Can I stew with Haitian cooking wine?
Cooking wine is an essential condiment in cook the meat. Generally, it is made of yellow rice wine and spices such as cinnamon, pepper and star anise. You can remove the fishy smell and make the stew more delicious. In the cooking process, the alcohol contained in cooking wine helps to dissolve the organic matter in the dishes, and a small amount of volatile components in cooking wine react with the raw materials of the dishes to produce new flavors and reduce the fishy smell and greasy feeling. Alcohol reacts with carboxylic acids in food to produce aromatic and volatile ester compounds. After cooking, most of the alcohol volatilizes when heated and will not remain in the dishes.
How to cook stew with Haitian cooking wine
1, materials: pork, onion, ginger and garlic, cooking wine, soy sauce, soy sauce and salt.
2. Cut the meat into small pieces; Domestic base oil, after the oil is hot, add ginger slices, a little aniseed, onion segments and garlic cloves and stir-fry for fragrance.
3. Pour in chopped meat and stir fry. After stir-frying in water, add meat oil and stir-fry, add cooking wine and stir-fry, then add soy sauce and soy sauce, stir for a while and then add some salt.
4. After frying, add boiling water and a packet of stew, and simmer for 1-2 hours.
When is the best time to add wine?
1, low-temperature cooking steamed fish cooked meat. After these dishes are heated with wine, they can be melted with dissolved fatty acids, so that the aroma of the dishes is overflowing and the compound taste and umami taste of the dishes are increased. ?
2. For some fast-fried dishes, cooking wine can be added before cooking, which can enhance the flavor and taste of the finished dishes. ?
3. For some raw materials with poor freshness, cooking wine should be added before cooking. This is because cooking wine has strong permeability and can achieve the function of removing fishy smell.
How is cooking wine moldy?
This is mainly caused by higher fatty acids and their esters in cooking wine, including fusel oil, and the culprit is oily higher fatty acid esters such as ethyl palmitate, ethyl oleate and ethyl linoleate. Because they are all soluble in ethanol and insoluble in water, their solubility decreases when cooking wine is degraded or the temperature is lowered, and milky white flocculent turbidity precipitates appear.