Chinese herbal medicine that removes fishy smell and enhances fragrance

Many Chinese herbal medicines have the function of treating diseases. They are also very good condiments and spices. They are often used in cooking to enhance the flavor and remove the fishy smell. There are many Chinese herbal medicines in this regard. For example, thyme has a mint-like aroma and is often used to stew meat or make soup. It can enhance the aroma and remove some earthy smell of meat.

Chinese herbal medicine that removes fishy smell and enhances fragrance

1. Thyme

Fresh thyme has a minty scent, while the dried leaves have a pungent, herbal odor. Cooking application: commonly used in stewing meat and making soups. It can also be used for marinating seafood dishes. It has a good effect in removing fishy smell and can significantly enhance the aroma. Dosage: no more than 30 grams per 1 kg of meat. 2. Licorice

Sweet taste. Cooking application: It is used in large quantities in brine of various cuisines. It can add sweetness and flavor, remove strange and fishy smell, adjust the complex flavor of brine, and has a preservative function. Dosage: Add about 5 grams for every 1 kg of ingredients, and about 50 grams for every 50 kg of brine. 3. Bay leaves

It tastes slightly sweet, with hints of lemon and cloves, and is spicy and warm in nature. Cooking application: Bay leaves can enhance fragrance, remove strange smells, and increase appetite. They also have certain bactericidal and preservative functions. In addition to being used in making braised dishes and soups, they are also used to pickle meats in Chinese cuisine. Dosage: Usually 1 to 4 slices are used per 1 kg of food.

It has a fragrant smell, bitter taste, and is spicy and warm in nature. Culinary applications: Tangerine peel can be used in dishes to enhance flavor and taste, and it also has the effect of removing fishy smell and relieving greasiness. It is widely used in domestic cooking. In compound seasonings, such as marinades, tangerine peel not only enhances flavor and relieves greasiness, but also has an important function, which is to "harmonize various flavors", that is, to harmonize flavors. It can effectively neutralize or even block the medicinal smell emitted by various spices, so that the finished marinated product only presents the aroma without too strong medicinal smell. Dosage: Add 1-5 grams to every 1 kg of meat, and about 30 grams to every 50 kg of water or soup.