) If the river fish has an earthy smell, you can first wash the fish in salt water, and then put it in cold water with a small amount of vinegar or a small amount of pepper and bay leaves. After such treatment, the river fish does not have an earthy smell.

2) You can add half a tael of salt to 5 catties of water, soak the live fish in the brine, and the brine enters the blood through the two gills, and the earthy smell can disappear after l hours. Even if it is a dead fish, soaking it in salt water for two hours can remove the earthy smell.

3) Before frying the fish, soak the fish in rice wine, or soak the fish in milk for a while, or marinate it in red wine to eliminate the fishy smell.

4) Put an appropriate amount of rice wine and vinegar and other seasonings when roasting the fish to reduce the fishy smell.

5) Ginger also has the effect of relieving fishy smell. When the fish is almost cooked, add ginger, which can not only flavor but also relieve the fishiness.

Deodorization method (use all fish).

Wash away any remaining blood stains from the fish (there will be residues in the abdominal cavity near the main bones, and there will be residues in the gills) and marinate them with an alcohol-based seasoning.

Marinate with pepper.

Heat at high temperatures. Add onions, ginger, garlic and other auxiliary ingredients during pickling or heat treatment.

Fry in a pan until lightly yellow on both sides, add cooking wine, ginger, garlic, chili, soy sauce, salt, and simmer with a little water.

How to get rid of the fish:

1. The fish has a muddy smell, so you can first wash the fish in salt water or rub it with salt to remove the peculiar smell.

2. In summer, some osmanthus fish have an earthy smell, which affects the taste when cooking. You can first wash the fish belly, put it in cold water, and then drip a small amount of vinegar into the water, or put a small amount of pepper or bay leaves, and then burn it, and the earthy smell will disappear.

3. When frying the osmanthus fish, soak the fish in rice wine first, and then wrap it in flour and put it into the pot to remove the earthy smell.

4. Before frying the fish, soak the fish in milk for a while, which can not only remove the fishy smell, but also increase the umami.

5. After the fish belly is washed, marinate it in red wine, and the tannin and aroma in the wine can eliminate the fishy smell.

6. When processing fish, there will be a fishy smell on your hands. If you wash your hands with a small amount of toothpaste or liquor, and then wash with water, the fishy smell can be removed. It is best to use lemon or orange with ground juice, and if there is no change, ginger can also be used.

Mandarin fish, also known as fish fish, is carnivorous and scaly; It belongs to the aliphatic family of fishes in taxonomy. Mandarin fish have a flattened body with a raised back, a thick, pointed head. It is one of the "four famous freshwater fish" in China.

The mandarin fish meat is delicate, with few spines and more meat, and its meat is petal-shaped, delicious and delicious, which is really the best among fish. The famous poem written by the Tang Dynasty poet Zhang Zhihe in his "Fisherman's Song" "The egret flies in front of the Xisai Mountain, and the peach blossom flows and the mandarin fish is fat", which praises this fish.

You can use green onions, ginger, and cooking wine to remove the smell.

Ingredients: 1 osmanthus fish.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of chili pepper, appropriate amount of ginger, appropriate amount of steamed fish drum oil, appropriate amount of green onion.

1. Cut the green onion into shreds and set aside.

2. Spread ginger slices and green onion on the plate.

3. Treat the osmanthus fish cleanly, sprinkle with salt, and prepare the first cooking wine for later use. Let it taste for about fifteen minutes.

4. Boil water in a pot, put in Guilin fish, and steam it for about 10 minutes.

5. Plate with shredded green onion and chili pepper.

6. Add the steamed fish soy sauce.

7. Pour hot oil.

8. Delicious out of the pot.