In traditional Chinese cuisine, fish stew has always been loved by people for its unique cooking method and delicious taste. However, in order to stew a pot of fish with good color and flavor, tender meat and fresh soup, and no fishy smell, in addition to using fresh ingredients, the use of seasonings is also the key.
Today, let me reveal the secret of fish stew – five spices, which are white cardamom, white pepper, ginger, cumin and perilla seeds.
1. White cardamom: the "freshener" of stewed fish
White cardamom, whose scientific name is white cardamom, can be said to be a spice often used in cooking, frying, stir-frying, and stewing.
When stewing fish, the addition of white cardamom can greatly enhance the spicy flavor of the fish and make the whole dish more flavorful. What's more, white cardamom has an excellent ability to remove fishiness and odors, which can effectively neutralize the fishy smell in the fish flesh and make the stewed fish more delicious. In addition, the white cocoon can also remove the oiliness and relieve the greasy, so that the stewed fish soup is refreshing and non-greasy.
When stewing fish, use 2 white cardamom per fish to keep the meat fresh while maintaining its freshness.
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2. White pepper: the "spicy taste" of stewed fish
White pepper, as a common condiment, can not only add spiciness, but also have the effect of removing fish, removing odor, sterilization and preservative.
When stewing fish, the addition of white pepper can neutralize the fishy smell of the fish and make the taste of the fish more mellow. At the same time, the spicy taste of white pepper can also stimulate the appetite and increase the appetite.
When stewing fish, 4 grams of white pepper is used for each fish, which can not only ensure the freshness of the fish, but also make the stewed fish soup have a certain spicy flavor to meet the taste needs of different people.
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3. Good ginger: the "incense artifact" of fish stew
Ginger is used in a large amount in Chaoshan brine, and it is also an indispensable spice in most brine.
When stewing fish, the addition of ginger can not only remove the fishy smell and peculiar smell of the fish, but also increase the flavor of the meat and set the flavor of the ingredients. The aroma of ginger is unique and long-lasting, and it gives the stewed fish soup a rich aroma that will leave you with a lingering aftertaste. What's more, the dosage of ginger is very critical.
When stewing fish, use 3 grams of ginger per fish to make the stewed fish soup fragrant and tender.
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4. Cumin: the "tail fragrance master" of fish stew
Cumin is the seed of fennel seedlings for daily consumption, and in addition to being used for stewed pork and stew, it is also an indispensable spice in pickled vegetables.
When stewing fish, the addition of cumin can not only remove the fishy smell and peculiar smell of the fish, but also increase the flavor of the tail and make the stewed fish soup more mellow. At the same time, cumin also has the effect of suppressing odors, removing odors and removing smells, which can make the stewed fish more delicious and delicious.
When stewing fish, use 5 grams of cumin per fish to make the stewed fish soup retain its flavor and add a hint of rich aroma.
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5. Perilla seeds: the "secret weapon" of fish stew
Perilla seeds, often used in barbecue and barbecue, are also reflected in Chinese dim sum, which can well remove the fishy smell.
Perilla seeds have the effect of removing odors, flavors and fishy smells, and can make the stewed fish soup more delicious and delicious. At the same time, the aroma of perilla seeds is unique and persistent, which can make the stewed fish soup reach the best state in terms of taste and aroma.
When stewing fish, use 1 gram of perilla seeds per fish to make the stewed fish soup retain the original flavor and add a touch of unique aroma.
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Overall, each of these five spices plays an integral role when it comes to fish stew. They work together on the fish and the fish soup, making the stewed fish more delicious, tender and tasteless.
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Among these five spices, the role of good ginger is particularly crucial. Using 3 grams of ginger per fish can make the stewed fish soup immediately fragrant and tender, and the soup is fresh and fishy. So, when it comes to fish stew, try these five spices and you're sure you'll be able to stew a delicious dish that will leave you in a delicious and memorable way.
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Here, I'll share with you some of the most ingenious recipes to add a new flavor element to your menu and take your dishes to the next level in terms of taste and creativity. Looking forward to your attention and taste the charm of spices together!