哥 林 多 前 书 10:31 [hgb] 所 以 你 们 或 吃 或 喝 , 无 论 作 什 么 , 都 要 为 荣 耀 神 而 行 。
1 Corinthians 10:31 [kjv] Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.
LEBHI 4 Seasoning
调料
LEBHI 4-3.
Shao Hsing Rice Cooking Wine
绍兴料酒
料酒食材简介
料酒就是专门用于烹饪调味的酒。在中国的应用已有上千年的历史,日本、美国、欧洲的某些国家也有使用料酒的习惯。从理论上来说,啤酒、白酒、黄酒、葡萄酒、威士忌都可用作料酒。但人们经过长期的实践、品尝后发现,不同的料酒所烹饪出来的菜肴风味相距甚远。经过反复试验,人们发现以黄酒烹饪为最佳。 酒为人们所喜欢的饮料,品种极多,作调味品的主要是黄酒。中国的福建、山东、浙江等地都有生产,以浙江沼兴所产质量较好。黄酒是用糯米或小米酿造而成的,其成分主要有酒精、糖分、糊精、有机酸类、氨基酸、酯类、醛类、杂醇油及浸出物等。其酒精浓度低,含量在15%以下,而酯类含量高,富含氨基酸,所以香味浓郁,味道醇厚,在烹制菜肴中使用广泛。黄酒的调味作用主要为去腥、增香。
营养价值
料酒富含人体需要地8种氨基酸,如亮氨酸、异亮氨酸、蛋氨酸、苯丙氨酸、苏氨酸,它们在被加热时,可以产生多种果香花香和烤面包的味道。其中,赖氨酸、色氨酸可以产生大脑神经传递物质,改善睡眠,有助于人体脂肪酸的合成,对儿童的身体发育也有好处。其实,料酒的营养成分是来源于黄酒,再加入花椒、大料、桂皮、丁香、砂仁、姜等多种香料酿制而成。
食用功效
1、活血通络:可帮助血液循环,促进新陈代谢,具有补血养颜,活血祛寒,通经活络,能有效抵御寒冷刺激,预防感冒。
2、增加口感:在烹饪肉、禽、蛋等菜肴时,调入料酒能渗透到食物组织内部,溶解微量的有机物质,从而使菜肴质地松嫩。
适用人群
一般人群均可食用。
禁忌人群
无禁忌人群。
选购技巧
1、看标签:如果标签的原料中标有。食用酒精"等字样,则说明它是由酒精配制的。另外,还要看一下配料表中是否添加了防腐剂和焦糖色等。
2、看价格:俗话说。一分钱一分货。由黄酒制成的料酒工序较多,成本较高,所以其质量和价格比较稳定适中,而含酒精的料酒价格往往比较便宜。
3、看度数:一般酒精度数越高,其品质越高,但这个方法只限于辨别用黄酒配制的料酒。
4、闻气味:陈酿的黄酒酒香味浓,有的荏至隔着包装就能闻到酒香味;而酒精勾兑的料酒没有酒香味,只有酒精的味道。
5、摸手感:将料酒滴几滴在手心上,待酒精挥发后观察手感,由于黄酒中含有多种氨基酸、矿物质和微量元素,所以酒干后会有粘手的感觉;而酒精勾兑的料酒中有机物质较少,所以酒精挥发后基本没有粘手的感觉。
6、尝味道:将料酒放在舌尖尝一下,黄酒配制的料酒酒香浓郁、味道醇厚而酒精配制的料酒味道较淡。
Introduction of cooking wine and ingredients
Cooking wine is a wine specially used for cooking and seasoning. It has been used in China for thousands of years, and some countries in Japan, the United States, and Europe also have the habit of using cooking wine. In theory, beer, liquor, rice wine, wine, and whisky can all be used as cooking wine. However, after long-term practice and tasting, people found that the flavors of dishes cooked with different cooking wines are far from each other. After trial and error, it was found that cooking with rice wine is the best. Wine is a favorite drink of people, and there are many varieties. The main condiment is rice wine. There are productions in Fujian, Shandong, Zhejiang and other places in China, and the quality produced by Zhejiang Shaoxing is better. Rice wine is brewed from glutinous rice or millet, and its main ingredients are alcohol, sugar, dextrin, organic acids, amino acids, esters, aldehydes, fusel oils and extracts. Its alcohol concentration is low, the content is less than 15%, and the ester content is high and rich in amino acids, so it has a strong fragrance and a mellow taste, and is widely used in cooking dishes. The flavoring effect of rice wine is mainly to remove fishy smell and increase flavor.
nutritional value
Cooking wine is rich in 8 amino acids that the human body needs, such as leucine, isoleucine, methionine, phenylalanine, and threonine, which can produce a variety of fruity, floral and toasty flavors when heated. Among them, lysine and tryptophan can produce brain neurotransmitters, improve sleep, help the synthesis of fatty acids in the human body, and are also good for children's physical development. In fact, the nutritional content of cooking wine is derived from rice wine, and then added with pepper, aniseed, cinnamon, clove, Amomum, ginger and other spices.
Edible effect
1. Activating blood and dredging collaterals: It can help blood circulation, promote metabolism, nourish blood and nourish the face, activate blood and dispel cold, clear meridians and collaterals, and can effectively resist cold stimuli and prevent colds.
2. Increase the taste: When cooking meat, poultry, eggs and other dishes, the cooking wine can penetrate into the food tissue and dissolve a small amount of organic substances, so that the texture of the dishes is soft and tender.
For people
suitable for majority of the people.
Taboo crowd
No taboo crowd.
Buying skills
1. Look at the label: if the label is marked in the raw material. If it says "Alcohol", it means it's made from alcohol. Also, check the ingredients list for added preservatives and caramel color.
2. Look at the price: as the saying goes. you get what you pay for. Cooking wine made from yellow rice wine has many processes and high cost, so its quality and price are relatively stable and moderate, while the price of alcoholic cooking wine is often cheaper.
3. Look at the degree: Generally, the higher the alcohol content, the higher the quality, but this method is limited to distinguishing cooking wine prepared with rice wine.
4. Smell: The aged yellow rice wine has a strong aroma, and some can smell the aroma of the wine through the packaging; while the cooking wine blended with alcohol has no aroma, only the taste of alcohol.
5. Touch feel: put a few drops of cooking wine on the palm of your hand, and observe the feel after the alcohol evaporates. Since rice wine contains a variety of amino acids, minerals and trace elements, the wine will feel sticky after drying; There are few organic substances in cooking wine, so there is basically no sticky feeling after the alcohol evaporates.
6. Taste: Put the cooking wine on the tip of your tongue and taste it. The cooking wine prepared with rice wine has a strong aroma and a mellow taste, while the cooking wine prepared with alcohol has a lighter taste.
LYDIA ENOCH HOMESCHOOL UNION