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Anonymous users2024-02-12Let's correct it first, so that "cooking wine" instead of "iodine wine".
The fish, shrimp and meat we often eat have a fishy smell, and the cause of the fishy smell is an amine substance, and the amine substance can be dissolved in the alcohol in the cooking wine, and it is fermented with the alcohol when heated to achieve the purpose of removing the fish. In this way, of course, you won't taste fishy.
In fact, cooking wine can not only remove the smell and greasy, it can also increase the flavor of food. Why? First of all, the amino acids in cooking wine can be combined with table salt during cooking to produce sodium amino acid salts, which make fish or meat more delicious.
In addition, it can be combined with sugar to form an attractive aroma. Therefore, with cooking wine, your dishes will be more fragrant. For another example, marinating chicken and fish in cooking wine can quickly penetrate into the inside of the chicken and fish, which can prolong the freshness time and help the salty and sweet flavors fully penetrate into the dish.
The most incredible thing is that when making green leafy vegetables, adding a small amount of cooking wine can also maintain chlorophyll well.
You may have noticed that there is cooking wine and rice wine on the market, and many people call rice wine cooking wine, and also use rice wine as cooking wine, so is rice wine and cooking wine the same thing?
The biggest difference between cooking wine and rice wine is that rice wine is a kind of beverage wine, and cooking wine is a new variety developed on the basis of rice wine, which is made of 30 50 rice wine as raw materials, and then added some spices and seasonings. Compared with rice wine, cooking wine is not only delicious when stir-frying, but also relatively cheap. Cooking wine can only be used when cooking.
Some people use liquor instead of cooking wine when they run out of cooking wine, thinking that cooking wine and liquor are both wines, and they can also cook delicious dishes, which is not true. Let's take a look, the alcohol concentration of liquor should be about 20 degrees at the lowest and 60 degrees at the highest, and ethanol, the main component of liquor, has strong permeability and volatility. If you use liquor with too high ethanol content when cooking dishes, the original flavor of the dishes will be destroyed, and the taste will not be good.
Some friends like to use beer instead of cooking wine, thinking that it tastes better, but this is not true. Why? Because the alcohol concentration of beer is around 3 to 5 degrees, and a large part of it is nitrogen dioxide gas.
This nitrogen dioxide gas is very volatile, especially after being heated. Therefore, if you add beer to the dish during cooking, the alcohol will volatilize before the fishy smell can be dissolved, and of course it will not achieve the effect of removing the smell and greasy.
When stir-frying, put the cooking wine in the stir-fry spoon immediately after putting the ingredients into the stir-fry spoon.
In this way, the flavors of the dishes cooked by different types of wine are very different from those of cooking wine. Cooking wine has an alcohol concentration of 10 to 15 degrees, and the ethanol content is more appropriate. Therefore, special objects have to be dedicated.
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