What to do if you marinate the meat with cooking wine, and the fried meat smells of cooking wine

If you marinate the meat with cooking wine, and the fried meat smells of cooking wine, you can try the following methods to solve it:

Ingredient list: Pork to taste.

Vegetable oil to taste.

Soy sauce to taste. Refined salt to taste.

Egg whites to taste.

Starch to taste. Production Steps:1Cut the pork into strips or slices and place in a bowl.

2.Add an appropriate amount of vegetable oil, soy sauce and refined salt and stir well.

3.Add the egg whites and starch, continue to stir well and marinate for 20 minutes.

4.Put the marinated pork in a pan and sauté over medium heat.

The above is how to get rid of the flavor of cooking wine, I hope it will be helpful to you.

1.Continue to reduce the amount of cooking wine.

Cooking wine serves two purposes:

A: Deodorization.

Assuming that the subject is making pork, the pork can be soaked in clean water for a while after being cut to allow the blood to precipitate. The role of cooking wine can be better played.

B: Titian. This method is a bit difficult at home, because there are certain requirements for the temperature of the pot itself and the cooking wine.

You're going to "cook wine".

When stir-frying, the temperature of the side of the pot is very high, and the cooking wine is "cooked" on the edge of the hot pot, so that the aroma of the cooking wine itself can be volatilized.

In the same way, some of the Lu dishes "cooking vinegar" also means something. It's not to make the dish taste sour, but rice vinegar.

After high temperature volatilization, it will bring an ester fragrance when volatilized.

If the temperature inside the pot is not up to the temperature that allows the liquid to evaporate, the taste of your dish will definitely be unbalanced.

2.Change the brand of cooking wine.

I'm not used to the kind of cooking wine that has been flavored by the spice stall, with onion flavor and ginger flavor, no wine aroma at all, and salt added.

Only cooking wine will only have the flavor of cooking wine, and adding some baking soda to marinated meat can make the meat more tender, and the marinating method is as follows:

Ingredients: egg whites, baking soda, starch, oyster sauce

First, cut the beef strips and put them in a bowl.

2. Then pour in a little oyster sauce.

3. Stir well.

4. Add a little baking soda.

5. Then add the egg whites.

6. Add a little more starch.

7. Then grasp evenly with your hands and marinate for 20 minutes.

Cover the pot and continue to cook for a while, as the alcohol will evaporate if it is heated continuously.

Remedies for putting too much stir-fry seasoning:

If you don't have a good grasp of cooking and put too much salt, you can put some sugar or a small amount of monosodium glutamate to reconcile it; If you are making soup, you may wish to slice some washed raw potatoes, or cut a piece of water tofu into several small pieces to make the soup taste lighter. Rice also has a good adsorption effect, and wrapping a handful of rice in a cloth and putting it into the soup can also achieve a balanced and salty effect.

If you accidentally put too much vinegar, the quicker way is to add an appropriate amount of sugar to adjust the overly sour taste. If it is not a white sauce dish such as three-yuan white sauce chicken and white sauce fish, you can peel and mash a pine flower egg, which can effectively reduce the sour taste. If it's soup, you can dilute it with some water.

If you accidentally put too many chili peppers in the stir-fry, the easiest way is to add more raw materials, which can effectively alleviate the overly spicy taste. White sugar can be said to be a "buffer" that is too flavored in addition to being too sweet, and it can also neutralize the spicy taste. In general, stir-frying, add an egg and stir-fry, and the spicy taste can also be greatly reduced.

Dishes that are too bitter, such as soybean paste that is not well adjusted, or fried bitter gourd, have a very bitter taste, and adding a little white vinegar or sugar can remove the bitterness.

For overly sweet dishes, you may wish to add some carrots and cucumbers to stir-fry together, which can greatly reduce the sweet taste. If it is a sweet soup, dilution can easily solve the problem of oversweetness.

For soups that are too greasy, dilution and vinegar can reduce the greasyness, and a small amount of seaweed can be roasted on the fire, torn and sprinkled into the soup, which not only removes the greasy, but also tastes better.

Hello! I think that marinating with cooking wine should have a taste of cooking wine, which should not affect the taste of fried meat, so if the taste of cooking wine is too strong when marinating, you can put less cooking wine, which mainly plays the role of removing the smell of cooking wine, so it is inevitable that there will be a smell of cooking wine, which should be considered normal.

When marinating meat with cooking wine, the amount of cooking wine should not be too much, and the time should not be too long, normally about five minutes, so that the fried meat generally will not have the taste of cooking wine.

