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What is the difference between cooking wine and rice wine

Sihaiwang: cooking wine is a kind of seasoning commonly used by people. Many people put cooking wine to taste fishy when they make some meat dishes or seafood. But some people also use yellow wine to taste fishy. Is cooking wine the same as rice wine? What is the difference between cooking wine and rice wine? What can cooking wine be replaced by?

Cooking wine

Cooking wine is actually the wine used in cooking. It is mainly made of rice wine, flower carving and other wine, and then added some spices and seasonings. It is specially used for cooking. The alcohol concentration is low, the content is below 15%, rich in amino acids, and the ester content is high. The main seasoning function is to remove fishy smell and increase fragrance. It has been used for a long time. Cooking wine is also used in Japan, the United States and some countries in Europe.

Cooking wine is rich in a variety of essential nutrients for human body. It is used to remove fishy smell and increase freshness in cooking. When cooking meat, fish, shrimp, crab and other meat dishes, alcohol is volatilized by heating. Proteins and amines with fishy smell in meat can be taken away. At the same time, it is also conducive to the full penetration of salty and sweet taste into the dishes. It can also produce brain neurotransmitters, improve sleep, contribute to the synthesis of human fatty acids, and also benefit children's physical development.

Yellow Wine

Yellow rice wine is actually a kind of beverage wine made from glutinous rice by soaking, cooking and fermentation. The alcohol concentration is not high, about 15 degrees. It tastes mellow and contains rich amino acids and vitamins. Its main components include esters, aldehydes, fusel oil, etc. It is not only suitable for the processing and flavor of raw materials, but also suitable for the cooking and seasoning of Chinese cabbage. It mainly plays the role of removing fishy and greasy smell, promoting the penetration of taste, sterilization and antisepsis.

The degree of yellow rice wine is appropriate, so it can also be used in cooking. Add a little yellow rice wine, and the fishy substances in meat, fish, shrimp and crab will be dissolved in alcohol. When heated, they will volatilize with alcohol, and then the smell will be removed. However, abundant amino acids can combine with table salt to form amino acid sodium salt, which can increase freshness. Yellow rice wine can also be used for cooking to increase fragrance, enhance flavor, help taste, sterilization and antisepsis.

The difference between cooking wine and yellow rice wine is explained in detail. 1. The difference between cooking wine and yellow rice wine is that the main raw material of cooking wine is yellow rice wine, cooking wine is a kind of seasoning wine, and yellow rice wine is a kind of beverage wine, cooking wine is made according to yellow rice wine, using 30% - 50% yellow rice wine as raw material, adding some seasonings and spices, cooking wine is made.

2. Cooking wine can only be used when cooking, while rice wine can not only cook, but also drink. Rice wine can replace cooking wine, but cooking wine can not replace rice wine.

3. Cooking wine is cheaper than rice wine. Yellow rice wine can be used for warm drinking, promoting blood circulation and metabolism, promoting blood circulation, removing cold, tonifying blood, nourishing face, activating meridians and collaterals, resisting cold, preventing cold, and as medicine introduction. Cooking wine is only for cooking.

What can cooking wine replace

Rice wine cannot replace cooking wine

In daily life, people often use rice wine to cook vegetables and seasoning, and get better cooking effect, but if we use white wine instead of rice wine seasoning, it will not play a seasoning role. The biggest difference between cooking wine and rice wine is that rice wine is a kind of beverage wine, and cooking wine is a new variety developed on the basis of rice wine, which can be used only when cooking, and the price is cheaper than rice wine.

Beer can't replace cooking wine

The alcohol concentration of beer is about 35 DEG, and a large part of it is nitrogen dioxide. This nitrogen dioxide gas, its volatility is very large, especially after heating.

If beer is added to the dishes during cooking, the alcohol will evaporate before the smell of the fishy smell is dissolved. Of course, the effect of deodorization and greasiness will not be achieved. In this way, compared with cooking wine, different kinds of wine have different flavors. Therefore, special objects have to be used exclusively.

Liquor cannot replace cooking liquor

The content of alcohol in liquor is higher, generally between 50% - 60%. The content of sugar, amino acid and organic acid molecules are much lower than that in rice wine, so the lipids generated are less. Higher ethanol content has strong permeability and volatility.

To a certain extent, it will destroy the protein and lipid in the meat, seasoning with white wine, and destroy the original taste of the dishes. Of course, the taste is not good, and the ethanol is not easy to volatilize. In this way, the taste of the cooked dishes is not good, and the unique flavor of the dishes will be affected. Therefore, liquor is not suitable for seasoning.

So it's best to use cooking wine when cooking, generally do not use other substitutes.