Scallion ginger cooking wine is made of water, round-grained rice, wheat curd, ginger, green onions, salt, food additives and other auxiliary materials, and cooking wine is different from the cooking wine in the addition of more green onions and ginger, scallion ginger cooking wine is just flavored cooking wine.

Scallion and ginger are pungent and warm, suitable for people with cold spleen and stomach to take, the main effect of the wine is to remove the fishy flavor, scallion and ginger is to remove the fishy and fresh flavored.

The main raw material of the wine, yellow wine, is made from glutinous rice or millet, so the grain content is very rich, rich in amino acids. The main function is to remove the fishy, fresh, suitable for meat, fish, shrimp, crab and other meat dishes cooking, the production of vegetables, there is no need to put cooking wine.

Fried food is suitable for onion and ginger wine, because five spice wine becomes strange after deep-frying, five spice flavor wine is suitable for any other cooking except deep-frying.

Expanded Trivia:

Why Onion, Ginger and Wine Remove Fishy Taste

Fish has a fishy odor because it contains trimethylamine. Trimethylamine is a fatty amine compound that stinks just like methylamine and dimethylamine.

Amines are found in many plants, such as the hawthorn flower, which stinks because its stamens are nature's trimethylamine manufacturing plant. In addition, in human sweat, also contains a small amount of trimethylamine. That's why it smells a bit pungent when a person is sweating.

In order to get rid of fishy, people often pour some wine or onion and ginger wine when burning fish, so the effect is much better. This is because trimethylamine is always hidden in the flesh of the fish, and it is very difficult for people to expel it by normal methods. But wine contains alcohol, and alcohol can dissolve trimethylamine very well, thus removing it from the fish. Moreover, both alcohol and trimethylamine are easily volatilized, and when the temperature is high when the fish is burned, it doesn't take long for the fish's fishy smell to be removed.

In addition, the wine also contains a certain amount of ethyl acetate, they have a good flavor, but also to a certain extent to cover the fish fishy flavor, so the wine is also a good seasoning condiment.

What is the best use of cooking wine

1, to solve the stink

The fishy substances in the fish body is mainly the oxidation of trimethylamine, which can be dissolved in ethanol, in the heating of cooking wine, the fishy taste with the alcohol volatilization and be taken away. Meat contains fat droplets, it has greasy people's stink, this stink can also be dissolved in hot ethanol, with the evaporation of ethanol and disappear. Therefore, cooking wine used as a cooking seasoning, can achieve the purpose of removing fishy flavor, stink.

2, so that the dishes to increase the aroma

The ester aroma of wine, mellow aroma of rich and not colorful, fragrant and not punch, different from the aroma of distilled liquor, it is very harmonious with the aroma of the dishes, wine used in cooking, not only to increase the aroma of the dishes, but also through the volatilization of ethanol, the inherent aroma of food induced to evaporate out of the dishes, so that the dishes are full of aroma full of aroma.

3, so that the dishes taste delicious

Wine, especially Shaoxing wine is not only rich in aroma substances, but also contains disaccharides, trisaccharides, tetrasaccharides and more than a variety of polysaccharides such as flavor substances, and amino acid content is very high. Used for cooking seasonings, can add fresh flavor so that the dishes have a fragrant and rich flavor.

4, so that the texture of the dishes tender

In the cooking of meat, poultry, eggs and other dishes, mixing wine can penetrate into the food tissue, micro-dissolution of a variety of organic substances, so that the texture of the dishes tender.