If the cooking wine is heavy, you can dilute it with appropriate water, or put a little chili pepper to cover the flavor of the cooking wine.

In this case, it is often that the curing time is too long, and the marinating time with cooking wine should not be too long, generally five minutes is enough, and the cooking wine can not be put too much, otherwise it is easy to have such a problem.

Marinate the meat with cooking wine, if there is a smell of cooking wine when stir-frying, it may be that you put too much cooking wine, reduce the amount to try, if it is still like this, it may be a problem with cooking wine, or wash it again with water after the marinating is completed.

If you use cooking wine, salt and oil, and the meat is fried with a smell of wine, that is, if there is more cooking wine, and then put less, if there is no way to recover, then we can put some potatoes, or put some rice, these things can be, these things can be very good, and the wine flavor is sucked out.

The meat fried with cooking wine has a smell of cooking wine, which can only show that the amount of cooking wine is too much. If it's too much, you can add 1 point. Tender meat powder. Dilute it in addition while frying the meat. +1 point of vinegar to let that cooking wine evaporate.

The meat fried by the wine-marinated meat has a smell of cooking wine, which can only show that the amount of cooking wine is too much. If you put too much, if there is a smell of cooking wine when you fry it, it may be that you put too much cooking wine, try to reduce the amount a little, if it is still like this, it may be a problem with cooking wine.

The meat fried in cooking wine has a smell of wine, and the best way to do it is. Wash it in hot water and then stir-fry.

A stream of cooking wine is mainly cooking wine, and there is more water, so in this case, you should put less cooking wine Cooking wine marinated should have a taste of cooking wine, which should not affect the taste of fried meat, so if the taste of cooking wine is too strong when marinating, you can put less cooking wine, which mainly plays the role of removing the smell and improving the freshness.

The meat fried with cooking wine will definitely have a certain cooking wine flavor, but if you put it a little less. This way, the effect will not be so obvious.

It's very simple, add vinegar to it, the wine is alkaline, and the vinegar is acidic, so that it can be neutralized together.

You can put some sugar or a small amount of monosodium glutamate to mix it; If you are making soup, you may wish to slice some washed raw potatoes, or cut a piece of water tofu into several small pieces to make the soup taste lighter. Rice also has a good adsorption effect.

What should I do if I marinate the meat in cooking wine, and the fried meat smells of cooking wine? In fact, if you use cooking wine to marinate meat, it may be that there is too much cooking wine, but in fact, the taste of meat can actually be fishy, and you can use onions, ginger and garlic water to remove the fishy, which is better than cooking wine to remove the fish, and the cooking wine is more suitable for fish.

What should I do with the meat cooking wine flavor fried with cooking wine? This situation means that you have made too much cooking wine, and if you only go to light the dish with an open flame at this time, you can remove the flavor of this cooking wine.

If you are making soup, you may wish to slice some washed raw potatoes, or cut a piece of water tofu into several small pieces to make the soup taste lighter. Rice also has a good adsorption effect.

If you marinate the meat in cooking wine, the fried meat has a cooking wine flavor, and I think it may be that you put more cooking wine, and the marinating time is too long, so the medicinal wine has been marinated into the meat. The flavor is not easy to emanate, and you may not have made it well when you fry the meat later, so there is a cooking wine smell.

The meat fried with cooking wine marinated meat, a stream of cooking wine is mainly cooking wine, and there is more water, so in this case, you should put less material, and you can also put onions, ginger and garlic to cover the taste of cooking wine.

Stir-fry fresh meat with cooking wine, if there is a smell, there must be a problem with the meat, there is a problem with the meat, and the taste that will be fried in the future is indeed wrong and incorrect.

This may be the imbalance in the proportion of seasonings, which will produce such a special taste, but it has no effect on itself, and you can continue to eat.

Normally, stir-fried fresh meat and cooking wine can remove the fishy smell, she won't have any smell, so the charge is not this meat is broken, I said that this cooking wine is expired, or this thing will not appear, I also taste it.

Hello, maybe your fresh meat is not fresh, so it smells, but that cooking wine has the taste of that cooking wine, it shouldn't be stinky cooking wine, it has that taste, so the meat will also taste like that cooking wine.

Unless the meat you buy is not fresh, so it will have a smell, according to the normal is made of cooking wine, it should be more fragrant.

No, every time we fry cooking wine, it won't taste like this.

