The role of cooking wine

The role of cooking wine is mainly to remove the fishy, muck, freshness, aroma, meat, fish, shrimp, crab and other meat and vegetable ingredients can be used in the production of dishes when the cooking wine, and vegetable ingredients itself is not fishy flavor, so there is no need to use the cooking wine.

Meat ingredients in the fishy and stinky odor mainly from the amine substances, this amine substances can be dissolved in the alcohol wine, and with the alcohol volatilized, so as to achieve the role of fishy, muck.

The role of cooking wine, cooking wine when to put cooking delicious

Cooking wine contains a wealth of amino acids, these amino acids in the cooking process will generate amino acid salts, so as to achieve the role of the meat ingredients to increase freshness. The wine in the production process also added a lot of spices and seasonings, these can play to the role of meat ingredients to increase the role of flavor.

In addition, the amino acids in cooking wine can combine with sugars to form aromatic aldehydes, which give dishes an attractive and rich flavor, and some of the wine's own esters have a flavor, which is the main reason why cooking wine can play a role in increasing flavor.

Another role of the wine is to penetrate into the interior of the meat food and dissolve some of the nutrients, which will not only make it easier to absorb the nutrients in the ingredients, but also play a role in making the meat ingredients soft and tasty effect.

The penetrating effect of the wine also helps the effect of flavoring, which allows the flavor of various seasonings to quickly penetrate into the interior of the ingredients, especially for marinating fish and other fishy meat ingredients.

When to put the wine

The best time to use the wine in cooking should be the highest temperature in the pot, because we are mainly with the help of wine in the volatile effect of alcohol to remove the fishy flavor, especially in the cooking of fish, lamb and other fishy taste of heavy meat dishes should be so. Such as --

Steamed shredded meat should be stir-fried shredded meat just stir-fried after adding wine, fish should be fried fish immediately after adding wine, fried shrimp should be fried shrimp after adding wine, soup should be in the fire after boiling ready to switch to a small fire slowly stewed or simmering when adding wine.

There are also cases where you need to add wine when marinating ingredients, which is mainly to help the role of wine in flavoring.

Taboo: Although wine is an excellent seasoning for cooking meat ingredients, it is not advisable to use too much wine when cooking dishes, otherwise the dishes will have a heavy flavor of wine, which will mask the good taste of the dishes themselves.

The role of oyster sauce:

Oyster sauce can be used not only alone, but also with other seasonings. Seasoned with oyster sauce and spicy seasonings, vinegar and sugar *** enjoy. Because these seasonings will mask the fresh taste of oyster sauce and detract from the special flavor of oyster sauce.

Not too early to put oyster sauce seasoning, such as stir-fried vegetables, to the final out of the pan before putting. Because if you put it in first, in the case of sustained high temperature, the oyster sauce "fresh" quickly disappeared, the flavor is much worse.

The oyster sauce is not spicy or sour, so it is not necessary to put oyster sauce in the hot and sour dishes. Spicy will cover the fresh flavor of oyster sauce,

Put the role of little.

Tips on how to use oyster sauce:

Stir-frying: suitable for stir-frying vegetables, especially green vegetables, suitable for adding while hot before putting out the fire on the plate.

Dipping: Especially suitable for dipping hot pot, add oyster sauce when the ingredients are hot, mix more fragrant and even.

Mixing: For stuffing, such as dumplings, it is very tasty.

Barbecue: It is also suitable for barbecue, after the food is cooked, brush oyster sauce on it while it is hot, and it will be delicious.