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消除鱼腥味的小技巧

美食首页 中华美食 2016年03月30日 10:35 A-A+

原标题:

  鱼类是公认的健康食品,然而其特有的腥味也让很多人无法接受,怎样给鱼类去腥提鲜呢?为大家介绍几个技巧。

  1.如果是整条鱼炖汤,可以先将鱼两面稍稍用油煎一下,鱼煎好后放生姜、料酒爆香。加冷水大火烧开,水烧开前千万别翻动鱼身。小火慢煮至汤白时加一点醋,起锅前再加盐和鸡精,撒上葱花即可。如果家中没有生姜,可以用香菜代替。方法是将鱼两面用油煎微黄,放冷水煮开后,放几根香菜进去,煮完后,将香菜捞出。

  2.如果用鱼片做鱼汤,可先用油爆香生姜片,加料酒,放冷水,等水开后再放鱼片下锅。此外,用八角炝油锅,不仅可给鱼去腥,还可增香。

  3.加辅料,比如杏鲍菇。菌菇类都有增香提鲜的作用,杏鲍菇菇肉肥厚,质地脆嫩,具有淡淡的杏仁香味,非常适合跟鱼类搭配。

  4.鱼头和鱼尾先用油煎至金黄,取出鱼头用刀从中间劈开,再将劈好的鱼头下入锅中,用大火将鱼脑“顶”出,可使汤鲜味醇并富含多种营养素。

相关阅读 用油 | 生姜
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