The wine is a seasoning we often use, the fishy effect of the wine is actually very good, for fishy fish, in fact, should be put a little wine to effectively reduce the fishy flavor. But many friends in the fried vegetables or stewed meat, are the wine put in that will play a fishy effect of freshness, in fact, this practice is not right. For cooking, put the wine in the order we want to master, so that the meat out of the fresh and delicious. In this regard, friends of the relatives of the chef and we said, in fact, the sequence of getting the wrong flavor will have a big difference. So let's talk in detail about the fried vegetables should be put first or after the issue of wine.

Generally we do marinade or do braised meat before, we need to marinate pork, and in the process of marinating pork, in addition to putting on the onion and ginger to play the role of deodorization.

We also need to put on the wine marinade, this step is the need to use the wine in advance of the steps. The wine in the marinade is to be put first, if we stew meat and then put the wine, then in the deodorization effect will be worse.

When frying sliced meat, the meat has less blood and less fishy flavor, we need to use wine to remove the fishy. Need to put the wine in the higher temperature, so that with the heat can stimulate the flavor of the wine, then you can reduce the fishy flavor of the meat. Usually you add the seasoning and stir fry the meat first and put it in when the oil is warm. Because when we look at the list of ingredients, we can see that the wine contains a small amount of alcohol, if the wine is put earlier, then the wine will be easy to volatilize the situation.

This will put the wine in early, then it will not play the role of the wine to fishy and fresh. So if you do stir-fry meat such as food, you need to wait until the temperature of the pan reaches its highest before putting the wine will be better, which requires us to put the meat first and then put the wine. So this time to put the wine need to be put after this step we can not get it wrong, otherwise the fried meat will still be with a fishy flavor.

So we know, in fact, for different dishes and different practices, then we put the wine time is not the same, when to put the wine will determine whether the wine can play a role in deodorization and freshness.

Additionally, we should know that the main ingredients of the cooking wine is yellow wine, plus pepper, onion and ginger spices done, so the choice of the cooking wine to look at the list of ingredients, the choice of natural ingredients processed into the cooking wine, to avoid choosing to blend out of the cooking wine, the taste of the cooking wine is not good and fishy to increase the effect is not very good. The effect is not very good, so try to look at the choice of wine, plus the correct approach, then we can make a good use of wine to make delicious.

The above is the second sister to write about the fried dishes, first put wine or after the wine, the chef to teach you a trick of the article. Welcome to pay attention to the second sister and I exchange!