The alcohol content of liquor is generally much higher than that of cooking wine, which is about 57%. Therefore, if the alcohol content is too high, it will not only remove the fishy smell of fish and meat, but also destroy the protein of meat.
Moreover, the content of sugar and amino acids in liquor is lower than that in cooking wine, and the taste improvement effect is obviously not as good as that in cooking wine. Therefore, liquor can't replace cooking wine in terms of nutrition and taste. Although liquor is not as good as cooking wine in seasoning, if cooking wine is needed to remove the fishy smell of meat and there is no cooking wine, proper liquor is not undesirable.
Extended data
In daily cooking, cooking wine, as a common condiment, 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 substances 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 and reduce the fishy smell and greasy taste.
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 cook delicious food. The lowest alcohol concentration of liquor is about 20 degrees, and the highest is about 60 degrees. Ethanol, the main component of liquor, has strong permeability and volatility. If you use liquor with high ethanol content when cooking dishes, it will destroy the original flavor of the dishes, and the taste will certainly be bad.
Reference source: Phoenix Net. Com- Don't confuse cooking wine with yellow rice wine. Do you know the difference between the two?