Why do you add cooking wine to the stew, and what seasonings are used in the stew?

Wine. The ingredient is rice wine with spices, and cooking wine is mainly added to remove the smell and enhance the taste. The specific method of stew is as follows:

Ingredients: 500 grams of pork belly, appropriate amount of green onion, appropriate amount of seasoning, appropriate amount of dark soy sauce, appropriate amount of cooking wine, edible oil.

Appropriate amount, sugar to taste, cinnamon.

Amount. 1. First, cut the meat into pieces with a knife.

2. Put the meat pieces into the pot and blanch them, remove them and wash them after blanching.

3. Then prepare the required ingredients.

4. Then put an appropriate amount of oil in the pot, heat it on fire, add sugar, meat, salt, green onions, cooking wine, dark soy sauce, cinnamon, and mix well with a spatula.

5. After mixing well, pour them into the electric pressure cooker, select the meat cooking function, and wait patiently.

6. When the time is up, it can be served on a plate, so that the meat is already stewed.

Hello!Yes!Exactly!

When making meat and fish food, including meat fillings, putting an appropriate amount of cooking wine can not only remove the fishy smell, but also increase the taste and be nutritious.

This is because the mucus on the surface of the body of meat, viscera, and fish contains a fishy odor when it is heated, and it volatilizes with the vaporized alcohol, so that the fishy smell is removed.

During the cooking process, the alcohol contained in cooking wine helps to dissolve the organic matter in the dish, and a small amount of volatile components in the cooking wine interact with the raw materials of the dish, creating new aromas and reducing the fishy and greasy taste. Alcohol reacts with carboxylic acids in food to produce aromatic and volatile ester compounds. After cooking, most of the alcohol is evaporated by heat and does not remain in the dish.

The amino acids in cooking wine can also be combined with sugar to form aromatic aldehydes, producing an attractive aroma, so adding rice wine to cooking can remove the peculiar smell of the dish and greatly increase the fragrance

In addition, cooking wine also contains a variety of vitamins and trace elements, and makes the dishes more nutritiousWhen cooking meat, poultry, eggs and other dishes, adding rice wine can penetrate into the food tissues and dissolve trace amounts of organic matter, so that the texture of the dish is tenderThank you!

It makes the taste of the meat more fragrant and flavorful, and can also remove the fishy smell of the meat.

As the name suggests, the 14 spices include 14 different spices: Sichuan pepper, fennel, chili, dried ginger, angelica, ginger, star anise, white cardamom, cloves, cinnamon, nutmeg, wood, tangerine peel and bay leaf.

You can mix it yourself, of course, you can also buy a good sachet on the market, there is a small point that such spices are not granules or minced after stewing, so you should use a special gauze bag to pack the spices, stew with the meat, and then take out the bag after stewing out of the pot, so as to ensure that the deliciousness is not only guaranteed, but also to ensure that you can eat the meat happily.

Cinnamon introduced. Cinnamon bark (scientific name: cinnamomum tamala (bauch.).-ham.

Nees et Eberm) is a common name for the bark of trees such as Cinnamomum sinensis, Yinxiang, Cinnamon or Cinnamon chuangui. This product is a food spice or cooking seasoning. The original plant of commercial cinnamon is relatively complex, with about more than ten species, all of which are Lauraceae Lauraceae.

There are 8 kinds commonly used in various places, among which there are mainly other species such as osmanthus, blunt leaf cinnamon, yinxiang and South China cinnamon, which are mostly regional medicines.

Various varieties were used as spices in ancient times in the West. It is used in Chinese food to flavor stewed meat, and it is one of the ingredients of five-spice powder. It was one of the first spices to be used by humans.

In 2800 B.C., cinnamon bark was mentioned; The name cinnamon has also been mentioned in Western Bible and ancient Egyptian literature. Before the Qin Dynasty, cinnamon bark was already famous in China as a condiment for meat, along with ginger.

Cinnamon bark, called "Yin Xiang" by Guangdong folk, is a kind of cinnamon of the Lauraceae family. It is produced in Guangdong, Fujian, Zhejiang, Sichuan and other provinces in China. It is used as an aromatic condiment, and cinnamon oil can also be extracted, which is an important spice in the food industry and is also used in medicine.

Cinnamon bark, also known as cinnamon, was one of the first spices to be used by humans.

Pork can be seasoned with the following seasonings: bay leaves, cardamom, grass fruit, cumin, black pepper, etc. The bay leaf is the leaf of the laurel tree, and its aroma is very strong.

The aroma of cardamom is particularly special, and it is an indispensable spice for beef stew. The grass fruit is oval-shaped, with plenty of aroma and so on.

The ingredients of stew can be divided into condiments, trimmings, and spices.

Condiments used: salt, sugar, dark soy sauce, monosodium glutamate, cooking wine, etc., mainly to color and increase the basic flavor of meat.

Excipients used: green onions, ginger, garlic, to remove the smell and increase the flavor.

Spices used: star anise, cinnamon, bay leaves, Sichuan pepper, cardamom, sand kernels, tangerine peel, astragalus, cloves, grass fruits, etc.

The secret of stewed meat without firewood.

1. Choose the right part. As the saying goes, "meat with bones is the most fragrant", so the raw materials of stewed meat are preferred with skin, bones, tendons or even fat, such as pork belly, brisket, pork ribs, coeloses, etc., these parts are rich and fragrant in subcutaneous fat, and have a good taste with bones and tendons.

