Hua Diao wine is not the same as cooking wine.

Hua Diao wine belongs to yellow wine, which is a traditional Chinese specialty wine. According to records, Hua Diao wine originated in the Da Wen Kou culture period in Shandong Province 6,000 years ago, representing the long history of Chinese wine culture. Hua Diao wine is a kind of beverage wine, which can be used for drinking and also used as a flavoring function, which can remove fishy, stinky, and increase the aroma. And cooking wine is a new kind of wine developed on the basis of yellow wine, which is made of 30%~50% yellow wine as raw material, in addition to adding some spices and flavorings.

As a special wine for cooking seasoning is wine, the main role is to remove fish, meat fishy taste, increase the aroma of the dishes, salty and sweet flavors fully penetrate into the dishes, can not drink. Compared with Huadiao wine, frying vegetables put wine is not only good flavor, and the price is cheaper, Huadiao wine, although sometimes also used for cooking but the effect is not as good as wine.

Cooking wine use notes:

1, meat, seafood and other meat dishes cooking, you can use cooking wine. One of these ingredients to marinate these ingredients to fishy, can be used directly, but if in the hot pot cooking process, cooking wine can not be directly dripping on the surface of the ingredients, the correct practice is to reach the highest temperature in the pot, along the side of the pot dripping, which is conducive to the volatilization of alcohol in the cooking wine can take away the fishy flavor of the ingredients and leave the aroma in the cooking wine.

2, fried vegetables, should not use cooking wine. Because the vegetables themselves have no fishy flavor, do not need to fishy. At this time if you add the wine, the flavor of the wine will cover up the vegetables own flavor, eat the mouth, will produce a strange taste.

3. Don't put wine in the dumpling filling. Some people always think that when mixing the dumpling filling, putting some wine into the filling can deodorize the filling, but this is actually an illusion. Because dumplings or buns, it is a relatively airtight environment, is not conducive to the volatilization of alcohol in the wine, resulting in dumplings or buns eaten taste will not be very strange, deodorization, with onion and ginger water or pepper water will be enough.

Refer to Baidu Encyclopedia-Hua Diao Wine Baidu Encyclopedia-Material Wine