What is the difference between liquor and cooking wine? Why is it said that only cooking wine can be

I think baijiu can be used as a seasoning wine.

Use. When used in combination with white vinegar, it is particularly effective in removing fishy odors. You only need to put a little bit of liquor to achieve the effect, and if you put too much, it will pollute the taste of the dish. Liquor alcohol content.

Compared with cooking wine, it is higher, most of it is around 57 percent, ethanol.

Although it can remove the fishy smell of the meat, it has destroyed the protein of the meat. Amino acids in liquor.

The content and sugar content are lower than that of cooking wine, and baijiu can be used as a seasoning wine. When used in combination with white vinegar, it is particularly effective in removing fishy odors. You only need to put a little bit of liquor to achieve the effect, and if you put too much, it will pollute the taste of the dish.

In the cooking process of dishes, cooking wine is generally used, but some dishes use white wine. For example, when stewing meat and boiling fish, the use of liquor can better remove the fishy taste of meat and fish, and the effect of using high liquor is more obvious. When we cook meat, we will add an appropriate amount of cooking wine, white wine, rice wine or add onions, ginger and garlic to remove the fishy smell in the meat.

To increase the aroma of meat, especially the fishy smell of mutton, it is necessary to remove the fishy taste, or not to affect the taste.

The main fishy smell is the blood water in the meat, it has been placed for a long time, and then its fishy smell is getting heavier and heavier, and the blood in the meat is constantly rinsed with clean water, it is also an important means to get rid of the fishy smell, followed by blanching, no cooking wine, white wine, green onions, ginger, garlic, there are too many ways to remove the fish, such as pepper.

Cinnamon bark, bay leaves.

star anise, cloves, etc. and other spices.

Blisters can also remove the smell of meat, and charcoal grilling can cover up the meat, mainly depending on what ingredients you use.

The best choice for removing the smell without cooking wine and other seasonings is to add more oil to the pot, whether it is chicken, duck or fish, put it in the pot and stir-fry it quickly, fry it thoroughly (golden brown), and what fishy smell can be removed! Nowadays, people are delicate, and there is always a bunch of seasonings when stir-frying, so I'm afraid I can't get rid of the fishy smell!

The color is different, usually the color of cooking wine is dark yellow, and the color of liquor is transparent white.

Difference Between Cooking Wine and Liquor - Different Alcohol Concentration . Although cooking wine and liquor are said to belong to the same kind of alcohol, the alcohol concentration of liquor is much higher than that of rice wine, the alcohol concentration of rice wine is relatively low, generally about 15%, and the alcohol concentration of liquor is about 57%. Moreover, the alcohol content of liquor is not fixed.

Cooking wine can be used as cooking wine, but cooking wine cannot be drunk as white wine.

Because the commonly used cooking wine is actually a kind of flavored wine with some spices and seasonings added to it on the basis of rice wine. The alcohol concentration of this flavored wine is about 10%, so it can be added to the dish, without changing the taste of the dish, under the premise of using the principle of volatilization of heated alcohol, the protein and ammonia in various meat, fish and seafood and other meat foods volatilize with the evaporation of alcohol, and at the same time, there will be no alcohol residue in the food, which plays a role in removing the fish.

Because the ingredients of baijiu and cooking wine are different, and the alcohol content of baijiu is also high, cooking wine contains onions, ginger and garlic to remove the smell.

Baijiu can be drunk as is, but cooking wine is used to marinate some foods, and it is also used in stir-frying, which is a stew. Cooking wine contains amino acids, which can mask the fishy smell of some meat, and can be combined with sugar to give off an aroma.

1.When cooking wine is not available, rice wine can be used instead of cooking wine. Try not to choose baijiu instead, because the sugar content of baijiu is lower than that of cooking wine, and the flavor enhancement effect is far from enough compared with cooking wine. If you don't have rice wine, you can also use beer or grape wine instead.

2.Spices such as chili pepper, cinnamon, Sichuan pepper, and star anise can be oxidized with aldehydes and ketones, which can not only reduce the odor, but also increase the flavor. These spices are often used to remove the flavor of pork, lamb, and other meats.

3.Ginger. Ginger is a hot food, which can not only neutralize the coolness of the ingredients, but also remove the fishiness. Ginger is generally used in meats such as fish and chicken.

4.Dry flour. Buy fresh marine fish, wash it and rub it with dry flour, let it sit for a while, and then rinse it well. This treatment not only removes the fishy smell, but also ensures the maximum freshness of the fish.

5.Lemon juice. Most of the fishy substances in seafood are alkaline substances, and acidic lemon juice can neutralize and remove fishy odor substances.

6.The role of cooking wine. Cooking wine is widely used in cooking because it is rich in amino acids and has a low alcohol concentration, which can remove the fishy smell of dishes and increase the aroma of dishes.

It is an indispensable condiment in the kitchen. When cooking chicken, duck and fish, you may wish to add a little cooking wine, which can make the dishes more tender and delicious, without fishy smell, and achieve the effect of color, flavor and taste.

1. Cooking wine can be replaced by rice wine, the raw material of cooking wine is mainly rice wine, and rice wine is the best substitute for cooking wine. The degree of rice wine is less than 15 degrees.

2. The degree of beer is too low, the effect of removing the smell is not great, and the degree of liquor is high, which will destroy the original taste of the dish.

A 15-proof wine can also be substituted. Cooking wine for stir-frying is the best, which can not only remove the fishy smell, but also increase the flavor of the dish.

1. When there is no cooking wine, you can use rice wine instead of cooking wine. Try not to choose baijiu instead, because the sugar content in baijiu is lower than that of cooking wine, and its flavor enhancement effect is far from enough compared to cooking wine. If you don't have rice wine, you can also use beer or wine instead.

2. Spices such as pepper, cinnamon, pepper, star anise, etc., can oxidize with aldehydes and ketones to remove the fishy smell, which can not only reduce the odor but also increase the flavor.

3. 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.

4. Dry flour. Buy fresh marine fish, rub it with dry flour after descaling, leave it for a while, and rinse it well. This treatment not only removes the fish, but also ensures the freshness of the fish to the greatest extent.

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

6. The role of cooking wine. Cooking wine is widely used in cooking because it is rich in amino acids and has a low alcohol concentration, which can remove fishy smells and increase the aroma of dishes, and is an indispensable condiment in the kitchen. When cooking chicken, duck and fish, you may wish to add a little cooking wine, which can make the dish more tender and flavorful, and without fishy smell, to achieve the effect of color, flavor and flavor.