To remove the fishy smell with seasonings, what kind of seasonings should you choose?

<> "When we cook meat, we will add an appropriate amount of cooking wine, white wine, rice wine or add onions, ginger and garlic to remove the fishy smell in the meat. To increase the aroma of meat, especially the fishy smell of mutton, it is necessary to remove the fishy taste, meat to remove the fishy, in fact, most of the meat, as long as it is fresh enough, its fishy smell is not particularly heavy. It's particularly fishy, either the ingredients aren't very fresh, or they're frozen and smelly.

The best choice for removing the smell without cooking wine and other seasonings is to add more oil to the pot, whether it is chicken, duck or fish, put it in the pot and stir-fry it quickly, fry it thoroughly (golden brown), and what fishy smell can be removed! Nowadays, people are delicate, and there are always a bunch of seasonings when stir-frying, so I'm afraid I can't get rid of the actual smell of meat! Mainly from the blood and oil stains in the skin, if we don't use white wine, rice wine, cooking wine, green onions, ginger and garlic to remove the fishy, it is very simple, prepare peppercorns to soak in water for half an hour, and roast the skin of the meat on the fire, to what extent?

I'm glad to have your problem, no cooking wine, white wine, green onions, ginger, garlic, there are too many ways to remove the fish, such as pepper, cinnamon, bay leaves, star anise, cloves, etc. and other spices, blisters can also remove the fishy smell of meat, and charcoal roasting can cover some of the meat's low boiling point and not alkaline fishy substances, when the neutralization method can not be used to remove the fishy, you can use the dissolution and volatilization of alcohol (ethanol) to the fishy substances, and volatilize the fish and meat after heating to remove the fishy odor. At the same time, ethanol can also react with aldehydes in the raw material.

The fresh spices of plants that go to the smell and increase the flavor are "green onions, ginger, garlic, southern ginger, sand ginger, mint leaves, perilla leaves, basil leaves, cumin, nepeta leaves, herb leaves, lemon leaves, lemongrass, pepper leaves" You can also use red pepper and star anise to boil pepper water, and the meat filling of dumplings will be used like this. White pepper powder can also be fishy, Chinese culture is broad and profound, and there is a lot of knowledge about food. There are many ways to get rid of the smell of meat, such as beer, liquor, pepper, and rice water, which are very effective.

You can choose ginger and cooking wine. Ginger is to remove the fishy smell, and ginger can be used to process fish; Cooking wine can also be used to remove fishy smells, and cooking wine can also be used.

1.Cooking wine to remove the fish. When frying or stewing fish, add a little cooking wine and the fishy smell will become very light.

2.Vinegar to remove the fish. When frying fish, spraying a little vinegar can have an obvious effect on removing the fish, and it can also improve the quality of the dissolved nutrients in the soup.

3.The big ingredients are fishy. The big ingredient is star anise, which also has a good deodorizing effect. Use an octagonal pan to fry the fish, but it can remove the smell and increase the flavor of the soup. But only if you like the flavor of the big sauce.

4.Miso to remove the fish. When frying the fish, add a little miso so that the stewed fish is not only not fishy, but also delicious and the sauce is very delicious. However, it should be noted that the miso is very salty, and the amount of salt should be reduced.

5.Grass fruit to remove the fish. Grass fruit has a strong deodorizing effect, add a grass fruit when stewing fish, the fish soup is delicious and fishy. If you want to put too much grass fruit, the grass fruit has a strong taste, and one can also be broken into half for use, otherwise, a pot of soup can easily become a thick grass fruit soup.

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Cooking wine is the name of cooking wine, which is brewed with rice wine and Huadiao, and its alcohol concentration is low, with a content of less than 15%, and high ester content, rich in amino acids. It is widely used in cooking dishes, and the seasoning effect of cooking wine is mainly to remove the smell and enhance the flavor.

Vinegar is a traditional condiment in all major Chinese cuisines. According to the existing written records, the ancient Chinese working people used wine as a starter to ferment and brew vinegar, and oriental vinegar originated in China, and the history of vinegar brewing according to literature is at least more than 3,000 years. Vinegar has an anti-fishy effect.

Ginger is the fresh rhizome of a perennial herb of the ginger family, ginger contains spicy and aromatic components, ginger and ginger slices are used in cooking, which can remove the fishy smell and increase the umami taste of food.

Lemon juice is an all-purpose seasoning. It can remove fishy odor and food odor, including fishy smell in meat, fishy seafood, egg smell, astringency in mushrooms and onion taste, etc.

Ginger is a commonly used deodorant in the family, which contains spicy and aromatic components, ginger and ginger slices are used in cooking, which can remove the fishy smell and increase the umami of food.

The following 6 seasonings can be used to make them fresh and fishy.

1.Sichuan pepper, cinnamon, pepper, star anise, ginger, dry flour, lemon juice to remove the fishy smell.

2.Cooking wine can increase the aroma of food, remove fishiness and relieve greasyness, and it is also rich in a variety of essential nutrients.

3.Ginger can also get rid of fishy odors. Ginger is a hot food, which not only neutralizes the coldness of the ingredients, but also removes the smell of the ingredients.

4.Use dry flour to remove the fishy smell. Remove the scales from the fish and rub it with dry flour, leave it for a while, and rinse it off. This not only removes the fish, but also ensures the freshness of the fish.

5.Lemon juice to remove the fishy smell of meat. Most of the fishy substances in seafood are alkaline, and acidic lemon juice can play a role in neutralizing and removing fish. When eating a roast, adding lemon juice can reduce the oiliness.

6.Remove the fishy powder, remove and decompose the fishy smell, smell and odor in the meat, balance the odor, modify the taste, and make the overall flavor of the product more rounded; It has no characteristic taste, does not affect the seasoning, and is suitable for the preparation of various tastes.

The spices that enhance freshness and flavor include Sichuan pepper, big material, pepper, dried chili, cinnamon, tangerine peel, cloves, cardamom, kaempfera, ginger, cumin, angelica, sand kernel, bay leaf, licorice, woody fragrance, grass fruit, hawthorn, five plus peel, thyme, fragrant sand kernel, citronella, biba, angelica, red gardenia, etc.

Cooking wine with ginger, vinegar, and lemon slices can remove the fish. In addition, tomato sauce also has the effect of removing fish, and it is also effective when used to cook fish and meat. Vinegar and ginger can also be used to remove the fishiness, some vinegar can be poured into the stew and stir-fry of the meat to remove the fish, ginger can be put in some ginger when boiling and steaming fish, and stir-fried ginger slices can also be fishy.

Finally, add some spices to cover the fishy smell, such as fennel and Sichuan peppercorns, and when the meat is fried, it will also taste better with fennel and Sichuan pepper.

Seasonings to remove fishy smells include cooking wine, oil, liquor, etc.

Ginger, green onions, wine, and soak together for a while to get rid of the fishy seasoning.

Cooking wine, thirteen spices can also be used.