When steaming fish, which condiment is put to make the fish smell heavy?

This flavor material is Sichuan pepper, and after these materials are put into the pot, it will not only cause the fish to be fishy, but also cause the taste of the fish to not be particularly good, and the fish will not taste particularly tender.

Cooking wine will make the fish very old, and cooking wine will not play a role in removing the fish, but will make the fishy smell of the fish stronger.

Don't put Sichuan pepper as a condiment, it will not only spoil the taste of the fish, but also make the taste of the soup deteriorate, and the effect on the fish is not particularly good.

Meat is tender and rich in protein, amino acids and minerals, making it a good ingredient to replenish nutrients to the body. Among the many meats, pork is high-fat and high-calorie, beef and mutton, chicken and duck are low-fat and low-calorie, and the nutrition is not often shivering. There are many types of fish, some with more spines and some with fewer spines, but the meat is tender and the fat content is low.

There are many ways to eat fish, I remember when I was a child, my grandmother in the countryside has always taken care of me, my grandfather often went to the small river outside the village to fish, in the past there were still a lot of wild fish in the river, the fish caught are big and small, after returning home, my grandmother washed the small fish and wrapped it in flour, fried in the pot, after frying, it was charred and crispy, very delicious; The grandmother of the big fish was kept in the water tank, and when she ate it, she cleaned the internal organs, scraped off the scales, and used it to braise or steam. Steamed fish, you can't put seasonings indiscriminately, otherwise the fish will be old and woody, and there will be a fishy smell.

In the past, the standards were so poor, only the New Year or festivals can eat raw pork, beef and mutton, chickens, ducks and geese still need to store raw eggs, and often can taste the wild fish in the river completely free. I basically ate the fried fish by myself every time, and only when it was made into a stewed or steamed fish could my grandmother and grandfather eat it. I think the most fragrant and tender or steamed sea bass, the original ecology, the braised fish pieces taste or feel old, and Grandma Sakura is very good at making steamed fish.

Nowadays, people's quality of life has improved, and the core concept of scientific diet is recommended, so this kind of original steamed sea bass is more and more warmly welcomed by everyone. Many people have made steamed sea bass themselves, but the conclusion is very different, some people make it delicate, some people make old firewood, and there is a large fishy smell, that is, it is not used in the right way. Steamed fish is very simple to make, the fish is cleaned and marinated for a while, and then steamed in the pot, but there are many inconspicuous key points to pay attention to.

Before steaming the fish, marinate it with cooking wine and green onion and ginger to remove the fishy fiber, do not use salt to marinate the fish, because the salted fish will not only lock the fish in the water, resulting in a fishy smell that cannot come out, but also make the fish tight and have a bad taste when steamed.

Sichuan pepper powder, five-spice powder, cooking wine, dark soy sauce, aged vinegar and other condiments are not allowed, if you put it, it will affect the taste of the fish.

When cooking steamed fish, then I think it's best not to put ginger slices, because it will cause the fish to be old and woody, and the taste will change.

Introduction: If you want the fish to be fresher when steaming fish, you must not put salt in it first. This may make the fish very dry, and it may even make the fish taste more chai. <>

Probably most people will choose to add salt when cooking, adding salt can make the dish taste more delicious, and it can also have a little fragrance. When steaming fish, if you want the fish to taste fresher, you must not add salt. Because adding salt may cause the water loss of the fish, because everyone will add some salt to many dishes, and a lot of water will be produced.

Therefore, if you want to make the fish more tender, eat salt.

Don't add it. Otherwise, you will find that the steamed fish is not only not fragrant, but also the fish is very old. <>

You may wonder what the correct steps to steam fish are without salt. In fact, if you want to steam the fish, it is very simple, at this time, you only need to clean the fish and marinate it for a while. Then you don't need to put too much seasoning when marinating, you can put some ginger, green onions, and cooking wine.

