The usage of cooking wine in stir frying, how to add cooking wine to stir fry How to add cooking win

How to use cooking wine:

Cooking wine is a seasoned wine made with rice wine as the main raw material, adding spices and seasonings, and its main function is to remove the fish. A lot of fish, meat, shrimp and crabs have a fishy smell, and cooking wine is a good choice to remove the fishiness of these ingredients. However, many people like to use cooking wine no matter what they cook, and sometimes the dishes they make have an indescribable bad smell, which is the consequence of using the wrong cooking wine.

1. Cooking wine can be used for cooking meat, seafood and other meat dishes. Among them, when pickling these ingredients to remove the smell, they can be eaten directly; However, if the cooking wine is not poured directly on the surface of the ingredients during the cooking process of the hot pot, the correct way is to pour it along the edge of the pot when the temperature of the pot reaches the highest, which is conducive to the volatilization of alcohol in the cooking wine, which can take away the fishy smell in the ingredients and leave the aroma in the cooking wine. 2. When stir-frying vegetables, cooking wine should not be used.

Because the vegetables themselves have no fishy smell, they don't need to be fishy. At this time, if you cook cooking wine, the flavor of cooking wine will mask the flavor of the vegetables themselves, and when you eat it, it will produce a strange taste. 3. Don't put cooking wine when mixing meat filling.

Some people always think that putting some cooking wine in the meat filling can make the meat filling fishy, but in fact, this is an illusion. Because the meat filling is to be wrapped into dumplings or buns, it is a relatively closed environment, which is not conducive to the volatilization of alcohol in cooking wine, resulting in dumplings or buns that taste bad will be very strange. To remove the smell of the meat filling, it is enough to use green onion ginger water or Sichuan pepper water.

4. When steaming seafood, do not put cooking wine. For example, everyone usually makes steamed fish, what we eat is the umami of the fish, at this time, if you put cooking wine to remove the fish, it will also produce a strange smell, and the umami of the fish will be covered up and replaced, not only can not eat the deliciousness of the fish, but it will be difficult to swallow. The correct way is to use shredded green onion and ginger to remove the fishy and increase the fragrance.

1. Put it out of the pot.

2. Cooking wine contains a lot of alcohol, alcohol is volatile, it will accelerate the volatilization of alcohol when heated, and alcohol volatilization when stir-frying, which will remove the fishy smell and improve the freshness of food, so it is best to put cooking wine when cooking wine is stir-fried.

Function: 1) Remove the smell and improve the freshness. Cooking wine contains a large amount of ethanol, which is volatile, and can remove the fishy smell of food, increase umami, and enhance the taste during volatilization.

2) Promotes appetite. Cooking wine is rich in amino acids and sugars, and aromatic aldehydes will be formed after heating.

3) Increase nutrition. Cooking wine contains a variety of amino acids, such as threonine, leucine, methionine, isoleucine, phenylalanine, etc., and putting cooking wine in food not only enhances the taste, but also replenishes nutrients for the body and improves the body's immunity.