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Anonymous users2024-02-15Yes, cooking wine, green onions, ginger, garlic, salt, soy sauce, timidly small lines on the surface of the fish, then touch the sauce into it, and marinate it for a while.
Beer has a high water content and quenches thirst; At the same time, the organic acids in beer have a refreshing, refreshing effect. On the one hand, it can reduce overexcitement and nervousness, and can promote muscle relaxation; On the other hand, it can stimulate nerves and promote digestion; In addition, the low content of sodium, alcohol, and nucleic acid in beer can increase the blood supply to the brain, dilate the coronary arteries, and speed up the body's metabolic activity by stimulating the kidneys by providing blood. Moreover, beer also has a "disease prevention" function, according to the test of the California Medical Center in the United States
Moderate beer drinkers are less likely than abstinents and alcoholics to have fewer heart attacks, ulcers, and prevent high blood pressure and other diseases.
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Anonymous users2024-02-14Yes, fish food is rich in protein, once contaminated by bacteria, its protein is easy to be decomposed into trimethylamine, hexahydropyridine, valeraldehyde and aminovaleric acid, etc., it is these substances that emit a fishy smell, rice wine and cooking wine can be used to remove the fishy smell.
When steaming fish dishes with a strong fishy smell, you can first marinate the fish in beer for about 10 15 minutes, and then take it out and put it in the steamer to steam, which can not only greatly reduce the fishy smell, but also taste tender and delicious.
Cooking wine on the market is also available, and rice wine is actually a good choice. We usually marinate meat with rice wine is best.
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Anonymous users2024-02-13If you put too much pickled fish and liquor, you can dry it more to get rid of the smell of wine.
Pickling method: 1. Cut the fish from head to tail on the dorsal fin, clean up the black membrane in the fish belly (remember, I forgot to clean it here, and it was cleaned later), and then apply white wine or cooking wine after the water is cool and dry (you can also wipe it with a cloth).
2. After one hour, evenly smear the fried pepper and salt (10-15 grams per catty of fish) on the inside and outside of the fish body with a small rib brush or hands;
3. Place the smeared fish in a container and marinate for 3-5 days (3 days when the temperature is high);
4. The pickled fish is firmly channeled with a rope or iron hook, hung in a ventilated yang place and blown for 3 days, and then changed to a ventilated shade to make it semi-dry, and after half a month, you can wash the floating dust and peppercorns on the fish body with warm and hot water, cut it into pieces or cut into strips and sprinkle with green onions and ginger shreds, and steam it for 30 minutes before eating.
Introduction to Pickled Fish:
Pickled fish is a Guizhou Province in the southeast of Guizhou Province, Miao and Dong Autonomous Prefecture.
It is a locally recognized delicacy that contains amino acids that cannot be synthesized artificially.
and a variety of vitamins, etc., which have the functions of strengthening the stomach and aiding digestion. Pickled fish that has been marinated for more than 10 years can also cure enteritis.
To stop diarrhea, especially after illness or postpartum loss of appetite, eating pickled fish can enhance appetite and lift the spirit.
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Anonymous users2024-02-12The lack of marinated fish is as follows:
Ingredients: Fish. 1. Prepare the fish, cut the back of the fish, and wash the internal organs and gills.
2. Use a clean rag to clean the fish blood and black lining.
3. Evenly smear the fish meat, do not wipe the fish skin, and sprinkle the sorghum wine on the fish for a feast.
4. Put the fish in a ceramic basin, put a piece of white paper on it, press a stone, press out the fishy water in the fish, and press it for a week.
5. Hang the pressed fish in a cool place to dry and finish.
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Anonymous users2024-02-11Salted fish needs to be washed before drying.
The marinated fish should be cleaned and hung up to dry. If the blood is not cleaned during drying, the color of the dried fish will turn black instead of the normal reddish-brown.
It is worth noting that the fish cannot be washed before marinating, and in some places the scales are not even scraped, all in order to make the dried fish more umami. If you can't remove the fish scales, the fish can only be dried with a towel, do not rinse with water, the washed fish is easy to deteriorate, and the umami will become lighter.
Precautions for marinated fish
It is best to use fresh, fatty fish when marinating preserved fish, such as: grass carp, carp, mackerel and mackerel, after winter, we have more mackerel and mackerel here, so people will choose these two kinds of fish to marinate.
