Usage: The best time to add wine should be when the temperature in the pot is the highest during cooking. In addition, add wine after frying shredded pork; Add wine after the grilled fish is fried; It is best to add wine to the fried shrimp after it is cooked; Soup is usually boiled and simmered, and wine is put when simmering.
Cooking wine is brewed with yellow rice wine, so cooking wine contains eight essential amino acids that cannot be synthesized by human body and needs to be provided from diet. As experts say, cooking wine is rich in eight kinds of amino acids needed by human body, such as leucine, isoleucine, methionine, phenylalanine and threonine, which can produce the smell of various fruit flowers and toast when heated. 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. In fact, the nutrition of cooking wine comes from yellow rice wine, and then it is brewed by adding spices such as pepper, star anise, cinnamon, clove, Amomum villosum and ginger. Cooking wine can also remove fishy smell. For example, the fish and shrimp we often eat have fishy smell, which is caused by an amine substance. This amine substance can be dissolved in alcohol in cooking wine and fermented with alcohol when heated to achieve the purpose of removing fishy smell. In this way, of course, you won't get the fishy smell.
How can you make it at home?