Why use cooking wine to cure meat?
Cooking wine is used for cured meat because cooking wine can remove fishy smell and smell, which can remove the fishy smell in meat well. Cooking wine is the wine specially used for cooking and seasoning. It has been used in China for thousands of years, and some countries in Japan, America and Europe also have the habit of using cooking wine.
Tips on cooking wine
1. Cooking wine will be sour if it is stored for a long time. If you put a few black dates or red dates in the wine (5 ~10 in 500 ml yellow rice wine), it will keep the cooking wine sour for a long time and make the wine taste more mellow.
2. Cooking wine is generally light yellow in color, with a slight sense of transparency in clarity. The longer it is stored, the darker the color, the better its quality. It can be preserved for a long time under sealed conditions, but it is easy to deteriorate due to the influence of temperature after it is used. If it is left by the stove for a long time, or it is in contact with air because of high temperature, it will make the wine turbid and sour. When it is stored, it should be placed in a cool and ventilated place, and the cover should be covered to prevent it from being deteriorated by heat, or
The function of cooking wine
Cooking wine is rich in eight kinds of amino acids needed by human body, such as leucine, isoleucine, methionine, phenylalanine and threonine. When heated, they can produce a variety of fruity flowers and the smell of toast. Among them, lysine and tryptophan can produce neurotransmitters in the brain, improve sleep, contribute to the synthesis of human fatty acids, and are also good for children's physical development.
Cooking wine is made from glutinous rice by soaking, cooking and fermentation. The alcohol concentration is about 15 degrees, and the wine is mellow and rich in amino acids and vitamins. When rice wine is added to cooking, the amine substances with fishy smell in fish, shrimp and crab are dissolved in the alcohol of rice wine and volatilized with the alcohol when heated, so as to achieve the purpose of removing fishy smell. In addition, cattle, sheep, pigs, chickens, ducks, etc. also have different degrees of fishy smell. Adding yellow wine to cooking can also remove fishy smell.
The practice of cooking wine and stewing meat
Ingredients: pork, onion, ginger and garlic, cooking wine, soy sauce, soy sauce and salt.
1, cut the meat into small pieces; Domestic bottom oil, after the oil is hot, stir-fry ginger slices, a few aniseed, onion segments and garlic petals to make it fragrant.
2. Pour in the chopped meat pieces and stir fry. After the water is completely fried, stir fry the meat oil; Pour cooking wine and stir fry; Pour in soy sauce and soy sauce; Stir fry for a while and then add some salt (not too much, soy sauce has been added in front).
3. After stir-frying, add boiling water (must be hot water) and a packet of stewed meat, and simmer for 1-2 hours instead; If you want to stew quickly, you can add water and put it in a pressure cooker to stew the meat. If you want to make a rich soup, you must choose a casserole.