These spices not only remove the fish, but also keep the fish hydrated. Be sure to use hot water during the steaming process, because if the steaming time is too long, the fish may also become very old. <>

At this time, some people will wonder if the fish will taste good if there is no salt when cooking it. In fact, you can put some other seasonings after steaming the fish, so that the fish can have a salty taste and be relatively fresh at the same time. Many people may have steamed fish and tempeh at home, so this seasoning is also very useful.

If you can put some seasoning on the fish after steaming, the fish will not only have a salty taste, but also be particularly fragrant. At the same time, it does not affect the taste of the fish, and some chives can be added to the fish after steaming.

Do not add salt, otherwise it will lead to the loss of water in the fish, which will cause the fish to taste particularly fishy, try not to add tempeh oil, because the salt content in the tempeh oil is also relatively high, be sure to choose hot water, in this way, the taste of the fish is more tender and refreshing.

When steaming fish, do not put peppercorns, chili peppers, oyster sauce, soy sauce, light soy sauce, salty salt into the fish, otherwise it will cause the fish to be particularly fishy, and the fish will also be affected accordingly, and the taste will be particularly poor.

When steaming fish, salt, bay leaves, cinnamon, star anise, spices, cumin, and other seasonings must not be put in, otherwise the fish will be old and firewood.

In fact, when we use ginger slices to remove the fish, after putting in the ginger slices, spread a few slices on the bottom of the steamed fish, and then sandwich a few slices in the middle of the fish to marinate, marinate for more than 10 minutes, and the fish is steamed without fishy smell. In addition to the ginger slices to remove the fish, for people who do not like to eat ginger, we can also use the method of cooking wine, after we process the fish, we pour a spoonful of cooking wine, and then evenly spread the cooking wine on the fish, and then put it on steaming, only put cooking wine, the effect of removing the smell is not as good as ginger slices, adjust according to their own taste, do not like to eat ginger, just rub the cooking wine.

Generally, you need to put tangerine peel star anise wolfberry, I recommend using salt or alcohol and ginger to make wine.

You can choose to put star anise, cooking wine, salt, milk and some coriander, and you can see if you can put some aged vinegar.

There are many ways to make fish, they can be used for stewing, steaming, boiling hot pot, boiling soup, etc., but among the various methods, the most effective way to cook fish is steamed fish. Steamed fish is a very popular specialty, according to this method, the original tenderness and aroma of the fish are completely "released", and the taste is unique, so many mothers like to cook it at home for the elderly and children. However, steamed fish looks very simple, in fact, there are many attentions, in the steamed fish, some people like to release soy sauce, some people like to add salt, these are not right, let's take a look at the chef's practice, so that the cooked fish, taste tender and fishy.

The first step is to prepare a live fish, preferably sea bass, and then prepare rice wine, ginger slices, Beijing onions and other condiments in advance, after we clean the fish, first row out two knives on both sides of the fish, and put the appropriate rice wine into the fish skin and both sides, and stuff in the condiments such as Beijing onions, ginger slices and other condiments to carry out pickling, generally marinating for 30 minutes. The second step is to boil the water out of the pot, then put the fish on the stainless steel steamer and steam, and immediately drive away the red steaming for 10min. When the fish is cooked, pour out the water from the dish and pick out the condiments such as green onions and ginger slices.

In the third step, add the ginger slices and green onions to the fish again, and pour in the appropriate Zhuhou sauce. The last step is to boil some boiling oil in a pot and then pour the hot oil over the fish, so that the taste of green onions, ginger slices and chopped peppers will all be highlighted, and the taste and seasoning of the fish will be completely integrated, and the fish will taste tender and fishy. The Great Chef shows:

In the whole process of steaming fish, try not to put salt and soy sauce immediately, generally put some condiments such as Zhuhou sauce, rice wine, Beijing onions, ginger slices, etc., so that the meat quality is more tender and refreshing, and everyone can try to make it yourself once when you have time.

Steamed fish should be salted, do not put soy sauce, such fish will taste more tender, and should be marinated in cooking wine in advance.

It should be salted, cleaned the fish, and marinated for half an hour with green onions, ginger and garlic, cooking wine, so as to remove the fishy smell of the fish.

