Why is the meat more fishy when the cooking wine is added, and the meat is still fishy with the cook

When we are cooking, we often encounter the problem of needing to remove the smell of the ingredients. At this time, many people will choose to use cooking wine.

to remove the fish. This seasoning is made with rice wine mixed with various spices and salt. Cooking wine contains some esters, which can remove the fishy smell of the ingredients, and the alcohol in it volatilizes when heated, which will also take away some of the substances that produce fishy smell.

Moreover, various materials in cooking wine react to produce amino acids.

Sodium salt, which makes food more delicious. In this way, cooking wine has many advantages, so in the kitchen, cooking wine can be said to be a must-have, and many meat dishes must be added to it when making them, so that they will have a better taste.

But cooking wine is not casually added to the dish, when we use cooking wine, there are many places to pay attention to, otherwise, after we make it, the effect of cooking wine to remove the smell will not be too good, and there will be a strange taste, so that the food we make does not taste fragrant. First of all, when stir-frying meat dishes, don't add cooking wine too early, it's useless to add too early, it's best to add it when the temperature in the pot is the highest. At this time, the substances that produce the fishy smell are very easy to dissolve in the alcohol, and with the volatilization of the alcohol, it is taken away from the food, and the fried meat does not have the unpleasant smell of meat.

In addition, when adding cooking wine, if you pour cooking wine directly on top of the ingredients, it will stain the ingredients with too much cooking wine. In this case, it will not taste too good. Therefore, when we stir-fry, we should add cooking wine along the edge of the pot, so that the cooking wine directly touches the wall of the pot with a relatively high temperature, and the effect will be better.

Moreover, an appropriate amount of cooking wine can play a role in removing the fish, adding too much will add the flavor of the cooking wine itself to the food. This is something we need to pay attention to when cooking vegetables, but cooking wine is not only about these precautions, there are other places to pay attention to.

When we make dumplings or buns, if we want to get rid of the fishy smell of the meat filling, we need to use things like green onions and ginger to remove the fishy, but we can't use cooking wine. Because these meat fillings are wrapped in outer skin, in this case, the cooking wine will not volatilize after being heated, and its own flavor and original meat smell will be left inside. Therefore, the dumplings and buns that come out of this way will taste very bad.

Whether it is stir-fried or made into meat filling, there is a saying that pork will be fishy. If it is not fishy, the meat will taste very bad. Therefore, people often like to use cooking wine to remove the smell and relieve greasyness.

But today I want to recommend a good way to you, so that you can easily relieve the smell of meat without cooking wine, and you can also make the meat more tender and elastic.

This ingredient is also very common, and even for some families, it is a regular item at home. Especially in the summer on the street can also be seen everywhere, skewers to eat barbecue must be indispensable to it, it is beer, beer can be said to be a very good match in meat food, beer duck, beer chicken are endless memorable dishes.

Beer doesn't just go well with duck and chicken. It is also well reflected in the pork, in the pork before the pot, marinate with beer for 10 minutes, the amount of beer is not more than the pork, add salt and starch to the marinade, which has a good effect on locking the moisture in the meat, and can even allow the pork to absorb more water, so that the meat becomes tender.

Beer is the main water absorbed by pork, when pork absorbs a certain degree of beer, the meat of the pork will become more full, naturally better than pork marinated in cooking wine, because pork absorbs more alcohol, so that the meat can be relaxed, so the taste of pork will be better. In this way, the marinated pork will taste more delicious whether it is stir-fried or stewed!

If you put cooking wine and it is even fishier, it means that there is a reason, that is, the way you stir-fry is wrong, and the timing and time of cooking wine are not wrong.

One of the reasons for this may be that the meat has deteriorated, and the other is that there is a problem with the steps of stir-frying, which will affect the taste.

The female pork here refers to the sows that have been bred and have not been bred for a long time, generally this kind of female pork does not taste very good, there will be a kind of smell, the boar is the same, the boar without castration will also have that taste, buy this kind of meat, there may be a lot of seasoning will have a fishy smell. We stocked up on a lot of meat early this year, and we would take it out to make a "big meal" every weekend! However, there are many ways to prepare meat, and it is delicious whether it is stewed or stir-fried.

The most common thing I do in my family is stir-fried meat, and I feel that the meat that comes out of this way is more fragrant and tender.

Wine. Although it is possible to remove the fish, it is not completely fishy. If it is beef or lean meat, it is recommended to add peanut oil to the meat before stir-frying.

Cooking wine, water starch.

Marinate with pepper, minced ginger, salt, and egg whites for 10 minutes, so that the stir-fry is more effective in removing the fishy smell. After buying the pork liver, change the knife and cut it into thick slices of two fingers in length, width and width, then rinse with water repeatedly to remove the blood, drain the water, add salt, ginger shreds, cooking wine, a little light soy sauce, a small amount of peanut oil, pepper, and then put in an appropriate amount of cornstarch to grasp evenly, and let stand for 10 to 15 minutes. <>

It's the same as seeing a doctor, you have to prescribe the right medicine. You said that your stomach hurts, and you can see what is causing it in that part, so that you can take medicine to cure the disease. The smell of meat depends on what kind of meat you have, whether it is poultry meat or game! Wine can only play a titian.

Go、The fishy smell of some meat wine can't be removed! More microorganisms and higher temperatures promote the activity of microorganisms and enzymes, the decomposition speed of proteins and fats accelerates, the molecular weight of decomposed substances becomes smaller, and small molecules and volatile peptides are formed, forming fishy odors, and then unpleasant peculiar smells and odors will also appear.

You can also choose some vegetables with a strong flavor to stir-fry the meat, such as green chili.

Leeks, etc., put some pepper granules, and a few dried red peppers are also good. It can not only remove the fishy, but also make the dish look colorful, colorful, and flavorful.

