Choose the Right Type of Wine
– Red wine is commonly used for cooking red meat such as beef, lamb, ostrich…
– White wine is often used to cook seafood such as clams, mussels, shrimp. It is recommended to turn off the stove after 5 minutes when using white wine to preserve its aroma.
– White wine (also known as liquor, rice wine) is an ingredient for making mooncakes, salted eggs. It can also be used as a marinade to reduce the pungent smell of ingredients.
Use During Preparation
– Soaking fruits and vegetables in white wine can kill bacteria on the surface. However, avoid soaking them if they will be boiled or used in salad as it can change the taste of the dish.
– To remove the fishy smell of fish, soak it in a basin of water mixed with white wine for about 5 minutes before rinsing with clean water.
– For ducks, mix a little white wine with ginger paste and rub it inside and outside before rinsing with cold water to remove the fishy smell.
Use During Cooking
– To make fried eggs golden and fluffy, add a little white wine to the beaten eggs mixture and mix well before frying.
– If you accidentally add too much vinegar when cooking, you can add a little white wine to balance the sour taste.
– Marinate beef with red wine for a tender, sweet taste and a fragrant aroma after cooking.
– If rice is undercooked, pour a little white wine into the pot, cover the lid, and cook for an additional 5-10 minutes to fully cook the rice.
Other Notes
– When using wine to marinate food before grilling, marinate for about 2 hours. In steamed or boiled dishes, add wine while cooking.
– Marinate leftover chicken or duck meat with a little wine before storing in the refrigerator to preserve its fragrance and color.
– The amount of wine to add to dishes depends on the taste and quantity of the food. Generally, 1 tablespoon of wine is used for every 1 kg of ingredients to avoid overpowering the dish.
With the above suggestions, you will have more knowledge about using wine in cooking. If you have other uses, feel free to share with us!
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