What is the best cooking wine for cooking?

Cooking wine is often used in cooking fish in daily life to remove the fishy smell and make the food taste more ideal, because the cooking wine will evaporate the odor of the food during the dissolution process, so mastering the time of adding cooking wine is also very important, but not all dishes are suitable for cooking wine, and different methods require different types of cooking wine. So what kind of cooking wine is best for cooking?

First, what kind of cooking wine is best for stir-frying? Cooking wine is mainly used to remove the fishy smell of meat dishes (chicken, duck, fish and meat). It adds flavor to meat dishes. It evaporates when heated. It is best to add it when the fish is fully fried or the soup is just boiling. If steaming, add it first. If you are stir-frying, add a little cooking wine after pouring the vegetables into the pot to keep the vegetables crispy and green. When cooking fish, lamb and other meat dishes, adding some cooking wine can remove the fishy smell through evaporation of the cooking wine. Therefore, the best time to add cooking wine is when the temperature in the pot is highest during the cooking process. In addition, when stir-frying shredded pork, add wine after the pork is stir-fried; when grilling fish, add wine after frying; when stir-frying shrimps, it is best to add wine after they are cooked; soups are generally stewed over low heat after the pot boils, and wine is added while simmering.

Second, when should cooking wine be added when stir-frying? When the dish is out of the pan. Cooking wine contains a large amount of alcohol, which is volatile. Heating will accelerate the evaporation of alcohol. Adding alcohol to evaporate when cooking will remove the fishy smell and enhance the freshness of the food. Therefore, it is best to add cooking wine when cooking.

Third, the benefit of adding cooking wine is that it can remove fishy smell and enhance flavor. Cooking wine contains a large amount of ethanol, which is volatile. During the evaporation process, it can remove the fishy smell of food, increase the umami flavor and improve the taste. Promote appetite. Cooking wine is rich in amino acids and sugars, which will form aromatic aldehydes when heated. Adding some cooking wine when stir-frying can enhance the taste and increase appetite. Increase nutrition: Cooking wine contains a variety of amino acids, such as threonine, leucine, methionine, isoleucine, phenylalanine, etc. Adding cooking wine to food not only enhances the flavor, but also supplements the body with nutrients and improves the body's immune ability.

What kind of cooking wine is best for stir-frying? It depends on your taste. Add cooking wine when cooking meat dishes. Moreover, different meat dishes have different ways of being eaten, and the dosage and pouring time of cooking wine should be selected according to different dishes. It is also recommended not to add too much cooking wine when cooking, so as not to affect the taste of the dishes. Grilled fish: Add cooking wine after the fish is fried. Stir-fried meat: Add cooking wine after the shredded meat is cooked. Soups: Add cooking wine after the water boils. Stir-fried shrimps: Add cooking wine after the shrimps are cooked.