It's simple. Mainly used to remove the fishy smell of meat dishes (chicken, duck and fish). And the flavor of meat dishes is increased. Evaporation after heating.
When the fish is completely fried; It is best to add the soup when it is just boiled.
If steamed, add it first.
If it's cooking, pour the dish into the pot and put a little cooking wine to keep the dish crisp and green.
When cooking meat dishes such as fish and sheep, put some cooking wine to remove the fishy smell through the evaporation of cooking wine.
Therefore, the best time to add wine should be when the temperature in the pot is the highest when cooking.
In addition, add wine after frying shredded pork; Add wine after the grilled fish is fried; It is best to add wine after fried shrimp is cooked; Soup is usually boiled and stewed with low fire, and wine is put when simmering.
What dishes are not suitable for cooking with cooking wine?
Cooking wine is mainly used to remove the fishy smell of meat, so it is generally not necessary to treat vegetables. Meat food depends on how you cook it, not too much. Generally, fried food is marinated with cooking wine and other seasonings for a period of time, and then fried in a pot; Stewed food is cooked with proper amount of cooking wine. These are aimed at the commonly used red and white meat. Seafood is fresh and light because of its unique flavor, and its treatment methods are different, which is not included here. In my personal experience, cooking wine is used to pickle fish, stir-fry dishes and stir-fry shredded pork. Braised pork or chicken, dry pot duck, stewed beef, mutton, donkey meat, it is best to use some white wine, food is more fragrant than cooking wine.
How much cooking wine should I put in cooking?
Usually, the standard of Chinese food is moderation. As for the right amount, you need to grasp it yourself. In this way, you need to master the weight of seasoning wine according to the number of cooked dishes and raw materials.
Usually, the amount of cooking wine is only one or two spoonfuls, which may need to be explored and mastered in practice.
Why do you put cooking wine when cooking? What is the function of cooking wine?
Cooking wine is collectively referred to as "cooking wine", including yellow rice wine and Fenjiu. The main function of cooking wine is to remove the fishy smell of fish and meat, increase the aroma of dishes, and help salty and sweet taste fully penetrate into dishes. Yellow rice wine is generally used for home cooking.
Yellow rice wine is made from glutinous rice by soaking, cooking and fermentation. The alcohol concentration is about 65438 0.5 degrees, and the wine is mellow and rich in amino acids and vitamins. When rice wine is added to cooking, the amine substances with fishy smell in fish, shrimp and crab are dissolved in the alcohol of rice wine, and volatilize with the alcohol when heated to achieve the purpose of removing fishy smell. In addition, cattle, sheep, pigs, chickens, ducks and so on. There are also different degrees of fishy smell. Adding yellow wine to cooking can also remove the smell. Amino acids in yellow rice wine can be combined with salt in cooking to produce amino acid sodium salt, which makes fish taste more delicious.
Amino acids in yellow rice wine can also form attractive aroma with sugar in seasoning, which makes dishes rich in flavor.
When is the best time to put cooking wine? Which dishes don't need cooking wine?
The function of cooking wine is to remove fishy smell and increase freshness. It uses alcohol to melt off odor substances and uses alcohol to evaporate to remove odor. So just put the cooking wine after cooking. If it is put too late, it will have no effect, and it will make the food have a strong wine flavor.
When do you put cooking wine when cooking?
When cooking fish, sheep and other meat dishes with wine, put some cooking wine to remove the fishy smell through evaporation of cooking wine. Therefore, the best time to add wine should be when the temperature in the pot is the highest when cooking. In addition, add wine after frying shredded pork; Add wine after the grilled fish is fried; It is best to add wine after fried shrimp is cooked; Soup is usually boiled and stewed with low fire, and wine is put when simmering.
Put the right seasoning at the right time when cooking.
When and what seasoning should be put in cooking? How to keep the color, smell and nutrients of cooked dishes from being destroyed to the greatest extent is really a university question, which is beneficial to human health.
Cooking with oil, when the oil temperature is above 200℃, will produce a harmful gas called "acrolein". It is the main component of lampblack, and it will also produce a large number of highly carcinogenic peroxides. Therefore, it is best to use 80% hot oil for cooking.
