The main functions of cooking wine (mainly rice wine) in cooking are to remove fishy smell, remove odor, relieve greasiness, increase aroma and taste. Its mechanism of action is as follows:

1. Remove fishy smell and relieve mutton

The fishy smell substance in fish is mainly trimethylamine oxide, which can be dissolved in ethanol and used when cooking cooking wine. , its fishy smell is taken away as the alcohol evaporates. The meat contains fat droplets, which have a greasy smell. This smell can also be dissolved in hot ethanol and disappear as the ethanol evaporates. Therefore, rice wine is used as a cooking seasoning to remove fishy and muttony smells.

2. Add flavor to the dishes

The ester and mellow aroma of rice wine is strong but not bright, fragrant but not overpowering. It is different from the aroma of distilled liquor. It is very similar to the aroma of dishes. Harmony, rice wine is used in cooking. It not only adds aroma to the dishes, but also induces the inherent aroma of the food to evaporate through ethanol volatilization, making the dishes full of fragrance.

3. Make the dishes taste delicious

Yellow rice wine, especially Shaoxing wine, is not only rich in aroma-producing substances, but also contains disaccharides, trisaccharides, tetrasaccharides and more polysaccharides. Similar taste substances, and the amino acid content is very high. Used in cooking seasonings, it can add umami flavor and give dishes a rich and aromatic taste.

4. Make the texture of the dishes soft and tender

When cooking meat, poultry, eggs and other dishes, adding rice wine can penetrate into the food tissue and dissolve a variety of organic substances in trace amounts, thus The texture of the dishes is light and tender.