First, the roles are different
1. cooking wine: cooking wine is not suitable for direct drinking because of its high salt content. Although that cook wine suitable for cooking meat, fish, shrimp and crab has the word "wine", it is different from the drink wine such as yellow rice wine, beer and white wine, and belongs to seasoning.
2, white wine: white wine can be directly drunk, also known as shochu, tempting, burning knives and so on. The wine is colorless (or yellowish) transparent, pure in aroma, sweet and clean in mouth and high in alcohol content. After storage and aging, it has a compound aroma with esters as the main body.
Second, the raw materials are different.
Cooking wine: mainly yellow rice wine, sugar, dextrin, organic acids, amino acids, esters, aldehydes, fusel oil and extracts. Cooking wine can increase the flavor of food and relieve boredom. At the same time, it is also rich in a variety of essential nutrients, and can even reduce the destruction of chlorophyll in vegetables by cooking.
2. Liquor: Distilled liquor with grain as the main raw material, Daqu, Xiaoqu or bran koji and distiller's yeast as saccharifying and fermenting agents, which is cooked, saccharified, fermented and distilled.
Third, the efficacy is different.
1. Cooking wine: The main function of cooking wine is to remove the fishy smell of fish and meat and increase the aroma of dishes, which is conducive to the full penetration of salty and sweet flavors into dishes.
Cooking wine is rich in leucine, isoleucine, methionine, phenylalanine, threonine and other eight amino acids needed by human body. When heated, they can produce various smells of fruit flowers and toast.
Among them, lysine and tryptophan can produce neurotransmitters in the brain, improve sleep, contribute to the synthesis of human fatty acids, and are also good for children's physical development.
Cooking wine is made of glutinous rice by soaking, cooking and fermentation. The alcohol concentration is about 65438 0.5 degrees, and the wine is mellow and rich in amino acids and vitamins.
When rice wine is added to cooking, the amine substances with fishy smell in fish, shrimp and crab are dissolved in the alcohol of rice wine, and volatilize with the alcohol when heated to achieve the purpose of removing fishy smell. In addition, cattle, sheep, pigs, chickens, ducks and so on. There are also different degrees of fishy smell. Cooking with yellow wine can also remove fishy smell.
2. Liquor: besides drinking, liquor has other functions: relieving pain: after accidentally spraining your foot, apply warm liquor to the wound and gently rub it, which can relax muscles, promote blood circulation and eliminate pain. Deodorization: When the hands smell of fish and shrimp, wash them with a little to remove the fishy smell. Get rid of greasy: when cooking fat and fish, add a little white wine to make the dishes delicious but not greasy.
Baidu encyclopedia-cooking wine
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