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煮鱼去腥没姜用什么更好呢
更新时间: 2020-10-04 00:00:00  

酒。啤酒、白酒、料酒都能让肉味道更鲜美而且不腥。醋。可以去腥并且使肉更软烂。八角。可以去腥并且保持食品新鲜。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,可以去腥并使鱼更美味。茶水。煮鱼前将鱼在茶水中浸泡五到十分钟,腥味便会消失。

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