Can rice wine replace cooking wine to remove the fishy smell?

Rice wine cannot be used as a substitute for cooking wine.

Rice wine is a kind of drinkable wine, fermented from grains, its color is dark, and the raw material of cooking wine is rice wine, on the basis of rice wine, add some other spices and salt, it is made into a condiment with a unique flavor.

Rice wine can also have the effect of removing the fish, but there is a lack of seasoning in rice wine, and it will cause a bad taste when used when seasoning, so it is not recommended to use it instead.

Rice wine is one of the oldest liquors in the world, and the quality of yeast koji determines the quality of the liquor. Originated from China, and only China has it, and beer and wine are known as the world's three major ancient wines. About 3,000 years ago, in the Shang and Zhou dynasties, the Chinese created the original double fermentation method of koji and began to make rice wine in large quantities.

Rice wine has a wide range of production areas, many varieties, the famous ones are: Fangxian rice wine, Jiujiang sealed jar wine, Shaoxing old wine, Jimo old wine, Fujian old wine, Wuxi Huiquan wine, Jiangyin Heidu wine and so on.

Rice wine is made of glutinous rice in the south and millet rice, millet and glutinous rice (called Jiangmi in the north) as raw materials, and the general alcohol content is 14%-20%, which is a low-degree brewed liquor. Rice wine is rich in nutrients, containing 21 kinds of amino acids, including several unknown amino acids, and the human body cannot synthesize 8 essential amino acids that must rely on food to ingest, so it is known as "liquid cake". Rice wine is a specialty of the Han nationality in China and belongs to brewed wine.

It occupies an important place in the world's three major brewed liquors (rice wine, wine and beer). The winemaking technology is unique and has become a typical representative and model of the oriental brewing industry.

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.

Liquor can generally remove fishy smells. Liquor contains ethanol, which has a certain volatility and solubility, which can dissolve the compounds in the meat, remove the fishy smell of meat, and it will not be particularly greasy to eat, and the taste and taste are better, but the ethanol content of liquor is relatively high, so don't pour too much when removing the fish.

Can liquor get rid of fishy smells

In addition to using liquor to remove the smell of fish and meat, you can also choose cooking wine, green onions, ginger and other materials to achieve the purpose of removing the fish.

In addition to the effect of removing the fish, liquor can also be used to prevent mildew, deodorization, thawing, insect prevention, etc., if the clothes at home have a musty smell or shoes have a peculiar smell, you can spray a little liquor to achieve the effect of removing the musty smell and odor.

Baijiu, also known as soju, burning knives, etc., usually has a high alcohol concentration, so it is not suitable to drink it for a long time or on an empty stomach to avoid harm to the body.

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.

Cooking wine is generally used to remove the fishy smell

It's okay to use rice wine to remove the fish, cooking wine will be bitter and difficult to eat. And the rice wine is fragrant, and it can also get rid of the smell, and it can make it taste good regardless of decoction, so you can eat more vigorously.

Rice wine is good, the effect of rice wine is much stronger than cooking wine, generally do beer duck and mutton chops, mutton is used to remove the smell of rice wine, and cooking wine is mainly used to improve freshness, put some cooking wine when stir-frying, the fresh and delicious dishes immediately come out.

Rice wine is better than cooking wine, and rice wine can be drunk directly in addition to removing the fish, which can help blood circulation.

The effect of cooking wine is better than that of rice wine, but rice wine has a stronger freshness effect on cooking wine.

Liquor to remove the smell. The alcohol concentration of liquor is generally above 20 degrees, and a higher ethanol content will destroy the original taste of the dish; The alcohol content of beer is too low, only three or five degrees, and it also contains a lot of carbon dioxide gas, which evaporates just after getting out of the pot, and cannot achieve the effect of removing the fishy smell.

Moreover, the sugar and amino acid content in liquor and beer is lower than that of cooking wine, and the effect of improving flavor is obviously not as good as that of cooking wine. So it's better to choose a moderate amount of ginger and lemon juice to get rid of the fish.

You can use white vinegar, green onions, ginger, garlic. Green onions, ginger, garlic, peppercorns, and ingredients instead of cooking wine to remove the fish.

1. White vinegar. White vinegar is a sour adjunct for cooking, with a translucent color and mellow sourness. The main raw materials are water, rice, edible alcohol, edible salt, etc. It can be good and regulate the metabolism of the human body, and as a dietary seasoning, the demand is very large.

Vinegar can be used for raw materials that need to be fishy and greasy, such as cooking aquatic products or belly, intestines, heart, etc., which can eliminate fishy odor and peculiar smell, and some fishy raw materials can also be impregnated with vinegar in advance.

