In moderation, cooking wine is harmless. Put too much, so as not to affect the taste of the dishes themselves too heavy flavor
Materials wine is used to cook the auxiliary ingredients, you can remove some of the dishes of the special flavor, such as fish fishy taste, because it is a blessing, the amount of very small, and the alcohol content in the process of heating, is very quickly evaporated, so out of the dishes, generally does not contain alcohol content, so it will not be harmful to the human body. The food will not be harmful to the human body. If you put too much, the flavor of the wine will affect the taste of the dish itself.
Use of cooking wine
When frying vegetables, it is best to add cooking wine when the temperature in the wok is at its highest, which is more conducive to the role of cooking wine. And when cooking the wine, avoid pouring it on directly to prevent the stir-fry time from being too short and causing some of the ingredients to have too much wine flavor.
The right way to do it is to pour it along the side of the pan, so as to better play the role of the wine. Such as stir-frying meat, stir-frying just after the time to put wine, roasted fish in the frying well after adding wine; fried shrimp is best in the frying after adding wine.
The above content reference? Baidu Encyclopedia - wine, people.com.cn - Issue 222: Kitchen condiments nutritional secrets of wine