Wine is the only wine containing alkaline substances, and also contains a variety of organic acids, which can enhance the metabolism in the human body. Adding a little wine when cooking can remove the fishy smell of fish and meat. Besides, wine has many ingenious uses.

When you have a cold, you can heat a small glass of red wine on the fire, beat an egg and pour it into the wine, then stir it with chopsticks or spoon to stop heating, and then you can drink it after cooling. This is the so-called eggnog that Germans treat colds.

Traveling abroad, the water in the marching kettle has a special smell and is annoying, but as long as a spoonful of red wine is added to the kettle in advance, it can prevent the water from going bad.

When frying fish, spray half a cup of red wine in the pot to prevent the skin from sticking to the pot.

Because the whole ham is cut and eaten, you can apply some wine to the incision of the ham that is not used for the time being, so as to keep the ham fresh and not go bad.

Add a little white wine when frying onions, and there will be no frying.

Some persimmons have astringency, but the astringency will disappear as long as a small amount of wine is added from the bitten part.