Can you use cooking wine to remove the smell of steamed fish? How do you get rid of the fish?

Steamed fish seems to be simple, the process is relatively small, but if you want to make the fish delicious, there is no fishy smell, the method is very particular, the most important thing to steam fish is to retain the deliciousness of the fish itself. The black mucosa in the belly of the fish must be removed neatly, the fishy smell of this black mucosa is particularly heavy, and it is not neat and tidy, no matter what you put it is fishy. After cleaning the fish, use a knife to make two cuts on the back of the fish for easy flavoring.

First, smear a layer of salt on the fish, rub it, and clean it with tap water, which can effectively remove the fishy smell. Before steaming, the fish can be properly medicated again, and a little white pepper can be added to spread evenly, so that the fish is firmer and more delicious.

Add beer or rice wine to marinate for a period of time, it can be very reasonable to remove the fishy smell. Add green onions to the belly of the fish and steam it together, it is fragrant and there is no fishy smell when steaming the fish, and in the case of steaming the fish, smear some animal oil on the fish, the fish will be more tender and delicious. There are many kinds of fish that can be steamed, stewed, fried, blanched, eaten sashimi and grilled on skewers.

But the most delicious thing is steamed, and the steamed fish can preserve the authenticity of the ingredients, which is the most delicious. When steaming fish, in addition to opening ginger slices and cooking wine to remove the fish, you can also smear salt, rub a layer of edible salt on the fish, which can not only remove the fishy smell, but also make the fish more delicious and the meat more firm.

Marinate the fish in sake for a period of time, which is a very reasonable way to remove the fishy smell of the fish, and at the same time, the steamed fish after marinating has a unique flavor. Another tip is to rub some animal oil on the fish in the case of steaming, which will make the meat more tender and tasty, and the flavor of the steamed fish will be preserved in the fish. Steamed vegetables have the characteristics of high moisture content, nourishing, soft and glutinous, original ecology, and flavored sauerkraut fish hot pot clear.

The cooked dishes are more suitable for summer, and the taste is light and not easy to get hot. Steamed fish is a great feast dish.

Just a little bit of the flower knife and put it on the plate, and a delicious steamed fish that shocks the atmosphere of the golden phoenix can be served. Although it is a steamed fish, but it has changed its appearance, it is more refreshing and pleasant, and it is more convenient to eat, and the steamed fish is finally boiled with green onions, ginger and pepper oil, and poured on the steamed fish on the table, which is more tender and delicious. Steamed fish is a very traditional daily dish, and the problem is to remove the fishy smellThe subject's special preference here is steamed, yes.

This dish is steamed with fish, pepper, onion and garlic, salt, sugar, rice wine, light soy sauce, frozen tofu, fungus, steamed fish Zhuhou sauce, etc., and the taste is delicious.

Of course, you can, you can choose to use cooking wine, red wine or white wine to remove the fish, but don't spill too much.

When steaming eggs, you can indeed use this cooking wine to remove a certain fishy smell, but you can also use this rice vinegar or black vinegar to remove this fishy smell, and you can also put a little ginger or pepper or something like that.

I think it's okay, you can add some cooking wine, salt and some water to it. Then let it sit for half an hour or an hour or so.

Fish is the meat we often know, it is not only rich in nutrients, but also delicious to eat, the meat is tender, it is a food suitable for all ages, many people like to eat fish, but do not know how to make delicious and delicious fish. Because the fish has an obvious fishy smell, so in the production process, we need to remove the fishy treatment, otherwise the fish is very unpalatable, in many cases everyone will use cooking wine to remove the fishy, but the effect of using cooking wine to go is not obvious, today we will share a method that can also remove the fishy smell without using cooking wine, let's look down together. <>

The first is the step of fresh fish, we must clean the inside and outside of the fish before making, to remove the plug and fish scales, do not leave at all, and then cut a small mouth about 3cm below the fish head and the tail of the fish, we can see that there is a small white spot, this thing is the fishy line, the fishy line can be removed to greatly reduce the fishy smell of the fish, if you can't pull it out at once, we can gently pat the fish body, Letting his muscles relax can be easily removed. <>

Then there is the cleaning of the inside of the fish belly, people who often cook must know that there is a layer of black membrane in the fish belly, and there will be a small amount of bruises, before cooking fish, we must deal with the black membrane in the stomach and these bruises, because these black membranes are particularly fishy, and eating is not good for the human body. Finally, the mucus on the surface of the fish's body needs to be wiped clean with kitchen paper, as it will also affect the taste of the fish over the years. The next is the ingredients needed in the production process, ginger and green onions are indispensable, both of which can play a role in removing the fishy smell.