White vinegar softens the meat and makes it tender and tasty. Old chickens and ducks are not easy to boil, you can first add a small amount of vinegar with ice water, soak for two hours, and then cook over low heat, the meat will be crispy, tender and delicious. Add a tablespoon of vinegar to the beef when it is cooked, it is soft and tender.

When stewing mutton, add a little vinegar to relieve the sheep's gas. When cooking pork ribs or fish soup, adding a little vinegar can dissolve the calcium, phosphorus and iron in the bones and shark fins, and be absorbed and utilized by the body.

2. Green onion, ginger and garlic. Green onions, ginger, garlic.

Green onions, ginger, garlic. Onions, ginger, and garlic are all propylene sulfide compounds, which are spicy condiments. They are commonly used in the family to remove fishy condiments, known as the "three treasures of the kitchen".

Propylene sulfide compounds are highly volatile, and when exposed to high temperatures, they can emit a strong spicy odor, so they help to remove fish.

3. Sichuan pepper and large ingredients.

Sichuan peppercorns and spices are also fragrant spices, which can not only increase the fragrance, but also mask some of the fishy smell. However, due to the flavor of the seasoning itself, if the amount added is not well controlled, the cooked fish will lose its umami.

Then smear some cooking wine on the surface of the fish, then put ginger and green onion shreds, marinate for 15 minutes, marinate into the flavor, pour some oil into the oil pan, and fry the fish in the oil pan until golden on both sides. Add some boiling water to the pot and start the fish stew. After the water in the pot is boiled, pour some cooking wine and sugar into the pot, the sugar has the effect of removing the fishy smell and can also improve the freshness, and the cooking wine can remove the fishy smell of the fish, and after simmering for ten minutes, add some salt to the pot to taste.

.Neutralization and deodorization Animal food raw materials contain a large number of proteins, amino acids, lecithin and other nutrients, due to the environment and their own bacterial interaction, will produce a variety of fishy substances, add an appropriate amount of vinegar during cooking to neutralize, so that it produces acetate, can make the fishy smell greatly weakened. In addition, tomato sauce contains organic acids such as citric acid and malic acid, which also have a neutralizing and deodorizing effect, and of course, cooking fish and meat directly with tomatoes also has a deodorizing effect.

2.Alcohol deodorization Some fishy substances with low boiling point and not alkaline can be removed by neutralization method, and the dissolution and volatilization properties of alcohol (ethanol) can be used to remove the fishy odor after heating the fish and meat. At the same time, ethanol can also react with the aldehydes in the raw materials to form aroma substances that can be combined with organic acids to form esters, and the results of the joint action of the two can make dishes fishy and flavorful.

Therefore, if you want to taste and smell the fish and meat, you can't do without cooking wine and vinegar.

3.Spices to remove the smell There are many kinds of spices in China, which can be appropriately selected according to the specific situation. Such as green onions.

If we don't have any of the above flavored wines, we can use beer or wine instead. Of course, if you have to choose these kinds of substitutes, you must pay attention to the amount not to be too much, and its taste is slightly inferior to that of cooking wine and rice wine.

If you don't have cooking wine, you can use lemon juice. Many of the fishy substances in seafood are alkaline, and lemon juice is acidic, which can be used instead of cooking wine to remove the fishy smell.

1. Use lemon, lemon is also a compound.

It is a seafood platter that is often used in Western food.

Above. 2. When steaming fish or making shrimp, you may wish to learn from the practice of Western food and squeeze some lemon juice to neutralize the fishy smell of seafood.

3. With vinegar, the fishy substance produced in the meat is an alkaline compound, and adding an appropriate amount of vinegar in cooking can neutralize this taste. The amount should be controlled well when adding to avoid affecting the taste of the dish.

4. Use ginger, ginger is a hot food, which can not only neutralize the coldness of the ingredients, but also remove the fish, ginger is simply a weapon to remove the fish. Whether it is to stir-fry the fragrance or to remove the smell of fish and meat, ginger is the best choice.

5. Use dry flour, dry flour can remove the fishy smell, after scraping off the fish scales. Knead with dry flour for a while, leave it for a while and rinse it off, the fishy smell will be greatly reduced.

1. Sichuan pepper and other large ingredients. Spices such as pepper, cinnamon, pepper, star anise, etc., can oxidize with aldehydes and ketones, which can not only reduce the odor but also increase the fragrance. This type of spice is generally used to remove the smell of meat such as pork and lamb.

2. 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.

3. 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.

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