The difference between them is:
? Yellow rice wine is a kind of beverage wine, and cooking wine is a new variety developed on the basis of yellow rice wine. Warm drinking yellow wine can help blood circulation, promote metabolism, nourish blood and beauty, promote blood circulation and dispel cold, dredge meridians, effectively resist cold stimulation and prevent colds; At the same time, yellow rice wine can also be used as a drug primer. Yellow rice wine is a very important auxiliary material or "drug primer" in medicine. Traditional Chinese medicine prescriptions often use yellow wine to soak, boil and steam some Chinese herbal medicines or prepare pills and various medicinal liquor. According to statistics, there are more than 70 kinds of medicinal liquor that need to be prepared based on yellow wine. Another function of yellow rice wine is seasoning. Yellow rice wine has moderate alcohol content, rich flavor and rich flavor substances such as amino acids. People like to season with yellow wine. When cooking meat dishes, especially mutton and fresh fish, adding a little can not only remove the fishy smell, but also increase the taste.
Yellow rice wine is rich in nutrition and is called "liquid cake". Its nutritional value exceeds that of beer and nutritious wine called "liquid bread".
The protein content of yellow rice wine is the highest in wine, and the protein content of Shaoxing yellow rice wine is 16g per liter, which is four times that of beer. Protein in yellow rice wine mostly exists in the form of polypeptide and amino acid, which is easily absorbed by human body. Peptides have nutritional, biological and regulatory functions. Shaoxing rice wine contains 2 1 amino acids, including 8 essential amino acids.
? Cooking wine is the name of cooking wine, which is mainly used to cook animal raw materials such as meat, poultry, seafood and eggs, and is added together with other seasonings. In the cooking process, alcohol helps to dissolve the organic matter in the dishes, and a small amount of volatile components in other cooking wines react with the raw materials of the dishes to produce new flavors, reducing the fishy smell and greasy feeling. The main function of cooking wine is that alcohol reacts with carboxylic acid in food to produce aromatic and volatile ester compounds. After cooking, most alcohol volatilizes when heated, but it will not remain in the dishes. The secondary function is to partially replace cooking water and improve the taste of finished products.
Cooking wine contains 8 kinds of essential amino acids, which cannot be synthesized by human body and needs to be provided from diet. When heated, they can produce various fruity, floral and baking flavors. It can also produce brain neurotransmitters, improve sleep, contribute to the synthesis of human fatty acids, and is also good for children's physical development.