Why do you add cooking wine when cooking meat? When to put cooking wine for boiled meat?

Why do you put cooking wine when stir-frying?

I believe many people have this doubt like me, why do you put cooking wine in the stew? Many people say that it is to get rid of the fishy smell, since it is to remove the fishy smell, why not just put the rice wine? Or liquor?

For this purpose, an experiment was specially done, and cooking wine, rice wine, and white wine were put to remove the smell when stewing meat. As a result, the effect of cooking wine was the best, followed by rice wine, and the average of white wine.

The ingredient of cooking wine is rice wine with spices, so it has a more flavorful effect on removing fish. However, rice wine and liquor do not have this function, and the degree of liquor is relatively high, so it is not suitable as a condiment for stir-frying. The degree of rice wine is not high, and the mild flavor of the wine is also OK as a condiment for stir-frying.

Therefore, rice wine can also replace cooking wine, but it is not made fragrant without cooking wine. It's not because it's cheap, in fact, the ** of rice wine and cooking wine is about the same.

Is cooking wine wine, and can it be drunk as wine?

Very few people drink cooking wine, not because he can't drink it, but because it tastes bad. At the same time, because too many spices are added, there is a lot of salt, and drinking it directly is too damaging to the body.

When cooking braised dishes, adding cooking wine can remove the fishy flavor and enhance the flavor. However, it is recommended that you put in cooking wine after the ingredients are cooked, and then add water to stew, which can not only remove the smell and increase the flavor, but also facilitate the evaporation of the wine during the stewing process.

Cooking wine has the effect of removing the fish, when adding the stew, it will remove the smell and improve the freshness, and before the stew, you need to fry some seasonings to enhance the flavor, you can add the cooking wine after these conditioning and stir-frying.

Mainly to remove the smell of fishy, meat, and bloody animal carcasses, cooking wine can effectively curb this taste.

No matter what kind of dishes are cooked, the appropriate amount of cooking wine should be used, generally 5 10ml is appropriate; Fish and meat stews are made in cooking wine with spices such as cloves and cardamom.

When stir-frying and putting cooking wine, it should be boiled to 8 minutes when it is about to get out of the pot is the best, for some dishes that are quickly fried, you can add cooking wine before the pot, which can make the finished dish fragrant and flavorful. There are also some raw materials with poor freshness, which should be soaked in cooking wine before cooking, which is a strong immersion of cooking wine, which can achieve the effect of removing odor and odor.

When is the best time to put cooking wine.

1. When cooking food with a fishy smell, adding cooking wine when the food is about to cook can not only remove the fishy smell, but also achieve the effect of increasing freshness. However, in the process of making food, if the food itself does not have a peculiar smell that needs to be removed, it is best not to add cooking wine at this time, otherwise it will cover up the original taste of the food.

2. When steaming fish and other dishes, before the pot is cooked, you can first draw a few cuts on the body of the fish and then smear the cooking wine, so that the cooking wine can penetrate into the fish, with the increase of the temperature during cooking, the fishy smell will volatilize with the volatilization of ethanol, so that the dishes become more mellow.

3. When frying or stewing, marinate the meat in cooking wine before frying the stewed vegetables, or put cooking wine in the cooking wine when the dish is stewed, but if the dish is stewed, you can only put cooking wine when stewing.

4. When cooking beef, sheep and other meat dishes, putting some cooking wine can also remove the fishy smell and increase the tenderness of the meat.

After the meat is cooked, put cooking wine, and continue to add water to stew, which can not only remove the smell and increase the flavor, but also facilitate the evaporation of the wine during the stewing process, so as to better enhance the deliciousness of the meat, and the cooking wine can also dilute some greasy.

Usually when stir-frying meat dishes, it is inevitable to put some cooking wine for seasoning, which can not only remove the fishy smell, but also increase the fragrance of the dish.

Depending on the situation, the time to put the cooking wine will be decided. Cooking wine contains a lot of alcohol, alcohol is volatile, when heated will accelerate the volatilization of alcohol, when stir-frying, alcohol will volatilize too early, it is best to put cooking wine before cooking.

