Many friends find that cooking wine is not enough when cooking, so they will use the white wine they usually drink instead. In fact, this is not correct. Based on my experience, I give the following views.

1. Liquor will destroy nutrients.

People use cooking wine when cooking, the main purpose is to remove the fishy smell and refresh the fresh. Cooking wine not only contains alcohol, but also contains many other ingredients, and is rich in amino acids, vitamins and other nutrients, so the use of cooking wine can not only increase the flavor of dishes, but also supplement many nutrients. But liquor can't do it, and casual liquor can also remove the fishy smell, but the alcohol content of liquor is too high, which will destroy the original nutrients in the dishes and affect the taste.

2. How to use cooking wine correctly for cooking?

Generally speaking, the best time to use cooking wine is in the cooking stage, that is, when the temperature in the pot reaches the highest during cooking, the best effect of cooking wine can be exerted. For example, if we fry chicken offal, we need to use cooking wine. Then when the chicken offal is quickly stir-fried with hot oil, we can add cooking wine, so that the fried chicken offal tastes the most delicious and the fishy smell of the chicken offal will be much less. In addition, we can add some cooking wine when curing meat before cooking, but be careful not to add too much, otherwise the taste will be very strong.

Although liquor can't replace cooking wine, there is only a gap in flavor enhancement between them. In fact, cooking with white wine will not cause obvious harm to health. If you must use white wine for emergency, remember not to put too much, and it is best to add two bottles to avoid emergency use. The above contents hope to be helpful to everyone, thank you!