为什么黄酒能提鲜？ 因为黄酒中含乙醇 １５％，比白酒少，比啤酒多，含糖分和总酸度比白酒高。在烹调时醇和酸生成脂类为菜肴增加芳香，同时乙醇能除去鱼的腥味和肉的荤味。鱼体中含氧化三甲胺能被蒸发，三甲胺也随之跑掉，达到去腥的目的：肉中含有脂肪，脂肪和乙醇相溶达到 Why rice wine can be fresh? Because rice wine contains 15% ethanol, less than white wine, more than beer, sugar content and total acidity than liquor high. Alcohol and acid-forming lipids add flavor to the dishes while cooking, while ethanol removes the fishy and meaty meaty flavors. Trimethylamine oxide can be evaporated in the fish body, trimethylamine also ran away, to achieve the purpose of fishy: the meat contains fat, fat and ethanol to reach