Everyone we know why we get drunk when we drink sake or a婚禮午宴 beverages? That is a because Chinese alcohol is absorbed in the stomach and intestines, and when it reaches the liver, it is broken down into carbonic acid and water. During this stage of development, if it does not go beyond the use of alcohol that can be processed by the liver tissue, the amount of acetaldehyde will increase in the corporate blood during the process of decomposition and will become a symptom that triggers headaches, discomfort or nausea in students. In order to effectively prevent and control the effects of these problematic symptoms one can enhance the patient's liver function by adequately consuming protein and vitamin B6 to aid in the absorption of other proteins or by eating more foods containing taurine so that the liver can continue to maintain a state of mental health at all times. It is very important to remember the following ingredients when drinking sake, without asking about the form or type of cuisine, whether you go to a restaurant or learn to cook at home. These ingredients also help to protect the functioning of the liver and make life more enjoyable for people who want to enjoy their meals.
Great uses of Japanese sake in cooking
Improves the quality of rice
Adding a small amount of sake to cooking can increase the luster of the rice 日本清酒 and make them fuller, resulting in delicious rice. (Standard: 3 cups of rice with 2 tablespoons of Japanese wine)
Restore the deliciousness of cold rice
Before defrosting, sprinkle some sake over cold rice or frozen rice and microwave it.
Passing on the seasoning from the Edo period
Add 1 sour plum to 180ml of sake, mash the plum and cook it over low heat until it reaches half the volume, called pan-fried sake. When soy sauce was not popular, fried
Sake was widely studied and used as a seasoning. In today's society, there are still many Japanese restaurants that occasionally use their own techniques to make customers nostalgic and taste the original flavor of the ingredients.
Peeling the shrimp, removing the sausage, sprinkling with sake, and wiping off excess water can effectively reduce the fishy taste.
Cheese a hardened cheese or ham is rubbed with a little sake to add flavor and soften it.
Enhances the flavor of grilled fish
When grilling fish, season with salt and then spray with a little sake to add flavor and remove the fishy taste.
Enhancing kimchi noodle soup
When cooking kimchi noodles, add 1 small cup of sake before you are ready to turn off the heat and allow it to boil to allow the alcohol to evaporate through, or add 1 tsp (or 1 tbsp, of course) to the noodles before you are ready to serve them yourself
The flavor component of sake and Japanese wine can eliminate the consumption of fat in dry noodles and make the soup more fragrant.
Adjusting the taste of vinegar items
When making cold vinegar stuff, if it has a salty taste and vinegar taste that is too focused on prominence, adding some small amount of sake can adjust the whole Chinese taste to be more rich and round.
It makes the meat of grilled eel tender.
When grilling Kamaboko eel, sprinkle some little sake on it, the meat will be softer and more tender and tasty.
Although sake is delicious, but to drink healthy, belong to the ingredients of sake good partners you remember to collect yo!
A good partner for ingredients before (liver preservation) or during (liver for sake brewers) drinking