Material wine: the main role of fishy, flavor. White wine: the main role of drinking, the entrance is sweet and refreshing. Specific differences are as follows:

One, the role of different

1, cooking wine: cooking wine in the salt content is high, and is not suitable for direct drinking. Suitable for cooking meat, fish, shrimp and crab wine although with the word "wine", but with yellow wine, beer, liquor and other drinking wine is different, it belongs to the flavoring.

2, white wine: white wine can be consumed directly, also known as shaojiu, old white dry, burnt knife, etc. The wine is colorless (or slightly yellowish). Liquor colorless (or yellowish) transparent, aromatic and pure odor, the entrance is sweet and refreshing, high alcohol content, after storage and aging, with the main body of the ester composite flavor.

Two, different raw materials

1, material wine: mainly yellow wine, sugar, dextrin, organic acids, amino acids, esters, aldehydes, heteroalcoholic oils and leachate. Wine can increase the flavor of food, fishy and unctuous, at the same time, it is also rich in a variety of essential nutrients, and can even reduce the cooking of vegetables in the destruction of chlorophyll.

2, liquor: grain as the main raw material, with large, small or bran quartz and mother of wine and other saccharine fermentation agent, by cooking, saccharification, fermentation, distillation and distilled spirits.

Three, the efficacy of different

1, cooking wine: the role of cooking wine is mainly to remove fish, meat fishy taste, increase the aroma of the dishes, salty and sweet flavors fully penetrate into the dishes.

The wine is rich in 8 kinds of amino acids needed by the human body, such as leucine, isoleucine, methionine, phenylalanine, threonine, which can produce a variety of fruity, floral and toasty flavors when they are heated.

Of these, lysine and tryptophan can produce brain neurotransmitters, improve sleep, help synthesize fatty acids in the human body, and are also good for children's physical development.

Material wine is made from glutinous rice by soaking, steaming and fermenting. The alcohol concentration is about 15 degrees, and the wine has a mellow flavor and is rich in amino acids and vitamins.

Cooking with a little wine, fish, shrimp, crabs in the phase of fishy amines dissolved in the alcohol in the wine, when heated with the alcohol volatilized, to achieve the purpose of deodorization. In addition, cattle, sheep, pigs, chickens, ducks, etc. with different degrees of fishy gas, cooking with a little wine, the same can also remove fishy gas.

2, white wine: white wine in addition to drinking, there are other functions: reduce pain: accidentally sprained feet, warm white wine coated in the injured area, rubbing, can be soothing and revitalizing, eliminating pain. Fishy: hands stained with fish and shrimp fishy, with a little cleaning, you can remove the fishy odor. In addition to greasy: in cooking more fat meat, fish, add a little white wine, can make the dishes taste delicious and not greasy.

Baidu Encyclopedia - Liquor

Baidu Encyclopedia - Baijiu