Special mention: oil will reduce the efficacy of some antibiotics. When patients with iron deficiency anemia take ferrous sulfate, if they eat a lot of edible oil, the curative effect will be reduced.
Cooking soy sauce in a pot at high temperature for a long time will destroy its nutrients and lose its umami flavor. Therefore, put soy sauce before cooking.
Special note: patients who take drugs for cardiovascular diseases and gastrointestinal diseases and anti-tuberculosis drugs should not eat more soy sauce.
Salt is cooked with soybean oil and rapeseed oil. In order to reduce the loss of vitamins in vegetables, it is generally necessary to put salt after frying vegetables; Cooking with peanut oil, because peanut oil is easily polluted by Aspergillus flavus, putting salt in the wok first can greatly reduce aflatoxin; When cooking with meat oil, you can first put half of the salt to remove the residual organochlorine pesticides in the meat oil, and then put the other half of the salt; When cooking meat dishes, in order to make the meat tender, it is best to fry it until it is 80% ripe and add salt.
Special note: According to the standards recommended by the World Health Organization, it is advisable for everyone to eat 5 grams of salt every day, not more than 6 grams. In addition, patients who use antihypertensive drugs, diuretics, adrenocortical drugs and rheumatism with heart damage should try to reduce salt intake.
When cooking vegetables with vinegar, adding a little vinegar after cooking can reduce the loss of vitamin C in vegetables, promote the dissolution of mineral components such as calcium, phosphorus and iron, and improve the nutritional value of dishes and the absorption and utilization rate of human body.
Special note: vinegar should not be taken with sulfonamides, because sulfonamides are easy to form crystals in acidic environment and damage the kidneys; When taking alkaline drugs such as sodium bicarbonate and magnesium oxide, vinegar will weaken the efficacy.
When cooking fish, sheep and other meat dishes with wine, put some cooking wine to remove the fishy smell through evaporation of cooking wine. Therefore, the best time to add wine should be when the temperature in the pot is the highest when cooking. In addition, add wine after frying shredded pork; Add wine after the grilled fish is fried; It is best to add wine after fried shrimp is cooked; Soup is usually boiled and stewed with low fire, and wine is put when simmering.
When monosodium glutamate is heated above 120℃, it will become coking monosodium glutamate, which is not only tasteless, but also toxic. Therefore, it is best to add monosodium glutamate when frying.
Special note: excessive intake of monosodium glutamate will inhibit various nerve functions in the human body and produce adverse reactions such as dizziness, headache and muscle spasm. In addition, the elderly, infants, lactating women, patients with hypertension and kidney disease should be forbidden to eat or eat less monosodium glutamate.
When cooking sweet and sour carp and other dishes, put sugar first, then add salt. Otherwise, the "dehydration" of salt will promote the coagulation of protein, making it difficult to fully understand the taste of sugar, thus causing sweetness outside and light inside, affecting its delicious taste.
Special note: Sugar should not be taken together with decoction of traditional Chinese medicine, because protein, tannin and other components in traditional Chinese medicine will react with sugar, reducing the efficacy.
Can I eat vegetables with cooking wine?
Hello: It doesn't matter if you consider eating food with cooking wine. Wish you good health. View original post >>
What is the function of cooking wine? What kind of cooking wine is the best ..
I think the cooking wine produced in Shaoxing and Zhejiang is better. My family often uses yellow wine instead of cooking wine, and the dishes are delicious.
When you copy something, use it as cooking wine.
Generally speaking, it is meat, fish, shrimp and other fishy things.
Can you put rice wine and cooking wine in everything? When is the right time?
Many dishes can be served with wine.
But playing is different.
For example, chicken wings and chicken legs should be marinated with cooking wine and other seasonings before baking.
There are also fried meat slices, stewed beef and stewed ribs. White sugar stew can also refresh you. These are the cooking wine after the meat is cooked.
It depends on what kind of food to cook.
If you want to learn to cook, you can look at the menu.