Cooking wine is a general term for all cooking wines. Its function 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. When cooking food, yellow wine can be used instead of cooking wine.

Yellow rice wine is brewed from glutinous rice or millet, and its main components are alcohol, sugar, dextrin and amino acids. Its alcohol concentration is low, and its content is below 15%. Moreover, the ester content is high, and it is rich in amino acids, so it is rich in flavor and mellow in taste, and is widely used in cooking dishes. The flavoring function of yellow rice wine is mainly to remove fishy smell and enhance fragrance. To some extent, yellow wine can be used instead of cooking wine.

Correct use of cooking wine

The addition of cooking wine is skillful, not simply poured into the pot. The principle of deodorizing cooking wine is to dissolve fishy substances with alcohol and then volatilize them. Alcohol is very sensitive to temperature. The higher the temperature, the more fully it volatilizes. Therefore, when cooking, it is best to add it when the temperature in the pot is the highest, which is more conducive to the role of cooking wine.

And avoid pouring it out directly when adding it, so as not to fry for too short a time and cause some ingredients to be too thick. Many friends actually use liquor and beer instead of cooking wine. In fact, this method is wrong. A large amount of liquor will destroy the protein and lipids of meat, resulting in the loss of nutrition.