Cooking wine is one of the seasonings we always have at home, and cooking wine is an important condiment in traditional cooking. The main function of cooking wine is to remove the fishy smell of fish and meat, increase the aroma of the dish, and help the salty and sweet flavors fully penetrate into the dish.
Cooking wine is the name of cooking wine, which is brewed with rice wine, which has a low alcohol concentration of less than 15%, and a high ester content and is rich in amino acids.
So how to use cooking wine to remove the fishy effect? When should I put it? Add some cooking wine in cooking, and the amines that cause a fishy smell in meat, fish, shrimp and crab are dissolved in the alcohol of cooking wine, and volatilize together with the alcohol when heated to achieve the purpose of removing the fish.
Today I will teach you a little knowledge of cooking wine, teach you the correct use of cooking wine, learn the use of these cooking wines, and make fish, meat, and seafood dishes, without fishy smell, and the taste is more mellow.
【Stir-fried meat and seafood】When stir-frying vegetables are put in cooking wine, they should be put at the highest temperature. Because of the high temperature, the alcohol in the cooking wine is easy to volatilize when heated, and the stir-fried vegetables are not easy to have the taste of too heavy cooking wine, so as to better remove the fishy smell and peculiar smell. If the temperature is not enough, the taste of alcohol will be in the dish, and the stir-fried dish will inevitably have some flavor of cooking wine.
【Steamed fish, steamed meat】Dishes such as steamed fish and meat are cooked at a low temperature. These dishes are marinated with cooking wine first, the surface of the fish and meat is wiped with cooking wine, or mixed with it, and then some green onion and ginger are added, and then steamed in the pot, the temperature in the pot continues to rise, and the fishy smell volatilizes with it, which can produce acidification reaction with the dissolved fat, so that the dishes overflow with a strong aroma and increase the compound taste and umami of the dish.
【Stewed chicken, stewed meat, roasted fish】After blanching the chicken and meat pieces, stir-fry and cook them in cooking wine, the cooking wine will evaporate immediately, taking away the fishy smell of the meat. When the fish is cooked, the fish is fried, or after frying, it is fried with seasonings and stir-fried until fragrant, and the fried or fried fish is immediately cooked in cooking wine, which will evaporate immediately and take away the fishy smell of the fish.
【Fried meat, fried fish, fried seafood】When making fried dishes, the ingredients need to be pickled, and when marinated, cooking wine is added, and when fried, after high temperature, the fishy smell of the ingredients volatilizes with the alcohol, which also plays a role in removing the fish.
The main function of cooking wine is to remove the smell and increase freshness, and it is mainly suitable for the cooking of meat, fish, shrimp, crab and other meat dishes, and there is no need to put cooking wine when making vegetables.
【Mixing dumpling filling】When mixing dumpling filling, you don't need to put cooking wine to remove the fishy smell, cooking wine can generally remove the fishy smell of pork after evaporation, wrapped in dumplings, evaporation can not go out, and it will not work. Generally, ginger is used to remove the fish, chop the ginger into the meat filling, or add some pepper water, which has a good fishy effect.