There are different ways to deodorize different ingredients, mainly depending on the type of ingredient and how it is handled.

1. Seafood ingredients

Seafood ingredients tend to have a strong fishy flavor, in order to remove its fishy flavor, first need to pay attention to the freshness. Seafood ingredients should be selected as fresh as possible and processed quickly to avoid destroying their nutrition and flavor. Secondly, soaking or boiling can be used to remove the fishy odor. Soaking is to soak the seafood in water or lightly salted water to discharge the fishy odor. Cooking can be done by boiling the ingredients before stir-frying them to reduce their fishy flavor. In addition, you can add acidic seasonings, such as lemon juice and vinegar, to neutralize the fishy smell with its acidity and also make the ingredients more tender and tasty.

2. Meat ingredients

Meat ingredients often have a certain stink, need to be used to remove the odor. First of all, you can use the method of soaking, soak the meat in water or add ginger, scallions and other condiments to remove the stink of soaking for a period of time, and then cleaned with water, you can remove the odor. Secondly, you can remove the stink by seasoning the meat with starch powder water or flour water to increase the taste. In addition, you can also use sugar, cooking wine, soy sauce, pepper, cloves and so on to remove the stink.

3. Vegetable ingredients

Vegetable ingredients deodorization is mainly the use of some special seasonings and cooking methods. For example, for more smelly vegetable ingredients, such as asparagus, tofu, etc., you can add some white pepper, ginger or green onion and other spices to remove the odor. In addition, they can be made by heating with boiling or stir-frying to give off their original flavor at high temperatures, as well as removing the fishy odor.

In short, the method of deodorization varies for different ingredients. Through the scientific method of deodorization, not only to make the taste more delicious, but also to ensure that the nutritional value of the ingredients will not be lost.