The cooking wine is suitable for adding when stir-frying squid, while the oyster sauce is suitable for adding when stir-frying lettuce. Oyster sauce is suitable for a variety of cooking methods, both directly as a seasoning for dipping, but also can be used to heat the stew, steak, grill, stir-fry, stir-fry, etc., but also can be used for cold and dim sum meat fillings stuffing. Oyster sauce and cooking wine are not suitable for soup products.

The wine is generally used as raw materials, plus cinnamon, pepper, dashi, sand nuts and other spices processed, due to the low alcohol content, the nutrition of yellow wine, but also spices, so in the cooking can be very good to play a flavorful, deodorant and stinky role.

Oyster sauce can not only be flavored alone, can also be used in conjunction with other seasonings. Seasoned with oyster sauce and spicy seasonings, vinegar and sugar *** enjoy. Because these seasonings will cover the fresh taste of oyster sauce and damage the special flavor of oyster sauce.

Expanded information:

The most reasonable time to use wine in cooking should be in the whole process of cooking vegetables in the pot at the highest temperature. Because of the ethanol in the wine in the high temperature environment in a short period of time, fishy substances can be dissolved by the ethanol and volatilized together, fatty acids and easy to combine with ethanol to generate aromatic ester compounds.

such as stir-fried shredded pork, wine should be stir-fried just finished when put, and oil burst prawns, must be in the oil hot immediately after the shrimp, and then immediately cooking wine, so that the wine sprayed into the immediate burst of sound, and then a fragrance.

Steamed fish and other dishes. As the heating temperature began to be lower, heating time is longer, generally the first wine, with the rise in temperature, the ethanol in the wine began to play a role, not only to make the fishy flavor with the ethanol volatilization off, but also to make the ethanol and fish, meat in the fatty acids, amino acids, etc., slowly but fully chemical reaction, so as to increase the mellow aroma of the dishes, improve the fresh taste.

Fish and meat with poor freshness. Because of such dishes in the three polyamines and other fishy substances gathered more, should be cooked before the wine soak a little, so that ethanol immersed in the fish, meat fiber tissue to promote the dissolution of amines, so that when it stir-frying, can be volatilized with the ethanol together.

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