1, white vinegar
White vinegar is a sour auxiliary material for cooking, with bright color and mellow sour taste. The main raw materials are water, rice, edible alcohol and edible salt. As a dietary condiment, it has a great demand for nutrition and regulation of human metabolism.
Vinegar can be used for raw materials that need to be deodorized and greasy, such as cooking aquatic products or stomach, intestine and heart. , can eliminate fishy smell and peculiar smell, and some raw materials with heavy fishy smell can also be impregnated with vinegar in advance.
White vinegar softens the meat and makes it tender and delicious. Old chickens and ducks are not easy to cook. You can soak them in ice water with a little vinegar for two hours, and then cook them with low fire. The meat will be crisp and delicious. Add a tablespoon of vinegar when cooking beef, which is soft and tender. Adding vinegar to mutton stew can alleviate the smell of mutton. When cooking ribs or fish soup, adding vinegar can dissolve calcium, phosphorus and iron in bones and shark fins and be absorbed and utilized by the human body.
2, onions, ginger, garlic. Onions, ginger and garlic
Onions, ginger, garlic. Onion, ginger and garlic are all propylene sulfide compounds, which belong to spicy condiments. They are commonly used deodorizing condiments in families and are called "three treasures in the kitchen".
Propylene sulfide compounds have strong volatility, which can give off a strong pungent smell at high temperature, which is helpful to remove the fishy smell.
3, pepper, aniseed
Zanthoxylum bungeanum and aniseed are also fragrant seasonings, which can not only increase the flavor, but also cover up part of the fishy smell. However, because the seasoning itself has fragrance, if the amount of seasoning is not well controlled, the cooked fish will lose its own umami flavor.