Benweilin has many uses. For example, when cooking, the meat will harden, but it will not when adding Benweilin. Moreover, the color of vegetables added with Benweilin is particularly bright, because Benweilin itself has the function of retaining water. Some people may say that adding starch can not achieve this effect, but it is not. Thickening makes the vegetable juice thick and can be hung on vegetables or dishes.

Benwei Lin can then replace the role of sugar. It is recommended to use Benwei Lin whenever sugar is used in steamed dishes. Although its sweetness is not as rich as sugar, it can fully arouse the original flavor of food and has the functions of refreshing and increasing delicacy. (For example, when the Japanese city government likes to braise in soy sauce, it adds Wei Lin, which is called manna cooking. When the Japanese barbecue, they will coat a layer of Ben Wei Lin on the surface of the food and bake it slowly with a small fire to increase the luster of the food.)

Ben Wei Lin can be used instead of wine. Generally, wine is used in cooking, mainly to remove fishy smell, improve taste and prevent odor. These functions include Ben Wei Lin, and cooking with wine will soften the ingredients, but Ben Wei Lin. Therefore, if you want to soften the ingredients, don't use Weilin too early. On the contrary, if you add Weilin in advance, you can prevent the ingredients from boiling. Weilin has the characteristics of accelerating the solidification of protein and tightening the ingredients, which can prevent the ingredients from cracking due to cooking, especially for (fish) cooking! ! (If you are used to dropping salad oil when cooking rice, it is suggested that you can also drop a few drops of Weilin instead of salad oil when cooking rice, which will not only make the rice grains evenly shiny, but also make the rice have a fragrant Q taste and taste! )