1. Cooking wine is made of yellow rice wine. Yellow rice wine is the main raw material of cooking wine, which is brewed from glutinous rice or millet, so it is rich in grain components and amino acids. Its main function is to remove fishy smell and increase freshness. Suitable for meat dishes such as meat, fish, shrimp and crab, and cooking without cooking wine.
2. Jiu Shao is a kind of yellow rice wine originated from Shaoxing, which is made from glutinous rice by soaking, cooking and fermentation. Yellow wine can be drunk, but cooking wine is really not suitable for drinking. Generally speaking, it is more common to drink yellow wine for scalding. The alcohol concentration is about 65438 0.5 degrees, and the wine is mellow and rich in amino acids and vitamins. When rice wine is added to cooking, the amine substances with fishy smell in fish, shrimp and crab are dissolved in the alcohol of rice wine, and volatilize with the alcohol when heated to achieve the purpose of removing fishy smell. In addition, cattle, sheep, pigs, chickens, ducks and so on. There are also different degrees of fishy smell. Cooking with yellow wine can also remove fishy smell.
3. The biggest difference between cooking wine and yellow rice wine is that yellow rice wine is a kind of beverage wine, and cooking wine is a new variety developed on the basis of yellow rice wine, which is made from yellow rice wine with some spices and seasonings.
Matters needing attention in cooking wine
1, don't put too much when cooking, so as not to expect too much wine to affect the taste of the dish itself.
Some people use white wine instead of cooking wine when cooking. It is wrong to think that cooking wine and liquor are both wines and can also make delicious things. Because of the high alcohol concentration of liquor, it is easy to destroy the original flavor of dishes, and the taste of dishes is naturally not as good as cooking wine.
There is no need to add wine when cooking.