The role of cooking wine, when to put cooking wine to cook delicious

Cooking wine is a common seasoning for many families, but what is the role of cooking wine, what kind of situation does cooking wine need to be put in, and when is the effect of cooking wine good, these are the basic cooking knowledge that we must figure out. Today, I will let you clearly understand the role of cooking wine and when it is good to put cooking wine.

The role of cooking wine.

The main function of cooking wine is to remove the fish, relieve the fat, increase the freshness, increase the flavor, in the use of meat, fish, shrimp, crab and other meat ingredients can be used when making dishes, and vegetable ingredients themselves do not have a fishy taste, so there is no need to use cooking wine at all.

The peculiar smell in meat ingredients mainly comes from the amines in it, which can be dissolved in the alcohol of cooking wine and volatilized together with the alcohol, so as to achieve the effect of removing the smell and relieving the body.

Cooking wine is rich in amino acids, which will form amino acid salts during the cooking process, thus adding freshness to meat ingredients. A lot of spices and seasonings are also added to the cooking wine, which can play a role in adding flavor to the meat ingredients.

In addition, the amino acids in cooking wine can also be combined with sugars to form aromatic aldehydes, so that the dishes produce an attractive rich aroma, and some esters of cooking wine itself also have a fragrance, which are the main reasons why cooking wine can play a role in enhancing flavor.

Although cooking wine is an excellent seasoning for cooking meat ingredients, it is not advisable to use too much cooking wine when cooking dishes, otherwise the dishes will have a relatively heavy wine taste, which will mask the good taste of the dishes themselves.

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 the braised fish in Jian Dou Shui, which must be cooked with cooking wine 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, and if it is not easy to grasp the dosage of the block, you can pour it on the bottle cap, and put a small cap on it.

Cooking wine is a seasoning that is put in an appropriate amount in the process of cooking, usually when is the best time to put cooking wine?

When stir-frying cooking wine, it should be boiled to 8 minutes when it is about to get out of the pot is the best, because the ingredients of cooking wine are: rice wine, sugar, dextrin, organic acids, amino acids, esters, aldehydes, fusel oil and extracts, etc., the main components are still alcohol, and alcohol is easy to volatilize when heated, if we put cooking wine in the middle of the frying, then the continuous high temperature in the pot will volatilize our alcohol, then the effect of our cooking wine will not be reflected.

You must know that when stir-frying, whether you put salt or cooking wine, the timing is very important. For example, if you put salt too early, the fried meat and vegetables will taste bad, the meat is easy to get old and woody, and the green vegetables are easy to fry old and yellow. It's the same with cooking wine when we fry meat dishes, if we fry meat dishes, the cooking wine is put too early, although the fishy smell is removed, but there will be a smell of cooking wine when it is fried, which is easy to cover the other flavors in the dish.

What is cooking wineCooking wine can increase the aroma of food, remove fishiness and greasyness, and at the same time, it is also rich in a variety of essential nutrients, and can even reduce the destruction of chlorophyll in vegetables by cooking.

When to put cooking wineThe most reasonable cooking time should be when the temperature in the pot is the 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; However, fish and meat with a strong fishy smell can be soaked in cooking wine for a while, so that the alcohol can penetrate into the amines, and then cooked, and the fishy smell can be eliminated.