When the fish is almost steamed, she uses ginger to remove the fishy smell from the fishy body.

She had a white tendon on each side of the left side of the fish, and she used a knife to cut it on both sides near the tail and gills of the fish, making a total of four cuts.

Then the incision is made at the end near the gills and the white tendons are found, and the tendons on both sides are removed by pinching them with your fingers.

She craned her neck and sniffed, the smell of fish was almost minimal.

She had already eaten grilled fish yesterday, and after thinking about it, she planned to make her own specialty braised fish to change everyone's opinion on fish.

Rinse the fish twice until it is clean, then wipe the water off the fish with paper and make a few cuts on the surface of the fish with a knife.

After that, use clean hands to evenly spread a little salt and cooking wine into the fish maw, and finally stuff a green onion knot.

After about 10 minutes of marinating, she added a lot of oil to prevent the fish from sticking to the pan, and kept it on low heat for the whole time.

After frying the fish, it must be seasoned after adding water first, so as to avoid the seasoning taking too long and the fish being fried for too long in the pan.

The amount of water when cooking fish should not be too much, so as to avoid taking too long to cook the fish, add a little more than half of the fish maw.

When boiling fish, you can evenly spray a layer of light soy sauce on the surface of the fish that is not covered by the water surface to enhance the freshness, which can ensure that the steamed fish has a uniform and fragrant taste.

After steaming for almost a stick of incense, she hurriedly took out the fish, and the soup boiled in the pot, gradually reaping the flavor.

The key to making braised fish is the last step, regardless of whether the soup is thick or not, you must first put the fish directly out, and then thicken the juice, so as to ensure that the fish is not cooked at the last high temperature.

As soon as they opened the door, Yu Qiu and Tang Li, who were almost lying on their stomachs at the door to ask about the taste, fell to the ground.

The two of them wiped their saliva and hurriedly said, "Big brother, let's come over and see if there is anything we need help with?" ”

It's obviously greedy.

Wen Ruyan saw through it without saying anything, and handed the plate containing the fish to the two of them: "No, you take it and eat it first, I have something else to deal with here." ”

When the two of them ran around and didn't see a figure, Wen Ruyan took out the shrimp that he had caught before and was about to be thrown away by Tang Li.

There is a lot of sediment in the shrimp, and although the fishy smell is less than that of the fish, it will still make some people unacceptable.

If you want to remove the fishy smell of shrimp, then you need to remove the black fishy line on the back of the shrimp, and there is a white line on both sides of the body, which is the mucus secreted from the fishy line, containing trimethylamine oxide, and when the shrimp dies, this substance will spread into the air, and we will smell a fishy smell, so if you want to remove the fishy smell of the shrimp, you should remove the fishy line.

To remove the fishy smell of shrimp, you can also use the saltwater soaking method, put the shrimp in the brine, and soak it for about two hours, which can remove the fishy smell well, because the salting out of salts, coupled with the osmotic pressure of the crystals is diluted, the shrimp will be weakened in alkaline conditions, and it will become stronger under acidic conditions.

To remove the fishy smell of shrimp can also use wine, sprinkle some liquor or cooking wine on the shrimp and marinate for 20 minutes, which can well remove the fishy smell, and then put a cinnamon stick when boiling shrimp in boiling water, which can also achieve a good effect of removing the fishy smell, and will not affect the fragrance of the shrimp.

If you want to remove the fishy smell of shrimp, you can also add some vinegar in the process of cooking shrimp, for some fishy foods are weakly alkaline, and vinegar has acetic acid in it, and after combining with alkaline substances, it will form neutral rock, and the fishy smell can be reduced a lot.

To remove the fishy smell of shrimp, you can add an appropriate amount of garlic, ginger, and green onions during the cooking process, these seasoning dishes contain allicin and propylene sulfide, which can make the food taste more fragrant and can also increase the aroma of the food.

She plans to make a spicy shrimp to accompany the fish, and when the time comes, she will make two more vegetarian dishes, which will be considered very hearty.

Wash the green onion, ginger and garlic and slice it. Wash the parsley and cut into inch pieces.



Remove the whiskers and lines from the sea white shrimp and wash them with water. Put water in a pot and bring to a boil, add the sea white shrimp, blanch and set aside.



Put 10 grams of oil in the pot, and wait for the oil to be heated until 7, that is, when there is obvious heat on the surface of the hand oil, add the green onion, ginger, garlic and bean paste, and the heat is fragrant.



At the same time, add 5 grams of dried chili pepper, 10 grams of Sichuan pepper, 20 grams of Chongqing, 10 grams of sugar, 10 grams of chicken powder, 5 grams of pepper, 5 grams of salt, 10 grams of cooking wine, add a little water, and bring to a boil.



Once boiling, add the blanched shrimp and simmer for 10 minutes.

Sprinkle with some coriander segments.

If you want to remove the fishy smell of shrimp, then you need to remove the black fishy line on the back of the shrimp, and there is a white line on both sides of the body, which is the mucus secreted from the fishy line, containing trimethylamine oxide, and when the shrimp dies, this substance will spread into the air, and we will smell a fishy smell, so if you want to remove the fishy smell of the shrimp, you should remove the fishy line.

To remove the fishy smell of shrimp, you can also use the saltwater soaking method, put the shrimp in the brine, and soak it for about two hours, which can remove the fishy smell well, because the salting out of salts, coupled with the osmotic pressure of the crystals is diluted, the shrimp will be weakened in alkaline conditions, and it will become stronger under acidic conditions.

To remove the fishy smell of shrimp can also use wine, sprinkle some liquor or cooking wine on the shrimp and marinate for 20 minutes, which can well remove the fishy smell, and then put a cinnamon stick when boiling shrimp in boiling water, which can also achieve a good effect of removing the fishy smell, and will not affect the fragrance of the shrimp.

If you want to remove the fishy smell of shrimp, you can also add some vinegar in the process of cooking shrimp, for some fishy foods are weakly alkaline, and vinegar has acetic acid in it, and after combining with alkaline substances, it will form neutral rock, and the fishy smell can be reduced a lot.

To remove the fishy smell of shrimp, you can add an appropriate amount of garlic, ginger, and green onions in the cooking process, these seasoning dishes contain allicin and propylene sulfide, which can make the food taste more fragrant, and you can also have a white tendon on the left side of the carp, use a knife to cut it on both sides near the tail and gills of the fish, a total of four knives, and then open the incision at this end near the gills, you can find the white tendon, pinch and pull it out with your fingers, and there is one on each side. After extracting it, it can be cooked according to the common carp method. There is a white tendon on each side of the left side of the carp, use a knife to cut it on both sides near the tail and gills of the fish, a total of four knives, and then turn over the incision at this end near the gills, you can find the white tendon, pinch it with your fingers and pull it out, there is one on each side. After extracting it, it can be cooked according to the common carp method. Increases the flavor of food.