Cooking wine can be added when steaming fish and meat at low temperature. After heating, these dishes can be melted with dissolved fatty acids, which makes the dishes fragrant and increases the compound taste and umami taste of the dishes. For some fast-fried dishes, cooking wine can be added before cooking, which can make the finished dishes more fragrant and delicious. For some raw materials with poor freshness, cooking wine can be added before cooking, which can achieve the effect of deodorizing.

"Cooking wine" is the name of cooking wine. Brewed with yellow rice wine, the alcohol concentration is low, the content is below 15%, and the ester content is high, rich in amino acids. It is widely used in cooking dishes. The seasoning function of cooking wine is mainly to remove fishy smell and increase fragrance.

The main components of cooking wine are yellow wine, sugar, dextrin, organic acids, amino acids, esters, aldehydes, fusel oil and extracts. Its alcohol concentration is low, the content is below 15%, and its ester content is high, which is rich in amino acids, so it has a rich flavor and mellow taste.

The function of cooking wine

1, remove the fishy smell and extract the fresh.

Cooking wine contains a lot of ethanol and is volatile. In the process of volatilization, it can remove the fishy smell of food, increase the umami taste and improve the taste.

Step 2 stimulate appetite

Cooking wine is rich in amino acids and sugars, which will form aromatic aldehydes when heated. Putting some cooking wine when cooking can improve the taste and increase appetite.