why do you put cooking wine in cooking?

Source: Food Guide

Cooking wine is collectively called "cooking wine", which includes yellow rice wine, Fenjiu and so on. The main function of cooking wine is to remove the fishy smell of fish and meat and increase the aroma of dishes, which is conducive to the full penetration of salty and sweet flavors into dishes. Yellow rice wine is generally used in family cooking.

Yellow rice wine is made from glutinous rice by soaking, cooking and fermentation. The alcohol concentration is about 15 degrees, the wine tastes mellow, and it is rich in amino acids and vitamins. When rice wine is added to cooking, the amine substances with fishy smell in fish, shrimp and crab are dissolved in the alcohol of rice wine and volatilized with the alcohol when heated, so as to achieve the purpose of removing fishy smell. In addition, cows, sheep, pigs, chickens, ducks, etc. also have different degrees of fishy smell. Adding yellow wine to cooking can also remove fishy smell.

Amino acids in yellow rice wine can combine with salt in cooking to produce amino acid sodium salt, which makes the taste of fish and meat more delicious.

the amino acids in yellow rice wine can also form an attractive aroma with the sugar in the seasoning, which makes the dishes rich in flavor.

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Cooking wine can increase the flavor of food, remove fishy smell and relieve boredom. At the same time, it is rich in various nutrients necessary for human body, and even can keep chlorophyll. Did you know that? Now, let's have a comprehensive understanding of cooking wine.

When it comes to cooking wine, it may be a little strange to northerners. People just use it as a condiment. Nowadays, people know more about cooking wine. For example, if you put some cooking wine when cooking, it will produce some nutrients that are beneficial to the human body, which were not noticed by you.

Cooking wine is made from yellow rice wine, so cooking wine contains eight essential amino acids, which are not synthesized by human body and need to be provided from the diet.

As experts say, cooking wine is rich in eight kinds of amino acids needed by human body, such as leucine, isoleucine, methionine, phenylalanine and threonine, which, when heated, can produce a variety of fruity, floral and toasted tastes. Among them, lysine and tryptophan can produce neurotransmitters in the brain, improve sleep, contribute to the synthesis of human fatty acids, and are also good for children's physical development. In fact, the nutrition of cooking wine comes from yellow rice wine, and then it is brewed by adding pepper, aniseed, cinnamon, clove, Amomum villosum, ginger and other spices.

Cooking wine can also remove fishy smell and relieve boredom. Like fish, shrimp and meat that we often eat, it is an amine substance that causes fishy smell, and amine substances can dissolve in alcohol in cooking wine and ferment with alcohol when heated to achieve the purpose of removing fishy smell. In this way, of course, you won't eat the fishy smell.

Actually, cooking wine can not only remove fishy smell and greasy taste, but also enhance the flavor of food. Why? The first reason is that amino acids in cooking wine can combine with salt during cooking to produce amino acid sodium salt, which makes fish or meat more delicious. In addition, it can combine with sugar to form an attractive aroma. So, with cooking wine, your cooking will be more fragrant. For another example, pickling chicken and fish with cooking wine can quickly penetrate into the inside of chicken and fish, which can prolong the fresh-keeping time and help salty and sweet flavors fully penetrate into dishes. The most incredible thing is that when making green leafy vegetables, adding a small amount of cooking wine can also keep chlorophyll well.

You may have noticed that there are cooking wine and yellow wine in the market, and many people call yellow wine cooking wine and use it as cooking wine. So, are yellow wine and cooking wine the same thing?

The biggest difference between cooking wine and yellow rice wine is that yellow rice wine is a kind of beverage wine, and cooking wine is a new variety developed on the basis of yellow rice wine, which is made of 3% ~ 5% yellow rice wine as raw material and some spices and seasonings. Compared with yellow rice wine, cooking wine is not only delicious, but also cheaper. Cooking wine can only be used when cooking. Some people use white wine instead of cooking wine when cooking. It is wrong to think that cooking wine and white wine are both wine and can also cook delicious food. Let's take a look. The alcohol concentration of liquor should be at least about 2 degrees and at most about 6 degrees. Ethanol, the main component of liquor, has strong permeability and volatility. If you use liquor with high ethanol content when cooking dishes, it will destroy the original flavor of the dishes, and the taste will of course be bad.

some friends like to use beer instead of cooking wine, thinking it tastes better, but it's not true. Why? Because the alcohol concentration of beer is about 3.5 degrees, and a large part of it is nitrogen dioxide gas. This nitrogen dioxide gas is very volatile, especially after being heated. Therefore, if beer is added to the dish when cooking, the alcohol will evaporate before dissolving the fishy smell, and of course, the effect of removing the fishy smell and greasy taste will not be achieved.

In this way, compared with cooking wine, the flavors of the dishes cooked by different wines are far apart. Cooking wine has an alcohol concentration of 1% ~ 15%, and the alcohol content is suitable. Therefore, the special thing has to be dedicated.

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