Weilin, a kind of seasoning, is popular in Japan, but rare in China. It is actually a seasoning used to remove fishy smell and enhance freshness. Weilin is similar to rice wine. It has a sweet taste and a wine taste. Sweetness can trigger the original flavor of food, while wine taste can remove the fishy smell of food.
Wei Lin can be used to deodorize barbecue meat, increase luster and make barbecue taste more intense; It can also be used in stewing brine to make food more beautiful; It can also be used to cook soup or noodles to make the soup more delicious; Used to make steamed food can make it sweeter.
It is said that the brewing method of Weilin originated in Muromachi era in the second half of16th century (Edo era, Japan) and was made from Japanese shochu. The method was to mix steamed glutinous rice with shochu with an alcohol concentration of about 40% to ferment the starch in the glutinous rice into sugar, and the squeezed yellow and transparent juice was Weilin, which was originally drunk as sweet wine, and after the Edo era, there were chefs.
How to use Wei Lin
1, barbecue: After taking three portions of mixed soy sauce, apply it to fish, eel, chicken, duck and other meats for barbecue, which can remove the fishy smell, increase the luster and make the barbecue full of flavor.
2, stew: to a mixed soy sauce three, stew food, fragrant and delicious, instead of the use of monosodium glutamate, wine, sugar, salt, can add color and moisture.
3. Boiled noodle soup: adding this product to the soup, accounting for about 5%- 10% of the total, can increase the Q degree of noodles and make the soup head delicious.
4. Steamed products: Chinese-style Shao Shao Shao, steamed tea bowls, and dumplings. This product with a total amount of 5%- 10% is more sweet and delicious.
5. Baking: It can make the skin thin, the tissue soft, moisturize, improve the taste of the cake, and increase the aroma and gloss of the product.
Refer to Baidu Encyclopedia-Weilin for the above contents.