What are the effects of cooking wine?
How to use cooking wine is the most effective?
Cooking wine contains amino acids, which can be perfectly combined with salt during cooking, and the amino acid sodium salt is formed, which makes the taste of fish and meat more delicious.
1. The amino acids in the cooking wine can also be combined with sugar to form aromatic aldehydes, producing attractive aromas and making the dishes rich in fragrance.
2. The esters contained in cooking wine also have aroma, so adding rice wine in cooking can remove the peculiar smell of the dishes and greatly increase the aroma;
3. Cooking wine also contains a variety of vitamins and trace elements, and makes the dishes more nutritious;
4. When cooking meat, poultry, eggs and other dishes, the mixing of cooking wine can penetrate into the food tissue and dissolve trace organic substances, so that the texture of the dishes is soft and tender.
Cooking wine contains amino acids, which can be perfectly combined with salt during cooking, and the amino acid sodium salt is formed, which makes the taste of fish and meat more delicious.
1. The amino acids in the cooking wine can also be combined with sugar to form aromatic aldehydes, producing attractive aromas and making the dishes rich in fragrance.
2. The esters contained in cooking wine also have aroma, so adding rice wine in cooking can remove the peculiar smell of the dishes and greatly increase the aroma;
3. Cooking wine also contains a variety of vitamins and trace elements, and makes the dishes more nutritious;
4. When cooking meat, poultry, eggs and other dishes, the mixing of cooking wine can penetrate into the food tissue and dissolve trace organic substances, so that the texture of the dishes is soft and tender.
