spoon.

The wine has 8 amino acids needed by the human body, including leucine 100, isoleucine, methionine, phenylalanine, threonine, etc. When heated, it produces a variety of fruity, floral and toasty flavors, of which lysine and tryptophan can produce a large cerebral neurotransmitters to improve sleep, help the body's synthesis of fatty acids, and have a beneficial effect on the development of children's bodies.

The wine can remove the fishy taste of fish and meat, increase the aroma of the dishes, and help the salty and sweet flavors to fully penetrate into the dishes.

Expanded Information:

Note:

1, cooking dishes only need to put a little bit, the development of the cooking wine flavor is too exclusively heavy will affect the flavor of the dish itself.

2, there are some people in the cooking dishes when the wine run out will take white wine to replace the wine, think wine and white wine is no difference, the same can be cooked out of delicious dishes, this approach is wrong. Because white wine inside the ethanol content is high, easy to destroy the original flavor of the dishes, dishes taste natural is not as good as with the wine.

3, fried vegetables can not add wine.

Baidu encyclopedia - wine