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平常炒菜放白酒好吗
更新时间： 2020-09-13 00:00:00  

烹调菜肴，一般不用白酒，多用料酒、啤酒；做菜加入酒类，主要起去腥、提香的作用；若烹调菜肴加白酒，应在原料刚下锅时加入，因为这时候温度高，白酒容易挥发，不会有过多的酒味，白酒在菜肴里剩余过多，反而影响味道；炖鱼，加白酒，可以去除腥味；爆炒类加入白酒少许也可以；如炒河虾，加点白酒，可去除土腥味，做汤类不加白酒为佳。

关键词： 平常 炒菜 白酒

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