Can I put wine when cooking?
Is there any way to reduce oil intake when cooking? The answer is yes, you can try to put some wine properly when cooking. Reducing the amount of oil when cooking and replacing it with wine is a good way to prevent excessive oil intake. The study found that if you put too little oil, you will really feel dry when cooking, and it is easy to stick to the pot when cooking. Adding some wine when cooking can solve these problems. Stir-frying vegetarian dishes with light wine can not only improve the taste, but also alleviate the bitterness of some vegetables, such as bitter gourd, spinach and broccoli. The leaves of green leafy vegetables are easy to get oily, and people inadvertently eat a lot of oil. Adding wine and reducing oil is good for health.
The benefits of cooking with wine
1, reducing the body's intake of oil.
It is common to put a lot of oil in cooking. As we all know, eating too much oil is harmful to human body. At this time, wine can be used instead of oil, which will not only not fry vegetables but also improve the taste of vegetables, thus reducing the intake of oil by human body, which is beneficial to health.
2. Increase appetite
For people with loss of appetite, in addition to taking drugs to promote appetite, you can also add a little wine when cooking, which can promote appetite and prevent malnutrition symptoms.
Step 3 protect blood vessels
Middle-aged and elderly people are at high risk of vascular diseases. In addition to taking health care products to protect blood vessels, you can add a little wine when cooking. Wine is a good choice because it contains antioxidants, which can reduce the proportion of cholesterol, thus reducing the risk of vascular diseases. How to cook with wine is actually just adding some ingredients to the dishes.
Step 4 strengthen bones
Old people are prone to osteoporosis, so you can add some wine to your usual food while eating calcium tablets every day, because it can strengthen your bones!
5, skin care
If you want good skin, you can add some wine when cooking, because the wine contains anti-aging substances, which can reduce the generation of wrinkles and achieve anti-aging effects.
What wine is suitable for cooking?
The five most recommended wines that can be used for cooking are 1. Yellow rice wine: high temperature resistance, mellow, can be used for braising.
2. Rice wine: Best for cooking vegetables.
3. Wine: red wine can be fried and stewed with red meat; Liquor can cook seafood.
4. Beer: It smells like wheat and the soup is good.
5. Champagne: Add more western-style cold soup to create a snow bubble effect.
The best time to put wine.
Soju must be poured at the right time. Then, when cooking with white wine, when is it right to put it in?
Stir-fried dishes should be heated in oil and then poured with white wine: the most reasonable time to stir-fry should be when the temperature in the pot is the highest. Alcohol stays at high temperature for a short time, so when cooking with fire, it can volatilize the fishy smell in food together, giving off a charming fragrance.
If you fry shredded pork, put the wine just after frying. The fried prawns must be put into the prawns immediately after the oil is hot, and then the wine is served immediately, so that as soon as the wine is injected, it will burst and give off a fragrance. Steamed fish and other dishes: put white wine on the fish before putting it into the pot. With the increase of temperature, the ethanol in wine began to play a role, which not only made the fishy smell volatilize with the ethanol, but also made the ethanol slowly and fully react with fatty acids and amino acids in fish and meat, thus increasing the mellow flavor of dishes and improving the umami taste.
Stir-fry and stew: when cooking stir-fry and stew, marinate the meat with white wine first, or add white wine when stewing. The stew is stewed with white wine. Take sweet and sour sauce as an example. You should fry the ribs first, and then stew them with white wine and other seasonings.
Fish and meat with strong fishy smell: Because these dishes contain many fishy substances such as triamine, they should be soaked in wine before cooking, so that ethanol can be immersed in the fibrous tissues of fish and meat, which will promote the dissolution of amine substances and make them volatilize with ethanol when stir-frying.