Material wine can not be drunk as wine.
Materials wine inside the yellow wine accounted for 30% -50% of the weight, the other are some spices, chili and whatnot, taste and yellow wine is very different, the role of the material wine is mainly to remove fish, meat fishy taste, increase the aroma of the dishes, salty and sweet flavors to fully penetrate into the dishes.
Materials wine is good, there is a "wine" word, but it is not the same as other wine, can only be used as a seasoning, can not be directly drinking, but also not too much to eat, otherwise it will destroy the original nutrients.
Expanded information:
The role of cooking wine:
1. The role of the cooking wine is to remove the fish and meat fishy flavor, to increase the aroma of dishes, and to facilitate the full penetration of salty and sweet flavors. Salty and sweet flavors fully penetrate into the dishes.
2. The wine is rich in 8 kinds of amino acids needed by human body, such as leucine, isoleucine, methionine, phenylalanine, threonine, which can produce a variety of fruity and floral aroma and toasted flavor when they are heated. Among them, lysine and tryptophan can produce brain neurotransmitters, improve sleep, help the synthesis of fatty acids in the human body, and are also good for children's physical development.
3. The cooking wine is made from glutinous rice by soaking, steaming and fermenting. Alcohol concentration of about 15 degrees, wine flavor mellow, and contains a wealth of amino acids and vitamins. Cooking with a little wine, fish, shrimp, crabs in the phase of fishy amines dissolved in the alcohol in the yellow wine, when heated with the alcohol together with the volatilization of the purpose of deodorization.
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