When cooking fish, you must fry before cooking, you need to fry all sides of the fish until golden brown, and then add hot water to make, do not add cold water, cold water will make the fish shrink quickly and affect the taste of the fish.

It is difficult to get rid of the fishy smell if you just put cooking wine to make fish, you can put some green onions, ginger, garlic and black pepper appropriately, add seasonings to massage the fish for a few minutes when removing the internal organs, so that these seasonings can penetrate deep into the meat, first fry the skin in a hot oil pan, the skin will be very crispy, and then braised or make soup is delicious and not fishy.

When making fish to remove fish, in addition to cooking wine, you can also use ginger and green onions. You can also use tea to remove the fishy smell, when cooking fish, clean the fish first, put it in the tea and soak it for 5 10 minutes, so that the fishy smell of the fish will be quickly eliminated. You can also add beer when cooking fish, so that not only can it be fishy, but the meat is particularly delicious.

When making Yu Shuxin, it does not mean that you can use cooking wine, you can also pour a little old vinegar, or put a little hawthorn, tangerine peel, and beer can remove the fishy smell inside, and the fish that comes out of this way is also very delicious, there is no fishy smell at all, and it is very tender, and it is very easy to cook.

In fact, there is not, only cooking wine is used to remove the fishy smell, then we can also use ginger to remove the fishy smell.

1. Remove the fishy line method.

Scrape the scales, clean and prepare, cut a knife at the head and tail of the fish, and find a small white spot at the cut of the fish head. Hold it with your fingernails and slowly pat the fish with your other hand or with a knife to pull it out whole. The other side is also pulled out in the same way, and the fishy line can be removed to a certain extent.

2. Ginger removal method.

Scrape the fish scales, clean and prepare, cut 3 to 4 cuts with oblique knives on both sides of the fish body, cut the skin a little, put it into the basin and add ginger slices and shallots to marinate for 30 minutes to remove the fishy smell to a certain extent.

3. Salt water immersion method.

Scrape the fish scales, clean and prepare, cut 3 to 4 points with oblique knives on both sides of the fish body, cut the skin a little, enter the basin with 5 kg of clean water and 1 kg of refined salt, wait for stirring evenly and thoroughly melt, put the fish to soak for 30 minutes, take out the flush, and the fishy smell can be removed to a certain extent (but the taste of the fish soaked in high concentration salt is reduced to a certain extent), or put in the ginger slices when stewing and frying, which will also reduce the fishy crack smell to a certain extent.

4. Liquor deodorization method.

Marinate the processed fish in a little liquor for 30 minutes before cooking, or add a small amount of liquor during cooking to remove a certain amount of fishy smell.

5. Vinegar to remove fishy methods.

The processed fish, cut 3 to 4 wounds with oblique knives on both sides of the fish body, cut the skin a little, add an appropriate amount of rice vinegar or aged vinegar to marinate for 20 minutes before cooking, and remove the fishy smell to a certain extent.

6. Beer deodorization method.

Cooking the processed fish with an appropriate amount of beer or all of it can remove the fishy smell to a certain extent.

7. Sugar removal method.

Add a little sugar to the fish when cooking, remove a certain degree of fishy smell, and also increase umami.

8. Pepper to remove the fishy method.

Adding an appropriate amount of pepper to the processed fish before cooking, or adding an appropriate amount of pepper during the cooking process will remove the fishy smell to a certain extent.

9. Vegetable deodorization method.

Before cooking, add coriander and celery, crush shallots, shred or slices, and add a little salt to marinate for 20 minutes, which can reduce the fishy smell to a certain extent.

10. Flour deodorization method.

When washing the fish, do you feel that the fish has a fishy smell, it is very slippery and sticky, and there is a fishy smell on your hands after washing, at this time, we can use flour skillfully. Specific method: When washing fish, take some flour to smear the front and back of the fish with flour, and use the stickiness of the flour to remove the fishy smell of the fish.

