Soy sauce is made of vegetable protein and starch. Soy sauce is salty soy sauce and light soy sauce. Its main nutrients are amino acids, soluble protein, sugar and so on. Cooking wine is made from a certain proportion of yellow rice wine with some spices and seasonings. Compared with soy sauce, it is lighter in color, can enhance fragrance and remove odor, and contains various amino acids necessary for human body, which is beneficial to the synthesis of fatty acids.

The difference between materials:

Soy sauce: Soy sauce is made of vegetable protein and starch. Plant protein is generally soybean cake after soybean oil is squeezed, and it can also be replaced by peanut cake and broad bean. Starch is generally made of wheat and bran, but it can also be replaced by broken rice and corn.

Cooking wine: Cooking wine is developed on the basis of yellow rice wine, which is made from yellow rice wine with some spices and seasonings.

Functional differences:

Soy sauce: There are two kinds of soy sauce-soy sauce and soy sauce. Soy sauce is salty for refreshing. Soy sauce is weak and used to enhance color. Generally, when cooking, put soy sauce first, and then put salt properly, because soy sauce is a little salty.

Cooking wine: The main function of cooking wine is to remove the fishy smell of fish and meat and increase the aroma of vegetables.

Nutritional differences:

Soy sauce: The main nutrients of soy sauce are amino acids, soluble protein, sugar, acid and so on. Helps reduce the harm of free radicals to human body. A little soy sauce can inhibit the action of free radicals, just like a glass of red wine. Soy sauce also contains some microorganisms, such as calcium and iron.

Cooking wine: Cooking wine contains 8 kinds of amino acids necessary for human body, which can also improve sleep, is beneficial to the synthesis of fatty acids in human body, and is also beneficial to children with physical development, but don't overdo it when using it. There is still a little wine in the cooking wine.

Soy sauce and cooking wine are both seasonings in cooking and essential in life. Soy sauce is mainly used for color matching and seasoning, and cooking wine is mainly used to remove the fishy smell in dishes. Neither can be used too much. There are still some differences between soy sauce and cooking wine in nutrition, raw materials and functions.