1. Wine:

Wine can increase the flavor of food and remove fishy and greasy.

2. Soy sauce:

Soy sauce is used for seasoning, because the color is light, so do the general stir-fry dishes or cold dishes with more, soy sauce is suitable for cold dishes, the color is not heavy, it seems refreshing.

3. Soy sauce:

Adding soy sauce to a dish can improve the taste and add color.

4. Soy sauce:

It can increase and improve the flavor of the dishes and also add or change the color of the dishes. Soy sauce is generally available in two types: soy sauce and soy sauce: soy sauce is more salty and is used to enhance freshness; soy sauce is lighter and is used to enhance color.

Expanded Information

Related Background:

Maintaining wine, as a wine specifically used for cooking and flavoring, is widely used in folklore. However, experts pointed out that the main function of cooking wine is to remove the fishy, fresh, and its mainly applicable to meat, fish, shrimp, crab and other meat dishes, the production of vegetables, there is no need to put cooking wine.

In addition, because of the high salt content in the cooking wine, it is not suitable for direct consumption. It is suitable for cooking meat, fish, shrimp and crab. Although it has the word "wine" in it, it is not the same as yellow wine, beer, white wine and other drinking wines, but it is a flavoring product.

The raw materials used in soy sauce are vegetable protein and starch. Vegetable proteins will be taken from soybean oil extraction after the soybean cake, or solvent leaching of fats and oils after the soybean meal, but also peanut cake, broad beans instead of the traditional production of soybeans; starch raw materials are commonly used in wheat and gluten, but also crushed rice and corn instead of the traditional production of flour-based.

Baidu Encyclopedia - Soy Sauce

Baidu Encyclopedia - Soy Sauce