If you want to steam the fish, don't put salt and soy sauce directly, usually put some cooking wine, shredded green onions, ginger and other seasonings, and the fish will be more tender and delicious.

Don't put - cooking wine.

Generally, when we encounter meat, we naturally want to use cooking wine to remove the smell, but if you put it, it will make the steamed fish lose its umami. Because cooking wine contains alcohol and spices, after steaming, the umami of the fish will be covered, resulting in some strange smells of the fish, which is not delicious. To make steamed fish, live fish will be used to steam, as long as the fish is cleaned, and then ginger and green onions are added, there will be no fishy smell after steaming, and the fresh flavor is enough, so don't put cooking wine.

This is not to put peppercorns, and also not to put peppers, so it is delicious to make.

Do not put MSG, bean paste and other strong condiments. Steamed fish is to put more ginger and vinegar to steam the fish for a long time to steam the flavor, so that it is delicious.

Put some ginger and shallots into the fish belly and marinate them in cooking wine, which can play a role in removing the fish. The steaming time should not be too long, otherwise the fish will become old。Steamed fish is a home-cooked delicacy that can be prepared in this way almost no matter what kind of fish it is.

The advantage of steamed fish is that the production method is very simple, even novices can make it successfully, and it saves time and effort.

We need to clean the fish we buy first, and if we buy it at the market, we can directly ask the boss to remove the scales, internal organs, etc. We cut the ginger into shreds and the green onion into long sections. Draw a few horizontal bars left and right on the surface of the fish, which will make the fish cook faster and add more flavor.

The most important step in steaming fish is to remove the fish, and if you don't do this, it can easily affect the taste of the whole dish, and even make it difficult to swallow. We put the fish on the inside of the plate, rub some salt, and add ginger and shallots to the belly of the fish.

Ginger and shallots are definitely a deodorizer and don't leave an excessive smell. We drizzle a little cooking wine on the surface of the fish and set it aside to marinate for 20 minutes, turning it over in the middle so that both sides can be marinated evenly. If time permits, we can also try to marinate for as long as possible.

We put the fish belly down and the whole fish lying on the plate in a herringbone shape. Put an appropriate amount of water in the pot, put the fish into the steamer after the water boils, the specific time needs to be decided according to the size of the fish, usually 7 or 8 minutes is enough, if the fish is very large to extend the time.

Take out the steamed fish, pour the excess soup into a small bowl and set aside. Heat some steamed soy sauce on top of the fish and heat the cooking oil in the pan, preferably using a plain salad oil with a low smell. After the oil is hot, it is poured directly on the fish, and then we can hear the sizzling sound on the plate, which makes people feel very appetizing, and finally pour the extra water from the steamed fish directly into the plate, and a delicious steamed fish is made.

Hello! If you want to make a tender and delicious fish, you can make steamed fish without a fishy smell as follows.

The first step in making fish is to process the ingredients, and the main ingredient of steamed fish is fish. When killing fish, the gills should be taken out, a layer of black membrane in the fish belly, and various internal organs should also be cleaned, a large part of the fishy smell is because the cleaning work is not clean, so it must be cleaned.

Some fish may have some fish mucus remaining on the surface, at this time to rinse it with warm boiling water, which will effectively reduce the fishy smell of the fish, but also make the steamed fish more tender, more delicious to eat, and better to taste.

Cleaning the fish is only the first step, if you want to make the fish taste no fishy smell and taste good, in addition to cleaning, you also need to pay attention to the pickling of the fish, this step is also quite important, first coat the surface of the fish with cooking wine, and then put the ginger slices and green onions into the belly of the fish, marinate for fifteen minutes to put the fish into the pot and start steaming the fish.

Steamed fish is also very particular, some people put water in the fish to steam in the pot, so it is not advisable. The steamed fish not only has a fishy smell, but the meat is still very old and not tender at all. Therefore, after the hot water in the pot boils, the fish should be steamed in the pot for about eight minutes, and finally the soup on the plate should be poured out.

The above is a small way to share with you the steamed fish, remember these steps to ensure that the steamed fish is tender and fragrant, no fishy smell and super delicious!