What are the three spices if you only put three spices in fish stew? The meat is tender and not fishy, and it adds flavor!
When cooking fish stew, ginger, tangerine peel and citronella are often recommended if only three spices are chosen to accentuate the tenderness of the fish, remove the fishy smell and add a unique flavor.
1️⃣ Galangal, also known as galangal, has a unique aroma and taste that can effectively remove the fishy smell of fish and make it more delicious. The aroma of ginger is mild and long-lasting, and it can gradually penetrate into the fish during the stewing process, so that the fish can add a touch of ginger aroma on the basis of maintaining the original umami.
2️⃣ Tangerine peel, as one of the commonly used seasonings in stewing, has a unique fruity aroma and slightly bitter taste that can neutralize the greasy feeling of the fish and make the stewed fish more refreshing. At the same time, tangerine peel also has a certain digestive effect, which can reduce the greasy feeling that may occur after eating fish.
3️⃣ Citronella, also known as lemongrass, has a fresh lemon aroma. Adding lemongrass to the fish stew not only removes the fishy smell of the fish, but also adds a unique aroma to the fish and makes the stewed fish more appealing. The aroma of lemongrass blends perfectly with the deliciousness of the fish, leaving you with an aftertaste.
To sum up, ginger, tangerine peel, and lemongrass are the three spices commonly used in fish stew. Each of them has a unique aroma and taste, which can effectively remove the fishy smell of the fish, add flavor, and make the fish more tender and delicious. During the stewing process, these three spices interact with each other to create a unique and wonderful taste for the fish. #调料 ##香辛料#
