问：
在烹饪过程中酒，何时加入的最恰当，最能发挥作用的酒？
答：
料酒称为“料酒”，包括米酒，芬等。葡萄酒的使用主要是去除鱼，肉的膻味。为了增加菜肴的香气，味道，有利于充分渗透献菜。家庭烹饪一般饭酒。
糯米酒是使用浸泡，蒸煮，发酵，造成，约15度的酒精含量，降低酒精，并在氨基酸和维生素丰富。烹饪加少许米酒，鱼，虾，蟹引起了波动对可溶性胺醇米酒香味物质，加热时，连同酒精以外，去排名的目的。此外，牛，羊，猪，鸡，鸭，也具有不同的鱼膻味度，烹调加少许米酒，还可以xc鱼膻味。
结合的氨基酸盐米酒做饭产生氨基酸钠盐，使鱼，肉的味道更加鲜美。
在米酒氨基酸与糖酱可以创建一个诱人的香味，让浓郁的风味菜肴
的{zj0}时机把葡萄酒：当锅当温度达到加入葡萄酒的{zd0}，易使酒蒸发xc这种鱼的鱼，羊，牛羊肉的鱼闻闻闻到鱼的食物，气味，新鲜的鱼类和海鲜的气味等。{zh0}的时候了味精：味精应该是很好的清洁后，才朝锅插入，这一次锅温度一般为70-90度，味精风味菜肴容易解决的二石激增，如果不干净锅加入味精以上高温，和将成为味精谷氨酸钠的焦点(Focus)，不仅没有行使任何额外的味道，它实际上已失去了味觉的作用。
随便告诉你，到时候其他香料：
的{zj0}时机释放石油：镬，食油是一个有趣的使用技巧，烹饪时，{dy}场煮沸，然后倒入油，然后来到活在白宫，调味品再次这种潮州(Chaozhou)蔬菜不仅味道鲜美，而且不粘，不姣湖。
盐的{zj0}时间：才朝至8成熟的盐，盐，味道下跌蔬菜不仅容易保存盐，咸淡水，蔬菜也适中，因此也避免盐，使食物早在汤过度困难的国家瞬间。
糖的{zj0}时间：做糖醋鲤鱼，糖，糖和其他赌业外叶蔬菜，他们将首先把糖，盐，之后，如果顺序颠倒，盐脱水将促进蛋白质的菜凝血和“吃”是不是变成糖，外部轻质内造成影响口味。
答：
热，当石油。
答：
炒锅时，加入葡萄酒的{zg}温度，容易使酒蒸发xc鱼类食物的味道。
答：
半生熟时
答：
烹调，肉类，油炸的加入开始，之后加入油炸鱼：为xc一些气味也可以成为{dy}个zl{zh1}加入。
答：
在干净锅前5分钟
答：
在快速的时间，炒菜，因为酒可能会不稳定，过早把食物如酒精会破坏蔬菜的营养。
答：
峰值温度
Cooking wine in the cooking process, when it joins the most appropriate?
Question:
wine in the cooking process, when it joins the most appropriate and most can play the role of wine?
Answer:
cooking wine referred to as cooking wine , which includes rice wine, fen and so on. The use of wine is mainly to remove fish, meat smell of mutton smell. To increase the aroma of dishes, the taste is conducive to fully penetrate Xiantian dishes. Home cooking with rice wine in general.
glutinous rice wine is used by soaking, boiling, fermentation, resulted in, the alcohol concentration of about 15 degrees, down-alcohol, and is rich in amino acids and vitamins. Cooking add a little rice wine, fish, shrimp, crab caused the material on the soluble amine smell alcohol rice wine, in the volatile when heated, together with the alcohol away, to go rank purposes. In addition, cattle, sheep, pigs, chickens, ducks, also with varying degrees of smell of mutton smell of fish, cooking add a little rice wine, you can also remove the smell of mutton smell of fish.
rice wine in the amino acid salt in combination with cooking to produce amino acid sodium salt, so that fish, meat taste even more delicious.
amino acids in rice wine with the sauce of sugar can create a seductive fragrance, so that full-bodied flavor dishes
the best time to put wine: When the wok when the temperature reached the maximum by adding wine, easy to make liquor evaporation to remove the smell of fish food, such as fish smell of fish, sheep and beef smell of mutton smell of fish, fresh seafood smell of fish and so on. The best time to put MSG: monosodium glutamate should be inserted after Caichao good clean wok, this time the pot temperature is generally 70-90 degrees, MSG flavor dishes easy to resolve Ershi surge, if not clean wok to join MSG, over high temperatures and will become the focus of sodium glutamate monosodium glutamate, not only failed to exercise any additional flavor, it actually has lost the role of taste.
casually tell you that the other spices into the time:
the best time to release oil: wok cooking oil is one cool tips, cooking when the first heat boil, then pour the oil, and then came alive again in the White, condiments, such Chaochu vegetables not only taste delicious, but also non-stick, non-Jiao Hu.
salt the best time to: Caichao to eight mature salt, salt, flavor dipped vegetables not only easy to save salt, brackish, and vegetables are also moderate, so that would also avoid salt to make food as early as in the soup excessive and difficult to instant of the state.
sugar the best time: to do sweet and sour carp, sugar, sugar and other leavened outer leaves of vegetables, they would first put sugar, salt, after, if the order reversed, the dehydration of salt would promote the cuisine of protein coagulation and eat is not into sugar, resulting in external light sweet inside, affecting taste.
Answer:
hot, when the oil.
Answer:
wok when the highest temperature by adding wine, easy to make liquor evaporation to remove the smell of fish food.
Answer:
half-cooked when
Answer:
cooking, meat, fried the beginning of accession; adding after frying fish: some for the removal of smell can also be the first treatment the conclusion of accession.
Answer:
in the clean wok 5 minutes before
Answer:
dishes cooked on the fast time, because the liquor likely to be volatile, and too early to put food where alcohol will destroy vegetables nutrients.
Answer:
peak temperature04-12-22