Generally used in fish, lamb, cold dishes
Chinese dishes as long as the choice of yellow wine as wine. Because yellow wine is made from glutinous rice or ordinary rice (but here it is best to be Jiangmi) by soaking, steaming, fermentation and brewed wine flavor mellow, and rich in amino acids and vitamins. Cooking with a little yellow wine, fish, shrimp, crabs in the phase of fishy amines dissolved in yellow wine alcohol, when heated with the alcohol volatilized, to achieve the purpose of deodorization. In addition, cattle, sheep, pigs, chickens, ducks, etc. with different degrees of fishy gas, cooking with a little wine, the same can also remove fishy gas.
The amino acids in the yellow wine, in the cooking can be combined with salt to generate amino acid sodium salt, from the fish, meat flavor becomes more delicious.
The amino acids in yellow wine can also form an attractive aroma with the sugar in the seasoning, making the dish flavorful
.