Of course, cooking wine has better deodorization effect. When we cook, we often choose onions, ginger and garlic as side dishes. This is because ginger and garlic are necessities for us not to eat breakfast. Many times, as a chef, we actually choose onions, ginger and garlic very carefully. Different parts of onions, ginger and garlic have different functions.

But when we usually cook, if we can cook some meat, such as chicken, duck and fish, we will choose cooking wine when curing, because cooking wine is to remove fishy smell. Some Chinese tableware in our daily life actually needs cooking wine very much. Chinese food is more complicated than western food. The biggest difference between Chinese food and western food is that Chinese food has many side dishes. When we cook Chinese food, there are many dishes that need to be pickled. For example, when we cook chicken wings or fish, we will choose all kinds of seasonings cooked with materials to pickle them, which will make the products more fragrant.

Therefore, understanding plays a role in onion, ginger and garlic, and understanding mainly plays a role in removing fishy smell. Just like when we are cooking western food, it is an effect to leave it in the middle for so long. It just tastes different. For many of us, we always put some cooking wine when cooking or delaying our chicken, duck and fish, which is also the role. In fact, we don't put any cooking wine unless we smell it. We only put some cooking wine when we need to smell it. The main function of cooking wine is to smell it.

We must make our products more delicious, so we must choose the right one in our daily collocation. Even the selection of materials is very particular, not as simple as western food. Chinese food is very complicated in the making process and the choice of temperature. It is actually very difficult to cook a dish well, so I think cooking wine is to deodorize onion, ginger and garlic.