The following introduces the practice of braised fish.
Ingredients: 700g mandarin fish.
Accessories: star anise, salt, onion, boiled water, sugar, garlic, cooking wine, aged vinegar, soy sauce and ginger.
Steps:
1. Scrape fish scales, remove internal organs with scale remover and wash.
2. Prepare onions, ginger, peppers and star anise garlic, and cut several knives on the fish.
Sprinkle some salt on the fish and marinate for 20 minutes.
4. When the oil is hot, put the dried fish in and fry it.
5. After frying one side, turn over and continue frying the other side.
6. Pull the fish aside, leave an oil pit, and stir-fry all the seasonings in the oil pit.
7. Add cooking wine.
8. Add old vinegar and cook.
9. add soy sauce.
10. Add another spoonful of sugar.
1 1. Add boiled water that hasn't touched the fish, cover the pot and simmer over low heat.
12. Just look at the soup.
Question 2: How to deodorize braised fish? This is how I remove the fishy smell:
Put the fish flat on the chopping board, cut a knife at the front end of the fish near the head, cut a knife at the tail end of the fish near the tail, and then pat it flat with a kitchen knife several times. You will find a white spot as big as the tip of a needle where the knife sews the fish. Gently hold it and pull it out, and it will pull out a white line like hair. This is the fishing line and the other one. Pickled for 2 hours, it not only tastes good, but also has no fishy smell. It's delicious. I also remind you that the blood must be washed clean, and it is easy to smell.
= = = = = = = = = = = = = = = = = Many freshwater fish such as carp, grass carp and silver carp are rich in protein, with high nutritional value and delicious taste, but these fish often have earthy smell. Here are some methods to remove the fishy smell: 1. Wash the river fish, put it in cold water, and then pour a small amount of vinegar and pepper into the water, so that the treated river fish has no earthy smell. 2. You can soak the live fish in salt water with 5 kg of half salt water, and the salt water is immersed in the blood through the cheeks. After an hour, the earthy smell can disappear. If it is a dead fish, soak it in salt water for two hours to remove the earthy smell. There are two white ribs on both sides of the carp's back, which is something that makes a special fishy smell. Pay attention to remove these two white tendons when slaughtering, so that there will be no fishy smell after cooking. 4. When killing fish, you can wash the blood of the fish as clean as possible, and then add seasonings such as onion, ginger and garlic when cooking, and the earthy smell can be basically removed. 5. deodorize. If you like fish and are afraid of its smell, you can put it in warm tea. Soak and wash Generally, a fish weighing 500 ~1000g is made into weak tea with a cup of strong tea, and the fishy smell will disappear after the fish is soaked in the weak tea for 5 ~ 10 minutes.
Question 3: What should I do if the cooked braised fish has a serious fishy smell? Raw materials of braised fish: longevity fish;
Ingredients of braised fish: celery, green garlic, garlic, pepper and ginger.
1, cut the ingredients, clean the fish, cut several knives on both sides of the fish, and then marinate with salt, pepper and sesame oil for 20 minutes;
2. Heat the oil pan and fry the fish on both sides.
3. Stir-fry the ingredients with hot oil;
4. After the ingredients are fragrant, add Laoganma and Pixian bean paste and stir fry together;
5. add soup.
6. Return the fish to the pot and add soy sauce, sugar, chicken essence and balsamic vinegar to taste;
7. After the fish absorbs the soup, hook it with raw powder and water.
Precautions before frying fish, you need to put salt on it and immerse it for a certain time, which can achieve the effect of removing mud and fishy smell.
A fish, Jiang Mo, minced garlic, chopped green onion, coriander, soy sauce, vinegar, cooking wine, sugar and salt.
Question 4: How to get rid of fishy smell when cooking fish? 1, don't put ginger in the fish. Putting ginger can remove the fishy smell, but if you put ginger too early in the process of cooking fish, the protein in the fish extract will hinder the fishy smell of ginger. You can cook it for a while, and then add the ginger when the egg whites are solidified. 2. You can also add some milk or rice vinegar or Shaoxing wine to the soup to remove the fishy smell. I see many people are willing to put some cooking wine when cooking. Cooking wine can remove fishy smell. I know that braised fish is fried first and then stewed. Because the temperature is very high when frying, put the cooking wine in the stew after cooking, so that it will not evaporate quickly. But when cooking fish soup, don't put the cooking wine too early, otherwise the fish soup will not be white. 4, milk-stained fish is particularly fragrant! Soak the washed fish in milk, take it out, wrap it in a layer of dry flour and fry it in a hot oil pan. It's delicious.