1. Green onion, ginger and garlic. Onions, ginger and garlic can be said to be the most common fishy seasoning, and they all have a characteristic, that is, they have a spicy taste. This taste can not only remove the fishy smell, but also bring out the umami of the meat, which is the most traditional and effective "three-piece set" to remove the fish.

Moreover, when frying fish, rub the pan with ginger slices to the side first, which can prevent the pan from sticking to the pan and breaking the skin when frying the fish. However, it is important to note that garlic can be used when marinating fish, but it should not be used if it is a fish soup or steamed fish. Because garlic can only be stimulated when it is stir-fried, steaming or stewing will cause the garlic to produce a strange smell, which will affect the umami of the fish.

2. Acidic seasoning. The reason why fish will produce fishy smell is because of the influence of trimethylamine in the fish, which is alkaline, and adding some acidic seasonings when cooking fish can well neutralize the trimethylamine and remove the fishy smell. Acidic seasonings include apple cider vinegar, lemon juice, hawthorn, and tomatoes, all of which are particularly effective at removing fish.

In particular, lemon juice not only removes the fishiness, but also has a faint lemon aroma when the fish is cooked, making it even more delicious. Vinegar is best.

3. Salt. If you marinate food with table salt, you will find that no matter what you pickle, you can marinate a lot of water. This is because salt can kill the water in the food, and by salting the fish, the residual blood in the fish can be salted, so that the fishy smell will flow out along with the pickled blood.

Moreover, table salt can inhibit the production of trimethylamine in the fish, and the fishiness will naturally be gone.

4. Soybean paste. Soybean paste is rich in amino acids, which can enhance the umami of fish. Moreover, the sauce flavor of soybean paste is very strong, whether it is braised fish, grilled fish or fried fish, you can add a little bit. The fish sauce that comes out of this way has a stronger flavor.

Many people like to make steamed fish in their lives, so if you want to make steamed fish delicious and not fishy, you also need some methods. First of all, when steaming the fish, be sure to boil the water pot and steam it. And before steaming the fish, be sure to marinate the fish first.

You can take the method of rubbing salt all over the body, or you can put beer next to the stove, which can make the meat quality of the fish more delicious. <>

The practice of steaming fish is still a very critical step to remove the fish, which will not only affect the taste, but also make people have no desire to eat. First of all, you can clean the fish first, remove the gills, and fishy lines. Then change the surface of the fish to a flower knife and spread the salt evenly on the fish.

During the steaming process, it will be easier to form and will also have a better taste. You can also put the fish in a basin, pour in the appropriate amount of beer, and massage the fish evenly. Then cover with plastic wrap and marinate for 15 minutes to half an hour.

And when steaming fish, be sure to boil the water in the pot and wait for the water to boil before starting to steam. Do not steam directly under cold water, otherwise it will affect the taste of the fish. Because only after the water is boiled and a high temperature environment is reached, the protein in the fish can be completely retained without nutrient loss.

When you eat it, you can also taste the deliciousness of the fish. <>

When steaming the fish, the lard can be evenly spread on the fish, which can also make the steamed hidden oak meat more delicious. Turn off the heat when the cooking time is up, but don't rush to take the fish out just yet. Let it simmer for a few minutes before removing from the pan.

Sprinkle with chopped green onions, coriander, steamed fish with soy sauce, and pour in the edge of the steaming tray. If you want to make the steamed fish more delicious, then the prepared sauce can also be steamed in the pot along with the fish. This step is so that people can enjoy the flavor of the sauce even when the fish is dipped in the sauce, and it will not taste bitter.

Therefore, there are still a lot of skills in steamed fish, and novice Xiaobai must see more and learn more.

The fish should be cleaned, marinated with various spices, and the time should be controlled when steaming in the pot to ensure the taste of the fish. Cooking wine and ginger and garlic should be used to remove the fishy smell, or when steaming in the pot, add some vinegar to remove the fishy smell.

Steamed fish can be removed with beer, and the black membrane of the fish's belly is removed first. The whole fish is marinated in beer for 15 minutes. It can effectively remove the fishy smell of empty cores.