How do you make venison without an earthy smell? How to make venison taste delicious?

Venison quickly remove the fishy smell, it is very important when cooking, first of all, we must ensure that it is marinated with various spices, especially the effect of green onions, ginger and garlic is the best to remove the fishy smell, and it should be noted that the venison can not be cut too big when cooking, because too large will affect the overall taste, and it is not easy to taste and not easy to penetrate.

Dry-fried venison: This dish is marinated in flavoring and then fried in hot oil, which is quite characteristic of the mountains.

Ingredients: 750 grams of deer tenderloin, 0 grams of green onion, ginger and coriander, 8 grams of dried shallots, lemongrass and pepper rice, 3 star anise, 3 grams of turmeric powder, 2 grams of Sichuan pepper, 4 grams of curry powder, 25 grams of light soy sauce, 40 grams of coconut milk, 50 grams of water, 30 grams of wet corn starch, 10 grams of monosodium glutamate, 8 grams of refined salt, 10 grams of betel nut wine, 20 grams of sesame oil, appropriate amount of five-spice powder and sand ginger powder, kilograms of palm oil (actual consumption of 150 grams).

Preparation: 1. Cut the venison into rectangular cubes 5 cm long and cm wide, mash the seasonings listed above with water to form a pulp, add the venison pieces to marinate for 30 minutes, and drain the juice.

2. Heat the hot pot, pour in the palm oil and heat it to 50% heat, soak and fry the venison pieces until it is cooked thoroughly and hard, take it up in a light yellow shape, drain the oil and divide it into plates, and stew the venison with red dates.

1. Raw materials: 1Ingredients: 1000 grams of venison, 12 red dates.

2.Seasoning: soy sauce, ginger slices, Sichuan pepper, refined salt.

Second, the production method: 1Wash the venison with clean water, blanch the blood in a pot of boiling water, remove and wash, and cut into pieces weighing about 50 grams. Wash and pit the jujubes.

2.After putting the venison into the pot, pour an appropriate amount of water, cooking wine, red dates, peppercorns, salt, and ginger slices, stew until the venison is eight ripe, add soy sauce to color, and then stew until it is ripe.

Press: Venison is warm and sweet, and the bear nourishes the five organs and regulates the blood veins. The "Compendium of Medical Forestry" says that it "nourishes the spleen and stomach, nourishes qi and blood, subsidizes life, aphrodisiac and refines, and warms the waist and kidneys."

The Compendium of Materia Medica is called "nourishing blood and curing postpartum wind." "Accompanied by jujubes, tonifying the spleen and stomach, adjusting the camp and health, and shengjin liquid. It can be damaged in the five organs.

Patients with fire failure, yang deficiency and essence loss, and cold pain in the waist and spine can strengthen the body by ordinary people.

Venison has a sweet and warm taste, which is a good nourishing qi and blood, and is good for kidney essence meat, which is very suitable for nourishing the body, so how to deal with the fishy smell of venison before cooking venison?

Venison to remove the fish.

1 How to deal with the smell of venison.

If you want to get rid of the fishy smell of venison, you must put the blood clean when you kill, first soak it in clean water, soak all the blood and water out and wash it, put it in the pot for stir-frying, no need to add oil, and then add the appropriate amount of spices to stir-fry together until the edge of the meat becomes brown, and then add some oil to stir-fry evenly, and wait until the venison is fried, add an appropriate amount of boiling water to boil, add some spices and peppercorns, remove the fishy smell, many people think that vinegar and cooking wine can remove the fishy smell, in fact, they want to go to the fishy smell of venison, These two materials do not play a very big role.

2 How to make venison delicious.

Prepare some fresh venison, some rock sugar, light soy sauce, dark soy sauce, white wine, rice wine, ginger, green onions.

