Should you put wine or vinegar before cooking?

The question itself is wrong. This is because the role of vinegar and cooking wine is different when cooking, and it also depends on the texture and taste of the dish after it is cooked. Therefore, the time of addition depends on the dish and the taste is suitable.

To understand this, you first have to understand the role of vinegar and cooking wine.

Both vinegar and cooking wine have the effect of removing fishiness and relieving greasyness, as well as seasoning and flavoring. But there is a difference in detail.

Cooking wine is generally used in meat dishes, greasy, fishy dishes. Vegetarian dishes are used relatively less. Generally, after boiling the pot, the cooking wine is cooked at the moment when the main ingredient is put in, which can maximize the alcohol and play a role in removing the smell and relieving greasyness.

Of course, it is sometimes used in dishes such as cured meats.

And there are many uses of vinegar, which are divided into loud vinegar, bright vinegar, and dark vinegar.

Ringing vinegar is used to enhance flavor, and bright vinegar is mainly used for flavoring. Dark vinegar is also for flavoring. But it also takes into account the fragrance. It's not about which method is better, but it depends on what kind of dish is made.

For example, when the shredded potatoes are about to ripen, the vinegar is poured on the side of the pot to bring out the flavor of the vinegar as much as possible.

Hot and sour tofu soup is made when vinegar is added when it is about to come out of the pot, so that the vinegar retains the maximum sourness.

The vinegar that dips in dumplings is called Ming vinegar, and because the vinegar has not been heat-treated, it is the most acidic.

These fully show that the time of adding vinegar and cooking wine is uncertain. It depends on the dish being cooked.

Generally speaking, cooking wine is added at the beginning, and vinegar depends on the requirements of the dish. 〕

That's all, this question is a professional problem and should be given extra points. Hehe, there are other questions you can hi me. To learn how to cook cooking, you can go to my space.

When cooking animal offal and seafood, generally speaking, some cooking wine and vinegar should be added, but you must pay attention to the order of cooking wine and vinegar. Cooking wine has high permeability and volatility, first put cooking wine can penetrate into the inside of the raw materials of the dish, after the heat volatilization can remove the fishy smell in the raw materials, increase the deliciousness of the food. Vinegar contains a large amount of organic matter such as acetic acid, but when heated or combined with alcohols in cooking wine, volatile esters will be produced.

Generally speaking, cooking wine can be soaked in the same ingredients for a while before cooking, or when the food is almost cooked, and vinegar should be put in before the food is cooked, and stir-fried a few times.

Yes, the first sake is to allow the alcohol to evaporate but the wine flavor remains; After vinegar is to prevent the vinegar flavor from evaporating.

When cooking, the sake is put first because it has the effect of removing the fishiness of the refrigeration, or it can be added to the sake when pickling. After vinegar is because the vinegar will volatilize, put it early and pat, and there will be no taste when it comes out of the pot, so it is most appropriate to put vinegar before it comes out of the pot.

When cooking, you should first drink wine and then vinegar, I think this is right, when cooking, if you first taste empty forest road everywhere is different, you must first pour wine and then pour vinegar, the taste can be better.

Cooking wine can be soaked in the same ingredients for a while before cooking, or put in when the food is almost cooked, and vinegar should be put in before the food is cooked, and stir-fried a few times.

In the process of cooking, you should put wine first, because wine can suppress the fishy smell in the food, improve the freshness, and the vinegar is a volatile resistant substance, so it is necessary to cook vinegar before cooking, which can lock the taste well and make the food more delicious.

Generally speaking, cooking wine can be soaked in the ingredients for a while before cooking, or when the food is almost cooked, and vinegar should be added before the food is cooked

Hello, I think that when cooking, you have to look at what kind of dish you are arguing about, you can put vinegar first, or you can drink vinegar.

Wine first and then vinegar is to make the vinegar taste more prominent

When cooking, do you promote wine before wine, or do you drink wine before vinegar? It should be decided based on the dish you make.

This is how the ingredients are usually cooked.

Which one comes first depends on what ingredients you are cooking.

It depends on what you cook. For example, to make braised carp, you must first put cooking wine to remove the fishy smell, and then put soy sauce, vinegar, green onions, ginger and garlic, sugar, salt and other ingredients.

Most of the dishes are cooked with wine and vinegar first.

Ouch, it's over, I put the ...... together every timeIt's a pity that my old Henghe's cooking wine and vinegar ......

The acetic acid bacteria used to make vinegar are acetic acid bacilli and cannot directly use glucose. In addition, glucose oxidizing bacilli can directly utilize glucose, and the conversion of glucose to acetic acid is very inefficient. Therefore, when making vinegar, acetic acid is not fermented directly from sugar, but by ethanol anaerobic fermentation to acetic acid by acetobacterium.

The product of alcohol fermentation is ethanol, and ethanol and acid will have an esterification reaction, and the resulting ester can improve the aroma of fruit vinegar, which is why adding cooking wine and vinegar when cooking vegetables will improve the fragrance, so to make good vinegar, it must go through alcoholic fermentation.

Ingredients and production methods of vinegar.

