When stir frying, can cooking wine be replaced by a two pot head?

Strictly speaking, it is not possible, because of cooking wine and two-pot head.

The ingredients are not the same, and the dishes will have different tastes, and it's okay to use the second pot head for emergency, hopefully...

Yes, the second pot head is quite fragrant, you can use a little less.

Personally, I think it's okay, the general cooking is done with two pots, and the main thing about cooking and putting wine is to go to the taste of the dish

The alcohol content of cooking wine is less than 15% in trace amounts, and the amount used in dishes is not large, and in addition, cooking wine is rich in 8 kinds of amino acids that the human body needs.

Leucine, isoleucine, methionine, phenylalanine.

Threonine is helpful for human development. Secondly, in the cooking process, we are accustomed to stir-frying the two-pot head over high heat, and the alcohol is volatile

No problem, I've used wine before, and the food has a unique aroma.

Cooking wine, because it is used for seasoning, hence the name. Because its origin is in Shaoxing, it is called Shaoxing wine; Because of its sweet taste, it is also called sweet wine; Because of its clear yellow color or glass-colored, it is also called rice wine. This wine is rich in aroma, sweet and delicious, mellow in flavor, and unique in style.

It also contains amino acids, sugars, organic acids and a variety of vitamins, which is rich in nutrients and is one of the indispensable condiments in cooking.

Liquor should not be used as a substitute for cooking wine. This is because the ethanol content of liquor is higher than that of cooking wine, generally around 57%, and the content of sugar and amino acids is very low, much less than that of cooking wine. If it is cooked with liquor, ethanol is not volatile and can easily destroy the original taste of the dish.

Other functions are not as good as cooking wine, so it is not advisable to use liquor instead of cooking wine when cooking.

It is better to use cooking wine than to use two pots, and the dishes will taste better.

The second pot head will be more rushed, hehe, a small amount or no use is better

Is it OK to substitute beer? Question addendum: By the way, please ask some,**Selling bell peppers is not the same I make meat or stewed broth I only use white wine, and the white wine is to remove the fishy smell of fish, so I will not use it, but use rice wine, as for beer.

Many people use baijiu as cooking wine when cooking, but this alternative is not right. Cooking wine is rice wine, the general alcohol content is not high, after the ethanol in the wine volatilizes, it can remove the fishy smell of fish and meat. Because rice wine contains a lot of sugar and amino acids, it can increase the aroma of dishes, adjust the salty and sweet taste, and make the dishes taste better.

The alcohol content of liquor is generally much higher than that of rice wine, especially the content of ethanol often has a destructive effect on the protein of meat.

Cooking wine: including rice wine, Fen wine, etc., is made of 30 50 rice wine as raw materials, adding some spices and seasonings, and the alcohol concentration is between 1 15 degrees.

Baijiu: It is made from crops, and its taste is spicy, with an alcohol concentration of about 57 degrees.

Difference: Rice wine can be used as cooking wine, but cooking wine cannot be drunk as rice wine. The ethanol content of liquor is higher than that of cooking wine, but the content of sugar and amino acids is lower than that of cooking wine.

The alcohol concentration of liquor is as low as more than 20 degrees and as high as 60 degrees, and ethanol, the main component of liquor, has strong permeability and volatile ......If you use liquor when cooking dishes, because the ethanol content of liquor is too high, it will destroy the original flavor of the dish, and the taste will not be good.

Cooking wine 10 to 15 degrees of alcohol concentration is more suitable for cooking.

When people use cooking wine, they usually put it in early and take a little longer. As everyone knows, there is knowledge in putting cooking wine. Pay attention to the heat when putting cooking wine, grasp the timing, too early or too late will lose the effect.

If it is a rapid stir-fry, the temperature is very high, generally put cooking wine when the pot is raised, and if you put it too early, the ethanol will volatilize before it takes effect, and it will not achieve the effect of removing the smell and increasing the freshness. And stir-fried meat or shrimp should be put in cooking wine first, and then put other ingredients. The Spring Festival is coming soon, and you have to stir-fry vegetables and fish at home, if you just grasp the cooking wine, your reunion dinner will be even more delicious.

Cooking wine is a general term for all cooking wines, mainly including rice wine. Its function is to remove the fishy smell of fish and meat, increase the aroma of the dish, and help various flavors such as salty and sweet to fully penetrate into the dish.

The reason why cooking wine can play this role is that ethanol in wine has a volatile effect, which can volatilize the proteins and amines that have a fishy taste in meat. The alcohol concentration of rice wine, Fenjiu and other alcoholic beverages is relatively low, generally around 15%, which does not destroy the proteins and lipids in the meat while removing the fishy taste. The second reason is that rice wine contains more sugars and amino acids, which can play a role in enhancing flavor and flavor.

The alcohol concentration of pure liquor is higher than that of rice wine, generally around 57%. Higher ethanol content destroys the proteins and lipids in meat to some extent. Moreover, the sugar and amino acid content in liquor is lower than that of cooking wine, and the effect of flavor enhancement is obviously not as good as that of cooking wine.

