4hw.com.cn: I believe that when many people cook at home, especially when they make fish, they suddenly find that there is no cooking wine at home. But can only grasp a bottle of white wine to replace. So, what's the difference between white wine and cooking wine? Is this method of alternative use correct? Let's take a look at it with Xiaobian~
Can liquor replace cooking wine? The difference between cooking wine and liquor
In fact, cooking wine is a general term for all cooking wine, mainly including rice wine, etc. Its function is to remove the fishy smell of fish and meat, increase the flavor of dishes, and help salty, sweet and other flavors fully penetrate into dishes.
The reason why cooking wine can play this role is that alcohol in wine has the function of volatilization, which can volatilize the proteins and amines with fishy smell in meat. The alcohol concentration of yellow wine, Fenjiu and other liquors is relatively low, generally around 15%. While removing the smell of fishy smell, it will not damage the protein and lipid in meat. Second, rice wine contains more sugar and amino acids, which can enhance the flavor.
The alcohol concentration of pure liquor is higher than that of yellow rice wine, generally around 57%. Higher ethanol content will destroy protein and lipid in meat to a certain extent. Moreover, the content of sugar and amino acid in liquor is lower than that in cooking wine, and the effect of improving flavor is obviously inferior to cooking wine. Therefore, it is better not to use white wine instead of cooking wine. If you have to use it, you'd better not use too much.
The cooking time of cooking wine should be different according to the different raw materials of dishes. For example, cooking wine should be put after the fish is fried; cooking wine should be put after the main ingredient is cooked when the shrimp and shredded meat are fried; cooking wine should be put after the soup is opened.