Understand the specific role of cooking wine.
Cooking wine is a new type developed on the basis of rice wine. It is made by using rice wine as raw material and then adding some seasonings and spices. It is a flavored wine.
The main raw material of cooking wine is brewed with glutinous rice or millet, so the grains of cooking wine are very rich and rich in amino acids. Its main function is to increase freshness and remove fishy. It is suitable for meat, shrimp, fish, crab and other meat dishes. It’s not necessary to add cooking wine when making vegetables.
Cooking wine can increase the aroma of food, not only can remove the fishy taste, but also rich in some nutrients, and even can maintain the body's chlorophyll. The nutritional ingredients of cooking wine are made from rice wine, and then added with pepper, aniseed, cinnamon, cloves, amomum, ginger and other spices. Cooking wine contains 8 essential amino acids for rice wine, such as leucine, isoleucine, methionine, phenylalanine, and threonine. These 8 amino acids cannot be synthesized by the human body and need to be provided from the daily diet. When they are heated, they can smell similar to the fragrance of fruity flowers and toast, and they can also produce brain neurotransmitters. It helps the body's fatty acid synthesis and is also good for children's physical development.
What role does cooking wine play in our daily cooking?
The amino acids in cooking wine can also be combined with sugar to form aromatic aldehydes, producing attractive aromas. The esters contained in it also have aroma, so adding rice wine in the cooking can remove the peculiar smell of the dishes and greatly increase the aroma. The cooking wine also contains a variety of vitamins and trace elements, and makes the dishes more nutritious.
The main raw material of cooking wine is brewed with glutinous rice or millet, so the grains of cooking wine are very rich and rich in amino acids. Its main function is to increase freshness and remove fishy. It is suitable for meat, shrimp, fish, crab and other meat dishes. It’s not necessary to add cooking wine when making vegetables.
Cooking wine can increase the aroma of food, not only can remove the fishy taste, but also rich in some nutrients, and even can maintain the body's chlorophyll. The nutritional ingredients of cooking wine are made from rice wine, and then added with pepper, aniseed, cinnamon, cloves, amomum, ginger and other spices. Cooking wine contains 8 essential amino acids for rice wine, such as leucine, isoleucine, methionine, phenylalanine, and threonine. These 8 amino acids cannot be synthesized by the human body and need to be provided from the daily diet. When they are heated, they can smell similar to the fragrance of fruity flowers and toast, and they can also produce brain neurotransmitters. It helps the body's fatty acid synthesis and is also good for children's physical development.
What role does cooking wine play in our daily cooking?
The amino acids in cooking wine can also be combined with sugar to form aromatic aldehydes, producing attractive aromas. The esters contained in it also have aroma, so adding rice wine in the cooking can remove the peculiar smell of the dishes and greatly increase the aroma. The cooking wine also contains a variety of vitamins and trace elements, and makes the dishes more nutritious.
