1, cooking wine

Cooking wine is the name of the cooking wine, mainly used in cooking meat, poultry, seafood and eggs and other animal raw materials and other seasonings added together. During the cooking process, alcohol helps to dissolve the organic substances within the dishes, and the small amount of volatile components within the other wines work with the dish ingredients to produce a new flavor and reduce the fishy and greasy taste. The main function of cooking wine is that the alcohol reacts with the carboxylic acids in the food during cooking to produce aromatic and volatile esters. After cooking, most of the alcohol is volatilized by heat and does not remain in the dish. A secondary function is to partially replace the cooking water and add flavor to the finished product.

The ingredients of cooking wine are mainly alcohol, sugar, dextrin, organic acids, amino acids, esters, aldehydes, hetero-alcoholic oils and leachate. Its alcohol concentration is low, the content of less than 15%, while the ester content is high, rich in amino acids, so the aroma is strong, mellow flavor, widely used in cooking dishes cooking wine flavoring role is mainly for the deodorization, aroma.

2, yellow wine

Yellow wine is one of the world's oldest liquors, originated in China, and only China has, and beer, wine and known as the world's three major ancient wine. About 3,000 years ago, during the Shang and Zhou Dynasties, the Chinese created a unique method of compound fermentation of wine curds and began to brew a large amount of yellow wine. Yellow wine has a wide range of origins and many varieties. Yellow wine has a strong aroma, sweet taste, mellow flavor, and contains amino acids, sugar, vinegar, organic acids and a variety of vitamins, etc. It is one of the main indispensable condiments in cooking. Yellow wine can also be used as a medicine. Drinking warm yellow sprinkles can help blood circulation and promote metabolism, with the effect of tonifying blood and nourishing the face, activating blood to get rid of cold, and energizing the meridians and collaterals, which can effectively ward off cold stimuli and prevent colds.

Yellow wine is mainly to glutinous rice and corn and other grains as raw materials, after a specific processing brewing process, so that the raw materials are subjected to wine medicine, wine quartz, slurry water in a variety of molds, yeasts, etc. *** with the role of the brewing of a class of low-grade original juice wine (pressed wine). It contains sugar, dextrin, organic acids, amino acids, esters, glycerol, vitamins and other nutrients. It is often aromatic, fresh and mellow, with a variety of varieties, forming a unique color, aroma, taste and body. Yellow wine generally has an alcohol content of 14%-20%, which belongs to low-degree brewing wine. Yellow wine is rich in nutrients, containing 21 kinds of amino acids, including several kinds of unknown amino acids, and the human body can not synthesize its own must rely on food intake of eight essential amino acids yellow wine have, so it is known as "liquid cake".

The difference between cooking wine and yellow wine

1, cooking wine in all the nutrients are from the yellow wine, yellow wine in the addition of peppercorns, dashi, cinnamon, cloves, sand, ginger, salt and other one or more of the seasonings brewed or formulated. Most cooking wines are made with salt, which makes them less suitable as a beverage wine. Alcohol in the wine can dissolve the fishy substances in the dishes, play a role in removing fishy and stinky, cooking is still to use wine.

2, yellow wine is drinkable, generally yellow wine hot drink more common. Yellow wine also contains a very small amount of methanol, aldehydes, ethers and other organic compounds, the human body has a certain impact, in order to minimize the residual amount of these substances, people generally will be scalding the yellow wine to 60 - 70 degrees or so before drinking. Aldehydes, ethers and other organic substances have a low boiling point, generally around 20 - 35 degrees, even for methanol, but also 65 degrees, so these very small amounts of organic substances contained therein, in the process of scalding yellow wine, with the temperature and volatilization of the temperature, at the same time, yellow wine contained in the lipids and aromatics with the temperature and evaporation.

3. Huangjiu is a drinking wine that can help blood circulation and promote metabolism, and has the ability to replenish blood and nourish the skin, activate blood circulation and dispel cold, and activate the meridians. But cooking with the addition of yellow wine can also be able to achieve the purpose of deodorization, the same can also remove the stink.

4, the biggest difference between cooking wine and yellow wine is that yellow wine is a kind of beverage wine, and cooking wine is developed on the basis of a new variety of yellow wine, which is made of yellow wine as raw materials, and then add some spices and seasonings made. Compared with yellow wine, cooking wine is richer in flavor when stir-frying, and it is mainly more affordable. Cooking wine can only be used when cooking, is not suitable for drinking. Some people run out of cooking wine when cooking, use white wine instead of cooking wine, that cooking wine, white wine are wine, the same can cook delicious dishes, such a statement is not true.

Yellow wine can also be used as cooking wine

1.? The main effect of yellow wine in cooking is to get rid of fishy, greasy. Don't put too much when cooking dishes, so as not to affect the flavor of the dishes themselves by the heavy flavor of the cooking wine. It should not be drunk in summer. Drinking it hot is good for your health. This ding to make the yellow wine in a very small amount of methanol, aldehydes, ethers and other organic compounds evaporated, while the lipids contained in the aroma of transpiration, so that the wine is more sweet and mellow, fragrant and rich.

2. Adding yellow wine when cooking can make the substances that cause fishy flavor dissolve in the hot alcohol and be taken away as the alcohol evaporates. Yellow wine's ester aroma, mellow aroma with the dish's aroma is very harmonious, used in cooking not only for the dish to increase the aroma, but also through the volatilization of ethanol, the food's intrinsic aroma induced volatilization out, so that the dish aroma overflowing, full of fragrance.

3. Yellow wine also contains a variety of polysaccharide flavor substances, and the amino acid content is very high, used in cooking can add fresh flavor, so that the dishes have a fragrant and rich flavor. In cooking meat, poultry, eggs and other dishes, mixing into the yellow wine can penetrate into the food organization, dissolve the trace of organic substances, so that the texture of the dish is tender.