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. Cooking with yellow wine can also remove fishy 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.
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Cooking wine can increase the flavor of food, remove fishy smell and relieve boredom. At the same time, it is also rich in various nutrients necessary for human body, and even can maintain chlorophyll. Do you know that?/You know what? Now, let's have a comprehensive understanding of cooking wine.
Speaking of cooking wine, it may be a bit strange to northerners. People just use it as a condiment. Nowadays, people know more about cooking wine. For example, when you cook, you put some cooking wine, which will produce some nutrients beneficial to the human body, which you have not noticed.
Cooking wine is brewed with yellow rice wine, so cooking wine contains eight essential amino acids, which cannot be synthesized by human body and needs to be provided from diet.
As experts say, cooking wine is rich in eight kinds of amino acids needed by human body, such as leucine, isoleucine, methionine, phenylalanine and threonine. After heating, it can produce a variety of fruity flowers and toasts. Among them, lysine and tryptophan can produce neurotransmitters in the brain, improve sleep, contribute to the synthesis of human fatty acids, and are also good for children's physical development. In fact, the nutrition of cooking wine comes from yellow rice wine, and then it is brewed by adding spices such as pepper, aniseed, cinnamon, clove, Amomum villosum and ginger.
Cooking wine can also remove fishy smell. For example, fish, shrimp and meat we often eat have fishy smell, which is caused by an amine substance. This amine substance can be dissolved in alcohol in cooking wine and fermented with alcohol when heated to achieve the purpose of removing fishy smell. In this way, of course, you can't eat the fishy smell.
In fact, cooking wine can not only remove fishy smell, but also increase the flavor of food. Why? The first reason is that amino acids in cooking wine can combine with salt to produce amino acid sodium salt during cooking, which makes fish or meat more delicious. In addition, it can combine with sugar to form an attractive aroma. Therefore, with cooking wine, your cooking will be more fragrant. For another example, curing chicken and fish with cooking wine can quickly penetrate into chicken and fish, which can prolong the preservation time and help the salty and sweet flavor to fully penetrate into dishes. The most incredible thing is that when making green leafy vegetables, adding a little cooking wine can also keep chlorophyll well.
You may have noticed that there are cooking wine and yellow wine on the market. Many people call yellow wine cooking wine and use it as cooking wine. So yellow rice wine and cooking wine are the same thing?
The biggest difference between cooking wine and yellow wine is that yellow wine is a kind of beverage wine, and cooking wine is a new variety developed on the basis of yellow wine, which is made from 30% ~ 50% yellow wine with some spices and seasonings. Compared with yellow wine, cooking wine is not only delicious, but also cheaper. Cooking wine can only be used when cooking. Some people use white wine instead of cooking wine when cooking. It is wrong to think that cooking wine and liquor are both wines and can also make delicious things. Let's have a look. The alcohol concentration of liquor should be at least about 20 degrees and at most about 60 degrees. Alcohol is the main component of liquor, with strong permeability and volatility. When cooking, if you use white wine with high alcohol content, it will destroy the original flavor of the dish, and of course it tastes bad.
Some friends like to use beer instead of cooking wine, thinking it tastes better, but it's not right. Why? Because the alcohol concentration of beer is about 3.5 degrees, and a large part of it is nitrogen dioxide gas. This nitrogen dioxide gas is very volatile, especially after heating. Therefore, if beer is added to the dish when cooking, the alcohol will evaporate before dissolving the fishy smell, and of course, it will not be able to remove the fishy smell and greasy taste.
In this way, compared with cooking wine, the dishes cooked by different wines have very different flavors. The alcohol concentration of cooking wine is 10% ~ 15%, and the alcohol content is suitable. Therefore, something special must be dedicated.
Different wines have different uses. White meat (chicken and duck) with white wine, red meat (pork and beef) with red wine. This paper introduces two methods, one is to make stew and the other is to make dessert.
Braised beef with red wine
Ingredients: beef, dry red wine
Ingredients: onion, salt, stock, preserved fruit, butter and laurel.
1: beef is soaked in dry red wine for 20 minutes, and preserved fruit is soaked 1 hour.
2: Pour the butter into the pot to melt. Add onion and garlic, stir-fry until fragrant, and pour in beef.
3: After the beef turns white, pour in laurel and broth, and add a little red wine.
4: After boiling, add preserved fruit, stew with beef and simmer for two hours.
5: pour red wine before cooking.
Cherry liqueur Mu Si
Ingredients: 3 egg yolks, 3 whole eggs, 300g sugar, 300g cherry brandy, 600g whipped cream and cherries.
Exercise:
1. Take a round-bottomed pot, mix the egg yolk, eggs and sugar with a blender, put it in water and heat it, and keep stirring until it becomes sticky.
Stir slowly until it thickens.
2. Take it out and continue to stir until it cools (put ice cubes at the bottom of the pot to cool down). Mu Si is more suitable for home operation.
Dessert, the practice is simple and easy to control, as long as you pay attention to the proportion, you don't need to bake it, mix it well and put it in the refrigerator for freezing.
3. Pour in the cherry brandy and mix in the whipped cream (slowly pour in the whipped cream). There is cherry juice in cherry wine.
It usually has a strong cherry fruit flavor, and finally it can be directly stored in the refrigerator to preserve the cherry flavor, as well as a touch of wine flavor.
4. Pour in the above prepared materials and put them in the refrigerator for 3 hours.
5. Decorate with cherries before eating. The taste is between cake and ice cream, some are like cheese and a little elastic. Cherry flavor is rich, and cherry wine itself has a certain degree of sugar, so it is sweet without sugar.
When aquatic animals are cooking (except stewed), a little white wine can be put to remove the fishy smell and enhance the fragrance;
After animals (except stewed) are cooked with a little white wine, the taste of the finished dishes is mostly exotic;
Drop some white wine when frying spinach, and the effect is very good;
It is best not to put white wine in other vegetables;
Note: Do not put Maotai-flavor liquor.
The function of yellow rice wine is to get rid of cold and dampness. If you eat crabs, you'd better drink a little yellow wine.
Adding pepper, aniseed, cinnamon, clove, Amomum villosum, ginger and other spices to yellow rice wine can brew cooking wine specially used for cooking. The biggest difference between cooking wine and yellow rice wine is that yellow rice wine is a kind of beverage wine, and cooking wine is a new variety developed on the basis of yellow rice wine, which is made of 30% ~ 50% yellow rice wine as raw material and some spices and seasonings mentioned above. Compared with yellow rice wine, cooking wine not only tastes better, but also is cheaper. Cooking wine can only be used when cooking.
Cooking wine can be used in any dishes except vegetarian dishes and stews, and has the functions of improving taste, removing fishy smell and expelling cold.
Some friends like to use beer instead of cooking wine, thinking it tastes better, but it's actually wrong. If beer is added to the dish when cooking, the alcohol will evaporate before the fishy smell is dissolved, and of course, the effect of removing fishy smell and greasy will not be achieved.