Study on deodorization method of crucian carp soup;
It is very effective to remove fishy smell, and it is very effective to add a little fishy smell to Anhui specialty wax lard.
2. The easiest way is to fry the fish in the oil pan before making fish soup, which can ensure the umami taste of the fish soup and remove the fishy smell.
3. If you want to keep the fish fresh and don't want to fry it, you can drop a few drops of meat oil or sesame oil in the boiled water.
4. Another key to making fish soup is to cook it over high fire. Try not to use small or medium fire, and keep the fish soup rolling all the time. There is a folk saying that "a thousand tofu rolls ten thousand fish", and the fish can be fresh.
5. Using an octagonal wok can not only remove the fishy smell of fish, but also enhance the fragrance. Hemp oil
6. Cooking fish soup with broth instead of water is also one of the skills to make fish soup thick and white in color and fresh and mellow in taste.
7. Pleurotus eryngii and cucumber can be added to the soup, and mushrooms have the function of enhancing fragrance and refreshing.
8. When cooking frozen fish, adding some milk to the soup will make the frozen fish taste almost the same as fresh fish.
9. Make fish soup with cold water, and add enough water at a time. If you add water halfway, it will dilute the flavor of the original juice.
10. First, fry the fish head and tail in oil to make them golden yellow. Take out the fish head and split it in the middle with a knife, then put the soup. The essence of fish lies in its brain. Stir-fry the fish head first to avoid the loss of fish brain fluid when frying. Then put the chopped fish head into the pot and "top" the fish brain with fire, which can make the soup delicious and nutritious.