His extremely tasty fish meat marinated breaded

Marinated fish meat seasoned his pole.

For meat

The use of metal for the marinated meat is also a article should not. There are acids in water chilled meat with effect in metals affect the flavor and quality of the meat.

Please use the plastic, the glass to the meat marinade instead of the metal by the metal acids will come on out to affect the taste of the food.

Marinated meat is done should not keep cold. Many people have the habit of marinated meat after often give in to cool the compartment in the refrigerator to preserve them. However, in normal temperature, the meat easier to infuse spices rather than to low temperatures.

You can marinade the meat for several hours, but if you marinated too long, the meat will water acids break down the protein structure of the meat, making the meat soft and Pasty. Thus, when long meat marinated in a few hours you should give to the fridge, thing to note is the option you meats marinated that time stored accordingly, for example chicken you can to from two to three days, but with beef, you can order up to five days.

Customizing the marinated meats that you should time distributed accordingly. So timing just enough meat marinade infuse without loss of quality.

For the fish

The fish always has a distinctive fishy smell should before laced marinated, you must know how to reduce the fishy smell of fish.

With the fish of the sea, should choose the fresh fish, fish eyes and Red fish, brought in also to elasticity, solid. Rinse with salt water fish, remove the bearing as well as the blood runs out of fishy fish.

With the fish River, outside the fishy smell of fish is also fishy smell of mud. Salt water used to wash or use rubbing salt over the fish, when processing, fish will no longer fishy. Private fish, need lang quit part skin and fish scales. Attention with two scales in the fishy fish head, must remove as well as removing just fishy in the dorsal spine of the fish survey. Depending on the dishes, when marinated fish can marinated with few drops of lemon to help lose the fishy smell.

When processing, some fried dishes are sweet and sour sauce or fish sauce, add the ginger helps to eliminate fishy (as in fish porridge, sweet and sour sauce, fried Seabass dish of Fried Catfish with Ginger Sauce). After preliminary processing, fish drying and seepage needs processing to reduce the fishy smell.

If making a fish fry, to truth, then soaked the fish through a layer of dough soaked dry (flour, wheat flour, deep-fried dough) and fried.

With poached fish, marinated with spices laced note, water color for very absorbent. When starting the repository do not mix much, island, nor to the boiling fish broth easily powerful fish broke.

With boiled or steamed dishes, the fish has just nine removed uses heat, not boiled or steamed too carefully made ragged meat simultaneously fish dried fish, losing sweetness.

Note:

When processing the type of fish you should note how to reduce their maximum fishy by the use of the spices and the way of processing such as wash the fish with salt, remove the bearing and fishy fish's blood.

Attention with the repository, should not mix much, ruining many islands fish and prone to break fish privacy cause bitter taste.=