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 developed on the basis of yellow rice wine, which is made from 30% ~ 50% yellow rice wine with some spices and seasonings. Compared with yellow wine, cooking wine is not only delicious, but also cheaper. Cooking wine can only be used when cooking.
Yellow rice wine is made from glutinous rice by soaking, cooking and fermentation. The alcohol concentration is about 1.5 degrees, the wine is mellow, rich in amino acids and vitamins, and suitable for drinking.
Cooking wine can increase the flavor of food, remove fishy smell and relieve boredom. At the same time, it is also rich in various nutrients necessary for human body, and even can maintain chlorophyll. Do you know that?/You know what? Now, let's have a comprehensive understanding of cooking wine. Speaking of cooking wine, it may be a bit strange to northerners. People just use it as a condiment. Nowadays, people know more about cooking wine. For example, when you cook, you put some cooking wine, which will produce some nutrients beneficial to the human body, which you have not noticed.
Cooking wine is brewed with yellow rice wine, so cooking wine contains eight essential amino acids, which cannot be synthesized by human body and needs to be provided from diet. As experts say, cooking wine is rich in eight kinds of amino acids needed by human body, such as leucine, isoleucine, methionine, phenylalanine and threonine. After heating, it can produce a variety of fruity flowers and toasts. Among them, lysine and tryptophan can produce neurotransmitters in the brain, improve sleep, contribute to the synthesis of human fatty acids, and are also good for children's physical development. In fact, the nutrition of cooking wine comes from yellow rice wine, and then it is brewed by adding spices such as pepper, aniseed, cinnamon, clove, Amomum villosum and ginger. Cooking wine can also remove fishy smell. For example, fish, shrimp and meat we often eat have fishy smell, which is caused by an amine substance, which can be dissolved in alcohol in cooking wine and fermented with alcohol when heated to achieve the purpose of removing fishy smell. In this way, of course, you can't eat the fishy smell. In fact, cooking wine can not only remove fishy smell, but also increase the flavor of food.
Why? The first reason is that amino acids in cooking wine can combine with salt to produce amino acid sodium salt during cooking, which makes fish or meat more delicious. In addition, it can combine with sugar to form an attractive aroma. Therefore, with cooking wine, your cooking will be more fragrant. For another example, curing chicken and fish with cooking wine can quickly penetrate into chicken and fish, which can prolong the preservation time and help the salty and sweet flavor to fully penetrate into dishes. The most incredible thing is that when making green leafy vegetables, adding a little cooking wine can also keep chlorophyll well. You may have noticed that there are cooking wine and yellow wine on the market. Many people call yellow wine cooking wine and use it as cooking wine. So yellow rice wine and cooking wine are the same thing? The biggest difference between cooking wine and yellow rice wine is that yellow rice wine is a kind of beverage wine, while cooking wine is a new variety developed on the basis of yellow rice wine, which is made from 30% ~ 50% yellow rice wine with some spices and seasonings.
Compared with yellow wine, cooking wine is not only delicious, but also cheaper. Cooking wine can only be used when cooking. 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. Let's have a look. The alcohol concentration of liquor should be at least about 20 degrees and at most about 60 degrees. Alcohol is the main component of liquor, with strong permeability and volatility. When cooking, if you use white wine with high alcohol content, it will destroy the original flavor of the dish, and of course it tastes bad.