![]() One thing you should be careful about though is buying the wine kind that has increased amount of salt in it because that tastes awful. Whenever you visit the Chinese markets you will find the Shaoxing wines at the frozen food section. I often buy my Shaoxing wine from Rakuten global market and I’ve never been disappointed. You can also get them in the various cooking stores. You can find your best wine in big Asian markets if you are in the US or the best place to find it is on Amazon. In fact, the probability of finding it in your nearby grocery store is next to impossible. While you may think that since you live in China, finding Shaoxing wine is easy, it’s never easy. Just know that whenever you simmer it with your soy sauce the delicious taste, aroma and flavor will make your cooking stand out. Whether it’s supposed to act as a marinade, dumpling fillings, your stir-fries seasoning doesn’t matter. Note that this aromatic and nutty tasting wine is the regular cooking wine in China. This wine works well as a marinade but it’s also used for most stir-frying dishes which are common here. It’s an essential ingredient to most of the Chinese meals and it tastes like dry sherry. ![]() It’s usually translucent, amber in color and contains about 14-20% alcohol. It is native to Shaoxing, in Zhejiang province. It’s made from fermented glutinous rice that is sweeter and stronger than mijiu rice wine. This literary means yellow wine which is specifically a rice wine. ![]() You see, when it comes to cooking, I don’t compromise on the taste because it will tell whether you made a perfect meal or not. This is to mean a lot of Chinese dishes use alcohol to enhance the flavor. When it comes to Chinese cooking wine, it’s important to note that the wine is as essential as the soy sauce in some specific meals. Rice wines: these are good for marinades, glazes and Asian barbecue sauce. Sweet white wines: this is perfect for poaching pears, shrimp, sweet butter sauces for flaky fish and lobsters. Sweet fortified red wines: for your chocolate sauces, chocolate cakes, savory port sauces and steaks with blue cheese It’s perfect for syrups on desserts with nuts, caramel and vanilla ice-cream. Sweet nutty/oxidized wines: it takes about 10 years to age and can last about a month after you open them. They are good with your mushroom gravies on chicken and pork chops, shrimp and rich fish like halibut. ![]() Unlike regular wines that are naturally flavorful, strong in taste and finer, the cooking wine is your go-to wine that will only add the exact flavor you desire.Īccording to wine folly, the difference in your food is the kind of wine you use.ĭry red and white wines: the wines are best used when you are making beef stews, cream soups, wine reduction sauces and when you need to make wine-based sauces.ĭry nutty or oxidized wines: these ones are known to add the richer flavor to your meals than dry ones. I love cooking wines because they not only enhance the flavor of your food but you can also enjoy drinking. This is mostly used for cooking only especially in the western countries. I know that whenever you are out for your shopping at the grocery stores you may have noticed a list of wines being promoted as cooking wine.
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