烹饪菜肴时,由于有些原料存在着程度不同的腥膻异味,如不加以处理除去,就会严重影响菜肴质量。对腥膻异味一般采用浸、漂、洗、刷和加辅助调料的方法处理。辅助调料有桂皮、茴香、丁香、花椒、陈皮、香叶、胡椒、五香粉和盐、酱油、酒、糖、醋、葱、姜、蒜、干辣椒等。几种常见腥膻异昧的处理方 Cooking dishes, due to the existence of some raw materials of varying degrees of smell of fishy smell, if not removed, it will seriously affect the quality of dishes. On the smell of fishy smell commonly used dip, bleach, wash, brush and add auxiliary seasoning approach. Auxiliary spices cinnamon, fennel, clove, pepper, dried tangerine peel, fragrant leaves, pepper, allspice and salt, soy sauce, wine, sugar, vinegar, onion, ginger, garlic, dried peppers and so on. Several common fishy miscellaneous treatment side