Understanding the Text on Bottles: 1 Minute to Learn How to Select Liquor
Like a curious gentleman who only eats meat, a homebody who spends his time playing games, he automatically unlocks 'Little Dad Cooking' during downtime, such as red braised pork, tender chicken, and fish fillets…
It's not obvious to go into the kitchen to cook, But he did specially study the key ingredient for cooking – liquor, Today, let's talk about liquor.
It's not a matter of how much you can go into the kitchen to cook,
Old foreign chefs add beer, wine, brandy, while we Chinese people use liquor as a dedicated cooking wine, It's used to remove fishy smell, neutralize oiliness, and enhance freshness, Improving the taste of dishes.
Liquor ≠ Yellow Wine,
Many people think that liquor is a low-grade yellow wine, in fact, This concept is wrong,
The national standard for yellow wine is GB/T13662, while the standard for liquor is SB/T10416. In this liquor standard, liquor is defined as,A liquid mainly composed of fermented wine, distilled wine or food alcohol component, Adding edible salt (can add plant spices), Brewing liquor is usually made from rice or glutinous rice,
The color should be caramel color, Not fresh, add a little,
Glutamic acid sodium – MSG,You fresh, I want more fresh!
Flavor nucleotide disodium – Super MSG,
There is 'food alcohol' in the liquor ingredient list, Only water, rice or glutinous rice, salt, and spices are listed simply and plainly, without any other additives,
This is worth buying good liquor.
2Liquor Alcohol Content,Simply put, the purpose of liquor in cooking is four words:
Remove fishy smell and enhance fragrance, Chicken, duck, and fish have a fishy smell, Because it contains trimethylamine,
Trimethylamine is easily soluble in alcohol. When heated and cooked,
The alcohol in liquor will volatilize with trimethylamine, Removing the fishy smell. In addition to alcohol, liquor also contains some spices, which will give dishes different flavors.Liquor Alcohol Content,
Should be between 10~15 degrees, If it's below 10 degrees, don't buy it because if the degree is too low, the effect of removing fishy smell won't be so good, and it's also easy to deteriorate, which is not good for health if consumed for a long time, so additives are added to maintain stability.3Shake it,
If you still can't tell, Curious Gentleman teaches you a trick, Pick up two bottles of liquor and shake them vigorously for 10 seconds,
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Put them together and let them stand for a few minutes, Which bottle of foam stays longer, that bottle is better,
This is because brewed liquor has a high density and delicate foam that is not easily dissipated.4Smell the taste, Brewed liquor is mainly made from rice or glutinous rice,
Smell the flavor of spices and rich wine flavor, While liquor mixed with alcohol only has a slight smell of alcohol.
Liquor is not suitable for all dishes,
Liquor is mainly used for cooking meat dishes, it should be added to dishes with a strong fishy smell, such as quick stir-frying, it should be added to dishes with a strong fishy smell after the oil is hot, However, it is not recommended to add liquor when steaming fish, Especially fresh freshwater fish. You can use yellow wine, ginger slices, and green onion to remove the fishy smell because liquor also contains other fragrant spices, which may affect the original flavor of steamed fish, so there is no point in steaming.
It's not recommended to add liquor when cooking vegetables or making cold dishes, otherwise it will change the taste of the vegetables.Author | Zheng Yong
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