Compared with mackerel, mackerel and mackerel have more bones and a heavier fishy smell, but it is cheaper, and the taste is particularly fragrant after pickling, so when pickled, mackerel is more popular with people, of course, if it is not bad money, pickled mackerel is even more delicious.
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Anonymous users2024-02-10Use cooking wine, ginger slices, green onions and other ingredients to evenly spread the fish body and fish belly and marinate for about 30 minutes to remove the fish. Fish, a collective term for cartilaginous and bony fishes, are ectothermic aquatic vertebrates that breathe in their gills, swim through the oscillation of their tails and trunks, and coordinate their fins, and feed on their upper and lower jaws.
Fishes are the oldest vertebrates of the world, and they inhabit almost every aquatic environment on Earth, from freshwater lakes and rivers to saltwater seas and oceans.
Fish, which has accompanied human beings for more than 5,000 years, has formed an indissoluble bond with human beings, and has become an extremely important food and ornamental pet in human daily life.
Fish are mostly cold-blooded, and a very small number are large-blooded animals that breathe with gills and have jaws and fins. Living fish can be divided into two main groups, cartilaginous and bony fishes.
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Anonymous users2024-02-09Pickled ingredients that can remove the fishy smell:
1. Cooking wine: Adding a little cooking wine when cooking fish can remove the fishy smell.
2. Sugar: Put an appropriate amount of sugar when cooking fish to remove the fishy smell of fish.
3. Lemon: When making fish posture belt, adding a little lemon juice can not only remove the fishiness but also improve the freshness.
4. Red wine: marinate it in red wine before making fish, and the tannin and aroma in the wine can remove the fishy smell.
5. Milk: Cooking fish with milk can not only remove the fishiness, but also make the fish soft and delicious.
6. Warm tea: Soak the fish in warm tea to remove the fishy smell.
1. After breaking the belly of the fish, wash the fish twice more with warm water. But be sure to remember that it is lukewarm and never use hot water. >>>More
Remove the fishy smell of the fish: Put the fish flat on the board, at the front of the fish near the head of the fish, cut a knife, at the tail of the fish, near the tail of the fish, cut a knife, and then use the side of the kitchen knife to shoot a few times, you will find that at the knife seam fish meat, you will find a white spot as big as the tip of a needle, gently pinch, pull out, you will pull out, like a white line like a hair, this is the fishing line, the other side also takes the same method to remove, it's OK, and then use green onions, ginger and other seasonings with cooking wine, Marinate for 2 hours, not only the taste is very good, there is no fishy smell, it is delicious, but also remind you that you must wash the blood water, blood water is also easy to fish. Many freshwater fish such as carp, grass carp, silver carp, etc., are rich in protein, high in nutritional value, and delicious in taste, but these fish often have an earthy smell. >>>More
There are many ways to remove the smell of meat, for example, if it is the fishy smell of pork, just use ordinary cooking wine to remove it, the best way, put an appropriate amount of cold water in the pot, put the whole pork into the cold water, add an appropriate amount of cooking wine, cut, some green onions, remember, it must be a piece of water, do not cut into green onions, and then add two slices of ginger whole. Point **, after boiling over low heat, skim off the foam with a colander, and then take out the meat, it is already ready to remove the fishy, and then you can use the meat to make some stir-fried vegetables normally. If it is chicken, duck meat can also use the above method, and it is best to add cooking wine, green onions, ginger and garlic when making it in the future, to remove the smell.
If you want to remove the dried scallops, then you need to soak them in place, and the scallops need to be soaked and soaked, and you can choose to use warm water in the process of soaking, or add some rice wine to it, so that it will not only soak faster, but also remove its fishy smell. First of all, you should prepare a basin, put the dried scallops in it, and then pour in a basin of warm water, be sure to submerge the dried quilt, and then put a small amount of rice wine in it, and soak it for half an hour.
Hairtail is a very common marine fish in our daily life, the meat is delicate and delicious, and it is loved by many friends. However, when we were making the hairtail, our friends found that no, its fishy smell is very strong, in order not to affect the taste of the dish, we must remove its fishy smell before making. >>>More