The role of green onion and ginger wine in the broth, what is the function of putting ginger and sha

Rice wine is also known as cooking wine. Among condiments, rice wine has a wide range of applications.

Rice wine contains low concentration of liquor and rich in esters and amino acids, so the fragrance is rich and the taste is mellow, and it is often used to remove fishiness, seasoning and flavor when cooking dishes. Especially when cooking aquatic raw materials, rice wine is indispensable. This is because raw materials such as meat and fish contain trimethylamine, valeraldehyde, tetrahydropyrrole and other substances, which can be dissolved by alcohol and volatilized together with alcohol, so that the fishy smell can be removed; It is also because in addition to the esters contained in rice wine itself have an aromatic smell, the amino acids in it can also be combined with the sugar in the condiment to form an aromatic aldehyde with an attractive fragrance.

Among the rice wines, Shaoxing wine produced in Shaoxing, Zhejiang Province is the best.

Green onions, ginger and garlic are all condiments containing spicy aromatic substances, which can not only remove the smell and fragrance, but also have the effect of appetizing and promoting digestion.

The aroma of green onion and garlic can only be expressed by the action of enzymes. Because the enzyme is destroyed by high temperature, it is heated rapidly, and the fragrance is not large.

The pepper flavor is spicy and aromatic, which can remove the fishy, fragrant, and fresh, and has the effect of removing cold and eliminating food accumulation.

one of the condiments)

30 grams of ginger and green onion, 6 grams of salt, and 15 ml of liquor.

Mash the first 3 flavors like a paste, mix evenly with white wine, and wrap them in gauze. Spare.

Function to evacuate wind chill.

Children with wind chills and colds.

Topical. Take the medicine wine bag and rub the child's chest, back, palms, soles, armpits, elbow sockets, etc.

Removes the fishy smell and improves the flavor of the soup.

Ginger and ginger in the broth.

Efficacy: appetizing, fishy, and cold. For example, the soup is made of mutton, fish, seafood and other flavorful ingredients, and a few slices of ginger can be added, which can play a role in relieving the cold, removing the fish, and putting green onions.

Efficacy: Anti-fishy, sterilization. Generally, green onions are not put in the soup, but a little chopped green onion can be added to enhance the freshness after the soup is cooked.

Precautions: It should not be heated for too long when eating green onions, otherwise it will destroy the allium alliophyl components in green onions, weaken its bactericidal effect, and also affect the effect of stomach strengthening.

Putting ginger and shallots in the soup stock in the restaurant can sterilize, remove the fishy smell, and improve the fresh taste, and make the taste in the soup more delicious.

The soup stock of the restaurant puts ginger and green onions, mainly to dispel the smell and increase the fragrance, and generally the high-rise will put green onions and ginger.

Ginger and green onions are added to the soup stock to enhance the flavor.

Ginger and shallots in the soup stock of the restaurant are fishy, fragrant, antibacterial and easy to store.

Ginger and shallots in the soup stock of the restaurant can remove the smell and enhance the taste.

What is the effect of putting ginger and shallots in restaurant broth? In every restaurant, when cooking and making soup, some ginger and shallots are put in the soup. This is the most basic condiment. The soup is fragrant, fresh and flavorful.

It can increase the taste of the soup, make the soup more fresh and delicious.

It mainly has a conditioning taste. It tastes better when it's right.

It mainly has the effect of seasoning.