The secret of fish stew:
Five: 1Put chopped green onions: In the process of stewing fish, adding chopped green onions can play a role in removing the smell and increasing the flavor. The aroma of chopped green onions can neutralize the fishy smell of the fish and make the fish more delicious and tasty. At the same time, chopped green onions can also add a touch of verdant color to the dish, making the whole dish look more enticing.
2.Put white sugar: When stewing fish, adding an appropriate amount of white sugar can play a role in improving the umami and taste. White sugar can neutralize the salty and fishy smell of the fish, making the umami of the fish more prominent. At the same time, sugar can also add a touch of sweetness to the dish, making the whole dish more delicious.
3.Put white wine: In the process of stewing fish, adding an appropriate amount of white wine can play a role in the tenderness of the meat. The alcohol in baijiu can break down the protein in the fish, making it more tender. At the same time, baijiu can also add a touch of wine aroma to the dish, making the whole dish more fragrant.
4.Release the ginger: When stewing the fish, adding a few slices of ginger can play a role in avoiding sticking to the pan. Ginger neutralizes the coldness of the fish and makes it milder. At the same time, ginger can also add a touch of spicy flavor to the dish, making the whole dish more delicious and tasty.
5.Put soy sauce: In the process of stewing fish, adding an appropriate amount of soy sauce can play a role in enhancing the color and flavor. Soy sauce can add color and saltiness to a dish, making the whole dish more colorful, flavorful. At the same time, soy sauce can also add texture and depth to the dish, making the dish more delicious and delicious.
* Put: 1Don't put cooking wine: In the process of stewing fish, do not add cooking wine to remove the fish. Because the alcohol in cooking wine will mask the umami of the fish, making the flavor of the whole dish less prominent. If you want to get rid of the fish, you can use ingredients such as sliced ginger and chopped green onions instead of cooking wine.
2.No MSG: When stewing fish, do not add MSG to enhance the freshness. Because MSG will mask the umami and aroma of the fish, making the flavor of the whole dish less prominent. If you want to improve the freshness, you can use sugar, chicken essence and other ingredients instead of monosodium glutamate.
3.Don't enlarge garlic: During the fish stew, don't add garlic to suppress the fishy smell of the fish. Because the garlic flavor is too strong, it will mask the umami and aroma of the fish, making the flavor of the whole dish less prominent. If you want to get rid of the fish, you can use ingredients such as sliced ginger and chopped green onions instead of garlic.
4.Don't put peppercorns: When stewing fish, don't add peppercorns to enhance the flavor. Because Sichuan peppercorns will mask the umami and aroma of the fish, so that the flavor of the whole dish becomes less prominent. At the same time, Sichuan pepper will also make the fish flesh become firewood, affecting the taste. If you want to enhance the flavor, you can use ingredients such as sliced ginger and chopped green onions instead of Sichuan peppercorns.
5.Don't put star anise: During the fish stew, don't add star anise to taste. Because the flavor of star anise is weird, it will suppress the umami and aroma of the fish, making the taste of the whole dish incongruous. If you want to spice up, you can use ingredients such as sliced ginger and chopped green onions instead of star anise.
In short, in the process of fish stew, ingredients and condiments should be reasonably matched according to the characteristics and taste of the ingredients. At the same time, mastering the heat and timing is also the key. Only in this way can a pot of fish and meat dishes with good color and flavor be stewed. Treasure Author Creation Project 5