Cooking, no cooking wine. Is it OK to use liquor?

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.

Although baijiu and cooking wine are both liquors, they should not be mixed when cooking because the functions and tastes of these two liquors are different. Baijiu is used to drink, the concentration is high, and when cooking, it is easy to make the dish have a smell of wine, which affects the taste; The alcohol concentration contained in cooking wine is very low, and various spices are added to remove the smell and enhance the flavor, so it has a good effect of removing the smell and increasing the flavor when cooking. If you mix white wine and cooking wine into the pot when cooking, it will not only not increase the taste of the dish, but also affect the effect that cooking wine should be able to play.

The alcohol concentration of liquor is generally more than 50 degrees, and it smells of a strong liquor, although it can remove the fishy smell in the meat when cooking, it will also leave a taste of alcohol in the meat, which has a great impact on appetite and taste, and alcohol also destroys the protein and other nutrients in the meat. Therefore, it is not suitable to cook with liquor, but it is not completely impossible, you can use a little less liquor when cooking, and it is best not to mix liquor and cooking wine when cooking, use cooking wine when there is cooking wine, and use liquor instead when there is no cooking wine.

Cooking wine tastes better when cooking, and baijiu is specially used for drunkards, and cooking wine is specially used to cook some fishy meat foods, such as fish, dog meat, beef and mutton, etc. Moreover, the cooking wine contains a variety of traditional Chinese medicine ingredients such as pepper, star anise, cinnamon, etc., as well as amino acids, sugars, esters, etc., which can be used for meat to enhance the flavor and fishiness and the effect of meat, which is incomparable to liquor. In the current cooking method, these fishy meats are generally slightly worse in taste if they lack cooking wine.

If there is no cooking wine, you can use liquor to cook some fish, beef and mutton and other fishy meat, which can be replaced by liquor at this time, but the amount of liquor must be paid attention to, and it is easy to make the food taste of wine if you put too much liquor. And if you eat this meat and then drive, the traffic police can measure the alcohol concentration in the body, even if you don't drink alcohol, but the meat you eat contains too much liquor, so it's best not to eat this kind of meat cooked with liquor before driving.

It can not be mixed, the main ingredient of cooking wine is rice wine, containing pepper, cinnamon, sugar and other materials, the alcohol content is low, it can be fragrant and fishy, and the liquor is made of starch or sugar fermentation, and the alcohol content is high, which is not suitable for stir-frying.

Liquor and cooking wine can be mixed, both can be used to remove the smell of food, but the taste may not be the same, but if you don't care about it, you can still mix it.

It is not possible to mix them when stir-frying, because the taste of the two kinds of stir-fried dishes is completely different.

In general, it is not allowed to be mixed, each has its own purpose, and it is not possible to mix them together.

Baijiu can be used as a substitute for cooking wine in an emergency, but it is not advisable to replace cooking wine every time you cook.

The alcohol concentration of liquor is generally 57° on the left and on the right. Higher ethanol content has strong permeability and volatility, which will destroy the proteins and lipids in meat to a certain extent, destroy the original taste of dishes, and taste relatively poor. The sugar and amino acid content in liquor is lower than that of cooking wine, and the effect of improving taste is not as good as that of cooking wine.

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, at the same time, it is also rich in a variety of essential nutrients, and even can maintain chlorophyll.

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 and other alcoholic beverages is relatively low, generally around 15°C, which does not destroy the proteins and fats in the meat while removing the fishy taste.