Introduction: No matter what kind of fish is stewed, remember "4 do not put", put it wrong, the fish is fishy and unpalatable, and it is not nutritious!
Society is a big dyeing tank, calling your life colorful; life is a big dyeing tank, so that you can taste the five flavors; the kitchen is a big dyeing tank, let you taste the delicacies. Speaking of this "taste", different ingredients have different ways of processing, not random random condiments, the old saying "fish is not garlic, beef is not leeks, meat is not ginger", is the valuable experience summed up by farmers in life in the past, contains a very big truth, but it can not be generalized.
No matter what kind of fish is stewed, the biggest problem we face is to go fishy, freshwater fish is earthy, and seawater fish is pure fishy, only remove the fishy taste, the fish meat can be delicious, so many people in the stew of fish, put all the condiments, what cinnamon, star anise, large ingredients, peppercorns, etc. are added to some, maybe you make the fish has no fishy taste, but the umami taste of the fish itself is also gone, and there is no nutrition in the process of stewing, so no matter what fish is stewed, remember "4 do not put", put the wrong fish and fishy and unpalatable, Not yet nutritious.
【The first does not enlarge garlic】
The old saying "fish is not garlic, beef is not leeks, meat is not ginger", which means that it is best not to enlarge garlic when stewing fish, and do not add leeks when making beef, and do not add ginger when stewing meat. The "fish not garlic" mentioned here refers to the wild fish in the countryside, wild fish are particularly delicious, if you increase garlic, the taste of garlic is more intense, it will cover up the umami taste of the fish itself, so that people can not feel the deliciousness of the fish, so the stewed fish as little as possible to put garlic or no garlic.
【The second do not put peppercorns】
In fact, peppercorns can not be used to stew fish, this is because the pepper is spicy, its aroma with a strong irritation, if you stew fish with peppercorns, will and the umami taste of the fish to cross the taste, and will lead to fish protein deterioration, fish nutrients will also be lost, so usually when stewing fish, we do not advocate the release of peppercorns.
【The third does not put the octagon】
Star anise is a more of a spice we usually use, generally used in cooking, brine, sauce and other processes, especially when making meat dishes, generally to add star anise, the purpose is to remove fishy and other peculiar smells, increase the aromatic smell of dishes, but also can adjust the taste, play a role in increasing appetite. However, when stewing fish, you can not add star anise, because the taste of the star anise not only can not cover up the fishy taste, but also the fish made is not only fishy but also has a strange taste, which is very difficult to eat.
【The fourth do not put cooking wine】
Before marinating the fish, you can add cooking wine and ginger to remove the fish, which is the right and perfect approach. However, in the process of stewing fish, it is not appropriate to add cooking wine, as we all know, cooking wine will evaporate when encountering high temperature during the process of stir-frying, if cooking wine is added in the process of stewing fish, not only can not play a fishy role, but it is more difficult to eat.
【Specific preparation of fish stew】
1, bought back the red shoe fish after the internal organs and gills after cleaning, the most important thing is the blood in the stomach and black film treatment clean, otherwise it will be more fishy.
2, washed red shoe fish on both sides of the word flower knife, and then put into a large bowl, add a spoonful of salt, the right amount of pepper, cooking wine, green onion and ginger shredded stir evenly after marinating for 10 minutes, the purpose is to remove fishy and flavor, in the process of marinating, it is best to flip the fish from time to time, so that it tastes evenly.
3. Prepare the accessories: ginger cut ginger, green onion cut into green onion, cut into small pieces of old tofu and set aside.
4, from the pot to add oil, the oil temperature is 50% hot into the marinated red shoe fish, pay attention to the marinade after the best use of kitchen paper to wipe the water on the surface of the fish clean, so as not to splash the oil when frying, fry the red shoe fish to both sides of the golden brown, the fish to the side of the pot, and then pour in the green onion and ginger, then add a spoonful of soybean sauce after frying, fry the sauce flavor and then add soy sauce, the right amount of salt and sugar, a little soy sauce to color, and then add the appropriate amount of water, put in the cut tofu, cover the pot lid, turn to medium heat and continue to stew for 10 minutes after high heat.
5, as the saying goes, "a thousand rolls of tofu ten thousand rolling fish", fish and tofu that is more stewed more into the taste, after 10 minutes, fish and tofu are stewed to taste, the soup is almost harvested when you can sprinkle coriander, green onions, turn off the heat out of the pot.
When stewing fish, adding garlic, peppercorns, star anise, cooking wine is not can not eat, but not delicious, not only affect the taste, taste, and there is no nutrition, so no matter what we do food, we are always doing "subtraction", not the more condiments the better, but with the least condiments to achieve the best effect, some of the original flavor is better. I'm Xiaofeng, if you like the food that Xiaofeng shares, don't forget to pay attention to the foodie Fengzi!
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