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What kinds of sparkling wine can be used for cooking?

When cooking, some people will add some delicious sparkling wine to make the dishes more delicious. Do you know any sparkling wine to recommend? The following sparkling wines can be used to cook for you. I hope I can help you.

Sparkling wine 1 and BlancdeBlancs can be used for cooking.

This sparkling wine is mainly brewed from Chardonnay grapes and is the most elegant sparkling wine. Like the distilled chardonnay, it has the aroma of apples, pears and lemons, but the aroma of fruit is slightly less than that of distilled wine, and it will smell like toast and yeast because of contact with wine mud. The bubbles in white wine are light and dreamy.

Suitable dishes include: cheese, sushi, sashimi, all kinds of cooked seafood or seafood products, and all kinds of cakes (such as chicken pie)?

Step 2 mix beer

The most common mixed sparkling wine is a mixture of Chardonnay and Pi Nuo. This sparkling wine not only has the aroma of white and white brewed apples, pears and oranges, but also has the aroma of red berries (such as cherries) from black Pi Nuo. It is extremely rich in flavor and suitable for a variety of dishes.

Suitable dishes include: spicy bacon (including pork and hot dogs), spicy roast turkey, salad, North American classic dishes, Caribbean classic dishes and so on.

3, white and black sparkling wine (Blancdenoirs)

This is a sparkling wine, made entirely or almost entirely from the red grape variety (Black Pi Nuo). No matter how light the wine is, this sparkling wine has a strong red fruit flavor, which can be matched with some dishes with relatively strong flavor.

Suitable dishes include: spicy beef, duck meat with fruit sauce, leg of lamb, ginger Asian food and Indian curry.

4. Pink sparkling wine (Brutros? )

Pink sparkling wine is also a blended sparkling wine, but it uses a large proportion of black Pi Nuo, so it is beautiful pink. Pink sparkling wine has outstanding berry and cherry flavor, which is very suitable for spicy dishes.

Suitable dishes include: Mexican food, salmon caviar, ham, dishes with pomegranate or cranberries, and various spicy dishes (such as clove chicken).

The way to choose wine for cooking is to add white wine to braised pork. When braised pork is stewed for a long time, the ethanol in liquor can fully contact with the fat in the meat to produce ethyl acetate, which has a stronger aroma. Long-term stewing can also make the ethanol volatilize more thoroughly. Old people and people with mild taste can choose to use white wine to flavor. In addition to braised pork, this method can also be used to cook seafood, and it can also play a role in sterilization.

Stir-fried meat slices, pour beer. The biggest feature of beer is that it can make the meat fluffy, mature and tender in a short time, which is suitable for sliced meat and shredded pork that need to be fried in a short time. Meat mixed with beer is usually fried for a few minutes, and it tastes bad after a long time.

Boil broth and mix rice wine. Adding some rice wine to the soup can increase the freshness and viscosity of the soup, make the soup smoother and more nutritious. In addition, you can add some rice wine and try fish soup and ribs soup. You can add rice wine at the beginning of the stew, or you can add some rice wine to the raw meat first, and then pour it into the pot for stew.

Yellow rice wine with flesh and blood. When cooking chicken, mutton, fresh fish, etc. You can add a little yellow wine to marinate before stewing. The alcohol content of yellow rice wine is low, and the fishy smell (amine substances) produced in the curing process of meat can be volatilized with alcohol. Moreover, yellow rice wine is fermented wine, which contains nutrients such as lipids, amino acids and minerals. It's healthier to put some in cook the meat.

Liquor and cooking wine are different from cooking wine, so they are named for seasoning. Because of its origin in Shaoxing, it was named Jiu Shao; Because of its sweet taste, it is also called sweet wine; Because its color is yellow or glassy, it is also called yellow wine. This wine is fragrant, sweet and delicious after heating, with simple flavor and originality. It is also rich in amino acids, sugars, organic acids and vitamins, and is one of the condiments in cooking.

Liquor should not replace cooking wine. This is because the alcohol content of liquor is higher than that of cooking wine, usually around 57%, and the content of sugar and amino acids is very low, much less than that of cooking wine. If you cook with white wine, ethanol is not volatile, which will temporarily destroy the original flavor of the dishes. Other effects are not as good as cooking wine, so it is not appropriate to use white wine instead of cooking wine when cooking. When some families cook, once there is no cooking wine at home, they use white wine instead. Can white wine replace cooking wine? This is unacceptable. The main reasons are:

First, when cooking green leafy vegetables, add a small amount of cooking wine to keep chlorophyll and make the vegetables green and pleasing to the eye.

Second, cook the meat, stew fish, put too much cooking wine, after heating, it can esterify with the dissolved fat to generate aromatic substances such as esters, which will make the dishes overflow with rich aroma and increase the umami flavor.

Thirdly, cooking wine is rich in a certain amount of ethanol (alcohol), with high permeability and strong evaporation. Therefore, when cooking wine is used to marinate fish and other materials with strong fishy smell, it can penetrate into the materials flexibly, which can guide the penetration of other condiments, and then can reconcile the taste of dishes and remove the fishy smell.

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