Cooking wine is the most commonly used wine in the kitchen. The main function of cooking wine is to remove the fishy taste of fish and meat, increase the aroma of the dish, and help the salty and sweet taste to fully penetrate into the dish.
In order to give full play to the flavoring function of cooking wine, we must first know how to choose cooking wine.
How to choose cooking wine?
There are two kinds of cooking wine on the market, one is to brew cooking wine, and the other is to prepare cooking wine. The quality of the brewed cooking wine and the concoction varies greatly, especially the taste of vegetables.
Preparation of cooking wine:
Cooking wine made from water, edible alcohol, and rice wine.
Brewing cooking wine:
Cooking wine with rice wine and spices as the main ingredients. The quality of the brewed cooking wine is better than that of the formulated cooking wine.
So no matter what seasoning you buy, first look at its ingredient list. The main ingredient of high-quality cooking wine should be rice wine, so rice wine ranks first in the ingredient list.
The principle of cooking wine in cooking is to remove the fishy smell of food by heating and evaporating alcohol. Therefore, the alcohol content of cooking wine should be between 10-15 degrees. The higher the degree, the longer the shelf life. The alcohol content is less than 10 degrees, the deodorization effect is not obvious, and it is easy to deteriorate. Merchants need to add some additives to prevent corrosion, long-term consumption is not good for the body.
Therefore, it is necessary to label the cooking wine, it is best to buy brewed wine, it is best to have a cooking wine with an alcohol concentration between 10-15 degrees, without additives. Remember this, and you won't make a mistake.
Some cooking wines are also marked with varieties of shallot and ginger cooking wine. Do not cook with this cooking wine. This cooking wine is infused with onion and ginger juice and is best used as a marinade ingredient.
When is the best time to put cooking wine?
First, fast food
Throughout the cooking process, cooking wine should be added when the temperature inside the pot is at its highest. Since ethanol is shorter in wine at high temperatures, fishy substances can be dissolved by ethanol and volatilized together, and fatty acids are easily combined with ethanol to form aromatic esters.
If you stir-fry the shredded meat, just put the cooking wine; fry the prawns, put the prawns immediately after the oil is hot, and then cook the wine immediately, so that the wine will make a sound and emit aroma.
2. Steamed fish and other dishes
Due to the low initial heating temperature and long heating time, it is generally necessary to add wine first. As the temperature rises, the alcohol in the wine begins to play a role, which can not only volatilize the fishy smell with the alcohol, but also make the alcohol slowly and fully react with the fatty acids and amino acids in the fish, thereby increasing the mellow aroma of the dish and improving the taste.
Third, poor freshness of fish and meat
Since these dishes contain many fishy substances such as melamine, they should be soaked with cooking wine before cooking, so that ethanol is soaked in the fibrous tissue of fish and meat, which promotes the dissolution of amines and evaporates with ethanol when cooking. Do these four ingredients without alcohol!
First, do not add wine when mixing meat
Meat fillings are generally wrapped in dough, such as buns, dumplings, pies, ravioli and so on. And cooking wine can not be added. Cooking wine is added to the minced meat and wrapped in dough. During the food heating process, the cooking wine cannot be volatilized, leaving a strong cooking wine taste. To remove the fishy smell of the meat, you can actually use ginger and green onions to remove the fishy smell. Marinated and seasoned meat can also remove the fishy smell. So don't add wine when mixing meat.
Second, stir-fry vegetables without cooking wine
When sautéing vegetables, there is absolutely no need to put cooking wine, because the vegetables are looking for freshness and flavor. After putting cooking wine, it can not only refresh the mind, but also destroy the flavor of the vegetables themselves. Only when cooking meat, fish and shrimp have a very heavy fishy smell.
Third, don't add wine to salads
Again, the cooking wine must be heated to add flavor! heating! heating! Volatilize its effects. No matter what kind of salad you make, you can't put cooking wine.
Cooking wine has its own wine flavor, which both masks the delicate flavor of the salad and confuses the flavor of the sauce and ingredients.
Fourth, seafood soup does not add cooking wine
The most important feature of seafood soup is its freshness and deliciousness. If cooking wine is added, it will only dilute the delicious taste of seafood soup and destroy the biggest advantage of seafood soup.
If you want to deodorize seafood, it is more appropriate to use ginger.
Correct cooking posture: When the cooking temperature is at its highest, the cooking wine will be poured down the pan. After high temperature, the cooking wine will quickly evaporate, taking away the fishy smell, and the cooking wine will not remain, so the food will become more fragrant