If your meat filling is too fishy, you can try adding these five seasonings and you can easily solve it
No matter what kind of meat filling, the most important thing is to remove the meaty smell. If your meat filling is too fishy, you can try adding the following five seasonings to easily solve it. If the method is correct, it can not only remove the meaty smell, but also increase the aroma of the meat filling.
The first one is ginger. The deodorizing effect of ginger is very obvious, and it can be used no matter what kind of meat filling. But before mincing ginger, be sure to peel off the outer skin, peel the outer ginger, stir it into ginger paste, and put it into the meat filling. It is best not to use a knife to chop the ginger used for the meat filling. Because ginger is relatively hard, it is still granular after being chopped, and the granules of ginger can still be eaten after being put into the meat filling.
Many people are reluctant to eat ginger, not because of its taste, but because of its tough, chewy texture. Mixing ginger puree in advance and putting it into the meat filling can not only achieve the effect of removing the fishy smell, but also the taste of ginger cannot be tasted in the meat filling at all. Because ginger has a special fragrance, adding it to the meat filling can not only remove the fishy smell, but also increase the fragrance. Only after the ginger is stirred into ginger puree can the effect of eating ginger without ginger be achieved.
The second is cooking wine, although the effect of removing the fishy smell is very obvious, but if the prepared meat filling is tightly wrapped by the dough, leaving no gaps, don't add it at this time.
Because cooking wine takes away the meaty smell through the evaporation of water vapor, after the meat filling is wrapped by the dough, the water vapor cannot escape, and the taste of cooking wine is all left in the meat filling, which will not only make the meat filling. There is a peculiar smell and a sour taste.
The third type, pepper, pepper not only has a charming fragrance, but also has obvious deodorizing effect. There are two kinds of white pepper and black pepper, because the fragrance of white pepper is lasting and light, and it is not as thorny as black pepper. Nose, so it is best to use white pepper for the meat filling.
The fourth type, thirteen incense, is made of a variety of spices. Adding it to the meat filling can not only achieve the effect of removing the fishy smell and increasing the aroma, but also make the meat filling taste better. For a pound of meat filling, add one to two grams, and adding too much will cover up the flavor of the meat filling itself.
The fifth type, Sichuan pepper water, is just a representative, and can be replaced with onion ginger pepper water and aniseed water. Because the meat filling must be added with water after the taste is adjusted, so that it can be eaten up. Therefore, if the water is made into pepper water, aniseed water, spring onion ginger pepper water, etc. in advance, it can not only achieve the effect of removing fishy smell and increasing fragrance, but also this kind of water can still make the meat stuffing not dry and woody, and taste more tender. When making pepper water, you must choose red-skin pepper, and don’t add too much pepper, otherwise the meat filling will be numb.
In addition to the above five seasonings, adding various vegetables with special fragrance to the meat filling can also achieve the effect of removing fishy smell and enhancing the fragrance, such as green onions, shallots, onions, shepherd's purse and other vegetables with special fragrance. Although the above five seasonings can remove the smell of meat, you must master the dosage and usage, the dosage is accurate, and the method is appropriate, in order to achieve the effect of removing the fishy smell and increasing the flavor, otherwise it will be counterproductive and cover the flavor of the meat. Well, I will share it here today. If you think this is helpful to you, please save it. See you in the next issue!