2. Choose the right pot. The bottom of the pot is too thin and not conducive to constant temperature, so when stewing meat, a casserole is the best choice, followed by a cast iron pot, and a stainless steel pot with a thin bottom is again. As long as you master the skills of using the electric pressure cooker, don't put too much water, put away the juice, and you can still stew a good pot of fragrant meat.

3. Choose the right knife worker. When cutting meat, pay attention to the knife work, which will make the meat shorter in fiber, easier to absorb the flavor and cook thoroughly. Generally speaking, beef and mutton should be cut against the texture of the meat, that is, the texture of the knife and the meat is 90 degrees vertical, and the cut meat slices have a "well" shape.

The pork should be cut along the texture of the meat, that is, the texture of the knife and the meat is horizontal, and the meat slices are cut out in the shape of the word "Sichuan".

The seasoning of the stew includes: green onion, ginger, garlic, spices, cinnamon, star anise, bay leaves, meat coar, thirteen spices, vinegar and sugar must be put less, the purpose is to remove the fishy smell, and at the same time can improve the freshness. Stewed beef and mutton can be put with peppercorns and hawthorn, peppercorns can help to enhance the flavor, and hawthorn can make the meat easier to cook.

Teacher Bixin also likes to eat meat, and often uses this method in stewed meat at home

When blanching the meat for the first time, you need to add cooking wine; When stewing, you should also add cooking wine, so as to remove some of the fishy smell in the meat and make the meat you make more delicious.

Yes, it needs to be added. There is no need to add it when it is simmering. The reason why cooking wine is added is to remove the fishy smell of meat. Otherwise, it's too bitter.

I think you need to add cooking wine when blanching meat, if you don't add cooking wine, the smell of cooked meat is very strong; At the end of the movement, you also need to add cooking wine, because this step can better remove the fishy smell in the meat.

You need to release soy sauce, oyster sauce, chicken essence, monosodium glutamate, salty salt, star anise, bay leaves, spices, pepper, and chili peppers. The stew made with these seasonings is very tasty, and many people enjoy it.

Generally, cinnamon, star anise, bay leaves, fennel, and fermented bean curd are added because it can make the taste faster, the nutritional value is higher, and it will also increase the appetite.

Cinnamon, star anise, bay leaves, fennel, green onions, ginger, garlic, bean curd. In this way, it tastes better, sweeter, and has higher nutritional value.

Usually when stir-frying meat dishes, it is inevitable to put some cooking wine for seasoning, which can not only remove the fishy smell, but also increase the fragrance of the dish.

Depending on the situation, the time to put the cooking wine will be decided. Cooking wine contains a lot of alcohol, alcohol is volatile, when heated will accelerate the volatilization of alcohol, when stir-frying, alcohol will volatilize too early, it is best to put cooking wine before cooking.

Generally, the fishy fish and meat are mainly fishy with cooking wine, and the surface of the fish and meat can be wiped with cooking wine to let the alcohol penetrate into the amine substances, and then cooked, and the fishy smell will be eliminated during the cooking process.

The most reasonable time to use cooking wine in cooking should be when the temperature in the pot is highest during the whole cooking process. For example, when stir-frying shredded pork, cooking wine should be put when the stir-fry is just over; Another example is braised fish, cooking wine must be cooked immediately after the fish is fried; Another example is fried shrimp, after the shrimp is slippery, the cooking wine should be put into the pot before other ingredients; After the soup is boiled, it is simmered over low heat, and cooking wine is added when simmering.

The taste of cooking wine is relatively heavy, and it is not advisable to put too much when stir-frying, if it is not easy to grasp the dose, you can pour it on the bottle cap, and put a small cap on it, too much can easily cause the wine to taste too heavy and affect the taste.

When stir-frying and putting cooking wine, it should be boiled to 8 minutes when it is about to get out of the pot is the best, for some dishes that are quickly fried, you can add cooking wine before the pot, which can make the finished dish fragrant and flavorful. There are also some raw materials with poor freshness, which should be soaked in cooking wine before cooking, which is a strong immersion of cooking wine, which can achieve the effect of removing odor and odor.

When is the best time to put cooking wine.

1. When cooking food with a fishy smell, adding cooking wine when the food is about to cook can not only remove the fishy smell, but also achieve the effect of increasing freshness. However, in the process of making food, if the food itself does not have a peculiar smell that needs to be removed, it is best not to add cooking wine at this time, otherwise it will cover up the original taste of the food.

2. When steaming fish and other dishes, before the pot is cooked, you can first draw a few cuts on the body of the fish and then smear the cooking wine, so that the cooking wine can penetrate into the fish, with the increase of the temperature during cooking, the fishy smell will volatilize with the volatilization of ethanol, so that the dishes become more mellow.

3. When frying or stewing, marinate the meat in cooking wine before frying the stewed vegetables, or put cooking wine in the cooking wine when the dish is stewed, but if the dish is stewed, you can only put cooking wine when stewing.

4. When cooking beef, sheep and other meat dishes, putting some cooking wine can also remove the fishy smell and increase the tenderness of the meat.

After the meat is cooked, put cooking wine, and continue to add water to stew, which can not only remove the smell and increase the flavor, but also facilitate the evaporation of the wine during the stewing process, so as to better enhance the deliciousness of the meat, and the cooking wine can also dilute some greasy.