The taste of the dish is always very poor, how to choose and use cooking wine?

Pay attention to the raw materials indicated on the label. According to the industry standard for flavored liquor, cooking liquor made with raw rice wine and edible alcohol as the main body meets the standard! In order to reduce costs, many companies will add a portion of edible alcohol instead of rice wine, or make edible liquor entirely from alcohol and water.

Cooking wine can well remove the fishy smell of food, choose some well-known brands of cooking wine, don't choose some low-priced cooking wine that you don't know how to blend out, brewing cooking wine is better quality than alcohol cooking wine, and it is also more nutritious. The taste can also be better.

About the selection of cooking wine.

1. Choose to brew cooking wine (point 1).

The most obvious cooking wines are brewed cooking wine and blended cooking wine;

Brewing cooking wine: It is based on rice wine, the raw materials are glutinous rice, rice, etc., the wine is mellow, the wine is rich, rich in amino acids and vitamins and other nutrients, the effect of brewing cooking wine to remove the smell and increase the freshness is much higher than that of blending cooking wine, so the selection of good cooking wine should be accurate to the words "brewing cooking wine";

Blended cooking wine: mainly blended with alcohol, pigments, food additives, etc., there is no aroma of cooking wine, the taste is relatively light, and does not contain nutrients such as amino acids and vitamins, ** cheap but not much edible value.

Article **32, see the ingredients list ingredients (point 2).

If the ingredient list says rice wine, it is a high-quality and pure cooking wine, so you can buy it with confidence. If the ingredient list is marked with the words "water, alcohol, food additives, etc.", there is no doubt that it is blended cooking wine, and it is not recommended to buy it.

Article**43, check the alcohol content of cooking wine (point 3).

Products with high alcohol content, long cycle, production cost is relatively high, generally the alcohol content of rice wine is about 15 °, when we buy cooking wine, try to choose cooking wine with an alcohol content of more than 10 °, between 10 ° and 15 ° is the most suitable.

Article **54, no preservatives are added≠ no additives.

Some bottles will be deliberately printed with words such as no preservatives added, no edible alcohol preservatives, etc., which is a marketing strategy, in order to attract customers. It does not mean that it does not add additives with other ingredients, such as caramel color colorants, flavor enhancers, monosodium glutamate, etc., please observe carefully before buying, and be sure to find regular channels to buy when buying.

Article**65, green onion and ginger cooking wine.

In order to meet the various needs of the public, there are all kinds of green onion and ginger cooking wine circulating on the market, for this type of cooking wine, it is generally only recommended to use it for pickling ingredients, not for cooking and stir-frying, because the cooking wine itself has the effect of enhancing the flavor and increasing the freshness and removing the fish, and the personal habit of using the green onion and ginger is generally freshly cut to match, so that the effect of removing the smell and improving the freshness is better.

When buying cooking wine, don't always pick expensive ones, look for these 3 places on the bottle, so that you can easily pick a good cooking wine.

The wine needed for cooking refers to cooking wine, which is an important seasoning, not liquor and other alcoholic beverages that people drink. Cooking wine plays a great role in the family kitchen, but all cooking meat ingredients and raw seafood are inseparable from cooking wine to help remove the smell and increase the freshness. Here's how to choose the cooking wine you need for cooking.

Since ancient times, rice wine has been the best seasoning for removing odor and increasing freshness, and is widely used for removing fishy and freshness of meat, fish and seafood ingredients. As a seasoning of the new generation, cooking wine is made based on rice wine and added with other freshness enhancement ingredients. Therefore, rice wine is the soul of cooking wine, and the cooking wine with a lot of rice wine content and the first position in the ingredient list is really good cooking wine; Therefore, when choosing cooking wine, the first thing is to take a look at the ingredient list, and the rice wine must be in the "first place", and the "first ingredient" is the best cooking wine.

Whether it is rice wine or cooking wine, the freshness is because of the amino acids and other freshness enhancers contained in it, so what is the main role of removing the fish? That is the alcohol in rice wine or cooking wine. Because the boiling point of alcohol is much lower than that of water, about 70 degrees, it is highly volatile during the cooking process.