Generally, the fishy fish and meat are mainly fishy with cooking wine, and the surface of the fish and meat can be wiped with cooking wine to let the alcohol penetrate into the amine substances, and then cooked, and the fishy smell will be eliminated during the cooking process.

The most reasonable time to use cooking wine in cooking should be when the temperature in the pot is highest during the whole cooking process. For example, when stir-frying shredded pork, cooking wine should be put when the stir-fry is just over; Another example is braised fish, cooking wine must be cooked immediately after the fish is fried; Another example is fried shrimp, after the shrimp is slippery, the cooking wine should be put into the pot before other ingredients; After the soup is boiled, it is simmered over low heat, and cooking wine is added when simmering.

The taste of cooking wine is relatively heavy, and it is not advisable to put too much when stir-frying, if it is not easy to grasp the dose, you can pour it on the bottle cap, and put a small cap on it, too much can easily cause the wine to taste too heavy and affect the taste.

If there is no cooking wine for blanching meat, you can substitute ginger, spices, lemon juice, dry flour, vinegar, etc.

1. Ginger. Ginger is a hot food, which not only neutralizes the coldness of the ingredients, but also removes the smell of the ingredients. Ginger is generally used in meats such as fish and chicken.

2. Big material. Zanthoxylum, cinnamon, pepper, star anise and other large ingredients can oxidize with aldehydes and ketones fishy odor components, which can not only reduce the odor but also increase the flavor. This type of spice is generally used to remove the smell of meat such as pork and lamb.

3. Lemon juice.

Most of the fishy substances in the meat are alkaline, and acidic lemon juice can play a role in neutralizing and removing the fish.

4. Dry flour.

Buy fresh meat, rub it with dry flour, let it sit for a while, and rinse it again. This treatment not only removes the fish, but also ensures the maximum freshness of the meat.

5. Add a little vinegar to the meat (or fish) and let it stand for a few minutes, and then rinse it with water to remove the fishy smell.

Seasoning: soy sauce, garlic paste, pickled leek flowers, soy tofu sauce, chili oil.

1. Wash the pork belly, put it in the pot with the skin side up, and add the white green onions, ginger slices, ingredients and water that has not covered the meat. Cover and bring to a boil over high heat, then turn to low heat and cook for 60 minutes, remove and drain the water, and let it cool thoroughly.

2. Put the leek flowers, minced garlic, minced chives, chopped coriander, soy sauce, red bean curd, chili oil and sesame oil into a bowl, stir well and set aside.

3. Cut the cold pork belly into thin slices, neatly stack them on a plate, then pour the mixed sauce on top and garnish with chives or coriander leaves.

There is salt in both soy sauce and leek flowers, so there is no need to add additional salt. Wait until the meat is cool before cutting, it will be very easy to cut into thin slices. The broth left over from boiled meat, don't waste it, in the Spring Festival party, whether it is burned, stir-fried, stewed, stewed, it is the best companion for freshness.

Beijing's traditional famous dishes, the meat is fragrant, fat but not greasy, mellow taste, and it is best to be eaten with lotus leaf cake or baked cake. This dish was founded in the Manchu people at the end of the Ming Dynasty, with a history of more than 300 years, and was introduced to the people from the palace after entering the customs in the Qing Dynasty. Beijing's "Casserole House" restaurant is the most famous for making this dish.

Legend has it that in the sixth year of Qianlong in the Qing Dynasty (1741), when the casserole was first built, it used a large casserole with a diameter of 133 cm to cook meat, and only one bite of pig was entered every day.

The seasonings for boiling meat include green onions, garlic, etc. Green onions can be fresh, garlic is used to remove the smell of fish and sheep, Sichuan pepper is used to remove the peculiar smell of any meat, star anise and anise, which has an antibacterial effect and is also deodorized, cumin is the best to stew fish, ginger and cinnamon are also like this, to improve the taste and remove the peculiar smell, can not be put more, the ancestors handed down these condiments in addition to seasoning, but also with the meaning of traditional Chinese medicine ingredients food supplement, the vast majority of them are hot and hot, and it is useless to eat more.

Sichuan pepper, spices, tangerine peel, cardamom, bay leaves, etc. If you want to make any dishes, look it up on the Internet, correspond to the dishes you like to make, just put the seasonings you like and make them a few more times.