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在中国传统饮食文化中,酒在烹饪中的作用一直不可小觑,不仅是传统白酒,就连葡萄酒都可以用于不同的菜肴,为其增添色香味。炸花生米洒白酒更酥脆。炸好的花生米容易受潮,其解决办法是将花生米捞出装盘后,趁热洒上少许白酒,搅拌均匀,经过这样处理的花生米口感酥脆,色泽美观。此外,白酒去异味效果最好,烹调带鱼等异味较重的冰冻鱼时,提前用白酒腌制能更好地去除腥味。红葡萄酒炖鱼更鲜美。炖鱼加入少量红葡萄酒,既能增加鱼肉的
In the traditional Chinese food culture, the role of wine in cooking has always been to be noticed. Not only traditional white wine, but also wine can be used for different dishes to add color and aroma. Fried peanuts sprinkle more crisp white wine. Deep-fried peanuts are easily damp. The solution is to remove the peanuts from the dishes and sprinkle them with a little spirits while stirring. The processed peanuts are crisp and beautiful in color. In addition, the white wine to the best smell, cooking fish and other heavy fish with frozen fish, marinated in advance to better remove the smell of fish. Red wine stewed fish is more delicious. Add a small amount of red wine stewed fish, can increase the fish