Rice wine is different from cooking wine. The main raw materials of rice wine are glutinous rice and glutinous rice, also called glutinous rice wine, which has low alcohol content and sweet taste. Cooking wine is brewed by adding yellow rice wine, which has low alcohol concentration and is a seasoning for cooking.

Rice wine contains many vitamins, glucose and amino acids, which are easily absorbed by human body. It can help digestion, stimulate appetite, quench thirst and relieve summer heat, and promote blood circulation. The making method is also relatively simple, and rice wine can be made by itself.

Prepare a proper amount of glutinous rice, soak the glutinous rice in water for about three hours, drain and clean it, then steam it in a pot, take it out and put it in a container for a period of time until the temperature of the glutinous rice cools to about 30 degrees, and put it in a jar.

Then, stir the wine powder with cold boiled water, pour it into the jar, stir it repeatedly by hand, mix it evenly with glutinous rice, compact the glutinous rice, dig a hole in the middle, seal the jar, and ferment at a temperature above 20 degrees. If the temperature is not enough, wrap the jar with a cotton coat.

As a condiment, cooking wine is often used in cooking. Its main function is to remove the fishy smell of food and increase the aroma of food. Can be used for meat, fish, shrimp, crab, etc. Don't put too much cooking wine in the cooking process. If the cooking wine tastes too strong, it will affect the taste of the food itself.