It shouldn't be like this, cooking wine can be fishy and fragrant, it may be a problem with the meat.

Stir-fried meat may be cooking wine or fresh meat. Which aspect is the question of quality.

Cooking wine is added when marinated in advance, not when stir-fried.

When stir-frying fresh meat, cooking wine will not smell, it should be your meat quality spoiled.

1. Heating water: Heating the water when the cooking wine flavor of the meat is too strong, and then covering the pot, can accelerate the volatilization of alcohol, and the meat will cook worse.

2. Add cinnamon: cinnamon contains a large number of aromatic substances, which can add aroma to food, and when cooking wine is put too much when stir-frying meat or stewing meat, you can use cinnamon to dilute and neutralize the taste of cooking wine, and will make the taste of food more delicious.

Summary. Hello, dear, the meat marinated in cooking wine is strange because there is too much cooking wine, which is the taste of cooking wine.

Hello, dear, the meat marinated in cooking wine is strange because there is too much cooking wine, which is the taste of cooking wine.

Because the meat itself has a fishy smell of meat, you can put cooking wine to remove the fishy, but the cooking wine can not be put too much, and if you put too much, the meat will be suppressed, all of which are accompanied by jujube and a cooking wine smell, and the dishes made can not eat the meat flavor, and the cooking wine is only suitable for marinating chicken and duck meat, which is fishy, and it is not clear that Lu is suitable for corned beef and pork, so if you don't grasp the amount of cooking wine, don't use cooking wine to get fishy!

It is recommended to add cinnamon bark with a strange taste: cinnamon contains a lot of aromatic substances, which can add aroma to food, and when stir-frying meat or stewing meat, you can use cinnamon to dilute and neutralize the flavor of Liutan Oak Wine, and it will make the flavor of Wubian food more delicious.

Cooking wine has the effect of removing the fishy smell, and when you put a little bit of meat, it is not fishy, and the taste is more fragrant.

Fish and meat will contain some fishy smell, and when cooking these foods, a certain amount of cooking wine will be added to take away the fishy smell from the fish and meat as the cooking wine is evaporated. Cooking wine can remove the smell in the meat, beef and mutton are relatively fat, you can add some cooking wine when making beef and mutton, it will remove the smell in the beef and mutton. Cooking wine can add flavor to dishes, and as the cooking wine evaporates, it will take away the fishy smell and smell, and at the same time, it will also make the dishes taste very delicious and become very soft and tender.

Cooking wine can remove the fishy smell on the meat, and the function of cooking wine is to flavor and remove the fishy, and ginger can better remove the fishy smell.

Yes, but cooking wine is indispensable when it comes to making delicious dishes. The effect of cooking wine is mainly seasoning, and it can remove the fishy smell. At the same time, vinegar can also remove the fishy smell. The resulting dishes are delicious and rich in flavor.

OK. The fishy substance in the meat is mainly trimethylamine oxide, which can be dissolved in ethanol, and when the cooking wine is heated, its fishy smell is taken away with the volatilization of alcohol. Meat contains fat droplets, which have a greasy smell that can also be dissolved in hot ethanol and disappear as the ethanol evaporates.

Therefore, rice wine is used as a cooking seasoning to achieve the purpose of removing fishy smell and smell.

Cooking wine is made from glutinous rice by soaking, steaming, and fermenting. The alcohol concentration is about 15 degrees, the wine has a mellow taste, and is rich in amino acids and vitamins. Add some rice wine in cooking, and the amines that cause fishy smell in fish, shrimp and crab are dissolved in the alcohol of rice wine, and volatilize together with the alcohol when heated to achieve the purpose of removing the fish.

In addition, cattle, sheep, pigs, chickens, ducks, etc. also have different degrees of fishy smell, and adding some rice wine when cooking can also remove the fishy smell.

The amino acids in cooking wine will mask the fishy smell of fish.

Cooking wine is mainly made of cereals, and after fermentation, it will be rich in amino acids, and when cooking food, some amino acid salts will be generated, and these amino acids rich in different flavors will mask the taste of some ingredients, and the process of removing the smell is completed.

Of course, the same is true for the use of traditional liquor and beer to remove the smell, but because the aroma and alcohol content are not as accurate as cooking wine, the effect is not as good as that of cooking wine.

In the process of processing meat with cooking wine, the purpose is to remove the fishy smell in the meat, make the taste of the meat more delicious, and make the cooked food taste and texture experience better. There are many fish and seafood that are soaked in cooking wine to remove their overall fishy smell.