In the eyes of culinary experts, wine is also a great "seasoning." Cooking with it offers many benefits.
First, it can replace some oil to "moisten" ingredients, thereby reducing the amount of oil used. Second, when cooking or stewing meat, adding wine removes the gamey smell while also reducing the fat in the meat itself. This is because the wine reacts with the fat in the meat, helping to dissolve it and at the same time producing esters with a special aroma, making the dish fragrant but not greasy. Finally, cooking with wine also adds the unique nutrients found in wine, such as antioxidants. Different types of wine are suitable for different ingredients.
Yellow wine has a high heat resistance and is often used to remove strong odors. For example, when cooking frozen fish with a strong flavor, such as hairtail, it can be marinated in yellow wine for ten minutes beforehand. Wine can enhance flavor and reduce greasiness. Generally, light-colored meats like chicken and fish are suitable for white wine, while darker meats like beef and pork are better suited for red wine. The natural malt flavor of beer blends well with meat, making it more tender and delicious, such as in beer-braised chicken or duck. In addition, beer is also commonly used in soups, such as chicken and beer soup.