If you don't have either, you can only use other wines instead, such as beer and wine. It is best not to use white wine instead of cooking wine. The alcohol concentration of pure liquor is higher than that of yellow rice wine, generally around 57%.
Higher ethanol content will destroy protein and lipids in meat to some extent. Moreover, the content of sugar and amino acids in liquor is lower than that in cooking wine, and the taste improvement effect is obviously not as good as that in cooking wine. Therefore, it is best not to use white wine instead of cooking wine. If it must be used, it is best not to use too much.
"Cooking wine" is the name of cooking wine. It is brewed by adding yellow wine and carved flowers. Its alcohol concentration is low, and its content is below 15%, while its ester content is high, which is rich in amino acids. The seasoning function of cooking wine widely used in cooking dishes is mainly to remove fishy smell and enhance fragrance.
The main components of cooking wine are yellow wine, sugar, dextrin, organic acids, amino acids, esters, aldehydes, fusel oil and extracts. Cooking wine can increase the flavor of food and relieve boredom. At the same time, it is also rich in a variety of essential nutrients, and can even reduce the destruction of chlorophyll in vegetables by cooking.