很多家庭主妇都习惯在做肉的时候放些酒去除腥味,但要注意,不同的酒有不同的功用,只有掌握得当,才能增强肉的营养功效。带骨肉放黄酒在烹制鸡肉、羊肉、鲜鱼等带骨肉时,可加少许黄酒腌制后再炖炒。黄酒酒精度数较低,腌制时肉产生的腥味(胺类 Many housewives are accustomed to put some wine in the meat to remove the smell, but beware, different wines have different functions, only properly controlled, can enhance the nutritional value of meat. With flesh and put yellow wine in the preparation of chicken, lamb, fish and other flesh, add a little yellow wine marinated and then stew fried. Low alcohol wine, marinated meat produced when the smell (amines