Wine, because of the seasoning, the name. Because of its origin in Shaoxing, the name of Shaoxing; because of the taste is sweet, it is also known as sweet wine; because its color is yellow or glass color, it is called Huang Wine. This wine is heated, and the aroma is rich, sweet and delicious, and the flavor is alcohol. It also contains amino acids, sugar, organic acids and a variety of vitamins, rich nutrients, is one of the indispensable condiments in cooking.
When some families are cooking dishes, once there is no cooking alcohol, they use liquor to replace it. This is not advisable. The main reason is:
First, the cooking wine contains a certain amount of ethanol (alcohol), and ethanol have high permeability, volatility. Therefore, when using a raw material such as a heterogeneous gas, it can quickly penetrate into the inside of the raw material, and the penetration of other condiments has a guiding role, which can make the taste of the dishes, and to the odor .
Second, when prepared meat and stewed fish, placed in an appropriate amount of cooking wine. After heating, it can produce esterification with dissolved fats, and the flavor of esters is formed, so that the dishes have spilled the fragrance, which can add freshness.
Third, when cooking green leafy vegetables, plus a little wine, protect the chlorophyll, so that it is green and beautiful.
White wine should not replace the cooking wine. This is because the ethanol content of liquor is higher than the cooking wine, generally 57%, and the content of sugar and amino acid is very low, which is much less than cooking wine. If you cook with white wine, ethanol is not easy to volatilize, and it is easy to destroy the taste of the dishes. Other roles are not as good as cooking wine, so it is not advisable to use liquor when cooking.
