Is it okay to replace the rice wine with beer and liquor?

It's okay to replace the rice wine with beer, but not to the liquor.

The alcohol concentration of rice wine is relatively low, generally around 15 degrees, so it will not destroy the proteins and fats in the meat while removing the fishy taste. The alcohol concentration of white wine is generally about 57 degrees, and the higher ethanol content will destroy the protein and lipids in the meat to a certain extent, destroy the original taste of the dish, and the taste will not be good. Moreover, the sugar and amino acid content in liquor is lower than that of cooking wine, and the effect of improving flavor is obviously not as good as that of rice wine.

Therefore, it is best not to use white wine instead of rice wine, and if you must use it, it is also best not to use too much. In the case of beer, it is okay, but the taste of beer instead of rice wine is different in the first place, and beer does not have the aroma of rice wine stir-frying.

Flavoring effect of rice wine:

At present, the liquor used as a condiment in cooking is mainly a variety of cooking wine represented by Shaoxing rice wine. These cooking wines have the characteristics of low degree, mellow liquor, and strong aroma. The main components of cooking wine are volatile substances such as ethanol, sugar, amino acids, organic acids, esters, and aldehydes.

The reason why cooking wine is used for seasoning is that in addition to its special aroma, it can also dissolve alkaloids, bitter substances, inorganic salts, oils, etc.; Many chemical reactions can occur during the heating process, which play the role of coloring, fragrance, deodorization, and greasy relief.

Cooking fish can be replaced with white wine, which is put two or three minutes before it comes out of the pot; To make pork ribs, you can put beer in the same time as the cooking wine in the book. It is recommended to use two-pot beer for liquor, and do not use beer similar to Tsingtao beer.

It's different.

I make meat or stew broth with white wine.

Baijiu is to remove the fishy smell.

Fish won't be used, but rice wine.

As for beer, you can't just use it.

It is generally used for seasoning.

If this is not used well, it will ruin the taste of the dish itself.

Actually, there is nothing to be afraid of this.

Cooking is not very difficult.

You just have a spectrum of psychology.

You can try a different wine each time.

It's a dish that you cook three times, and each time you look at it with a different wine.

Let go of a little taste and then make a big move.

The days are long, and I am slowly groping.

Of course, if you do what others do, that's not necessarily a good thing.

You can research and create a dish that is unique to you.

Slowly cultivate.

Rice wine and bell peppers are generally sold in supermarkets.

OK. Peppers are sold in supermarkets.

Don't worry, this is a trifle. There are many types of rice wine. What are you going to do first?

Try not to use beer instead of cooking wine.

Cooking wine is made with rice wine and spices and is specially used for cooking. The alcohol concentration is moderate. Substances with a fishy smell dissolve in the alcohol and are evaporated by heating.

Cooking wine contains more sugars and amino acids, which can enhance the flavor. The effect of flavor enhancement is conducive to the full penetration of various flavors such as salty and sweet into the dish.

Tips for buying cooking wine.

Try to buy rice wine and boiled rice wine series. In terms of product function, rice wine and cooking wine are products that do not add edible alcohol, and the effect of removing the smell is better than that of alcohol-containing flavored wine.

Carefully check the label when buying, especially the alcohol content. The higher the alcohol content, the better its quality. Generally, the alcohol content of raw rice wine is above the degree.

Try to buy branded alcoholic beverages and don't try to be cheap. Rice wine and cooking wine products are traditional foods, and the quality is relatively stable and moderate. Counterfeit products tend to be cheaper. There is also a sensory test. First of all, through the "smell".

Cooking wine can be substituted with beer, but depending on what kind of dish it is cooking, it should be used with caution. If there is no cooking wine, you can use rice wine instead, or Huadiao wine, which can play a role in removing the fishy smell and improving the aroma of the dish.

Cooking wine is used to cook dishes, it can increase the aroma of dishes, and it can also remove the fishy smell of fish and meat. Cooking wine does not contain alcohol, and the ingredients contained in it have many benefits for the human body. The alcohol content of beer is generally higher than that of rice wine, and the sugar content of beer is lower than that of cooking wine.

Beer should not be used instead of cooking wine when cooking, their quality and taste are different, and the taste is also different when added when cooking. For example, when making beer duck, the main thing to put in is beer, not cooking wine.

OK! Because beer has the effect of removing the smell, but it is generally recommended to use cooking wine, because cooking wine is the adjustment of cooking!

We usually need to use wine when we usually roast beef, mutton, braised pork, lobster and other dishes. The main thing is to remove the fishy smell in the food, so as to enhance the flavor. In the kitchen, we commonly use cooking wine, but also use white wine, rice wine, beer, etc., these wines are different in effect.

Introducing the differences between the following types of sake:

01. Liquor.

The alcohol content of baijiu is relatively high, and the taste is also relatively spicy, so that baijiu has a good fishy effect. Generally speaking, we will use liquor in cooking some foods with heavy flavors, such as: pork, mutton, beef, animal offal, etc., when cooking, the heating time is relatively long, you can put a little liquor, which can well remove the fishy smell.

However, when cooking with liquor, you must grasp its dosage, otherwise too much alcohol will destroy the protein in the meat, and then it will taste very strong, so its flavor effect is not as good as cooking wine. <>

02. Rice wine.

Rice wine is a relatively mellow taste, and it can be used to increase the flavor of cooking. Rice wine is mainly used for braised fish, braised prawns or marinated meat food, usually when we blanch meat food, we will also put some rice wine to reduce the fishy smell of meat, but when cooking, the amount of rice wine should not be too much, too much poured rice wine, it will make its taste cover the taste of food, so that you can not eat the aroma of food. <>

03. Beer.

The alcohol content of beer is not high, and the effect of removing the smell is not as good as the other two wines, just because its alcohol content is not high, so it can replace water, and beer will be used instead of water when stewing beer duck, braised pork, and lobster. In this way, the meat will be more flavorful and tender. <>

Introducing the difference and usage of the above kinds of wine, it can be seen that the higher the degree of alcohol, the better the deodorization effect, then the deodorization effect of liquor must be the best, followed by rice wine, and then beer.

Wine is used in making some meat products, stir-fried vegetables or cold dishes; Liquor can play a role in the effect of fishing, and the higher the alcohol content, the better the effect of removing the fish, the aroma effect of rice wine will be better, you can use rice wine when making some meat products, beer contains a unique wheat aroma, and the alcohol content is relatively low, so add a little beer when cooking, it can also play a role in removing the smell and increasing the flavor.

Wine, the amino acids in the wine can add flavor to the food, and the liquor has the best effect, but it volatilizes quickly, so it is not suitable for the later stage of the fragrance, the water content of beer is high, the alcohol concentration is low, and it is used as water, and the aroma of rice wine is the strongest and most palatable, so it is best used for cold dishes.

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.

Yes, put less, generally when there is no cooking wine at home, generally use liquor, the same can go to the fishy smell, cooking wine: including rice wine, Fenjiu, etc., is made of 30 50 rice wine as raw materials, add some spices and seasonings to prepare and process, 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.