The biggest difference between cooking wine and yellow rice wine is that yellow rice wine is a kind of beverage wine, while cooking wine is a new variety developed on the basis of yellow rice wine, which is made from 30% ~ 50% yellow rice wine with some spices and seasonings. Compared with yellow wine, cooking wine is not only delicious, but also cheaper.

The main components of cooking wine are yellow 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.

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.

Extended data:

Edible efficacy

1, promoting blood circulation and dredging collaterals: it can help blood circulation, promote metabolism, nourish blood and beautify, promote blood circulation and dispel cold, dredge meridians, effectively resist cold stimulation and prevent colds.

2, increase the taste: when cooking meat, poultry, eggs and other dishes, the added cooking wine can penetrate into the food tissue, dissolve a small amount of organic matter, and make the dishes soft and tender.

References:

Baidu encyclopedia-cooking wine