With the help of the volatilization of alcohol, the fishy smell of meat ingredients is taken away to achieve the purpose of removing fishiness. Therefore, the second look at this cooking wine is to look at the alcohol content of the cooking wine. The alcohol content of a good cooking wine is 10-15 degrees, so you should choose a cooking wine with an alcohol content of more than 10 degrees to remove the fishy effect.

When buying cooking wine, try to choose some cooking wine produced by large manufacturers, and the product quality is the best. And you can't be greedy for a small bargain, choose some small manufacturers, small workshops produced cooking wine, the quality of the product is not *** at all.

Nowadays, in order to take care of people's use, many cooking wines have launched green onion and ginger cooking wine for daily stir-frying, seafood cooking wine for cooking seafood dishes, and five-spice wine for cooking meat ingredients. When buying cooking wine, be sure to choose the most suitable type of cooking wine according to your different uses.

Beginners often only use oil, salt and soy sauce, while slightly advanced students will come into contact with cooking wine, especially for people in Jiangsu and Zhejiang, cooking wine is irreplaceable.

However, cooking wine can't be bought casually, and careful selection will make it work its magic and cook the flavor you want.

How long has cooking wine been around?

There are broad and narrow definitions of cooking wine. In a broad sense, cooking wine is a general term for cooking wine, wine, beer, and rice wine can all be one of the cooking wines, and in a narrow sense, cooking wine is a kind of wine used for cooking with Chinese rice wine as raw materials.

Cooking wine in the narrow sense has been used in China for thousands of years, initially people used rice wine, and later developed into rice wine as the base, adding various spices and cooking wine, is also the main category of supermarkets now. It can also be said that cooking wine is a type of rice wine.

Simple rice wine can be drunk directly, while cooking wine, which is used as a condiment, cannot be drunk directly because it has been blended.

What makes a good cooking wine?

In fact, because the current cooking wine only contains 30%-40% rice wine, and many businesses choose low-grade rice wine with low cost as raw materials, it is necessary to use a large amount of cooking wine to achieve the desired effect. Therefore, many high-end restaurants or exquisite chefs will use pure rice wine instead of ordinary cooking wine.

So how to judge good rice wine? Good rice wine generally needs at least three or five years to brew, using the best glutinous rice, wheat malt and spring water, and from the point of view of color, the color is orange yellow, transparent and free of impurities, and it is soft and smooth to drink. Among them, the Huadiao wine in Shaoxing, Zhejiang Province is the best of the rice wine.

For cooking, you can choose rice wine with different sweetness according to different cooking requirements, such as rice wine with high sugar content is very suitable for making seafood, and it is also one of the essential seasonings for steamed hairy crabs.

What exactly is the function of cooking wine?

The main function of cooking wine is to remove the smell and add a special aroma, which is related to the fact that cooking wine contains a large amount of ethanol and amino acids. Ethanol can react with fishy substances (mostly aldehydes, ketones) to volatilize them. At the same time, rice wine also contains various amino acids and sugars, which can form aromatic aldehydes and amino acid salts, which make people smell fragrant.

Usage of cooking wine.

For different cooking methods, the timing of cooking wine is different. If it is steamed, cooking wine should be added to marinate when the meat is marinated, and with the evaporation of the heat, the fishy substance will slowly evaporate, and if it is hot frying, you need to add cooking wine after the meat is put in, and use the temperature to promote the volatilization of the fishy substance, but if it is stewed meat, you can add cooking wine when entering the stewing stage.

Beginners don't put too much at first, so as not to get drunk Are you a master of cooking wine?

Cooking wine can't be used casually, many friends use it wrong, no wonder the dishes made are not delicious and the taste is not right. Three meals a day, in addition to the staple food, we are inseparable from vegetables and meat, in ordinary times when we are learning to cook, always inseparable from a variety of condiments, in addition to some common oil, salt, sauce and vinegar, cooking wine is also the most we see, the most used seasoning. Many friends know that cooking wine is an indispensable condiment for meat and seafood, adding cooking wine can make these ingredients fishy and fresh, and the texture and taste of meat and seafood have been improved a lot.

