The role of cooking wine

The use of cooking wine in our country has a history of over a thousand years. Certain countries in Japan, the United States, and Europe also have a habit of using cooking wine. Do you know the role of cooking wine? Xiaobian tells you the answer.

1. Seasoning

The cooking wine can increase the aroma of the food, so as to solve the problem of greasyness, add rice wine in the cooking, and the amines in the fish, shrimp and crab are dissolved in the alcohol of rice wine and evaporate together with the alcohol when heated. The purpose of the trick. In addition, cattle, sheep, pigs, chickens, ducks, etc. also have different levels of hernia, add a little rice wine when cooking, but also can remove hernia.

2. Supplementary amino acids

The cooking wine contains eight kinds of essential amino acids for rice wine. These eight kinds of essential amino acids cannot be synthesized by the human body and need to be provided from the diet. When heated, they produce a variety of fruity notes and toasty notes. It can also produce brain neurotransmitters, improve sleep, help the body's fatty acid synthesis, and also benefit children's physical development.

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