How to remove the fishy smell from fish maw stewed in milk
Fish maw stewed in milk is a nutritious and nourishing dish, but the fishy smell of fish maw often puts people off. How to effectively remove the fishy smell has become a problem for many people in the cooking process. This article will combine the hot topics and hot content on the Internet in the past 10 days to provide you with structured data and practical tips to help you easily solve this problem.
1. Analysis of the source of fish maw fishy smell
The fishy smell of fish maw mainly comes from the oxidation products of its protein and fat, as well as the unique fishy smell substances of seafood. The following are the main sources of fish maw fishy smell:
| Source of fishy smell | specific reasons |
|---|---|
| protein breakdown | The protein in fish maw may decompose during storage or handling, producing fishy smelling substances. |
| fat oxidation | The unsaturated fatty acids in fish maw are easily oxidized and produce a fishy smell. |
| Seafood characteristics | As a seafood, fish maw itself has a certain fishy smell. |
2. Summary of popular methods to remove fishy smell from all over the Internet
By sorting out the hot topics on the Internet in the past 10 days, we found that the following fishy removal methods have attracted much attention:
| How to remove fishy smell | support rate | Operational points |
|---|---|---|
| Soaking method to remove fishy smell | 85% | Soak in clean water or light salt water for 12-24 hours, changing the water 3-4 times during this period. |
| Marinate with cooking wine | 72% | Marinate with cooking wine and ginger slices for more than 30 minutes. |
| milk stew | 68% | Simmer directly in milk, using the fat in the milk to mask the fishy smell. |
| lemon juice treatment | 65% | Add a small amount of lemon juice while steeping or simmering. |
| Remove the fishy smell from ginger and onion | 78% | While simmering, add plenty of ginger slices and scallions. |
3. The most effective technique for removing fish maw stewed in milk
Combining the advice of professional chefs and the practice of netizens, we have summarized the following most effective techniques for removing fishy smell:
1.Preprocessing stage:
- Soak the fish maw in clean water for 24 hours, changing the water 4-5 times during this period
- Add 1 tablespoon white vinegar or lemon juice to the last soak
- Rinse thoroughly after soaking to remove surface gunk
2.Stewing stage:
- Use whole milk. The higher the fat content, the better the effect of removing fishy smell.
- Add 3-4 slices of ginger and 1 green onion
- You can add a small amount of tangerine peel or dried longan to enhance the aroma
- Control the stewing time to 2-3 hours. If it is too long, it will aggravate the fishy smell.
3.Seasoning stage:
- After simmering, add a little salt or rock sugar to taste
- Sprinkle a small amount of osmanthus or wolfberry to enhance the aroma
4. Comparison of results measured by netizens
We have collected recent feedback from netizens on different fish removal methods:
| Method combination | Removing fishy effect | Taste score |
|---|---|---|
| Simple milk stew | ★★★☆☆ | ★★★☆☆ |
| Soak + ginger and green onion + milk | ★★★★☆ | ★★★★☆ |
| Lemon juice soak + milk + tangerine peel | ★★★★★ | ★★★★★ |
5. Things to note
1. The quality of fish maw directly affects the difficulty of removing fish maw. It is recommended to buy fresh fish maw without impurities.
2. Do not use overly strong spices during the fish maw removal process, so as not to cover up the delicious taste of the fish maw itself.
3. The temperature of the milk should not be too high. It is recommended to simmer it slowly to avoid excessive protein denaturation and odor.
4. The fish maw after removing the fishy smell should be eaten as soon as possible and kept in the refrigerator for no more than 3 days.
Through the above methods, you will definitely be able to make delicious milk-stewed fish maw with a light fishy smell and a rich milky aroma. Remember, patience and careful pre-processing are key, and happy cooking!
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