Because the white meat has poor absorption, if you want to remove the fishy, fry it in hot oil for a while, then stir-fry it with garlic, ginger, green onion and other accessories, and finally add some cooking wine and simmer for a while, the effect is better.

Because cooking wine is not a panacea, the effect of cooking wine to remove fishy smell is not so good.

The meat is still fishy after adding cooking wine, which may be because you add less cooking wine and more meat, it may be because you only add cooking wine and do not add other fishy things, or it may be because you have been cooking wine for too long and has no effect.

It may be because the meat has not been processed cleanly and the blood has not been completely blistered.

It may be that there is not a lot of cooking wine, so the meat still has some fishy smell, and it should be blanched in a pot under cold water at this time.

The female pork here refers to the old sow that has been bred and raised for a short time, generally this kind of female pork does not taste very good, there will be a sheep smell, the breeding pig is the same, the breeding pig without castration will also have that kind of taste, buy this kind of meat, it is very likely to put a lot of condiments will continue to have a fishy smell. In 2021, we stocked up on a lot of meat at home, and every Sunday, we would take it down and make a "good meal"! However, there are many ways to eat meat, whether it is stewed or stir-fried, it is all delicious.

The most common thing we do in our family is stir-fried meat, and we think that the meat products made in this way are more delicious and tender.

Although cooking wine can be fishy, it is not completely fishy. If it is beef and mutton or lean pork, it is recommended to add cooking oil, cooking wine, starch, white pepper, ginger foam, edible salt, and egg white to marinate the meat for 10 minutes before stir-frying, so that it is more reasonable to remove the fishy smell. It is better to buy beef liver, change the knife to cut it into thick, two-finger size flakes with width, and then wash the tap water continuously to remove the blood, control the dry water, add salt, ginger slices, cooking wine, a small amount of light soy sauce, a small amount of cooking oil, white pepper, and then put in the appropriate water starch to grasp evenly, and let it stand for 10 to 15 minutes.

It's the same as seeing a doctor in a hospital, you have to get the right symptoms**. If you feel stomach pain, look at a location, which causes it, so that you can take medicine and see a doctor. The smell of meat is also to look at what kind of meat you have, whether it is poultry meat or wild goods!

Wine only has a fragrance, and the fishy smell of meat wine can't be removed! More microbial strains, higher temperature promotes the activity of microbial strains and antioxidants, the dissolution rate of protein and human fat is accelerated, the relative molecular weight of dissolved chemicals is reduced, and small molecule water and volatile peptide compounds are produced, resulting in fishy odors, and then unpleasant odors, and peculiar smells will also occur.

Stir-fried meat can also choose some vegetables and fruits with a strong taste, such as green peppers, amaranth, etc., put some pepper particles, and a lot of dried peppers are also very good. It can not only remove the fishiness, but also make the dish look colorful and delicious.

This may be because the meat is originally bad, or it may be because more cooking wine is poured, or it is less arrived, or it may be because the meat is left for a long time and is not accompanied by ginger slices.

It may be because the taste of the meat is relatively strong, it may be that the meat is not fresh, it may be soaked in water, it may be that there is not enough cooking wine added, or it may be that the seasoning is not authentic enough.

It may be that the time is wrong, it may be that the amount is very small, it may be that there are some problems with the meat, it may be that the effect of cooking wine is not particularly good, or it may be that the marinating time is not enough.

It may be that the meat bought is not very fresh, the meat has been left for a long time, and the meat is too thick. Not a lot of wine added, no ginger was put in. Didn't put enough spices.

If you put cooking wine and meat when stir-frying, it will be fishier, this is because the cooking wine is not put at the right time. Cooking wine itself contains a certain amount of alcohol, so it cannot be used casually when cooking, and the time of putting it in needs to be adjusted according to different dishes. If there are more greens when stir-frying, it is best to put them later at this time, otherwise the greens will easily lose their taste.

When you cook a dish that is stir-fried quickly, it is most appropriate to add some cooking wine, because if this is fried quickly, the temperature in the pot is relatively high at this time, and it is easy to volatilize when you add cooking wine and enter the dish, so that the cooked dishes are very fragrant.

It is normal to boil the cooking wine in the boiling sauce, because the wine can remove the peculiar smell, add fragrance, sterilization, etc., when making some medicinal soup, if there are no special circumstances, the cooking wine can be put in moderation.

The main effect of cooking wine in cooking is to dispel fishiness and greasyness. Cooking wine is added when cooking, which can make the food smell and smell small.

Cooking wine can also add umami to food, give dishes a very strong aromatic flavor, and make dishes more tender when cooking.

When cooking, cooking wine can be added according to the food being cooked, and do not exceed 200 ml each time.

The principle of cooking wine to remove fishy smell.

Generally, cooking wine will be added when cooking fish at home, which has a good effect on removing the fishy smell, mainly because the fish has trimethylamine oxide in it, so the fish will have a fishy smell, and trimethylamine oxide can be dissolved in ethanol, which will take away the fishy smell with the volatilization of alcohol. In addition to fish, our mutton also has a lot of gas, and the same can be used for cooking, and the fishy effect is very good.

The role of cooking wine.

1. Aroma for dishes: Cooking wine has a unique fragrance, mellow and rich and can be matched with many dishes, it can not only remove the peculiar smell in the dish, but also induce the aroma of the food to overflow, looking at the drooling.

2. Freshness: There are a lot of fragrant substances in cooking wine, and its amino acid content is also relatively high, which can be used to enhance the freshness of dishes when cooking.

3. Make the dish tender: When cooking meat, add a little cooking wine, which can also let the wine penetrate into the meat, making the meat more soft and elastic.