Its function is to remove the fishy smell of fish and meat and increase the aroma of dishes, which is conducive to the full penetration of salty and sweet flavors into dishes. At the same time, it is also rich in various nutrients necessary for human body, and even can maintain chlorophyll. ?
Cooking wine can play this role. First, because the alcohol in the wine has volatilization function, it can volatilize protein and amines with fishy smell in meat. The alcohol concentration of yellow rice wine, Fenjiu and other liquors is relatively low, generally around 15, which can not only remove the fishy smell, but also not destroy the protein and lipids in meat.