Many of the ingredients used in the brine meat have a bad smell, and depending on the type of ingredient, these bad smells can be summarized as "fishy" or "smelly", such as: pork is fishy, beef and mutton are fishy, poultry meat is bloody. For different ingredients, the method and know-how to go fishy are also different, the following three countries of the halogen Small Editor summarized the different ingredients of the fishy tips, want to learn the brine dishes friends hurry to take a look at it.
First, pork has a slightly odorous earthy taste, star anise, cinnamon, cumin
The fishy smell of pork is caused by the residue of blood and lymph. Most people treat it with green onions, ginger, and wine. Actually, it's just a taste.
In general, pork can be fishy with spices, such as star anise, cinnamon and cumin. If it is a pig offal and other parts, the fishy taste will be stronger, you need to blanch the water first and then use spices to remove the fishy.
The anise alcohol, anisole ether contained in the star anise, volatile oil in the cinnamon bark, organic acids, etc. can make the odor in the ingredients weaken and increase the fragrance. Fennel contains fennel oil, and adding some fennel when making the marinated meat can remove the fishy odor inside the meat.
Pork is fishy, and you can also add a little lemon juice or white wine! If the fishy taste is heavy, you can marinate it in advance with cooking wine, vinegar, or onion and ginger, and you can also rub some rice wine and salt on the pork to taste, which can not only remove the fishy taste, but also increase the flavor of the pork.
Second, the beef is fishy and fragrant, and there is no temper when you see the wood fragrance
Wood aroma, spicy, slightly bitter, aroma such as honey, can remove the animal meat in the fishy, cheeky, smelly and other peculiar smells, make beef put an appropriate amount of wood aroma, not only can play a role in increasing the flavor of the flavor, but also inhibit bacteriostatic and antiseptic.
Because the function of wood fragrance to increase fragrance and dispel abnormalities is very powerful, it should be noted that the dosage should not be too much, and the maximum use of 1-2 grams of wood aroma for stewing 3 kg of meat is used.
Third, the chicken and duck are fresh enough and fishy enough, white root, good ginger, grass and fruit clear
To remove the flavor of chicken and duck, the following kinds can be tried, such as white root, galangal and grass fruit. These spices can remove odor, increase flavor and umami, so it has a good effect on removing the fishy smell of chicken and duck.
Bai Zhi tastes spicy, it has an aromatic smell, the taste is a little bitter. Adding it when brine chicken and duck can remove the fishy taste and make the poultry more tender, but don't add too much, after all, it still has some bitterness.
Galangal has a spicy taste, a fragrant taste, and a very good fishy effect, often used in spicy recipes. However, the dosage should not be too much, generally 2 pounds of ingredients, 0.5 grams of galangal can be.
Grass fruit eats a little bitter, smells a faint mint taste, it has a strong ability to remove the fishy taste, no matter what dish is marinated, you can put the right amount of grass fruit. If it is a relatively fishy ingredient such as chicken and duck, the seeds inside should be removed when using grass fruits. Generally 2 pounds of ingredients, 2.5 grams of grass and fruit can be. In addition, the grass fruit also has the effect of degreasing and stabilizing the fragrance.
Well, the above is about the fishy tips of different ingredients, have you mastered it? If you still want to learn more brine tips, then stay tuned to me!