Clean the venison first, cut it into pieces, put it in the pot, add pepper, star anise, ginger, green onions and water, the water needs to be submerged in the venison, and then boil over high heat, skim off the foam after a few minutes, cover the lid and continue to cook for 30 minutes, add some soy sauce, change to low heat and cover the lid and continue to cook for about 45 minutes, you also need to add some rice wine, add rock sugar when the time is up, then cover the lid, cook for half an hour over low heat, poke it with chopsticks, if it can be easily penetrated, the proof is already good, Finally, change to high heat to reduce the juice and stir-fry repeatedly, be careful not to stick to the pan, and then put it on a plate, and you need to order some liquor before serving, which can make the taste better.

3 What are the benefits of venison for the body.

1.Venison has the effect of tonifying the spleen and invigorating qi, warming the kidneys and strengthening yang, and is a good tonic food for newlyweds and the elderly with declining kidney qi, in addition, people who often have cold hands and feet can also eat.

2.Venison also has the functions of tonifying the spleen and stomach, nourishing the liver and blood, and aphrodisiac and invigorating essence.

3.Venison consumption by postpartum women can play a role in promoting milk production.

4.Venison into medicine can moisten the five organs, regulate blood lipids, etc., and is good for fatigue and fatigue.

4 What to pay attention to when eating venison.

Contraindicated. Although venison contains a lot of nutrients, but not all people can eat it, people with fever problems, people with yin deficiency and yang and trauma are not able to eat, it is best to avoid it when the weather is hot, for other people, it is very good to eat some meat appropriately.

Pairing contraindications. Venison is also a kind of red meat, eating it for a long time or eating too much does not have much benefit to the gastrointestinal aspect, and venison should not be eaten with fish, shrimp, chicks, not with fish and shrimp.

The weather in Shanghai is getting colder and colder, and my body already feels like I need to eat well to replenish my calories, so we went to the Grand Kempinski Hotel Shanghai for a delicious meat meal, and it is said that the Spanish restaurant on the second floor of Alberu has launched a winter menu, which also has venison that I have never eaten, and I went to check it out immediately.

It is said that his bread is so delicious that some people keep adding it until they are full, of course, because Western food is generally served slowly, so it is good to eat bread when waiting.

This dish is green apple foie gras with sweet and sour sauce and nuts, and the foie gras I ate at this restaurant last time was made into a blueberry cake, and I think this chef thought it would be very good, and every time it was made a different shape, if I changed it to I'm sure that a shape will sell well and continue to do it. The inside of the apples is a chef's homemade preserves, which can be considered a jam, three kinds of nuts mixed with parison cheese, and the outer skin is made of raw cocoa and burned over a fire.

Venison has a strong fishy smell and is very difficult to remove, so if you want to eat venison, you must first know how to remove the smelly venison. So how do you get rid of venison? We can follow the steps below:

1. Put the blood away when killing, and then soak it in water for a while when washing to wash out all the blood. 2. After washing the venison, put it directly into the pot and fry it dry, without oil (or a small amount), and then add a little spice to fry together until the edge of the meat is browned, and then fry with oil. 3. After the meat is fried, it should be boiled, and then when cooking, put some peppercorns or other spices to remove the fishy smell.

It should be noted that many people think that cooking wine and vinegar can also remove the fish, but in fact, as far as venison is concerned, these two spices have little effect on the fishiness.

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Boiled or stir-fried.

Here's how to get rid of venison smell:

1. Boil the venison.

Drill holes in a radish and cook it in a pot with the venison; You can also put a few mung beans in the pot to remove the fishy smell.

Boil the venison in water, and add a little garlic and thin chili pepper (chili oil or chili noodles and water to form a thin paste) when eating, and the gas can also be reduced.

Wash and chop the venison, put it in a pot of boiling water, and pour some rice vinegar over it. Generally, 1 kg of venison can be put 1 kg of water and two vinegars. Cook until the pot is boiling, remove the venison, and the gas can be relieved. At this time, the venison with the qi removed can be braised or other methods can be used.

When roasting and boiling venison, add a certain amount of curry powder to remove gas. Generally, 1 kg of venison is put in half a pack or a third of a pack of curry powder.

