When to put cooking wine? When to put cooking wine

Generally, cooking wine is put when cooking meat dishes, which can remove the fishy smell and improve the freshness. When stir-frying, put it when it is almost in the pot, and put it when cooking vegetables, and put it when cooking meat.

When cooking dishes such as steamed fish and cooking meat at a low temperature, cooking wine can be added to the cooking wine, which can be acidified with the dissolved fat after heating, so that the dishes overflow with a strong aroma and increase the compound taste and umami of the dishes. For some dishes that are stir-fried quickly, cooking wine can be added before the pot is taken to make the finished dish fragrant and flavorful. For some raw materials with poor freshness, cooking wine can be added to soak and mix before cooking, which can achieve the effect of removing odor and odor.

"Cooking wine" is the name of cooking wine, which is made with the addition of rice wine, which has a low alcohol concentration of less than 15%, and a high ester content and is rich in amino acids. It is widely used in cooking dishes. The seasoning function of cooking wine is mainly to remove the smell and increase the flavor.

The main components of cooking wine are rice wine, sugar, dextrin, organic acids, amino acids, esters, aldehydes, fusel oils and extracts. It has a low alcohol concentration of less than 15%, while it is high in esters and rich in amino acids, so it has a rich aroma and a mellow taste.

The role of cooking wine.

1. Remove the smell and improve the freshness.

Cooking wine contains a large amount of ethanol, which is volatile, and can remove the fishy smell of food, increase umami, and enhance the taste during volatilization.

2. Promote appetite.

Cooking wine is rich in amino acids and sugars, and aromatic aldehydes will be formed after heating.

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.

1. The function of cooking wine is mainly to remove the fishy smell of fish and meat, increase the aroma of dishes, and help the salty and sweet flavors fully penetrate into the dishes;

2. Cooking wine is rich in 8 kinds of amino acids needed by the human body, such as leucine, isoleucine, methionine, phenylalanine, and threonine, which can produce a variety of fruity floral aromas and toasty flavors when heated;

3. Among them, lysine and tryptophan can produce neurotransmitters in the brain, improve sleep, help the synthesis of fatty acids in the human body, and are also good for children's physical development.

4. Cooking wine is the name of cooking wine, which is made by soaking, steaming and fermenting glutinous rice;

5. The alcohol concentration is about 15 degrees, the wine taste is mellow, and it is rich in amino acids and vitamins;

6. Main nutrients: energy, protein, fat, carbohydrates Main edible Gongkong Bridge Effect: Improve sleep, help the synthesis of fatty acids in the human body, and also benefit children's physical development.

Cooking wine is an ingredient specially used for cooking seasoning, which has a history of thousands of years in food cooking in China, and there is also the habit of using cooking wine in many places abroad. So how to use cooking wine, what are the functions and effects of cooking wine, let's find out!

How to use cooking wine.

1.Stir-fried dishes.

When you cook a dish that is stir-fried quickly, it is most appropriate to add some cooking wine, because in the process of stir-frying, the temperature in the pot is very high during the whole cooking process, and the cooking wine added at this time will volatilize with the temperature and enter the dish, so the dishes you make will be more fragrant and delicious.

2.Steamed fish and other dishes.

We all know the list of flavors of steamed fish, and many people will put some cooking wine in order to increase the flavor of steamed fish. With the increase of cooking temperature, the ethanol in the cooking wine begins to play a role, which can not only volatilize the fishy smell of the fish, but also make the ethanol react with the fatty acids and amino acids in the fish and meat to increase the mellow aroma of the dish and improve the umami.

3.Stewed and stewed dishes.

At the same time, cooking wine also has a good effect on dishes such as frying and stewing, and the meat is marinated in cooking wine for a while when frying and stewing dishes, and if you need to stew dishes, you can put cooking wine when stewing. For example, sweet and sour pork ribs can be fried first, and then stewed with cooking wine and other seasonings, which is very delicious.

4.Fish and meat with poor freshness.

How to use cooking wine. Cooking wine can also be used in cooking fish and meat with poor freshness, because there are more fishy substances in this type of dish, so you can soak it in cooking wine before cooking, so that ethanol can be immersed in the fibrous tissue of fish and meat, so as to promote the dissolution of amines, and volatilize with ethanol in the process of stir-frying. At the same time, cooking wine can also remove the fishy smell of fish and meat, increase the aroma of dishes, and make dishes more flavorful and tasteful.