Tips for buying cooking wine:

There are three common cooking wines on the market in our market, which can be easily distinguished from the ingredient list. It should be noted that the ingredient list is sorted according to the proportion of such products. To put it simply, the number one substance is the one that accounts for the largest proportion of these products, and the most important ingredient in cooking wine is usually water.

The first type: edible salt + water + edible alcohol + caramel color and so on.

The cooking wine of this kind of substance contained in these ingredient lists is what we often call the preparation of cooking wine, which can also be directly understood as the cooking wine made of "blending".

The second category: edible alcohol + water + edible salt + rice wine + spices and so on.

Cooking wine with such substances in these ingredient lists is actually considered to be a cooking wine, but with a small portion of rice wine. Cooking wine is evolved from rice wine, so you can also add a part of rice wine to improve its effect on removing smell and increasing flavor.

The third category: water + rice + edible salt + spices and so on.

The inclusion of such substances in the ingredient list of cooking wine can also indicate that the cooking wine is a brewed cooking wine. There are no food additives such as alcohol, food coloring and food preservatives, and it is brewed with water and grain, which retains the flavor of the food to the greatest extent, so that the quality of the cooking wine is better.

Choosing cooking wine is very simple, just choose "brewed cooking wine" and "aged cooking wine", so how do we screen it? The method is simple, just take a look at the ingredient list.

After getting a cooking wine, the main ingredients in the ingredient list are only water, rice, glutinous rice, edible salt and spices, which is "brewing cooking wine", and if you pick such a cooking wine, the quality is very good.

If the ingredient list is marked with 5-year-old rice wine (water, rice, wheat), edible salt, and spices, it is generally an aged cooking wine, and it is generally more than 10 yuan, this cooking wine is even better.

Others, if the ingredient list is marked: water, alcohol, rice wine, disodium nucleotide, monosodium glutamate, caramel color, etc., all belong to the "prepared cooking wine", "rice wine" proportion only accounts for a small part, these cooking wines are cheap, you can choose to use according to the situation.

Life is good, we can buy more and more ingredients, like to cook at home to eat, everyone wants to make the taste of a chef, but making Chinese food, is not like baking, the amount of ingredients and condiments when cooking is not consistent, most of the time to say the practice of a dish, are to use these vague words, such as the appropriate amount, a spoonful, a little, etc., when we cook, we can only slowly explore by ourselves, accumulate experience, in order to slowly make the dish the best, so we must first understand the characteristics and use of condiments, So as not to use it wrongly, in order to make the dish more delicious.

When marinating fish and other fishy foods with cooking wine, it can quickly penetrate into the interior of the raw materials, and has a guiding effect on the penetration of other condiments, so that the taste of the dishes is more integrated, and it plays a role in removing the smell of fish. Cooking wine contains a lot of sugars and amino acids, which can make the aroma of the dish stronger, reconcile the sweet and salty taste, and make the dish taste better. In daily life, when cooking, there is suddenly no cooking wine at home, and many friends will grab a bottle of liquor to replace it, what is the difference between liquor and cooking wine?

Can they be substituted for each other?

Answer: No, first of all, there is a big difference between 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, and the main component of liquor is the alcohol content of about 20% to 60%. The high content of alcohol in liquor will cause certain damage to proteins and lipids, thereby affecting the taste, affecting the original flavor of food, and leaving a heavier alcohol odor in dishes, while the low alcohol content in cooking wine will not destroy the taste of protein and lipid substances in meat, and volatilize with alcohol when heated, so as to achieve the purpose of removing fish.

Compared with liquor, a large number of aromatic substances in cooking wine can not only remove the peculiar smell of dishes, but also greatly increase the fragrance, and the sugar and amino acid content in liquor are much less than that of cooking wine, so it is not recommended to use liquor instead of cooking wine when cooking.

As the saying goes: the beauty of taste is in the adjustment, the magic of the adjustment is in the material, so the use of various condiments is very particular, in addition to the strong cooking technology of delicious food, the seasoning method should be used reasonably.