There are 4 categories (1) of traditional Chinese vinegar raw materials, glutinous rice and rice (japonica rice) are the main ones in the south of the Yangtze River, and sorghum and millet are the main ones in the north of the Yangtze River. Now it is mostly substituted with broken rice, corn, sweet potato, dried sweet potato, potato, dried potato, etc. The raw materials are first cooked, gelatinized, liquefied and saccharified to convert starch into sugar, and then fermented with yeast to produce ethanol, and then acetic acid is fermented under the action of acetic acid bacteria, and ethanol is oxidized to produce acetic acid.

2) Vinegar can be made from sugar-containing raw materials, grapes, apples, pears, peaches, persimmons, dates, tomatoes, etc. can be used to make various fruit juice vinegars, and honey and molasses can also be used as raw materials. They only need to go through two biochemical stages: ethanol fermentation and acetic acid fermentation.

3) Using ethanol as raw material, the addition of acetic acid bacteria only undergoes a biochemical stage of acetic acid fermentation. For example, using low-alcohol liquor or edible alcohol and water dilution as raw materials, the vinegar should be made by rapid brewing, and it only takes 1 day to 3 days to obtain wine vinegar.

4) White vinegar is prepared by adding edible glacial acetic acid with water, and then adding seasonings, spices, pigments and other substances to make it a vinegar with a flavor similar to that of brewed vinegar.

When cooking fish and other dishes, add some wine to remove the fish, increase the flavor, and enhance the freshness. However, due to the freshness of the fish and meat during cooking, the time of adding wine should also be different, if the timing of adding wine is not well mastered, the fish and meat will not be delicious. For dishes stir-fried over a rapid fire, due to the high temperature, it is advisable to add wine before cooking.

Because the ethanol in the wine has a short retention time in a high-temperature environment, the fishy substances can be dissolved by the ethanol and volatilized together, and the fatty acids are easy to combine with ethanol to form aromatic ester compounds. Therefore, the dishes that are fried quickly with rapid fire should be added with wine before cooking, and the fish and meat with poor freshness should be soaked and mixed with wine before cooking due to the accumulation of fishy substances such as three-purpose ammonia, so that the ethanol can be immersed in the fish and meat fiber tissue, so that the amines can be dissolved and volatilized with the ethanol when stir-frying. When steaming fish, meat and other dishes, due to the low heating temperature, the eggplant heating time is longer, generally the first is to add wine, with the increase of temperature, not only can make the fishy smell volatilize with ethanol, but also can make ethanol and fish, meat in fatty acids, amino acids and other slow and sufficient liquid bonds to undergo chemical reaction, so as to increase the mellow aroma of the dish and improve the umami.

Summary. Hello, dear, I have helped you find the result; In the process of making vinegar, alcohol needs to be added as one of the raw materials for fermentation. Alcohol can be used by acetic acid bacteria for acetic acid fermentation to produce acetic acid, the main component of table vinegar.

The addition of alcohol can accelerate the growth and reproduction of acetic acid bacteria and promote the fermentation process. In addition, alcohol can also regulate the pH level during fermentation, making it easier for acetic acid bacteria to grow and multiply. Therefore, adding the right amount of alcohol when brewing vinegar can improve the yield and quality of vinegar.

Hello, dear, I have helped you find the result; In the process of making vinegar, alcohol needs to be added as a raw material for fermentation. Alcohol can be used by acetic acid bacteria for acetic acid fermentation to produce vinegar, the main component of vinegar. The addition of alcohol can accelerate the growth and reproduction of acetic acid bacteria and promote the fermentation process.

In addition, the alcohol can also regulate the pH value during fermentation, making it easier for acetic acid bacteria to grow and multiply. Therefore, adding the right amount of alcohol when brewing vinegar can improve the yield and quality of vinegar.

Can 75% medical disinfectant alcohol be fermented with acetic acid?

Hope to reply. Pro, not keyed. 75% medical disinfectant alcohol contains a higher concentration of ethanol, and ethanol can inhibit the fermentation reaction of celery, so it cannot be fermented with 75% medical disinfectant alcohol.

What alcohol can be used?

Hope for a reply. How much alcohol can be fermented with acetic acid? Thank you.

Commonly used alcohols include rice wine, beer, grape wine, cider, etc. Among them, rice wine is a commonly used alcohol for the brewing of rice vinegar, and beer and wine are often used to brew acetic acid bacteria cultures. It should be noted that the amount of alcohol added should be appropriate, too much will affect the growth of acetate sensitive mycobacteria and the quality of vinegar brewed.

Pro, acetic acid fermentation needs to be carried out in an alcohol concentration of 6-14 degrees, but it is better not to exceed 14 degrees, so as not to affect the fermentation effect.

Hello dear <>

The reason why alcohol should be added to vinegar is that alcohol is not put in. In the process of making vinegar, there will be a process of liquorization, in which alcohol will be produced, vinegar is a sour flavoring agent produced after various fermentations, chemical formula:

CH3COOH is a weak electrolyte. Vinegar is mainly made from rice or sorghum. Appropriate fermentation can be converted into alcohol and carbon dioxide using a liquid gauge containing carbohydrates (sugar, starch), which is then combined with large orange oxygen in the air by the action of a certain bacterium to produce acetic acid and water.

Therefore, the process of making vinegar is the process of further oxidizing alcohol into acetic acid. The taste of vinegar is sour and mellow, liquid aroma and soft, it is an indispensable condiment in cooking, the main components are acetic acid, high-grade alcohols, etc. I wish you a happy life!

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