When making shredded pork noodles, cooking wine will be added when frying shredded meat, is there an

There are many types of meat we eat in life, but no matter what kind of meat it is, it has a strong smell of meat. For many meat ingredients in daily life, the most common way we eat is to fry and eat, the method of stir-frying meat is simple, but if you want to remove the smell of meat, we need to add some seasonings.

No matter what kind of meat you fry, cooking wine is probably an indispensable seasoning. Adding cooking wine can not only remove the smell of meat, but also make the meat more flavorful and taste better.

No matter what kind of dish we are stir-frying, putting cooking wine is actually the same as putting salt, we must master the timing. If salt is added too early in the stir-fry, the vegetables will become dehydrated due to the salt being added too early, and the stir-fried dish will be dry and yellow. If salt is added too early when stir-frying meat dishes, the fried meat will become firewood and hard, and it will be dry and astringent in the mouth, making it difficult to swallow.

Cooking wine is the same as salt, if you put it too early, it can indeed remove the smell of meat, but there will be a strong smell of cooking wine in the stir-fried dishes, which will mask the aroma of the dishes. If it is left too late, the cooking wine will not be able to remove the fishy smell, and the stir-fried dishes will have a strong smell of alcohol.

Cooking wine itself contains a certain amount of alcohol, so it cannot be used casually. If it is not used properly, it is easy to affect the taste of the dish, and the taste and appearance of the stir-fried dish are unacceptable.

Whether we stir-fry meat or stew meat, cooking wine must be put when the temperature of the dish is at its highest. Cooking wine contains a certain amount of alcohol, and if the temperature is not high enough, the flavor of the alcohol will be incorporated into the dish. Although this can help to remove the fish, there will be a strong cooking wine flavor in the stir-fried dishes.

So we must put in the cooking wine when the temperature is at its highest. When the temperature is high, the alcohol in the cooking wine evaporates when heated, and at the same time, it can also remove the fishy smell and odor from the dish.

Cooking wine is not the same as vinegar, so you must put vinegar before the dish is about to come out of the pot. Just pour the vinegar into the side of the pot, use the high heat in the pot to stimulate the vinegar aroma, stir-fry a few times, and then turn off the heat. And cooking wine must be put in when the temperature is at its highest.

If you leave it too late, the smell of the meat will not be removed, and a strong cooking wine smell will be left in the meat.

The above is a small method to share with you about the use of cooking wine. When we add cooking wine, we must put it in when the temperature in the pot reaches its highest. In this way, the aroma of cooking wine can be stimulated and the maximum effect of cooking wine can be brought into play.

Whether it is stir-fried meat dishes or stir-fried vegetarian dishes, cooking wine must be used correctly to give full play to the maximum effect of cooking wine.

There is no *** cooking wine, and there is no harm in being good for the body.

Without ***, cooking wine can remove the fishy smell, improve the umami of the meat, and make the taste more delicious.

To make shredded pork noodles, cooking wine is added when stir-frying shredded pork.

Medicinal liquor is harmless to the human body, but only improves the taste of the dish, and has the effect of removing fish.

Stir-fry shredded meat, first of all, prepare pork, when buying lean meat, try to buy tender meat and lean meat, so that the fried shredded meat will be delicious, after buying home, clean it, and then cut the pork into shreds, and start pickling, remember not to put salt when marinating, because salt will marinate the moisture in the pork, so the fried shredded meat will taste more chai, this step many people do wrong.

Leave some oil in the pot, and then put the side dishes into the pot and fry them, and then put in the fried shredded meat, the shredded meat must not be fried in the pot for too long, otherwise the shredded meat will be fried very chai, and it can be fished out after it must be fried and discolored.

The shredded meat is very tender, and you can make the taste of a restaurant at home, and it is also very delicious.

Vinegar, don't put it alone. If you put this seasoning in it, the meat will easily turn into firewood. It's not very tasty. If you want to add vinegar, add it with the starch, don't put it alone. Lessons in blood and tears.

Vinegar. Do not add vinegar when stir-frying meat, as it will mask the original aroma of the meat and cause the taste to plummet.

When marinating shredded pork, add a small amount or no salt, because salt will reduce the moisture in the shredded meat, and the fried shredded pork will not be tender. Don't put any spices that make you allergic or don't like them.

The fishy smell of meat is not well removed, cooking wine, liquor, ginger, and sugar can be removed. If it still doesn't work, it's a problem with the meat itself.

It may be that you put the wrong amount of condiments, add more or less, which is crucial, and it may be in the wrong order, the ingredients in it are not completely dissolved, which is caused, or it may be a problem of heat and time, which is the key to the quality of a dish, after answering, please adopt, thank you!

Try the following.

Stir-fried shredded pork with green peppers.

Recipe Description The shredded meat is tender, the green pepper is refreshing, and it is a delicious home-cooked dish that is very appetizing.

Ingredients: 300 grams of tenderloin, 5 green peppers, and an appropriate amount of black fungus.

Seasoning: an appropriate amount of green onion and ginger, an appropriate amount of salt, 1 egg white, 3 grams of sugar, 10 grams of cooking wine, 20 grams of light soy sauce, a little chicken essence, and an appropriate amount of starch.

Method 1Soak the fungus in advance, shred the tenderloin, add salt, egg white, light soy sauce, sugar, chicken essence, cooking wine, starch and marinate evenly for a while, wash and shred the soaked fungus, wash and shred the green pepper, and chop the green onion and ginger.

2.Heat the oil in a pan, pour in the shredded meat and stir-fry until the shredded meat changes color and firmness, and set aside.

3.Add a little oil to the pot and stir-fry the chives and ginger, pour in the fungus and green pepper and stir-fry, add light soy sauce and sugar, add a little salt and stir-fry evenly, pour the shredded meat into the mixture and stir-fry, pour in an appropriate amount of sesame oil, stir-fry evenly and turn off the heat.

Tip 1This is a quick stir-fry, green peppers into the pot add seasonings and stir-fry evenly, then turn off the heat, do not take a long time, so as not to affect the taste of green peppers.

2.Replace the green pepper with garlic sprouts, and it becomes shredded garlic sprouts.

3.When thickening, don't: "red, white, yellow". It means that red meats such as pork and beef are thickened with egg whites. White meats such as chicken, fish, etc., are thickened with egg yolks.