Weilin is a kind of cooking wine.

The main ingredients include rice wine, sugar, dextrin, organic acids, amino acids, esters, aldehydes, fusel oils and extracts, etc. Its alcohol concentration is low, less than 15%, but its ester content is high and it is rich in amino acids, so it has a rich aroma and mellow taste. It is widely used in cooking dishes. The seasoning function of cooking wine is mainly to remove fishy smell and increase aroma.

Main functions:

Cooking wine can increase the aroma of food, remove fishy smell and relieve greasiness, and can also reduce the damage of chlorophyll in vegetables by cooking.

Cooking wine contains 8 essential amino acids that are essential for the human body. These 8 essential amino acids cannot be synthesized by the human body and need to be provided from the diet. When heated, they produce a variety of fruity, floral and toasty aromas. It can also produce brain neurotransmitters, improve sleep, and contribute to the synthesis of fatty acids in the body.

The color of cooking wine is generally light yellow, clear and slightly transparent. The longer the storage time, the darker the color and the better the quality. It can be stored for a long time under sealed conditions, but it is susceptible to temperature changes after use. Deterioration due to the influence of alcohol. If left next to the stove for a long time, or due to high temperature and contact with air, the cooking wine will become turbid and produce a sour taste. When stored, it should be stored in a cool and ventilated place and covered with a lid to prevent heat deterioration. .

Reference for the above content? Baidu Encyclopedia - Cooking Wine