What to put in beef to remove fishy smell and odor

Beef can use natural ingredients such as ginger, cooking wine, white vinegar, scallions, Sichuan peppercorns, etc. to remove fishy and unpleasant odors. These materials can effectively neutralize the bloody smell and increase the flavor level.

1. Ginger

Ginger contains gingerol and volatile oils that can decompose fishy substances such as trimethylamine in meat. It is recommended to slice or crush fresh ginger and marinate it with beef, or add ginger slices when blanching. Ginger can also promote gastric juice secretion and help digest and absorb protein from beef.

2. Cooking Wine

The alcohol in cooking wine can dissolve the fishy components in fat, and the evaporation of alcohol during cooking will take away the odor. Yellow rice wine or Huadiao wine is more suitable for stewing dishes, while Baijiu is suitable for quick frying. Note that cooking wine should be added before cooking meat, as high temperature cooking can completely evaporate the alcohol.

III. White Vinegar

The acidic environment of white vinegar can alter protein structure and reduce the release of fishy substances. Beef can be soaked in 1:10 vinegar water for 20 minutes, or a small amount of vinegar can be added when blanching. Acidic substances can also soften meat, but excessive use can affect the taste of beef. It is recommended to add no more than 15 milliliters per 500 grams of meat.

Section 4: Scallion

Scallion sulfur compounds can combine and transform with fishy substances, making it particularly suitable for removing the odor of red meat such as lamb and beef. The scallion white part has a better effect. It can be sliced and stewed with beef, or soaked in scallion ginger water to make meat. The green part can be used for final fragrance enhancement.

Five, Sichuan pepper

The terpenes in Sichuan pepper have a strong deodorizing effect, especially suitable for Sichuan style dishes. Dried Sichuan peppercorns can be stir fried until fragrant, then crushed and cured. Fresh Sichuan peppercorns leaves can be placed at the bottom of steamed meat. The combination of Sichuan peppercorns, star anise, cinnamon and other spices can create a complex aroma to mask the fishy smell.

It is recommended to soak beef in cold water 2 hours in advance and change the water multiple times to remove most of the blood. Different methods apply to different parts: parts with more fascia are suitable for pickling with cooking wine, while parts with more fat can be treated with Sichuan pepper to remove greasiness. Before cooking, fry the surface of the beef until golden brown, which can produce aromatic substances through the Maillard reaction to cover the fishy smell. Stewing with acidic ingredients such as tomatoes and hawthorn, or using spices such as fragrant leaves and grass fruits, can further enhance the deodorizing effect. Be careful to avoid using strong alkaline substances such as baking soda, as it can quickly remove fishy odors but damage the flesh fibers.