Therefore, it is best not to use liquor instead of cooking wine, and if you must use it, it is also best not to use too much.

The time it takes for cooking sake to be used in cooking should vary depending on the ingredients of the dish. For example, cooking wine should be put in the cooking wine after the fish is fried; Stir-fried shrimp and fried shredded pork should be stir-fried in the main ingredient and then put cooking wine; To make soup, you should add cooking wine after the soup is boiling.

Hello, liquor and cooking wine are two different things, and they cannot replace each other, because the degree of liquor is very high, cooking wine generally does not exceed 15 degrees, and there are also ingredients such as rice wine, spices, monosodium glutamate, etc., you can't put liquor when stir-frying, thank you.

Of course you can, you've always used liquor.

I always feel that although the cooking wine is also very fragrant, it still does not have the aroma of liquor, and the feeling is still different, and the taste of the dishes that come out of the stir-fry is also different.

Maybe it's because it has something to do with the habits at home, so I've been using baijiu, and occasionally I use cooking wine. I always feel that the taste of that dish is a little bit.

Liquor can not replace cooking wine when stir-frying, liquor has a high alcohol content, which will destroy the protein and fat of food in the heating process, and will be mixed with the taste of some alcohol, which has a great impact on the taste of dishes, and cooking wine has a strong effect of removing the smell and improving freshness, and the alcohol content of cooking wine is about 15%, which has little impact on food. Therefore, liquor cannot replace cooking wine when stir-frying.

Yes, the active substances in the liquor will be more fragrant after heating, which is better than cooking wine.

Liquor should not be used as cooking wine, and the flavoring effect of cooking wine is mainly to remove the smell and increase the flavor. Baijiu does not have this effect.

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.

Many people believe that baijiu also contains alcohol, so it can be used as a substitute for cooking wine in cooking. In fact, it is not appropriate to do so.

First of all, there is a big difference in the composition of liquor and cooking wine. Cooking wine is a kind of rice wine, in which the alcohol content is between 10% and 15%, and it is also rich in ester aromatic substances, amino acids, some spices and salts, so the fragrance is rich and the taste is mellow. The main ingredient of liquor is alcohol, with a content between 20% and 60%.

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Secondly, the alcohol content in cooking wine is low, which will not destroy the taste of protein and lipid substances in the meat, and volatilize with the alcohol when heated to achieve the purpose of removing the smell. Although baijiu can also play a certain role in removing fish, due to the high alcohol content in it, it will cause certain damage to proteins and lipids, which will affect the taste, and also affect the original flavor of food, leaving a strong alcohol odor.

In addition, a large amount of raw aromatic substances in cooking wine can not only remove the peculiar smell of dishes, but also greatly increase the aroma, and the amino acids in it can also be combined with the sugars in the food to form aromatic substances, producing an attractive aroma. The efficacy of liquor in this regard is much inferior.

Therefore, it is not advisable to replace cooking wine with liquor. But if there is really no cooking wine that needs to be rescued by liquor, you should pay attention not to add too much.

When stir-frying, liquor cannot replace cooking wine, liquor is simply drunk, and there are some taste things in it, and cooking wine contains onions, ginger and garlic, so liquor cannot replace cooking wine.

No. The uses of liquor and cooking wine are not the same.

1. Cooking wine is used for drinking, and cooking wine is not a certain kind of wine, let alone drunk directly, cooking wine is a special wine for cooking, which is very similar to rice wine, and can play a role in removing the fishy smell and enhancing the taste.

2. The high alcohol content of liquor will destroy the protein and fat of food in the process of heating, while the alcohol content of cooking wine is about 15%, which has little impact on food.

Baijiu cannot completely replace cooking wine when stir-frying, and only occasionally replace it when cooking wine is not available.

Because the biggest difference between cooking wine and liquor is that it can add flavor to dishes, and liquor only has the effect of removing smell and disinfection.

Liquor can also replace cooking wine when stir-frying, but the taste of liquor does not have the taste of cooking wine, and the stir-fried dishes are more flavorful, because the ingredients of liquor and cooking wine are different, and the meals made are not the same.

If it is a stir-fry, if the cooking wine is gone, then it is okay to replace the cooking wine with some liquor, which can remove the peculiar smell and improve the umami in the process of stir-frying. Liquor can also have this effect, but the effect of liquor will be poor. It's okay to use it once in a while.

OK. Cooking wine contains a large amount of ethanol, the main principle of using cooking wine to remove the smell is that the volatilization of ethanol will take away the fishy smell, cooking wine and liquor both contain ethanol, when there is no cooking wine, the use of liquor, also has the effect of removing the smell and enhancing the taste.

The alcohol concentration of liquor is relatively high, and a small amount can be used.

This question should be no-no. Because the two wines are fundamentally different. The ingredients of cooking wine can be used to remove fishy odors.

Liquor does not have this function, and stir-frying with liquor will produce a peculiar smell. Therefore, Lu Yingshen said that liquor cannot be used as a substitute for cooking wine to fry morning dishes.

It depends on what kind of dish it is, and some of it can be