Doing fish put ginger in order to remove the fishy flavor. Exactly when to put ginger to fishy effect is the best? Experiments show that when the PH value of the fish leachate 5 ~ 6, put ginger to fishy effect. If you put ginger too early, the protein in the fish leachate will hinder the deodorization effect of ginger. Therefore, when doing fish, it is best to heat the first slightly boiled for a while, wait until the fish protein solidified, and then put ginger, you can achieve the purpose of deodorization.

Flour: remove the fishy flavor of oil

The fried fish oil in the pot to heat, put a little onion, ginger and pepper frying, and then the pot end away from the fire, grab a handful of noodles sprinkled into the hot oil, flour after heat paste deposition, adsorption of some dissolved in the oil of trimethylamine, can remove most of the fishy flavor of the oil.

Wet starch: remove the fishy flavor of oil

Fried fish oil is hot, through the onion, ginger, pepper to fishy flavor, and then dripping into some evenly mixed thick wet starch slurry. Because of the wet starch heat burst sinking into the oil, starch bubbles can adsorb the fishy flavor in the oil, and then skimmed off the floating starch bubbles can be.

Fish before cooking, first immersed in vinegar for a few moments, drained after cooking, not only in addition to the fishy flavor, and tender.

(2) burning fish in the pot with a little milk, you can remove the fishy, but also make the fish flavor.