Question 5: How to eat braised fish the next day is definitely fishy. You can put some wine, onion and ginger, but you must not put more wine. Ginger and onion should be put twice, the first time is to put ginger slices and chopped green onion in hot oil, and the second time is to add a few ginger slices and chopped green onion leaves after seasoning; In addition, put a little vinegar, first put vinegar and then put other condiments. These methods are good for removing fishy smell.
Question 6: How to remove fishy smell from braised crucian carp? You can heat the oil, first add ginger and garlic, then stir-fry the crucian carp, then add salt, yellow wine, vinegar and soy sauce, add a little to boil, and finally add some ingredients. 【 such as chicken essence, onion, etc. ]
Question 7: How to make braised fish taste better without fishy smell? Braised fish is a well-known dish, but in daily life, it is not easy to make braised fish not burn, raw or broken, with bright red color and strong and tender taste. Why can those hotel chefs cook braised fish easily, with good color, smell and taste?
Next, I will introduce the process points of braised fish one by one.
First of all, we should pay attention to the choice of materials.
No matter what kind of fish you cook, you must choose fresh and pollution-free varieties.
Second, the initial processing should be clean.
The so-called primary processing is the killing and cleaning of fish. Some fish should not be operated from the stomach, but the internal organs should be stirred out of the mouth with chopsticks. Such as yellow croaker, mandarin fish and other fish species with special muscle texture and tender meat, if the belly is broken, it will affect the loss of nutrition. Some fish are not suitable for descaling, such as shad and hairtail. The black membrane on the inner wall of the body cavity of all fish must be torn clean or it will be very bitter.
Third, changing knives is appropriate.
Braised fish should be cut into two pieces, or changed into pieces or pieces. A small fish (about 500 grams) should have a flower knife (that is, some knife lines). Especially small fish, can be cooked whole.
Fourth, the ingredients should be appropriate.
Generally, braised fish can have no ingredients, but it is not excluded to use some bamboo shoots, mushrooms, pickles and shredded pork as ingredients. This can better absorb the fishy smell of the main ingredients, increase the fragrance and flavor, and improve the moisture retention.
Fifth, the temperature has a trick.
When frying fish or frying fish, be sure to use big hot oil first, and then fry with low fire. This is mainly for shaping. When simmering, use high fire and then low fire.
Sixth, there are layers of seasoning.
Seasoning can generally be divided into four levels: one is to remove fishy smell and fix color, such as cooking wine, soy sauce, onion, ginger and garlic; The second is to determine the taste, such as salt, sugar, pepper and so on; The third is to adjust, taste, correct and collect juice at different levels; The fourth is to add fresh, fragrant and polish, such as monosodium glutamate, chicken essence, sesame oil and bright oil.
Seven, the plate should be clean and beautiful.
Two points should be paid attention to when loading the plate: First, the posture is beautiful, that is, a fish is placed in the center of the plate, such as two fish, with neat head and tail. Second, clean and tidy, fish skin should be complete, fish should be filled first and then waterlogged. You can also put a little parsley and tomatoes on the side or on top.
Eight, pay attention to the seat.
China is regarded as a country of etiquette. Braised fish occupies a high position in the banquet. When serving, the fish head should face the guest, and the guest should ask everyone to use chopsticks.
China is rich in aquatic products, and there are many fish dishes. The author talks about this point in a rough way, really to attract jade, hoping that thousands of households and restaurants in Qian Qian can cook Qian Qian braised fish with delicious flavor and good nutrition in Qian Qian.
Question 8: Why can't I get rid of the fishy smell of braised fish? Who can help me? When killing fish, clean the gills and internal organs of the fish and don't break the gallbladder of the fish. If it is a carp, you must pick out the fish tendon and cut it vertically at the head and tail of the fish back with a knife. You will see a reddish or dark gray tendon, which is the culprit of fishy smell, then pinch it with your fingers and pull it out while patting it. In addition, when cooking fish, put a little white wine in the fish or put some cooking wine, onion, ginger, garlic and white pepper when cooking, which is delicious and can reduce the fishy smell.
Question 9: How to remove the fishy smell of grilled fish? First of all, be sure to clean it. Then add ginger and onion together when cooking, which will cover up the fishy smell of the fish. Stir-fry until the end, add cooking wine. Do not use low-concentration alcohol such as beer, preferably high-concentration, which can remove the fishy smell. But if the fish has a strong earthy smell, the fish itself will have a lot of fishy smell, so the fish factor can be considered.