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为什么做菜的时候加米酒

更新时间: 2020-11-08 00:00:00     

做菜的时候加米酒是因为:可以去除鱼、肉类的腥膻味,增加菜肴的香气,有利于咸甜各味充分渗入菜肴中。米酒是用糯米经浸泡、蒸煮、发酵而酿成的。酒精浓度为15度左右,酒味醇和,并含有丰富的氨基酸和维生素。烹调中加点黄酒,鱼、虾、蟹中相起腥味的胺类物质就溶于黄酒的酒精中,在加热时随酒精一起挥发掉,达到去腥的目的。另外,牛、羊、猪、鸡、鸭等也带有不同程度的膻腥气,烹调时加点黄酒,同样也可以除去膻腥气。

关键词: 为什么 做菜 时候 米酒

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