2. Fried venison slices.

Primer the oil in the pan and let the oil heat and remove the venison into the pan. Stir-fry the venison until it is half-cooked, add rice vinegar and roast dry. The amount of vinegar is about one thousandth of the amount of meat.

Then add green onions, ginger, soy sauce, sugar, cooking wine, fennel seeds to be seasoned, and add green garlic or garlic paste when the pot rises. Its fishy smell is greatly reduced, and the taste is mellow. Beat the base oil in the pot, boil the pot with ginger and minced garlic, put the venison and stir-fry until it is half-cooked, then enlarge the green onion, then add soy sauce, vinegar and cooking wine and stir-fry a few times, and stir-fry the sesame oil from the pot.

Its taste is fragrant and fragrant, and there is no fishy smell.

Use Sichuan peppercorns, cooking wine, light soy sauce, oyster sauce, ginger slices, cover with plastic wrap and marinate in the refrigerator overnight to remove the fishy smell.

Venison is rich in protein, fat, inorganic salts, sugars and a certain amount of vitamins, and is easily digested and absorbed by the human body. Every 100 grams of venison contains crude protein and crude fat grams. While supplementing nutrition to the human body, venison also has the effects of anti-cancer, prevention and treatment of cardiovascular diseases, and cholesterol reduction, which is a pure green food.

When cooking, add ginger slices, Sichuan pepper, and cooking wine to remove the fishy smell, and the specific methods are as follows:

Ingredients: Venison 300g; Excipients: 1 teaspoon starch, 3 shallots, 5 slices of ginger, 1 handful of Sichuan peppercorns, 1 tablespoon of Huadiao, 2 rock sugars, 2 tablespoons of Lee Kum Kee braised sauce, 1 teaspoon of oil.

1. Cut the venison into large thick slices, soak in cold water for more than 30 minutes, and remove the blood.

2. Cut the green onion into sections and slice the ginger.

Third, the amount of pepper must be enough.

Fourth, put a spoonful of starch into the soaked venison, grasp it well, put it in cold water, add Huadiao, two pieces of ginger, slide into the venison, after boiling over high heat, remove the foam, and remove the devenison to control the moisture and set aside.

5. A little bottom oil in the pot, add Sichuan peppercorns, fry over low heat, fry until the peppercorns turn black, remove them, put the peppercorns in oil, add green onions and ginger, stir-fry over low heat, add venison, turn to high heat, fry the meat, pour in the braised sauce, put in rock sugar, and fry until even.

6. Pour in boiling water, cover the meat, after the fire boils, turn to low heat, simmer for about 30 minutes, pour in oyster sauce, and reduce the juice over high heat.

7. The juice is collected, put on a plate, and the delicious production is completed.

Summary. If you want to get rid of the fishy smell of venison, you must put the blood clean when you kill, first soak it in clean water, soak all the blood and water out and wash it, put it in the pot for stir-frying, no need to add oil, and then add the appropriate amount of spices to stir-fry together until the edge of the meat becomes brown, and then add some oil to stir-fry evenly, and wait until the venison is fried, add an appropriate amount of boiling water to boil, add some spices and peppercorns, remove the fishy smell, many people think that vinegar and cooking wine can remove the fishy smell, in fact, they want to go to the fishy smell of venison, These two materials do not play a very big role.

If you want to get rid of the fishy smell of venison, you must put the blood clean when you kill, soak it in clean water first, soak all the blood and water in silver, soak it out and wash it, put it in the pot for stir-frying, no need to add oil, and then add the appropriate amount of spices to stir-fry together until the edge of the meat becomes charred yellow, and then add some oil to stir-fry evenly, and wait until the venison is almost fried indiscriminately, add an appropriate amount of boiling water to boil, add some spices and peppercorns, remove the fishy smell, many people think that vinegar and cooking wine can remove the fishy smell, In fact, if you want to get rid of the fishy smell of venison, these two materials are not very useful.

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